Chop Reese’s Peanut Butter Cups into small pieces and spread over the top of the cheesecake. Be sure to place the roasting pan with water into the oven when you start the pre-heat. Pour hot water into the larger pan so that … Made this for my coworkers and it was a humongous hit! We comply with the HONcode standard for trustworthy health information. Haha I hope she will love it as much as we did , Hi! Cream cheese? How does the cream on top of the can of coconut milk compare to a can of coconut cream from Trader Joe’s in terms of adhering to the recipe? I'm new to this way of eating and my hubby is allergic to coconut, which is making finding any recipe without coconut flour/oil/flakes etc a bit of a nightmare! But you won’t feel sick to your stomach after eating it! and to add more peanut butter deliciousness! Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan. And I drizzled the chocolate fudge topping to make it look like lattice instead of covering it. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Let me know how it turns out! The crust is a chewy, NO-BAKE chocolate cookie made with nuts, dates and cacao (so it’s grain-free & gluten-free!) One 9-ounce package chocolate wafer cookies, 1 stick (8 tablespoons) unsalted butter, melted, Four 8-ounce packages cream cheese, at room temperature, 1 cup hot fudge sauce, warmed, plus more for serving, 15 Miniature Reese's Peanut Butter Cups ®. Can I use PB powder instead of actual PB? Any suggestions on what I can use instead of the nut butter or how to adjust the other ingredients if I leave out? It was still great though. I used a package of chocolate Graham crackers instead of oreos. Turn the oven off and leave the cheesecake in the oven for another hour. I was so excited about this cheesecake and made it yesterday with my little boys! Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust. I'm so glad you liked it! Garnish the cheesecake with halved peanut butter cups for … It was awesome. I usually get super long foil meant for grilling and it covers my whole spring form....but I love the idea of a silicone - way easier and kinder to the earth :) I'm going to do that when I try this today! My non GF peeps and meat eaters had no clue , I made it again but my cream didn’t set up properly in the can… I had soaked some cashews the night before and used those with some of the coconut cream that was salvageable.. blended together and also turned out great! Thanks, Oh ok, thanks for letting me know. Cashew cream is perfect I’ve tried a plethora of Keto cheesecake recipes over the last six months and this is by far, the BEST! Let me know if you have any other questions , Emily @ Pretty Pies you replied to my comment on Pinterest, but for some unknown reason it wouldn’t let me reply back to you in there. Powered by WordPress, Copyright My Evil Twin's Kitchen - All Rights Reserved. Bake for 10 minutes, remove and let cool at room temperature. I will try it with sun butter for my daughter who is allergic to peanuts. Stay updated like 500,000+ subscribers with our weekly Diet Doctor newsletter. Glad you liked it! Sorry if my instructions were unclear. Who else is an absolute peanut butter addict? All rights reserved. The top layer is made by simply adding in some melted chocolate and a bit more cacao to the peanut butter cream. Comes out beautiful everytime. Its filling was like a well set peanut butter pie. I made a galant attempt to get there so I could go to DaddyPops Diner&did several things! Powdered sugar might work ok, but it makes it more dense. And some almond extract would be a great addition with it! I'm trying to cut down on my sugar as well as my carbs but I'm not a fan of the sugar substitutes. This was my first attempt at making a cheesecake. (Take care not to overmix, or the cheesecake will puff up and crack.). Made several times. Would it be okay to substitute the maple syrup with actual white sugar? Cool on a wire rack. Taste of Home is America's #1 cooking magazine. Also, you would possibly need double the amount since maple syrup is twice as sweet as sugar. Thanks, Keren! Return the cheese batter that you reserved earlier back to the food processor; add 1 cup of peanut butter to it and mix until well combined. You’ll mix all the peanut butter with the cream, then save some of the to mix with the chocolate. Sign up for the Recipe of the Day Newsletter Privacy Policy. Add the sour cream and beat until just combined. This turned out to be a big pan of soup. If it’s not separated enough, chill it for a few more hours. For first layer after the crust says 1/2 cup PB. Yay!! I used chunky peanut butter I did not have creamy. Mini Peanut Butter Cup Cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. The cake turned out smooth, creamy and consistently baked. It is a liquid before it goes in the freezer to firm up. All other ingredients I used were spot on. I have a confection oven. Hi! I’m not sure if the sugar would work. I m sorry I don’t have the nutrition facts for this one, but you can use an app like Cronometer or Myfitnesspal to calculate it . I love cheesecake and I love Reese’s but not the refined sugar or dairy. So happy to hear that. Definitely 5? If you try it, please let me know how it turns out Hope you enjoy! The middle layer is a thick layer of peanut buttery, creamy cheesecake yummyness. lol that’s what I always do! Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Thank you :). Pour filling into prepared crust. took 2 days to find the recipe again but now its saved in 2 places !!!!! Side note: my favorite peanut butter is from Aldi! Thank you. Top with a bag of Reese's Peanut butter Cups Minis and set aside. Refrigerate cake about 4 hours, or until completely solid. Hi! Love, love, love! Added a few pieces of frozen berries to the top. Maybe I should have rounded it down rather than up when converting the butter amount from grams to oz. Chop peanut butter cups into small pieces and drop into batter. Smooth the edges with the knife. Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Other than using an all-oreo crust I made this as written. Refrigerate leftovers. So you can open a can and check. Yes it should work, but it will be flat— probably more like a pb cup just line your pie plate with parchment for easy removal. Turn oven off. Piecake? Your email address will not be published. Melt the butter and mix with all the other ingredients for the crust in a medium-sized bowl. Only I used almond butter instead of peanut butter because of allergy. Stir until smooth. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be. Preheat oven to 300°F (150°C) using the convection setting. Yaaas. this looks AMAZING … but how much, in volume cream are we going for? your cakes look so good I can’t wait to try one! I actually made this for Easter and it was perfect and delicious. Easy. Next, combine the cream cheese, sour cream, brown sugar, vanilla extract and salt in the bowl of your food processor. Melt the unsweetened chocolate in the microwave in 30 seconds increments, mixing well between each burst for 20 to 30 seconds, until the chocolate is completely melted and smooth. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. The coconut oil hardens it. This low-carb cheesecake is every bit as delicious as it is beautiful to look at. Beat until super smooth and creamy, stopping the motor to scrape the sides once or twice to make sure every last bit gets incorporated. But to be on the safe side, watch the cooking time, since convection ovens can speed up the overall cooking time. Remove pan from water bath. Spread the mixture in the bottom of a 9" (23 cm) springform pan. Cut … Hope that helps! If I use a regular glass pie dish will this still work? Remove the cheesecake from the roasting pan to a cooling rack. Pour that peanut butter cheese batter over the chocolate cheese batter and spread as evenly as you can all the way to the edge. Spread over top of cake with offset (angled) spatula; let cool. This looks so good! Hope that helps! There is no clear sub that I know of. This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling.