reese's peanut butter cheesecake supreme

How To Make reese's peanut butter cheesecake supreme

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  Step 1
  Preheat oven to 350 degrees F.This is most of the main ingredients used in the recipe.
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  Step 2
  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.
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  Step 3
  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.
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  Step 4
  Then add in both brown sugars and the condensed caramel milk, and beat until completely blended together.
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  Step 5
  Now add in the eggs, one at a time, beating well after each has been added.
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  Step 6
  Combine the Pudding and flour together then pour into the cream cheese peanut Butter mixture & beat until well blended.
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  Step 7
  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.
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  Step 8
  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.
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  Step 9
  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.
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  Step 10
  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.
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  Step 11
  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.
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  Step 12
  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.
• Step 13
  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.
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  Step 14
  Now top the cake with the sprinkles and the snack size peanut butter cup, cut in half and arrange as desired.
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  Step 15
  Refrigerate at least 6 hours or over night before serving.
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  Step 16
  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.
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  Step 17
  This is what the cake looked like once I removed the sides of the springform pan.
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  Step 18
  This is what the cut cheesecake looks like.
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  Step 19
  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..
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