Momma Lang’s Reese’s Cup Cheesecake with Oreo Crust Recipe
I know you guys have been waiting for this! Especially @thegreenwichvillagemystic and @oldmanwithashield ...or @smolbendyhorn I can't remember which one of you said but either way, the message gets across.
Here it is! Without further ado!
Part 1: The Oreo Crust Part (can be used for loads more than just this cheesecake FYI)
Ingredients
22 Oreos, cream filling and all
5 tbsp unsalted butter, melted
Directions
In a blender, pulse all the Oreos into a fine crumb. Or if you wanna go old school and throw them in a Ziplock bag and beat them to a pulp with a rolling pin, that’s cool too. Just get them to a fine crumb.
Pour them into a large bowl. You should have roughly 2 cups’ worth (packed)
Add the melted butter and stir to combine. Smash up any large chunks that form.
Pour mixture into whatever ungreased pan you’re needing. Pat the crumbs down into the bottom and up the sides to make a compact, thick crust.
The mixture is gonna be thick and pretty wet, but if the mixture is super duper wet and not forming a nice crust, grind up 2 or 3 more Oreos and mix those crumbs in.
If this is for a baked dessert: pre-bake the crust per whatever filling recipe directions you’ve got. Mom usually pre-bakes for 8-10 minutes at 350°F.
If this is for a no-bake filling dessert: bake for 10-12 minutes at 350°F then cool crust completely before using unless your recipe says otherwise.
Part 2: The Cheesecake Part
Ingredients
Three (3) 8oz packages of regular cream cheese, softened (AKA at room temp)
1 cup granulated sugar
4 eggs at room temp
1 tbsp vanilla extract
¾ cup creamy peanut butter
½ cup heavy cream
A dozen mini peanut butter cups (or an equivalent with normal sized ones) cut up into decent bite sized pieces
Mom’s tip: throw your Reese’s cups in the fridge for 10ish minutes, and it’ll be easier to cut them later
Another tip from Mom: if you don’t want to use PB cups, you can use Reese’s pieces or chocolate and peanut butter chips.
My tip: PB cups are definitely the way to go! (unless you can get like the pumpkins or the eggs or Christmas trees because we all know those are better than the regular cups)
Directions
After taking care of your crust, set the oven temp to 325°F
Using a stand mixer on medium speed, cream together the cream cheese until it’s smooth.
Add sugar and vanilla extract and continue to mix on med-high speed for another couple of minutes, scraping down the sides of the bowl when needed until the mixture is smooth
Reduce speed to low and add eggs one at a time, mixing well after each one. Do not overmix.
Keep mixer speed on low, add peanut butter and heavy cream. Continue mixing until everything is completely incorporated.
Fold mini PB cups into the mix.
Spoon batter on top of crust in your springform pan and bake for one hour.
After that, turn oven off, crack the oven door open an inch and let cheesecake cool in the oven for 30 minutes.
After that, remove cheesecake from the oven and let cool for another hour or until it’s cool enough to put in the fridge to cool completely overnight.
Part 3: Ganache & PB Cup Toppings Part
Ingredients
1 cup (or 8oz) semi-sweet chocolate chips
½ cup heavy cream
30 mini peanut butter cups (or an equivalent with normal sized ones) cut up into decent bite sized pieces
Mom’s tip: this amount is just a suggestion since it’s for the topping. Put as much or as little as you want on top.
Directions
Using a medium sized heat safe bowl, combine the heavy cream and semi-sweet chocolate chips.
Heat in the microwave for 45 second intervals, stirring after each interval until the chocolate is smooth.
Pour ganache slowly on to the top of the cheesecake and gently smooth it on top.
Evenly sprinkle the top with the quartered PB cups pieces.