Frosting Friday

Yesterday was my brother's birthday, the big 2-0!  You may remember, that last year I made him the Reese's peanut butter cup cake.  We'll he loves Reese's....

So this year I made a Reese's Peanut Butter-Chocolate Swirl Cheesecake.  So here is the recipe (this cake isn't difficult, but it does take two nights to prepare, you have been warned!)

Ingredients for Crust:

1 1/2 cups graham cracker crumbs

6 tablespoons sugar

6 tablespoons butter, melted

Ingredients for Filling:

4 packages (8 ounces each) cream cheese, softened

1 3/4 cups sugar

4 ounces semisweet chocolate

1/2 cup smooth peanut butter

4 tablespoons light corn syrup

1 cup heavy whipping cream, divided

4 eggs, lightly beaten

2 teaspoons vanilla

Ingredients for Topping:

7 ounces semisweet chocolate chips

1 cup heavy whipping cream

Reese's peanut butter cups, coarsely chopped (approximately 12 cups)

Directions:

1. Preheat oven to 325 degrees.

2. In a bowl, combine cracker crumbs, sugar and melted butter.  Press onto the bottom of a greased 10 inch spring-form pan.  Place pan on a baking sheet and bake for 10 minutes.  Cool or a wire rack.

3. In a microwave safe bowl, place the 4 ounces of semisweet chocolate, peanut butter, and corn syrup, microwave in 30 second intervals until melted.  Stir until smooth.  Add 1/4 cup of heavy whipping cream and stir well to combine.

4. In a large bowl, beat cream cheese and sugar until smooth.  Gradually beat in remaining cream (3/4 cup).  Add eggs and vanilla; beat on low speed just until combined.

5. Pour half of filling mixture onto cooled crust.  Dollop half of the chocolate/peanut butter mixture onto filling.  Using small spatula or butter knife, gently swirl the chocolate and peanut butter into the filling.  Add the remaining filling and dollop the remaining chocolate and peanut butter mixture onto filling.  Repeat swirling.

6. Place cheesecake on baking sheet.  Bake at 325 degrees for 75-80 minutes or until center is almost set.

7. Cool on a wire rack for 10 minutes.  Carefully run a knife around edge of pan to loosen; then let cheesecake cool completely before covering and refrigerating overnight.

8. The following day, remove from spring-form pan and place cheesecake (with bottom pan) on serving platter or cake plate.

9. To prepare the topping, place 7 ounces of semisweet chocolate chips in a small bowl.  In a small saucepan, bring 1 cup of heavy whipping cream to a boil.  Pour over chocolate; whisk until smooth.

10. Cool for about 10 minutes, poor over top of cheesecake.  Decorate top with chopped Reese's candy. Refrigerate for at least four hours; store leftovers in refrigerator.

All swirled together and ready to bake!

The finished product 

 It was definitely a big success!

Happy Baking!!