When you love Reese’s peanut butter cups and you love cheesecake, it’s natural to make Reese’s cheesecake. And I’m so glad he did.
INGREDIENTS
2 packages (16 ounces) cream cheese, at room temperature
1/2 cup granulated sugar
2 large eggs
2 cups (20 mini-size) Reese’s peanut butter, chopped
12 ounces (2 6 ounces) of graham cracker crust
2 tablespoons of butter, melted
INSTRUCTIONS
Preheat oven to 325°F.
Place the cream cheese in the bowl of the blender. Mix at medium-low speed for 30 seconds. Add sugar and eggs and beat until smooth.
Remove bowl from stand and add cups of chopped Reese’s peanut butter.
In a small bowl, combine graham cracker crust and butter gently with a fork.
Make a 6-inch spring form pan and then press the graham cracker crust into the pan and to the sides.
Pour the filling into the pan and bake until ready, 35-40 minutes, at 325°F.
Place the cake on a wire rack and let it cool completely.