Southern Cookbook

Ingredients for an 8 or 9 inch cake

For the brownie layer:

1 cup (200 g) sugar

3/4 cup (90 g) all-purpose flour

2/3 cup (80 g) cocoa powder

1/2 tsp baking powder

1/2 tsp salt, optional

2 eggs

1/2 cup (113 g) unsalted butter, melted

1 tsp vanilla

For the peanut butter cheesecake batter:

24 oz (680 g) cream cheese, softened at room temperature

 3/4 cup (175 g) white sugar

3/4 cup (190 g) peanut butter

4 large eggs

1/2 cup (120 g) sour cream

1 tsp vanilla

1/4 cup (60 ml) heavy cream

3/4 cup (190 g) mini peanut butter cups, quartered

1/4 cup (40 g) Reese's baking chips

1/4 cup (40 g) chocolate chips

For the chocolate ganache:

1 cup (170 g) semi-sweet chocolate, chopped or chips

 1/2 cup (120 ml) heavy cream, hot

mini Reese's peanut butter cups

INSTRUCTIONS

Step 1:

Preheat the oven to 350°F. Start with a medium-sized bowl. Sift in flour, cocoa powder, and baking powder. In a large mixing bowl, combine the sugar, salt, and melted butter. Mix for about 3 minutes. The mixture should be very fluffy and lighter in color. Add eggs and vanilla. Mix until fluffy. Add the flour mixture and mix the batter until everything is just combined.

Step 2:

Prepare a cheesecake pan with parchment paper and grease it with baking oil or butter. Fill the batter in the prepared 8-inch cake pan. Bake for 20 minutes. Then sprinkle chocolate chips and Reese's chips on top. Let it bake for another 3 to 5 minutes. Cool the layer in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 3:

To make the cheesecake filling, start with a large bowl or use a food processor. Cream the cream cheese, sugar, vanilla, and peanut butter with a hand mixer until smooth for about 3 minutes. Scrape down the bowl as needed. Add sour cream and heavy cream. Mix it until smooth. Add in eggs and mix them in. Fold in chopped Reese's peanut butter cups and fill the batter on top of the baked brownie. Cover the spring form pan in aluminum foil or a silicone baking pan to make sure no water can enter.

Step 4:

Bake the cake in a 1-inch high water bath at 300°F for about 80 minutes. Turn off the oven and let it cool in the oven for about 10 minutes. Take it out and cut around the edge with a knife to loosen it and prevent cracks. Let it come to room temperature for another 30 minutes. Then let it cool overnight or for at least 6 hours in the fridge.

Step 5:

While the cheesecake is chilling, it is time to make the chocolate ganache. For the ganache, add chopped dark chocolate to a medium-sized bowl and pour hot heavy cream over it. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Let it come to room temperature before using.

Step 6:

To decorate the cooled cheesecake, take it out of the springform pan and arrange it on a serving plate. The chocolate ganache should be almost at room temperature. The colder it is, the faster it is going to set once applied to the cake. Pour the ganache over the cake and spread it with a spatula to cover the whole surface of the cake. Let it drip on the sides if you want. Decorate the top with chopped mini Reese's peanut butter cups.