Every slice of this grand cheesecake is filled with peanut butter. pasta and chocolate. After all, it is prepared on the basis of chocolates with peanut filling Reese’s , which are located inside curd pleasure and on its surface. Cheesecake itself also made from creamy cream cheese mixed with peanut butter and chocolate, laid on a cake of chocolate chip cookies, and on top sprinkled with peanut butter dragees. Maximum taste and contrast. texture will make this cheesecake an unforgettable treat on your holiday. Share with friends: 
Time: 12 hours Difficulty: easy Servings: 10 – 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 270 gr. chocolate waffle cookies
- 1/4 Art. Sahara
- 110 gr. melted butter
- 14 chocolates stuffed with peanut butter, Reese’s
Filling
- 4 packs of 240 gr. cream cheese cream room temperature
- 1 tbsp. Sahara
- 1 tbsp. sour cream
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 120 gr. dark chocolate granules
- 0.5 tbsp. creamy peanut butter
- 1 tbsp. hot chocolate sauce and optionally for filing
- 15 small chocolates stuffed with peanut butter, Reese’s
- 1 tbsp. sugar coated peanut paste jelly beans, Reese’s Pieces
- Whipped cream for serving
- Special equipment: split baking dish 22 cm in diameter and wooden skewer
Recipes with similar ingredients: waffle cookies, chocolate sweets, cream cheese, eggs, sour cream, bitter chocolate, chocolate chips (granules), Peanut paste, dragee
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 160 ° C.
- Cakes: in a food processor, grind cookies with sugar. Add butter and whisk so that the mass clumps when compression in the hand. Put it in a baking dish and press firmly to the bottom and 2.5 cm up the walls. Bake until crispy crusts, 10-12 minutes. Allow to cool completely, about 30 minutes. Cover the cake with large peanut-filled sweets. Wrap shape outside in foil and place in a large roasting pan.
- Filling: in a large bowl with a mixer at medium speed whip the cream cheese cream with sugar for 1 minute. Add sour cream and mix. Beat eggs one at a time, mixing by hand. Then manually stir in the vanilla extract (be careful to do not over-mass, otherwise the cheesecake will rise during baking and crack).
- Put the chocolate granules and peanut butter in 2 separate large bowls for the microwave. Preheat at intervals of 30 seconds, stirring until chocolate and peanut butter become homogeneous and liquid, about 2 minutes.
- Put 2 tbsp. curd in a bowl with chocolate and mix. Transfer the remaining curd into a bowl with peanut butter and mix.
- Using an ice cream spoon, lay out two types in turn cheesecake on a cake. Insert the wooden skewer into the curd mass, so that he gets to the cake, and swipe the whole cheesecake so that create a marble pattern. Pour hot water into the fryer so that it reached the middle of the cheesecake form walls.
- Bake until the cheesecake freezes outside, but in the center it will still be a little liquid, about 1 hour 20 minutes. Turn off oven and leave the cheesecake in the oven for another hour. Take the cheesecake out frypots and shift to cool on a wire rack. Take a knife around the edges of the cheesecake and cool to room temperature. Cover and refrigerate for at least 8 hours.
- Once again, go with the knife around the cheesecake, open the form and shift the cheesecake onto a serving platter or cake stand. Smooth the edges with a knife. Pour chocolate sauce around the edge of the cake, so that it drains a little on the sides. Decorate the edges of the cheesecake by spreading in a circle slightly lapped small chocolate candies with peanut pasta. And inside with another ring, spread the peanut dragee paste. Slice the cheesecake and serve cold with whipped cream and chocolate sauce.
