Easy-to-make Peanut Butter Cheesecake with Brownie Bottom & Reese's is indulgent and delicious. It has Reese's and chocolate ganache.
Ingredients
Grease the spring form pan and set it aside before beginning the preparation process. Put the oven on to a temperature of 325 degrees Fahrenheit.
Once the batter is ready, follow the directions on the box and pour it into the pan. Then, cover it with a layer of peanut butter cups (I used peanut butter eggs).
On medium speed, mix the peanut butter and cream cheese until the mixture is smooth. Mix in the sugar and vanilla extract while beating on medium speed until everything is well mixed.
Slow down the machine and add the eggs one at a time, mixing each one in until they are all mixed in.
Scrub the bowl with a spatula, and then mix on low for another 30 seconds. The cheesecake filling should be poured on top of the base cookie. Use a spoon to make the top level.
Bake the cheesecake until the sides are set and the middle slightly jiggles, 45–60 minutes.
Allow the cheesecake to cool for an hour after turning off the oven and opening the door. Place the cake on a wire rack and cool at room temperature for 2 hours.
Bring a medium-sized pot with half-full water to a boil. Set a medium-sized bowl over a pot of simmering water. Add the chocolate and stir it a few times to melt.
To keep the bowl from getting too hot, make sure it doesn't touch the boiling water. Take the bowl off the heat and, using a spoon, pour the chocolate over the cheesecake making sure it's spread out evenly.
Place peanut butter cups and M&Ms in small amounts to decorate.Before serving, put the cheesecake in the fridge for at least 4 hours or overnight, until it is completely cold.
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