I am so happy to introduce you to my dear friend Anne; a wonderful woman, who loves the Lord and her family; she is crazy about books, loves Latin, History, grammar and happens to travel a lot.

Thank you, Anne for sharing this delicious recipe with us today, my daughter will go crazy for it!

Reese’s Peanut Butter Cup Cheesecake

2 cups graham cracker crumbs
4 T. unsalted butter, melted (It really needs to be unsalted)
4 (8-oz) blocks of cream cheese, softened
1 c. sugar
4 eggs
2 T. flour
½ c. sour cream
1 t. vanilla
15 Reese’s cups – chopped (I put them in the freezer first so they’re easier to chop)
more Reese’s cups for garnish

Mix graham cracker crumbs and melted butter together and press onto bottom and sides of 9-inch springform pan. Set aside.

Preheat oven to 425 degrees.

Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Add flour, sour cream, and vanilla. Pour half of batter into crust-lined pan. Sprinkle chopped Reese’s on top. Pour remaining batter over the top.

Bake at 425 degrees for 15 minutes, then reduce heat to 225 and bake for one hour. Let cool completely on baking rack.

***Immediately*** after removing from oven, I run a knife around the edge to loosen the cake from the pan. This keeps it from cracking as it cools. After it cools, chill overnight. Remove from pan, garnish, and serve.

It has been great to have all these friends of the Doctrines in the Kitchen share these wonderful recipes with us! Thank you to each one of you!

Becky