Peanut Butter Delight Cheesecake(s)

Peanut Butter Snickers

Peanut Butter Cup

If you love all things peanut butter these are for you!

Both of them super yummy!

This week was my second son's last day at the job he had and he wanted to treat everyone at the shop and asked if I would make cheesecakes for this. Interesting, because he doesn't even eat/enjoy cheesecakes. But I guess he knew everyone else did. I was impressed when I asked him if he's sure he doesn't want something that he enjoys as well. His reply was, "Mom, this isn't about me and what I like, it's about them." (Proud Mom moment for sure! :)

I asked if he has a flavor choice even though he won't eat it and he chose the Peanut Butter Snickers and the Plain w/Fresh Fruit (previous post) for two of them. (He did end up tasting the fruity one and said it wasn't too bad :) We may convert him yet! :)

The two recipes here are pretty much the same except the amount of crumbs and butter used and the sugars in the toppings. Original recipe from food.com.

Preheat oven to 300°. Place a small bowl of water on the bottom rack of the oven.

For the Snickers:

2½ cups chocolate cookie crumbs

(icing removed)

1 Tablespoons sugar

4-5 Tablespoons unsalted butter, melted

40 oz. cream cheese, room temp.

1¼ cups creamy peanut butter

1¼ cups brown sugar

6 eggs

½ cup heavy cream

1½ teaspoons vanilla

1½ Tablespoons all purpose flour

6-8 Peanut Butter Snickers Squared

Candy Bars, diced

Topping:

12 oz. sour cream

½ cup brown sugar

                                                                  

For the Peanut Butter Cup

4 cups chocolate cookie crumbs

(icing removed)

2 Tablespoons sugar

6-8 Tablespoons unsalted butter, melted

40 oz. cream cheese, room temp.

1¼ cups creamy peanut butter

1¼ cups brown sugar

6 eggs

½ cup heavy cream

1½ teaspoons vanilla

1½ Tablespoons all purpose flour

12 Peanut Butter Cups, diced

Topping:

12 oz. sour cream

½ cup sugar

Line the bottom of a 10" Spring Form pan with parchment paper. Lightly spray with non-stick spray.

Mix cookie crumbs, sugar, and butter. Press into the bottom of the pan for the Snickers and also press 1 inch up the sides for the Peanut Butter Cup. Bake for 10 minutes @300°.

Remove from the oven and set on a cookie sheet.

In a mixer bowl combine the cream cheese, peanut butter, and sugar. Beat until fluffy.

In a separate bowl combine eggs, cream, vanilla, and flour. Beat with a hand mixer until smooth.

Add to the cream cheese mixture in the mixer bowl and beat until combined. Do not over mix.

Add in the diced candy bars. Mix again just for a little.

Pour into prepared crust and bake for 1 hour (on the cookie sheet) or until sides look puffy and dry and the center jiggles a little when lightly shaken.

 Turn heat off and prop the door open with a wooden spoon handle for 30 minutes.

Meanwhile combine the topping ingredients and stir periodically till sugar is all dissolved and mixture is smooth.

Gently spoon topping over the cheesecake working in towards the middle. With and off set spatula gently smooth it out. All the way to the edge. Return to the oven for the remaining 30 minutes. Most of the time I will leave the door completely closed when I return it to the oven.

After 30 minutes remove from the oven and run a thin sharp knife along the edge. Allow to cool completely. Refrigerate, covered with a tea towel overnight before taking it out of the pan.

Enjoy!

♥ Have a lovely weekend!♥