Reese Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1 1/2 cups Reese spread

• Baking & Spices

  • 1 1/2 cups Baking chocolate, semi-sweet
  • 1 pinch Salt
  • 3/4 cup Sugar
  • 2 tsp Vanilla extract

• Snacks

  • 1 1/2 cups Chocolate cookie crumbs

• Dairy

  • 7 tbsp Butter, unsalted
  • 2 250g packages Cream cheese
  • 1 cup Sour cream
  • 2 1/2 cups Table cream

Found on simplystacie.net

Description

Ingredients

• 1 1/2 cups chocolate cookie crumbs
• 6 tbsp unsalted butter, melted
• 1 1/2 cups table cream (heavy cream)
• 1 1/2 cups REESE spread
• 1 cup sour cream
• 2 250g packages cream cheese, softened
• 3/4 cup sugar
• 3 eggs
• 2 tsp vanilla extract
• pinch of salt
• 1 cup table cream (heavy cream)
• 1 1/2 cups semi-sweet baking chocolate, roughly chopped
• 1 tbsp unsalted butter

Directions

• Chocolate Cookie Crust Preheat oven to 350F. Add chocolate cookie crumbs and butter to a bowl and stir together. Press into a 9 inch springform pan. Bake 12 minutes. Cool completely. Reese Cheesecake Add table cream to a small saucepan over medium heat. Heat until it just starts to simmer and then turn off the heat. Add in REESE spread and let sit for 3 minutes without stirring. After 3 minutes, stir until is fully melted and smooth. Whisk in sour cream and set aside. In a large mixing bowl, beat cream cheese on medium speed for about 1 1/2 minutes. Add in sugar and beat for another minute on medium speed. Add in eggs, one at a time, beating in between each addition. Add in salt and vanilla and beat another 30 seconds on medium. Stir in cooled chocolate mixture until smooth. Preheat the oven to 375F. Pour the cheesecake mixture into a springform pan that has been placed on a baking sheet. Bake for 20 minutes. Turn dow the temperature to 300F and bake for another 30 minutes. The centre will be slightly jiggly when it’s cooked. Remove the cheesecake from the oven. Carefully run a butter knife blade around the edge of the pan to loosen the sides. Let it cool at room temperature and then place in the fridge to continue to cool and set for an additional 5 to 6 hours. Chocolate Ganache Heat the cream in a saucepan on medium heat until it starts to steam. Turn off the heat and add in the chocolate and butter. Make sure the chocolate is covered by the cream by gently shaking the pan. Do not stir. Let it sit for 3 minutes and then gently stir until its fully melted. Let it cool for 15 minutes before pouring it on top of the cheesecake.