Reeses Tiger Pie
Description
Love peanut butter? This dessert is definitely for you. It's outrageously rich and decadent, so it's probably a dessert best saved for special occasions.
Ingredients
Crust:
cooking spray, for springform pan
20 Oreo cookies
1/4 c. unsalted butter, melted
pinch of kosher salt
Cheesecake:
16 oz. cream cheese, softened
3/4 c. powdered sugar
1 1/2 c. heavy cream, cold
1 c. chocolate chips, melted and cooled
3/4 c. smooth peanut butter
Ganache and Topping:
1 1/2 c. semi-sweet chocolate chips
1 1/2 c. heavy cream
1/2 c. peanut butter, melted
2 c. chopped Reeses Peanut Butter Cups
Directions
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Crust:
Grease an 8 inch springform pan with cooking spray; line bottom with parchment paper.
In the bowl of a food processor, pulse Oreo cookies into fine crumbs; add butter and salt; pulse to combine. Press mixture into prepared pan. Refrigerate while making the cheesecake filling.
Cheesecake Filling:
In a large bowl using an electric mixer, beat cream cheese until light and fluffy, about 2 minutes. Add sugar to combine; gradually add cream; beat on high speed until stiff peaks form.
Divide cream cheese mixture into two bowls. To one, fold in melted chocolate chips. To the other, fold in peanut butter. Dollop scoops from each into springform pan until full. Swirl with a butter knife. Refrigerate until firm for about 5 hours, or up to overnight.
Ganache:
Place chocolate chips in a large bowl. In a medium saucepan over medium heat, heat heavy cream; when cream begins to simmer, remove from heat; pour over chocolate chips; let sit for 5 minutes; whisk until completely smooth.
Pour ganache over cake until completely covered; pour over melted peanut butter in thick stripes.
While ganache and peanut butter are still warm, press chopped Reese's into the sides of the cake. Refrigerate 1 hour before slicing.
8 servings.