Recipe by Hallawe MacLean
Some friends and I were contemplating the possibility of creating various flavours of cheesecake (yes, I know there are recipes for such a thing out there, but it is so much more fun to do it yourself) when I suddenly got this idea. I just took a regular New York Cheesecake recipe and altered it for my purposes. Named after the girl who sort of inspired its creation with her love of peanut butter, the Triple Kaylee Special is still in a bit of an experimental stage. I would appreciate any feedback and/or ideas from more experienced cooks. I have used both a springform pan and a 9x13 inch baking dish for this before, and the springform pan seems to work best. The center did not set quite as well in the baking dish. NOTE: If the recipe is prepared as I have written it, it is important that the peanut butter layer be on the bottom, as it is heavier and more solid than the chocolate layer.
- 30 Oreo cookies, Crushed
- 1⁄4 cup butter, Melted
- 1 1⁄4 cups sugar, Divided
- 20 ounces cream cheese, Softened, Divided
- 2 cups creamy peanut butter, Divided
- 2 teaspoons vanilla, Divided
- 1⁄2 cup sour cream
- 4 eggs, Divided
- 1 cup milk chocolate, Melted
- 3⁄4-1 1⁄2 cup heavy cream, Divided
- dark chocolate chips, for Garnish, Melted
Directions See How It's Made
- Preheat the oven to 325°F.
- Mix the Oreos and butter until the mixture begins to hold its shape.
- Press the Oreo mixture into the bottom and about one-half-inch up the sides of a nine or ten inch springform pan.
- In a medium bowl, beat 8 ounces of the cream cheese, 1 cup of the peanut butter, ½ cup of the sugar, and ½ teaspoon of the vanilla with an electric mixer on medium speed until well blended.
- Add the sour cream; mix well.
- Add 2 of the eggs, one at a time, beating on low speed after each addition just until blended.
- Pour the peanut butter mixture over the crust in the prepared pan, spreading to create a flat surface.
- In a separate medium bowl, beat remaining cream cheese, milk chocolate, ½ cup of the sugar, and ½ teaspoon of the vanilla with an electric mixer on medium speed until well blended.
- Add ¼ cup of the heavy cream; mix well.
- Add the remaining eggs, one at a time, beating after each addition on low speed just until blended.
- Pour the chocolate mixture over the peanut butter mixture in the prepared pan (the chocolate layer will be slightly more liquidy than the peanut butter layer) and carefully spread to create a flat surface. Do not mix the layers.
- Bake in the preheated oven for 40 minutes of until the center is almost set.
- While cheesecake is baking, in a small bowl, mix remaining peanut butter, remaining sugar, remaining vanilla, and ½ cup of the heavy cream until well blended. The mixture will probably be quite thick.
- Mix in the remaining heavy cream, a little at a time, until the mixture reaches the consistency of sour cream or butter frosting. It will probably not require all of the cream (I usually go with another ½ to ¾ cup).
- After the cheesecake has baked for 40 minutes, remove it from the oven and carefully spread the peanut butter and cream mixture over top.
- Bake the cheesecake for an additional 10 minutes.
- Cool the cheesecake in the pan on a wire rack until the pan is cool enough to handle bare-handed.
- Drizzle dark chocolate over cooled cheesecake in happy patterns and/or designs.
- Cover the cheesecake and refrigerate it for four hours or overnight.
- Store left-over cheesecake in the refrigerator.