Peanut Butter Cup Cheesecake with Blood Orange & Grapefruit Topping

this image was generated using AI technology

Graham Cracker Base:

• 8oz Graham Crackers, crushed
• 4oz Unsalted Butter, melted

Peanut Butter Cup Filling:

• 24oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 1/2 cups Sugar
• 1 tsp Vanilla Extract
• 4 large Eggs
• 1 cup Creamy Peanut Butter
• 1 cup Chopped Peanut Butter Cups

Blood Orange & Grapefruit Topping:

• 4 cups Blood Orange Juice
• 2 cups Grapefruit Juice
• 1 cup Sugar
• 1/2 cup Cornstarch
• 1/2 cup Water

Instructions:

1. Preheat oven to 325°F.
2. Mix the crushed graham crackers and melted butter together and press into a 9-inch springform pan. Bake for 10 minutes, then let cool.
3. For the filling, beat the cream cheese, sugar, and vanilla extract together until smooth. Add in the eggs one at a time, mixing well after each addition. Stir in the peanut butter and chopped peanut butter cups. Pour the mixture over the cooled crust.
4. Bake for 1 hour and 15 minutes. The cheesecake should be set but still slightly jiggly in the center. Turn off the oven and let the cheesecake sit for 30 minutes with the door slightly ajar. Remove from the oven and run a knife around the edges. Let the cheesecake cool completely in the pan, then refrigerate overnight.
5. For the topping, combine the blood orange juice, grapefruit juice, and sugar in a medium saucepan. Whisk together the cornstarch and water in a small bowl, then add it to the juice mixture. Cook over low heat, stirring constantly until the mixture thickens, about 10-15 minutes.
6. Remove from heat and let cool to room temperature. Pour the topping over the cheesecake and smooth the top with a spatula.
7. Refrigerate until the topping sets, about 1 hour. Serve chilled.