Reece’s Peanut Butter Cups Like You Have NEVER seen them before.

Reece’s Peanut Butter cups were invented and introduced in H. B. Reese, a former dairy farmer and shipping foreman for Milton S. Hershey.

Mr. Reece and his wife had 16 kids. Can you image! I am sure his kids didn’t mind being the taste testers for their dads confectionery creation.

By 1930 they had grown in popularity and Mr. Reece began his own candy company.

How sweet it that?

REESE’S PEANUT BUTTER CHEESECAKE

Preheat the oven to 350F.

Ingredients

For Oreo Crust:

• 2 cups Oreo crumbs
• 4 Tbsp. unsalted butter-melted

Directions:

1. To make the crust in a food processor finely ground whole Oreo cookies with the filling to get fine crumbs.
2. Combine the crumbs with melted butter and stir until evenly moistened.
3. Press the mixture into the bottom of spring-form pan and set in the fridge to firm while making the filling.

For Peanut Butter Cheesecake Filling:

• 32 oz. cream cheese- softened
• 1 1/3 cup sugar
• 4 large eggs
• 1 cup smooth peanut butter
• 1 ½ tsp. vanilla
• 1/3 cup heavy cream
• 1 ¼ cups miniature chocolate chips

Directions:

1. Beat softened cream cheese with sugar until smooth.
2. Mix in peanut butter , heavy cream and vanilla.
3. Add eggs one at a time beating after each addition just to combine, do not over mix it.
4. Stir in chocolate chips and spread the mixture over chilled crust.
5. Smooth the top and place the spring-form pan in a roasting pan.
6. Pour hot water in a roasting pan (about a quarter of the way) .
7. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of springform pan with aluminum foil if it start browning too quickly.
   Remove the cheesecake from the water bath and set on a cooling rack to cool. Refrigerate at least 5 hour or overnight.
   When the cake is completely cooled run a thin knife around the edge and release the ring of spring-form pan, than transfer the cake on a serving plate.

For Milk Chocolate Ganache:

• ½ cup heavy cream
• 1 ½ cups milk chocolate chips or 9.5 oz. milk chocolate-finely chopped

Directions:

1. Beat softened cream cheese with sugar until smooth.
2. Mix in peanut butter , heavy cream and vanilla.
   Add eggs one at a time beating after each addition just to combine, do not over mix it.
3. Stir in chocolate chips and spread the mixture over chilled crust.
4. Smooth the top and place the spring-form pan in a roasting pan.
5. Pour hot water in a roasting pan (about a quarter of the way) .
6. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center.
7. Remove the cheesecake from the water bath and set on a cooling rack to cool. Refrigerate at least 5 hour or overnight.

When the cake is completely cooled run a thin knife around the edge and release the ring of spring-form pan, than transfer the cake on a serving plate.

Garnish:

• Chopped Reese’s cups
• Crushed roasted peanuts

Let the ganache set slightly than sprinkle with chopped peanuts and pile with coarsely chopped Reese’s.

Quick Tip: If the filling starts to brown too quickly you can “tent” is with aluminum foil. Make sure you allow for steam to escape.

Photo Vera’s Kitchen Corner and OMG Chocolate Desserts