The other morning a man from Fed Ex came to my door with a package. "Oh, sorry, did I wake you up?" he said. Taken aback a second, I wondered why he had asked. Then I realized I was in my "work-from-home" uniform, which usually involves pajama pants. Oh, the joys of working from home. The Fed Ex person thinks you have just rolled out of bed and they are there to deliver two jars of Reese peanut butter spread. If he had known what was in the package, do you think he would have been like "you can't get dressed and go out to the store to buy your own Nutella?" Hershey's Canada sent me some of their new Reese peanut butter chocolate spread to develop a new recipe and try--or eat out of the jar with a spoon.
The hardest part was not eating the entire spread by itself and on toast. It tastes exactly like a Reese peanut butter cup. I picture some person at the factory cranking Reese peanut butter cup candies through a machine and pouring it into these containers. I know I usually focus on healthy eating recipes on my blog. I made a little bit of an exception for this sweet treat. Cheesecake is my guilty pleasure. With this recipe I tried to make it a little less heavy by substituting half of the cream cheese for greek yoghurt. I also didn't add any extra sugar and used the Reese spread as sweetener instead.
The jars were sitting on the counter for a few days until my husband asked if he could open them. And then I made this cheesecake, and the jars were set free for consumption. You know you live with a food blogger when there are rules as to what you can touch or eat before it's been recipe tested or photographed. I live a strange life...
There's no beating around the bush that this is a rich and dense cheesecake. Adding Reese spread added enough sweetness to the cake. I then made a topping with regular chocolate chips and peanuts to balance out the peanut taste. It is also a baked cheesecake as opposed to one you put in the fridge to set. I took inspiration from a few other recipes, including Nigella Lawson's Nutella cheesecake and this cheesecake recipe. Basically, substitute the Reese spread in any recipe calling for Nutella or peanut butter. I would also suggest making brownies with the Reese spread.
Reese Peanut Butter Chocolate Greek Yoghurt Cheesecake1 cup chocolate baking crumbs (or crushed Oreo cookies)
4 tbsp butter, melted
1 tbsp Reese peanut butter chocolate spread
1/2 package of cream cheese (250g brick)
3/4 cup Reese peanut butter chocolate spread
3/4 cup Greek Yoghurt
1/4 cup crushed peanuts
1/4 cup chocolate chips with 1 tsp canola oil
Directions:1. Preheat the oven to 350F. Combine the first three ingredients in a bowl and mix. Press the crumb mixture into the bottom of a greased pan.
2. In a stand mixer or in a bowl, mix the cream cheese and greek yoghurt until smooth. Add the Reese spread and then the eggs one by one until there are no lumps.
3. Pour the mixture on top of the crust. Bake in the oven at 350F for 60 minutes. Test the doneness of the cake by inserting a toothpick into the middle to check if it is clear.
4. For the topping, sprinkle the crushed peanuts on top of the cake. Melt the chocolate chips in the microwave with the canola oil for 30 seconds. Drizzle the melted chocolate on top.
5. Let the cake cool for 20-30 minutes in the fridge before serving.
Follow the #doyouspoon hashtag on Facebook and Twitter for more recipes using Hershey's Reese peanut butter chocolate spread. What would you make with the Reese peanut butter chocolate spread? Are you going to try it out?
Disclosure: I received free product samples for review purposes and was compensated for this post by Hershey's Canada. The opinions expressed are my own based on my own experiences.