There are three signs that spring has finally arrived. One, the daffodils have burst into bloom. Two, robins chortling outside of the window wake you up before the alarm clock does. And three, the Dairy Queen opens.
Like Warren Buffett, I’m a fan of Dairy Queen. However, I don’t swoon over the company’s P & L statement. I like their ice cream, especially the decadent concoction known as a Blizzard.
The Blizzard is an ultra-thick milkshake punctuated liberally with broken pieces of candy, cookie or other inclusions. One of their top sellers is the Reese’s Pieces Blizzard, which offers incredible peanut flavor with a slight Reece’s Pieces crunch. This cheesecake recipe shares these same characteristics.
This is an authentic cheesecake, so do NOT move while the filling is hot. Moving will cause the cheesecake filling to cave in. The saying, “For an hour touch me not for I will fall if handled hot” applies, although this filling is dense enough that it only takes about 15 – 20 minutes of cooling in the oven to keep it in good shape.
Step away from the Peeps this Easter and enjoy a truly splended slice of yum.
Reese’s Pieces Blizzard Cheesecake
1 1/2 c. crushed graham crackers
1/3 c. melted butter
5 pkgs (8 oz each) cream cheese, softened at room temperature
3/4 c. creamy peanut butter
1 1/2 c. granulated sugar
1 tsp. vanilla
1 11 oz bag (2 c.) Reece’s Pieces candies
1 c. sour cream
3 tbsp. granulated sugar
To make crust, melt 1/3 c. butter and pour into 1 1/2 c. graham cracker crumbs. Using a fork, combine until crumbs are thoroughly coated. Press along the bottom and sides of a springform pan; refrigerate while making the filling.
For filling, cream together cream cheese, peanut butter, vanilla and sugar. Blend in eggs, one at a time, until mixture resembles thick batter. Fold in Reece’s Pieces.
Preheat oven to 350 degrees. Remove crust from refrigerator; gently add filling to pan and smooth. Bake for 50-55 minutes or until top is slightly browned. Turn off oven heat, crack open oven door and allow cheesecake to cool for at least 15 minutes before moving.
Once slightly cool, remove from oven and return to refrigerator for 1 hour. Stir together 1 c. sour cream and 3 tbsp. granulated sugar. Top cooled cheesecake evenly with sour cream mixture. Refrigerate for at least 4 hours or overnight before removing to plate.
To serve, use a knife dipped in hot water to loosen crust from sides of springform pan. Release latch and lift pan sides away from bottom. Place cheesecake on cake platter to cut and serve at table. Serves 12 – 16.