maple syrup

De La Grana Cheesecake

Boy do I have something totally out of the box for you today. Get ready to be blown away by this cheesecake!

Let’s roll back the hands of time a bit… the Month – June, the Year – 2010. I received an email from Casey regarding my assignment for this month’s Progressive Party over at Kitchen Play.



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.

Reese’s Chunk Pumpkin Cheesecake

Nutter Butter Oreo Swirl Crust

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.

Reese’s Chunk Pumpkin Cheesecake Batter

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.

Reduced mixer speed to the lowest setting and add the eggs one at a time, mix just enough so that each egg has been incorporated into the batter.

Stir in the peanut butter chunks and chips with a wooden spoon.

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.


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