|The Deliciousness....top view below|
30 mini peanut butter cups, each one quartered
1 stick of softened butter
1/2 Cup granulated sugar
2 8 oz Packages cream cheese, softened
1- 1.5 oz. package cook and serve vanilla pudding (just ½ of a box of the pudding)
1 TSP baking powder
1/2 TBS lemon juice
Preheat oven to 325 degrees. Grease one 9 inch circular pan with butter and then line with parchment paper. This will be a little tricky, as you won’t be able to get the paper to be totally smooth on the sides, that’s okay. You will also grease the parchment. Trust me, it will make a huge difference.
To start, cream the butter and sugar in a mixer, use the paddle attachment. Add cream cheese a little at a time until smooth. Scrape bowl down and beat again on medium speed, adding eggs one at a time. Add all of the remaining ingredients except peanut butter cups. Mix again until smooth.
When everything is smooth, take a rubber spatula (use the same one you scrapped down the sides) and fold in quartered peanut butter cups.
1 oz. fine quality bittersweet chocolate chips, I used Ghirardelli
1/4 Cup plus 2 TBS unsweetened dark cocoa powder
1/2 Cup hot water (I boiled it in my teapot)
1 Egg yolk (toss the white, you won’t be using it)
2 TBS sour cream (sounds gross, trust me)
1 TSP vanilla extract
1 Cup plus 2 TBS flour (I used baking flour, you don’t have to)
3/4 Cup light brown sugar, tightly packed
1/2 TSP baking soda
1/4 TSP salt
1 Stick of unsalted butter, softened
3 Cups flour (again I used baking flour, you don’t have to)
3/4 TSP Salt
1 2/3 Cup semisweet chocolate chips (I did a half and half mixture of milk chocolate and bittersweet)
1 1/2 Cups heavy cream
1/2 TSP. corn syrup
Remove cheesecake layers from freezer and unwrap. You will need to level each of the cakes. I used a serrated knife and leveled the chocolate cake. The cheesecake you should only have to take off cake from the sides, again, this doesn’t have to be perfect, just so they can all fit on one another without toppling over. Finally the cookie dough, honestly I didn’t do anything to this. I just flipped it over so the flat part was on top. Choose your serving plate and line it with wax paper strips. Place cake over strips (this will help make the cake plate not a total mess when you decorate. Trust me, you should do it.
Heat cream in a saucepan over medium high heat until very hot but not boiling; in a medium bowl, pour hot cream over chips and stir until smooth. Remove 2/3 cup chocolate mixture and pour into a small bowl, to this mixture, add 1/2 tbsp. corn syrup and stir.
2/3 Cup creamy peanut butter
I Stick butter, softened
1 Cup confectioners' sugar
Cream peanut butter and butter together in stand mixer with whisk attachment. Gradually add powdered sugar. Whip on high speed until light and fluffy.
Transfer icing to a piping bag fitted with a large french piping tip. Pipe 8 large swirls around the top edge of cake, and pipe one swirl in the middle. Garnish each swirl with a peanut butter cup.