I don’t know how it started, but I always make a cheesecake for my guy on his birthday. The first one I ever made was for his 22nd (7 years ago!) and I made a vanilla with strawberry preserves swirled in the shape of the Atlanta Braves “A”. Oh yea major girlfriend points back then. The Navy had stashed him and his friends at Virginia Tech until he could go to flight school, so we all went out to our favorite bars later that night. My favorite memory is when we were walking home, he and his friend decided to tackle a car….you can imagine how that turned out!
Car tackling wasn’t on our weekend plans this year.
We had a date night to our town’s minor league baseball team on Friday – beer and pulled pork nachos! And on Saturday saw Elysium (good but whew gory – I hid my face behind my popcorn bag once or twice) and went to dinner at an awesome restaurant that grows their own herbs and veggies, and also sources local seafood, meats, etc.
And then on his actual birthday (yes we make a big deal of it around here), I made his Dad’s recipe for Cowboy Beans (that I posted about on Facebook), burgers and this cheesecake. He loves peanut butter and reese’s, so it seemed like the perfect combo. I had a huge tub of Chobani in the fridge and decided to try it out. This was a great cheesecake, creamy – yet light and airy, tangy, vanilla cheesecake with big pieces of reese’s peanut butter cup hidden in the middle, and a crunchy oreo crust.
- 1 pre-made Oreo Crust
- 10 (about) peanut butter cups, unwrapped
- 2 - 8oz blocks of cream cheese, softened
- 1 cup Chobani Vanilla Greek Yogurt
- 3 eggs
- 1 cup sugar
- Preheat the oven to 350 degrees F.
- Add the cream cheese to a mixing bowl and start to whip. Pour in the sugar and mix in. Add the eggs, one at a time and be sure they are blended in. Stop the mixer and scrape down the sides. Finally mix in the Chobani Vanilla Greek Yogurt.
- Arrange the unwrapped peanut butter cups in a circle in the center of the oreo crust and then pour the cheesecake batter over top. Fill just to the top, leave a little room. (There should be a little bit of batter left over, just a little)
- Place on a baking sheet and slide into the oven. Bake for 35-45 minutes until set but slightly jiggly, it will finish setting up as it cools. Place on a wire rack to cool for a little bit and then place in the fridge for an hour or two to cool down. ( I even put mine in the freezer for 10-15 mins to speed things up!)
- Top with whipped cream and extra chopped peanut butter cups, maybe even a drizzle of peanut butter syrup!