Where do I start…
Well, I knew my next post was definitely going to be a cheesecake of sorts and due to the timing of my post it would certainly contain pumpkin.
My only dilemma was the flavor combination, I wanted it to be different, something not seen to often when it comes to the crust and cheesecake itself.
So there you have it… short, sweet [literally] and to the point. Don’t be afraid to try this combination of peanut butter, chocolate & pumpkin, you will be pleasantly surprised.
Oh and heads up, once you set out the peanut butter cups on the counter keep an eye on them… mine started to disappear.
14 Nutter Butter Cookies
14 Oreo Cookies
1 stick of unsalted butter, melted
1/4 cup granulated sugar
pinch of salt
In a food processor pulse Nutter Butter cookies until they have been processed into crumbs, place crumbs in a small bowl. Repeat with the Oreos and place them into a separate bowl.
To each bowl add the following:
1/2 the melted butter
2 tablespoons of sugar
tiny pinch of salt
Stir everything to combine in each of the bowls. Take spoonfuls of the Oreo crumb mixture and place in a springform pan leaving room to place spoonfuls of the Nutter Butter crums right next to them in somewhat of a dotted pattern.
3 8oz. packages of cream cheese
1 1/2 cups granulated sugar
1/4 cup pure maple syrup
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
1 tablespoon creme de cacao
1/2 tablespoon myer’s rum
4 large eggs
12 reese’s peanut butter cups roughly chopped
1/4 cup reese’s peanut butter chips
Preheat oven to 350 degrees F.
In a mixer, whip cream cheese on medium high speed for 5 minutes or until light and fluffy, then add sugar and whip for 2 more minutes.
Add the maple syrup, canned pumpkin, pumpkin pie spice, creme de cacao and myer’s rum and blend thoroughly.
Bake for 1 hour and 10 minutes, remove from oven and place on a cooling rack for 10 minutes. Refrigerate a minimum of 4-6 hours, preferably overnight. Remove from refrigerator for 15 minutes prior to serving.