The Triple Kaylee Special Recipe

Indulge in the decadent Triple Kaylee Special, a three-layered cheesecake masterpiece! This unique recipe combines creamy peanut butter, rich chocolate, and a delightful swirl of peanut butter frosting for an unforgettable dessert experience. Inspired by a peanut butter lover, this recipe is perfect for cheesecake enthusiasts seeking a fun, experimental twist on a classic. It's best baked in a springform pan for optimal setting. Get ready for rave reviews!

Prep Time 30 mins
Cook Time 80 mins
Calories 1233 kcal
Protein 58g
Rating 5.0 (1 Reviews)
The Triple Kaylee Special 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Triple Kaylee Special

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How to Make The Triple Kaylee Special

  1. Preheat oven to 325°F (160°C).
  2. Crush 16 Oreo cookies into fine crumbs. Melt 1/2 cup (1 stick) unsalted butter. Combine crumbs and melted butter; mix until well combined.
  3. Press the Oreo mixture into the bottom and about 1/2 inch up the sides of a 9-inch springform pan.
  4. 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.
  5. Add 1/2 cup (115g) sour cream; mix well.
  6. Add 2 large eggs, one at a time, mixing on low speed after each addition just until blended.
  7. Pour the peanut butter mixture over the crust, spreading evenly.
  8. 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.
  9. Add 1/2 cup (120ml) heavy cream; mix well.
  10. Add the remaining 2 large eggs, one at a time, mixing on low speed after each addition just until blended.
  11. Pour the chocolate mixture gently over the peanut butter layer, spreading evenly. Do not mix the layers.
  12. Bake for 40 minutes, or until the edges are set and the center is almost set.
  13. 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.
  14. 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.
  15. Remove the cheesecake from the oven after 40 minutes. Spread the peanut butter swirl evenly over the top.
  16. Bake for an additional 10 minutes.
  17. Cool the cheesecake completely in the pan on a wire rack before refrigerating.
  18. Once cool, drizzle melted dark chocolate over the top in decorative patterns.
  19. 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation North American Desserts Eggs Dairy American Oven Easy Chocolate Cheesecake Cheese Dietary Equipment Small Appliance Mixer Presentation Served Cold 4 Hours Or Less