Peanut Butter Cup Cheesecake (with a brownie crust)- with yoyomax12
This cheesecake is simply spectacular. It will satisfy anyone with a love of chocolate and peanut butter.
Cheesecake playlist:
BROWNIE LAYER (CRUST):
6 tbsp butter melted (I used salted)
1 1/4 cup sugar
1 tbsp vanilla
2 eggs
1 cup plus 2 tbsp all purpose flour
1/3 cup unsweetened baking cocoa
1/2 tsp baking powder
1/2 tsp salt
Following to be sprinkled on top of brownie layer once baked:
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
6 Reese's peanut butter cups cut into quarters
Prepare your springform pan by lining the bottom with a circle of parchment and then grease the pan and parchment. Your springform pan should be at least 3 high on the sides. I used a 9 diameter springform pan. If it is not (I suspect a lot of them aren't) you may have some cheesecake batter leftover, so you may want to plan for some mini cheesecakes at the same time.
Stir together the melted butter, sugar and vanilla and then add the eggs and blend.
Stir in the flour, cocoa, baking powder and salt.
Gently spread into the bottom the pan and then bake at 350F for about 25 minutes.
Remove from the stove and then sprinkle with chocolate chips, peanut butter chips and chopped peanut butter cups.
CHEESECAKE BATTER:
2 pounds ( 4-8oz packages) of cream cheese brought to room temperature. Don't skip this step!
5 eggs
1 1/2 cups brown sugar, packed
1 cup creamy peanut butter
1/2 cups heavy cream or half and half
1 tbsp vanilla
Beat the cream cheese until smooth, light and fluffy.
Beat in eggs one at a time and then add in sugar, peanut butter and cream. Blend until smooth an then stir in vanilla.
Pour filling into pan. It is okay to go right up to the edge of the pan as this does not rise very much and should not overflow.
Cover the bottom of the pan with aluminum foil and then place into a large roasting pan partially filled with hot water. The water should come up to about halfway up the sides of the cheesecake pan. The water bath will help the cheesecake cook evenly and will help keep it from cracking.
Bake at 325F for 90 minutes. I turned the oven off at that point and then propped the oven door open. I allowed it to cool in the oven that way for an hour and then let it cool for another hour on the counter. I then put it in the refrigerator overnight to completely chill.
Remove from the springform pan and transfer to serving dish. Drizzle with chocolate ganache (recipe below) and garnish with an additional 6 peanut butter cups cut in half.
CHOCOLATE GANACHE:
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
Heat the cream until hot, add the chips and allow them to sit in the hot cream for 1-2 minutes. Stir together until smooth (I had to put it back in the microwave to heat if up for a few seconds to completely melt the chocolate).
I transferred the ganache to a zip lock bag with the corner cut off and drizzled it on the cheesecake.
Recipe found here:
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Delish Double Reese’s Cheesecake
Get the full recipe from delish:
INGREDIENTS
FOR THE CRUST
20 Nutter Butters
6 tbsp. melted butter
FOR THE CHEESECAKE
22 Reese's Peanut Butter Cups, divided
3 8-oz. blocks cream cheese, softened
3/4 c. sugar
3 large eggs
1 c. creamy peanut butter, divided
1/4 c. sour cream
1 tsp. pure vanilla extract
Reese's pieces, for topping
DIRECTIONS
1. Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil.
2. Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.
3. Top with a layer of 16 Reese’s cups (they will be tight).
4. Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.
5. Pour cheesecake filling over Reese’s layer.
6. Bake in a water bath until only slightly jiggly in the center, 1 hour.
7. Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.
8. When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.
9. Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.
10. Sprinkle the middle with Reese’s Pieces and serve.
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Reese's Peanut Butter Cup Cheesecake Recipe | Just Cook!
#cheesecake #peanutbutter #recipe
Reese's Peanut Butter Cup Cheesecake
Reese's Peanut Butter Cup Cheesecake has a layer of chewy brownie topped with a creamy peanut butter cream cheese filling. I also put Reese's peanut butter cup in the cream cheese filling for special surprise.
Try this recipe and you may not ever make a normal cheesecake again ????
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INGREDIENTS:
FOR THE BROWNIE BASE
* 50g Butter
* 1 tbsp Golden Syrup
* 100g Golden Caster Sugar
* 100g Dark Chocolate
* 1 tsp Vanilla Extract
* 1 Egg
* 50g All-purpose Flour
FOR THE CARAMEL
* 185ml Double Cream
* 365g Sugar
* 60g Liquid Glucose
* 300g Butter
* 1/2 tsp Sea Salt
FOR THE PEANUT BUTTER FILLING
* 400g Cream Cheese
* 150g Peanut Butter
* 120g Icing Sugar
* 1 tbsp Vanilla Extract
* 6g Gelatine
* 300ml Double Cream
* 1 tsp Cocoa Powder
FOR THE CHOCOLATE GANACHE
* 260ml Hot Double Cream
* 40g Liquid Glucose
* 250g Dark Chocolate
Thank you for watching! Just Cook!
No-Bake Peanut Butter Cup Cheesecake
Get the full recipe here:
Giant Peanut Butter Cup Cheesecake
Giant Peanut Butter Cup Cheesecake.
Servings:
serving time10 servings
Ingredients
For the crust:
5 cups chocolate wafer cookies
1 cup peanuts, roasted and salted
1/2 cup butter, melted and slightly cooled
For the filling:
2 pounds cream cheese, softened
5 eggs, room temperature
1 cup dark brown sugar, packed
1/4 cup granulated sugar
1 1/4 cups smooth peanut butter
1/2 cup heavy cream
1 vanilla bean, scraped
12 peanut butter cups, chopped
1/2 cup milk chocolate chips
For the ganache topping:
2 cups heavy cream
16 ounces chocolate, chopped
1 pinch salt
1 cup mini peanut butter cups
1/2 cup peanuts, roasted, salted and roughly chopped
Instructions
For the crust: Mix all ingredients in a food processor and pulse until crumbly. Press into a 9 1/2-inch deep-dish tart pan with removable bottom. Place in the refrigerator to chill.
For the filling: Preheat oven to 275 degrees. In the bowl of a stand mixer, cream the softened cream cheese until fluffy. Add eggs, one at a time, until well incorporated. Add sugars, peanut butter, cream and vanilla bean and mix well.
Gently stir in the peanut butter cups and chocolate chips, then pour the filling into the prepared and chilled crust. Level the top gently. Place the tart pan on a large sheet of aluminum foil in a large baking pan. Pour water around the outside of the cheesecake, taking care not to allow the water to seep into the tart pan. Bake for about 1 1/2 hours or until just firm.
Allow to cool for 20 minutes, then place the cheesecake in the refrigerator for at least 4 hours.
For the ganache: In a heavy bottomed saucepan, bring cream just to boiling. Place the chopped chocolate and salt into a heatproof bowl and pour the cream over. Allow to sit without mixing for about 5 minutes. Whisk until shiny and smooth then pour over chilled cheesecake. Garnish with mini peanut butter cups and chopped peanuts. Serve immediately.
Chocolate Peanut Butter Cheesecake
This Chocolate Peanut Butter Cheesecake is the ultimate dessert for chocolate and peanut butter lovers! It features a chocolate cookie crust and rich stripes of luscious chocolate and peanut butter cheesecake. Top it with whipped cream and peanut butter cups for maximum indulgence!
PRINTABLE RECIPE HERE:
#sugarhero #cake #cheesecake #chocolate
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