Peanut Butter Cheesecake

I made this cake specially for my friend Dana on her birthday.

It’s always fun making stuff for Dana because she is so easy to please! She made me feel like a million bucks when she asked me over and over “Did you buy this? No. Seriously, did you buy this?”

Why would I ever want to buy a peanut butter cheesecake when it is so much more fun to make it from scratch?

So I did. Now this cake was intense, 10 inches of oreo-peanut butter cup-cheesecake goodness.

This cake was actually…dare I say…quite dangerous.

The danger started with a stick of butter, a cup of roasted peanuts, and a package of oreos all blended together for the crust…

Then I added a layer of cheesecake filling…then a layer of chopped peanut butter cups…

Then some more peanut butter cheesecake filling.

I baked the cheesecake in a bain marie (water bath) to avoid cracking — success! I’ll make sure to remember to do that next time I make that Oreo Cheesecake.

The crucial step with this cheesecake was to allow it to set in the refrigerator – I set mine for about 24 hours.

When I initially tried to remove the spring-form pan from the cheesecake, which I attempted before setting the cake, the crust began tearing away from the cheese filling. The crust was also quite mushy and not so crust-like at all, despite me baking it for 1.5 hours!

Once I was able to successfully remove the cake from the pan, I added some decorations. Chopped peanut butter cups and drizzled milk chocolate — what could be better?

Nothing, according to Dana.

Thanks Dana, so happy you enjoyed it 🙂

I adapted a recipe I found here.

Warning: if you plan to prepare this cheesecake, do it well in advance of serving — and prepare for a dangerous ending to your meal.

My definition of dangerous: ingredients or flavours that are so intense and rich that they may be harmful to eat.

Yours edibly,

Elana

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