Thanksgiving dessert this year consisted of a single cheesecake. Usually, days in advance of this holiday, I’m in my kitchen back home in Connecticut making desserts out the wazoo. Side by side with my mom, who is busily preparing a feast for the masses, I’m rolling out desserts like it’s nobody’s business. This Thanksgiving I found myself eating cheesecake with my husband, feeling the melancholy of my first Thanksgiving spent without with my family, but nevertheless grateful for our health, safety, and the ability to Zoom the families from 2000 miles away.
After the logical side of myself spent some time convincing the rest of me that I should pare down the usual Thanksgiving dessert menu to a single option since it would be just the two of us, I ended up surrendering (to myself). However, I conceded, if there was only going to be one dessert at Thanksgiving 2020, it was going to be a good one. Karoon suggested a cheesecake, and I knew it had to be the cheesecake of our/my dreams to offset the feels of a lonely holiday. So I whipped up a crazy peanut butter number, which starts with Oreo crust topped with creamy, peanut butter cheesecake, and ends with piles of Reese’s Pieces, chopped up peanut butter cups, and a melty peanut butter drizzle all on top of a thick layer of chocolate ganache. And although I would much rather be sharing this with my fam back home, I simply can’t pretend that we aren’t consuming the entire thing ourselves just delightedly.
Ingredients
For the Cheesecake:
- 1 1/2 cups of Oreo crumbs about 12-15 Oreos, crushed
- 2 tbsp sugar
- 1/3 cup of butter melted
- 4 8 oz bars of Philadelphia cream cheese softened
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs
- 1 1/3 cup of peanut butter divided
For the Chocolate Ganache:
- 1 cup 8 oz heavy whipping cream
- 8 oz semi-sweet chocolate chips
For the Top:
- Reese's Pieces
- Reese's Peanut Butter Cups
Instructions
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Preheat your oven to 325° F. Mix the Oreo crumbs with 2 tbsp of sugar and the melted butter, and press into the bottom of a 9-inch springform cake pan.
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With an electric mixer, beat the cream cheese, 1 cup of sugar, and vanilla until well-blended. Add the eggs, one at a time, and mix on low speed until just blended. Do not over mix. Fold in 1 cup of peanut butter until combined throughout. Reserve the remaining peanut butter for drizzling on top once the cheesecake is baked.
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Pour the cheesecake batter over the Oreo crust and bake for about 55 minutes. The cheesecake will be slightly golden around the edges and the center will jiggle a little if you shake the pan slightly, when done.
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While the cheesecake is cooling on the counter, make the chocolate ganache. Heat 1 cup heavy whipping cream in a small saucepan on the stove or in the microwave. One heated throughout, mix in the chocolate chips and whisk together until the chocolate has melted and the mixture begins to thicken. Wait about 5-10 minutes before drizzling on the top of the cheesecake. Top the cheesecake with Reese's Pieces and Reese's Peanut Butter cups. Melt the remaining 1/3 cup of peanut butter and drizzle on top, along with any additional chocolate ganache you have leftover.
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Cool the cheesecake in the fridge for at least 3 hours before cutting and serving. Enjoy!
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