Peanut Butter Chocolate Cheesecake

This is one of my favorite cheesecake recipes to make for a party! Its always a hit =-)

***CRUST***
2 cups chocolate cookie crumbs - (more if needed)
1 cup roasted unsalted peanuts -- coarsely chopped
1/2 cup unsalted butter -- melted
4 tablespoons golden brown sugar - (firmly packed)
1 pinch salt
***FILLING***
4 packages cream cheese - (8 oz ea) -- room temperature
1 1/2 cup golden brown sugar - (firmly packed)
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups in 3/4" pieces
***TOPPING***
1 bag semi-sweet chocolate chips - (12 oz)
4 tablespoons unsalted butter
1/4 cup whipping cream

Directions:

For Crust: Position rack in center of oven and preheat to 350 degrees F. Butter 9-inch spring form pan. Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined.

Press mixture evenly onto bottom and sides of pan. Bake until set, about 8 minutes. Set aside to cool. Reduce oven to 325 degrees F.

For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust.

Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.

For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do Not Overheat. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.

♥  Rach

Caramel sauce that will knock your socks off!

1/2 cup of honey
1 stick of butter
3/4 cup brown sugar
1 can of sweetened condensed milk

Put the honey, butter and brown sugar into a sauce pan. Cook while stirring constantly until the mixture comes to a slight boil. Add sweetened condensed milk, stirring until mixture is mixed through. Take off heat and cool.

Serve on warm apple pie, apples, vanilla ice cream.... the sky is the limit with this one! I have tried over 10 caramel recipes and this my friends is THE best by far!

I warn you though....

Its just that Good! =-)

- Rach

Ginger Cheesecake Desert

1

pouch Betty Crocker® gingerbread cookie mix

1/2

cup butter or margarine, softened

1

tablespoon water

1

egg

1

can (14 oz) sweetened condensed milk (not evaporated)

1

package (8 oz) cream cheese, softened

1/3

cup fresh lemon juice

2

cups frozen (thawed) whipped topping

1. Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
2. Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
3. Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
4. In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
5. Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.

-Heather