I wanted to create a VERY SPECIAL DESSERT for my husband for Father's Day to show him just how much I appreciate him. This is the dessert I came up with. I already have a Peanut Butter Pie recipe posted that he loves, so this one had to EXCEED the pie.
I made the crust using Peanut Butter cookie mix, then I added peanuts to add crunch, and Peanut Butter Chips to add extra flavor, then filled it with mini Reese's pieces, used Caramel Condensed milk & Light & Dark Brown Sugar, as well as Butterscotch Pudding to achieve that golden Caramel color. HE LOVED IT, it's his new favorite. We love it
Preheat oven to 350 degrees F.This is most of the main ingredients used in the recipe.
Add the crust ingredients to a small bowl and stir to blend together. Then pour into a 9 inch springform pan, and press crumb mixture evenly in the bottom and up the sides of the pan. Then place in preheated 350 degree F. oven and bake for 8- 10 minutes, Remove and set aside to cool till needed.
Using a large mixing bowl,I used a stand mixer, add in the softened cream cheese and peanut Butter, and beat until creamy and smooth.
Then add in both brown sugars and the condensed caramel milk, and beat until completely blended together.
Now add in the eggs, one at a time, beating well after each has been added.
Combine the Pudding and flour together then pour into the cream cheese peanut Butter mixture & beat until well blended.
Dust the peanut butter chips with about one Tablespoon of flour, then pour into cream cheese batter, add in the chopped peanuts, vanilla Bean extract, & beat or stir with a large spoon, until blended together. Dusting the chips with flour prevents them from sinking to the bottom of the cheesecake during baking.
Now you can add the 24 mini cups to the batter by stirring them in or do as I did, and push them randomly into the cheesecake batter.
Then cover top with enough remaining batter to within an inch and a half from top of pan. NOTICE: I HAD ENOUGH REMAINING BATTER TO MAKE AN EXTRA SERVING SIZE CHEESE CAKE,WHICH BAKES IN 45 MINUTES.
Wrap the bottom of the cheesecake pan with a triple layer of aluminum foil. Then place the cheesecake pan into a much larger pan and carefully pour boiling hot water around the base of the cheesecake, to at least 1 and a half inches deep. Note: I put the pan in the oven FIRST, BEFORE CAREFULLY ADDING THE HOT WATER.
Bake in preheated 325 degrees F. for 1 hour and a half. Then turn off oven, open the door slightly but leave the cheesecake in oven for 15 minutes.This is the amount of batter I had before filling the pan.
Then make the sour cream topping by combining all the ingredients in a small bowl, while the cake is in the oven. After 15 minutes, spread the sour cream topping over the top of the cake.
Leave the cake in the oven for an additional 45 minutes with the oven still turned off. Then remove cheesecake and allow to sit at room temperature for at least 1 and a half hours before putting in the fridge.
Now top the cake with the sprinkles and the snack size peanut butter cup, cut in half and arrange as desired.
Refrigerate at least 6 hours or over night before serving.
Before serving remove the sides of the spring form pan, then cut into serving size pieces. I added a chocolate syrup to a long platter then added the cheesecake slices.
This is what the cake looked like once I removed the sides of the springform pan.
This is what the cut cheesecake looks like.
This is the extra serving size that I gave away. It only needed 45 minutes to bake, and I did not use a water bath for this one because of the time it needed to bake. I had not added the sour cream topping or sprinkles before I took the picture..