Peanut Butter and Chocolate Cheesecake with Reese's Minis
Servings 12
Calories 714kcal
Equipment
- food processor
- 9-inch nonstick springform pan
- stand mixer with paddle attachment (or hand mixer and large mixing bowl)
- baking sheet lined with foil
Ingredients
- 16 ounces gluten-free chocolate sandwich cookies
- 6 tablespoons unsalted butter melted
- 24 ounces cream cheese 3 (8-ounce) packages, at room temperature
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- ½ cup creamy peanut butter
- 3 eggs
- ⅓ cup mini chocolate chips
- 1 cup Reese’s Minis chopped
Instructions
- Preheat the oven to 350° F/175° C.
- In the food processor, grind the Oreo cookies until you have fine crumbs. Drizzle in the melted butter while processing, until the mixture clumps together. Press into the bottom and up 1-inch up the sides of the springform pan. Place on the foil-lined baking sheet and bake in the preheated oven for 10 minutes. Remove and allow to cool.
- In the bowl of the stand mixer, beat together the room temperature cream cheese and the sugar until smooth. Add the vanilla and peanut butter, and mix well. Add the eggs and mix on low just until combined. Fold in the mini chocolate chips. Spread the filling evenly in the cookie crust.
- Place on the baking sheet and bake in the preheated oven until the middle is still a little wiggly, about 45 to 55 minutes. Remove from the oven and cool completely on a wire rack. Cover with foil and chill overnight in the refrigerator.
- Top with the chopped Reese’s Minis, then serve.
Nutrition
Calories: 714kcal | Carbohydrates: 64g | Protein: 12g | Fat: 47g | Saturated Fat: 22g | Cholesterol: 121mg | Sodium: 509mg | Potassium: 325mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1020IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 4mg