If you have been following this blog, you know these past few weeks I have been borderline obsessed with handpainted cakes. However, this week I am changing it up a bit. I figured with Valentine’s day around the corner, you and I could use something sweet. Such as Reese’s peanut butter cup cheesecake cupcake. These Reese’s peanut butter cup cheesecake cupcakes are to die for. Yup, a New York Style cheesecake that is decadent, creamy, smooth and delicious with chunks of Reese’s peanut butter cup inside with an Oreo crust. Then drizzled with some dark chocolate. Yum… This is a perfect no-fuss recipe that I know that you will love it as much as I do.
If you are peanut butter and chocolate lover or know someone who is, this is for you. My first time making this recipe was about three years ago for a co-workers birthday. It was a big one. My co-worker suffered from tree nut allergies and assured me that they were not allergic to peanuts. Well, I must say this was quite the test. Needless to say, I was nervous the entire day. But, I was able to breathe again when I realized no harm was done. Phew… However, these Reese’s peanut butter cheesecake cupcakes were a hit.
Making cheesecake can be quite difficult to master. I have a love-hate relationship with cheesecake and I dislike the fact that I have to commit so much time to baking (one hour for baking and another for it sit in the oven) and cooling. While that is a great option, sometimes I just want some cheesecake in a New York minute. Making cheesecake in cupcake form reduces the bake time to about 18 minutes. Ergo my decision to make Reese’s peanut butter cup cheesecake cupcakes. Plus, it’s a lot of deliciousness in one bite if you can have just one.
Even though it is a no-fuss recipe, there are some things that really drives me crazy when making cheesecake cupcakes. One of them, in particular, is that it always seems to sink in the middle. No matter what I do. Therefore, this time around I decided to mix my entire batter in the food processor (which reduces the air being mixed in) and let them sit in the oven for a few minutes. It worked… a little, it did not sink as much… I will have to keep testing.
To get a creamy no lump mixture make sure the eggs, cream cheese, and sour cream are all at room temperature. Mix the eggs a little before adding and mix in a little at a time. Allow the cheesecake cupcake to cool, then let it sit in the refrigerator for a few hours to finish setting up before serving.
Here is the recipe: Can you do me a favor? Sure you can, if you love this recipe share with your friends and pin for later. Also, let me know if you have tried it. Do you have a method to stop cheesecake cupcakes from sinking in the middle? I would love to know.
As always happy caking.
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Serving Size: 1 cupcake
This is a perfect no-fuss recipe for Reese's peanut butter cup cheesecake cupcake that is to die for. A New York Style cheesecake that is decadent, creamy, smooth and delicious with chunks of Reese's peanut butter cup inside with an Oreo crust. Then drizzled with some dark chocolate.