Ingrédients pour The Triple Kaylee Special
- Oreo Cookies
- 1/2 cup (1 stick) unsalted butter
- 1 cup (200g) granulated sugar
- 16 ounces (450g) cream cheese
- Creamy Peanut Butter
- 2 teaspoons vanilla extract
- 1/2 cup (115g) sour cream
- 4 large eggs
- 4 ounces (115g) milk chocolate
- 1 cup (240ml) heavy cream
- Dark Chocolate Chips
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Comment préparer The Triple Kaylee Special
- Preheat oven to 325°F (160°C).
- Crush 16 Oreo cookies into fine crumbs. Melt 1/2 cup (1 stick) unsalted butter. Combine crumbs and melted butter; mix until well combined.
- Press the Oreo mixture into the bottom and about 1/2 inch up the sides of a 9-inch springform pan.
- In a medium bowl, beat 8 ounces (225g) cream cheese, 1 cup (240g) creamy peanut butter, 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1/2 cup (115g) sour cream; mix well.
- Add 2 large eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour the peanut butter mixture over the crust, spreading evenly.
- In a separate medium bowl, beat the remaining 8 ounces (225g) cream cheese, 4 ounces (115g) milk chocolate (melted), 1/2 cup (100g) granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Add 1/2 cup (120ml) heavy cream; mix well.
- Add the remaining 2 large eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour the chocolate mixture gently over the peanut butter layer, spreading evenly. Do not mix the layers.
- Bake for 40 minutes, or until the edges are set and the center is almost set.
- While the cheesecake is baking, prepare the peanut butter swirl: In a small bowl, combine 1/2 cup (120g) creamy peanut butter, 1/4 cup (50g) granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 cup (60ml) heavy cream. Mix until thick.
- Gradually add the remaining 1/4 cup (60ml) heavy cream until you reach a frosting-like consistency. You may not need all of the cream.
- Remove the cheesecake from the oven after 40 minutes. Spread the peanut butter swirl evenly over the top.
- Bake for an additional 10 minutes.
- Cool the cheesecake completely in the pan on a wire rack before refrigerating.
- Once cool, drizzle melted dark chocolate over the top in decorative patterns.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
254g
Fat
190g
Carbs
28g
