chocolate reese’s cheesecake

Name: Chocolate Reese’s Cheesecake
Prep time: 20 min
Cook time: 25 min
Yield: 24
Cuisine: American
Ingredients: FOR THE CHEESECAKE; 2 cup(s) chocolate cookie crumbs; 4 tablespoon(s) butter, melted; 2 - 8 ounce packages cream cheese, softened; 1/2 cup(s) sugar; 2 - eggs; 2 tablespoon(s) sour cream; 1 teaspoon(s) vanilla; 2 tablespoon(s) flour; 3/4 can(s) chocolate chips; 1 teaspoon(s) shortening; FOR THE PEANUT BUTTER MOUSSE; 1 - 8 ounce package cream cheese, softened; 1 - 8 ounce container cool whip; 1/2 cup(s) peanut butter; 2 cup(s) chopped reese's peanut butter cups

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2013/04/chocolate-reeses-cheesecake/

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yield 24 serving(s)

prep time 20 Min

cook time 25 Min

method Bake

Ingredients For chocolate reese’s cheesecake

FOR THE CHEESECAKE
2 c

chocolate cookie crumbs
4 Tbsp

butter, melted
2

8 ounce packages cream cheese, softened
1/2 c

sugar
2

eggs
2 Tbsp

sour cream
1 tsp

vanilla
2 Tbsp

flour
3/4 can

chocolate chips
1 tsp

shortening
FOR THE PEANUT BUTTER MOUSSE
1

8 ounce package cream cheese, softened
1

8 ounce container cool whip
1/2 c

peanut butter
2 c

chopped reese's peanut butter cups

How To Make chocolate reese’s cheesecake

1
Combine the cookie crumbs and melted butter. Place a spoonful of crumbs in 24 cupcake liners. Press down firmly. Set aside. In a mixing bowl, beat the cream cheese, sugar, and vanilla until creamy. Add the eggs, sour cream, and flour and beat again.

2
In a microwave safe bowl, combine the chocolate chips and shortening. Heat for 30 seconds and stir. Repeat until melted. Let cool slightly. Pour into cream cheese mixture and beat until creamy. Spoon into prepared cupcake liners. Bake at 350 degrees for 22-24 minutes. Let cool in pan for 3-4 minutes, then remove to wire rack to cool completely.
3
In a mixing bowl, beat the cream cheese and peanut butter until creamy. Add the Cool Whip and beat gently with the wire whisk attachment until creamy. Place spoonfuls on top of cooled cheesecake and spread out. Top with Reese's Peanut Butter Cups. Makes 24 cupcake cheesecakes. Keep refrigerated in a sealed container.
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