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Only 5 more breakfasts until the weekend #mondaymotivation

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Reese’s Puffs Cheesecake

The only way a peanut-butter chocolate cheesecake could get any better is with a Reese’s Puffs crust. Grab the recipe for this crowd-pleaser below! Oh, and you might as well bookmark it now, because you know they’ll be asking for the recipe.

Ingredients:

1 cup (1/2 pt) cold whipping cream 1 can (14 oz) sweetened condensed milk (not evaporated milk) 2 tbsp lemon juice 1-1/3 cup Reese’s Peanut Butter Chips 1 package cream cheese, softened CRUST 1/2 stick butter, melted 2 tbsp sugar 6 cups Reese’s Puffs cereal

Directions:

1. Preheat oven to 350 degrees. 2. Grind Reese’s Puffs in food processor until fine. Add melted butter + sugar. Press into springform pan. 3. Bake crust for 10-12 minutes. Let cool completely. 4. Beat cream cheese and lemon juice in large bowl until fluffy; set aside. Place peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; add to cream cheese mixture, beating just until well blended. 5. Beat whipping cream until stiff; fold into peanut butter mixture until well blended. Pour over prepared crust. Cover; refrigerate 6 to 8 hours or until firm.* To serve, remove side of springform pan. Serve cold; garnish with Reese’s Puffs right before serving. Makes 12 servings.

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