The Triple Kaylee Special
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
1 Cheesecake
- Serves:
- 8-12
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
People say I am a good cook. Personally I think they just have exceedingly low expectations for a college bachelor in an apartment. One can impress people simply by not having any moldy pizza in the fridge and milk that does not turn one's stomach when smelled. Either way, I enjoy cooking and I enjoy good food. Good thing, too, because without me I am fairly certain my roommate would live on a diet of Ramen noodles, tortilla chips, and Taco Bell.
I have been cooking since I was in middle-school. About once a week or so, on the way home from school Mom would ask my brothers and I, "Who's cooking dinner, because I'm not." So we learned to cook young.
After spending a semester in a dorm with no kitchen facilities whatsoever and an admittedly good cafeteria which was not open when I got off of work, I am rediscovering the joy of cooking (no pun intended, I have actually never read or seen Julia Child) not only for fun, but also because the alternative is Ramen noodles, tortilla chips, and Taco Bell now that I do not live with a mother who would keep the fridge decently stocked with left-overs.
When I came to college, I moved from about 500 feet above sea-level to about 4500 feet above sea-level. For the past year-or-so I have had some interesting experiences with recipes turning very different than they used to back home because of the altitude difference. I am beginning to get the hang of it, though. Just recently I have been brave enough to try yeast breads again, with a fair success rate.