Thick and creamy cheesecake with chunks of peanut butter cups and swirls of Nutella.
When you baked a cheesecake and found out it’s #NationalCheesecakeDay. Happy! 🙂
I can’t believe I didn’t know such holiday exists when I call myself a cheesecake freak. Forgive me cheesecake no kamisama.
If you want to pump up your cheesecake and have packages of Reese’s PB cups that you can (wholeheartedly) throw into this dessert, you may want to give this a try. I only regret adding Nutella. I like Nutella, but I’m not a fan of Nutella-cheesecake combo. But I loooove the combination of Nutella and peanut butter that’s why I gave this a try. And it’s because I want to discard the remaining Nutella a.s.a.p. before it expires. Still didn’t impressed me much so I can suggest that Nutella is completely optional but if you really love the spread you will definitely appreciate this.
That is not until my brother sliced the cheesecake into smaller pieces like this. Winner.
I ate so much I almost forgot to share it. The Nutella didn’t bother me at all 🙂 The flavors blended very well. There’s enough Reese’s and Nutella in every bite.
These bite-size pieces are great for gatherings especially if you have many guests. I bought some to my friend Jilly’s send-off dinner. She’s going to France and study there for 2 years. Bon voyage!
- 21 pieces Oreo, crushed
- 5 tablespoons (71g) unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1/4 cup (65g) creamy peanut butter (I used Reese's)
- 1 piece (56g w/o shell) large egg
- 1 teaspoon vanilla extract
- 12 pieces (6 2-pc pack) Reese's Peanut Butter Cups, chopped into small pieces
- 1/8 cup (27g) Nutella for swirling
- Line 8x8" pan with foil leaving an overhang on the sides for easy lift.
- Make the crust. Combine crushed Oreos and melted butter in a bowl. Press into the prepared pan using your fingers or back of a spoon. Refrigerate and let it set while you prepare the cheesecake batter.
- Preheat oven to 350F degrees.
- Make the cheesecake. Using a stand or handheld mixer, beat softened cream cheese and sugar until smooth and no lumps. Beat in peanut butter. Add egg and vanilla, beat until well combined. Use a spatula to fold in chopped peanut butter cups.
- Pour and spread evenly into the prepared crust. Drop spoonfuls of Nutella on top (I drizzle them and make parallel lines) and swirl with a toothpick, skewer or a small knife. You may warm the Nutella in the microwave for a few seconds so you can drizzle and swirl it easily.
- Bake for 30 minutes or until the sides appear set (not shiny anymore) and the center jiggles slightly when you gently shake the pan. Do not overbake. Remove from the oven and let it cool on a wire rack.
- Refrigerate for at least 4 hours or overnight before cutting into 16 squares. You may also cut them into bite-size pieces like on the 3rd photo above (we loved the smaller pieces!) This cheesecake is best served when cold. Store in the refrigerator in an airtight container for 3 to 5 days.
- • Measuring the egg - crack egg into a small bowl, beat with fork, then measure out using a food scale. Or just use 1 large egg.