The way I see it, if you're going to make a cheesecake, you may as well go all out. And stuff it full of the best things on earth. To me, those best things are obviously peanut butter cups and chocolate chip cookie dough. Truth is, I knew this was coming ever since I saw an ad for the new Reese's mini peanut butter cups - the tiniest ever.
Seriously though, if you have any affinity for thinks like peanut butter, or cookie dough, or cheesecake, I suggest you make these immediately. Your taste buds will thank you. Your waist, not so much.
Tip of the Day: Bringing the cream cheese to room temperature before using makes it easier to incorporate the other ingredients. Let it sit out at least 1/2 an hour before use.
3 cups graham cracker crumbs
10 tbsps butter, melted
20 ounces cream cheese, at room temperature
1/2 cup sugar
1 tablespoon vanilla
5 tablespoons butter, softened
1/3 cup light brown sugar
3 tablespoons sugar
1/8 teaspoon salt
1 teaspoon vanilla
3/4 cup flour
1/2 cup mini chocolate chips
1 cup mini peanut butter cups, roughly chopped
Mix the crust ingredients together and press in to the bottom of a greased 9x13" pan. Set aside.
Beat the cream cheese and sugar together until smooth. Add in the eggs, one at a time, until incorporated. Add in the vanilla and mix until combined. Pour in to the prepared pan and spread until smooth.
Beat together the butter, sugars and salt until well mixed. Add in the vanilla and mix to combine. Add the flour and mix, then stir in the chocolate chips.
Drop chunks of cookie dough and pieces of peanut butter cup randomly over the cheesecake. Press down in to the mixture.
Bake on 350 F for about 30 minutes. Let cool to room temperature then refrigerate until cold.