Reese's Peanut Butter Cup Cheesecake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat, while ricotta is often less expensive.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate offers health benefits, while cocoa powder can be more affordable.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.

Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

Beat cream cheese in bowl of electric mixer until smooth.

Add eggs, one at a time, beating well after each addition.

Add sugar, peanut butter and cream; mix until smooth.

Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.

Pour filling into prepared crust.

Place springform pan into a larger baking pan.

Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.

Bake at 275°F for 1-1/2 hours, or until firm and lightly browned.

Return the cake to the oven for 5 minutes.

Remove from the oven and allow to cool on a wire rack for one hour.

Run a knife along the edge of the cake to loosen it from the pan somewhat.

Refrigerate for at least 4 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens