Total prep : 30-40 minutes
Refrigerate time : 90-120 minutes
Serves : 12
Ingredients;
- Butter
- Vanilla
- Heavy Whipping Cream (35%)
- Milk
- Cream Cheese
- Brown Sugar
- Peanut Butter
- Cocoa Powder
- Graham Crumbs
Crust;
Place all ingredients in a bowl, and mix until combined. Press the mixture into one regular sized pie tin
- 1/3 cup butter, melted
- 1/4 cup brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cup graham cracker crumbs
Peanut Butter Caramel; heat this in a sauce pan. About 10 minutes.
- 1 can sweetened condensed milk
- 1/4 cup butter
- 1/2 cup brown sugar
- 1-1/4 cup creamy peanut butter
- 1/2 cup (120ml | 4oz) whole milk
- 1 tbsp pure vanilla extract
Spread about 1/2 the caramel mixture very delicately with a spatula, over top of your crust, all the way to the edge. Reserve the rest for topping your cheesecake.
Cheesecake Filling;
- 2 cups heavy cream (35%)
- 1/2 cup brown sugar
- 1 tsp vanilla
- 2 & 1/2 packages of cream cheese
- 8 Reese’s peanut butter cups chopped
- 1 cup of peanut butter
Whisk the heavy cream, sugar and vanilla on high until stiff peaks form and it makes whipped cream. Add in the cream cheese, peanut butter, Reese’s cups and continue to mix on medium high until the filling is smooth and creamy. Spread in your pan and top with Peanut Butter Caramel, Chocolate sauce, Reese’s pieces candy
Place in fridge for 2 hours to chill. Slice and serve! Enjoy ✨💕
@BeleOnMomDuty
