Everyone who knows me is aware that Cheesecake is my specialty!
I’ve been perfecting my cheesecake recipe for 35 years now and I think I’ve just about got it!
Recently my granddaughter Kaia was helping me bake a cheesecake for Uncle Daniels birthday, and I took the time to explain to her the steps I’ve learned to take to produce an amazing cheesecake every time.
That got me to thinking that I also wanted to pass those steps along to my followers as well!
So tie up your apron strings, pick up your scraper, spray your spring-form pan and here we go!
Today’s cheesecake magic is going to be brought to you
by these yummy ingredients…
And especially this little jar of happiness from Reginald’s Homemade!
Jessica tucked my first jar in a gift basket a couple of years ago and I’ve been hooked ever since!
You’ll have to check out all their all natural products at reginaldshomemade.com.
I have a hard time choosing each time!
For today’s cheesecake crust, we are going to use another favorite of mine… Swoon!
I bought the family size pack and I’m going to crush all but about 8 cookies in my food processor…
We are going to save the 8 to use with the other fun toppings…
Or for a cookie emergency…
Whichever may come first!
I told Kaia that when creating your cheesecakes, don’t be afraid to peruse the cookie aisle and let your imagination run wild!
I have about 2 cups of cookie crumbs and I’m adding 3/4 stick melted butter…
Today we are making a 9″ cheesecake…spray your spring-form pan with nonstick spray…
Press the crumbs onto the bottom an up the sides a bit…
Now to start on the yummy cheesecake filling..you’ll always want to have
your cream cheese at room temperature..
you’ll want to add the cream cheese to your mixing bowl first and beat a couple of minutes until smooth…
then add the sugar and beat a couple of minutes more…
Now for the 9″ cheesecake you’re going to add 1 TBSP cornstarch and beat another couple of minutes…
This will take care of combining all your “dry” cheesecake ingredients
before incorporating the “wet” ingredients…
if you don’t add the ingredients in this order you’ll end up with a lumpy, non-pretty cheesecake filling–
and who wants that??!
We are going to add the eggs next one at a time, beating well..
I’ve learned to add 1 egg per 8oz cream cheese…
for a 9″ I use 4 cream cheese and 4 eggs…
for an 11″ I use 5 cream cheese and 5 eggs…that keeps it perfectly simple and produces a perfect cheesecake!
Now add your vanilla or whatever flavoring you’re using…
Now pour in the 1/4 cup heavy whipping cream…
and if you just want a plain cheesecake you can stop right here!
Of course change up the crust with graham crackers, 3/4 stick butter and 2 TBSP sugar…
But since we are in our over-the-top cheesecake creating mode,
we are going to add an entire jar of this deliciousness!
Your filling will be perfect like this!
Pour your filling into your pan and be careful not to disturb your crust…
I wrap the pan with 2 sheets of heavy duty foil…
I then bake it in a water-bath by placing the cheesecake in a large roasting pan
and add water up half-way up the side of the cheesecake pan…
this method keeps the cheesecake from cracking and keeps it super-moist…
For a 9″ I bake it on 350 degrees for 45 minutes and then turn the oven off
and leave it in there for 10 minutes more…
11″ bakes for 60 minutes, turn the oven off and leave in an extra 10 minutes…
It will be most lovely like this!
Remove from the oven and carefully remove from the water-bath…
Gently run a butter knife around the sides to pull it away from the sides a bit…
This will again keep it from cracking…
Let it cool on the counter about 30 minutes before placing in the refrigerator overnight…
Now the really fun part!
Melt about 1/2 cup Reese’s Peanut Butter Baking chips with a bit of Crisco to use as “glue” for the toppings…
Stir until smooth and melted….
Put in a Baggie and snip a little off the corner…
Drizzle the love like this!
Add the candy of your choice… I used White Mini Reese’s, White Kit Kats, Payday Bites…
Now melt the Ghiraradelli White Chocolate…
Drizzle over the candy…
Use the remaining drizzle to decorate the Nutter Butters…
place them in the freezer for 5 minutes to harden the chocolate…
During that 5 minutes you may want to add more drizzle!
Use the remaining melted white chocolate to place the cookies on the cheesecake …
Take a step back and admire your handiwork!
Slice and enjoy!
PrintWhite Chocolate Macadamia Peanut Butter Cheesecake Recipe
Ingredients
- 4–8oz pkg cream cheese
- 1 3/4 cups sugar
- 1 TBSP cornstarch
- 4 eggs
- 1 tsp vanilla
- 1/4 cup whipping cream
- 1 jar Reginald’s White Chocolate Macadamia Nut Peanut Butter
- Crust:
- Family Size Pkg Nutter Butter Cookies, reserving 8
- 3/4stick butter, melted
- Toppings:
- 1/2 cup Reese’s Peanut Butter Chips
- 1 tsp Crisco
- 1 cup White Chocolate Ghiraradelli Melts
- White Kit Kats
- White Chocolate Mini Reese’s
- Payday Bites
Instructions
Preheat oven to 350 degrees.
Spray 9″ spring-form pan with nonstick spray.
Set aside 8 of the Nutter Butter Cookies and crush the remainder with your food processor.
Melt butter and mix into crumbs. Press into bottom and a bit up the sides of your spring-form pan.
Filling:
Place 4 packages of cream cheese in your mixing bowl; mix a few minutes until smooth.
Add the sugar and when fully incorporated add the cornstarch.
Add the eggs and beat well; then mix in the vanilla and whipping cream.
Add the jar of Reginald’s White Chocolate Macadamia Peanut Butter and blend until smooth.
Carefully pour into crust.
Bake for 45 minutes, turn oven off and let sit an additional 10 minutes in oven.
Carefully remove from water-bath and gently run a butter knife around the top edge.
Let sit 30 minutes and then place in refrigerator overnight.
The next day, melt the peanut butter chips with Crisco and drizzle on surface of cheesecake ; add candy pieces.
Decorate cookie pieces with chocolate and peanut butter drizzle; place in freezer 5 minutes.
Use remaining white chocolate to adhere the cookies to the top of the cheesecake.
Slice and enjoy!