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How To make Peanut Butter Cup Cheesecake
CRUST:
1 c Choc. wafer cookie crumbs
2 1/2 oz Roasted unsalted peanuts
coarsely chopped 1/4 c Unsalted butter; melted
2 tb Golden brown sugar
:
firmly packed 1 pn Salt
FILLING:
24 oz Cream cheese; room temp.
1 1/2 c Golden brown sugar
firmly packed 1/2 c Creamy peanut butter
:
do not use freshly-ground 1 ts Vanilla extract
4 lg Eggs
1/4 c Whipping cream
10 oz Reese's Peanut Butter Cups
-- cut into 3/4-inch pieces TOPPING:
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
FOR CRUST: Position rack in center of oven and preheat to 350 F. Butter 9-inch-diameter springform pan with 2-3/4-inch-high sides. Mix chocolate
cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2-inch up sides of pan. Bake until crust is set, about 8 minutes. Cool
in pan on rack. Reduce oven temperature to 325 degrees F. FOR FILLING: Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack 10 minutes. FOR TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (Can be prepared 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving. * Source: Bon Appetit, June 1993 * Typed for you by Karen Mintzias
How To make Peanut Butter Cup Cheesecake's Videos
Katie Lee Biegel's No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network
Katie uses Girl Scout cookies to make an easy and delicious no-bake cheesecake!
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Girl Scouts No-Bake Peanut Butter Cheesecake
RECIPE COURTESY OF KATIE LEE BIEGEL
Level: Easy
Total: 6 hr 50 min (includes freezing and chilling time)
Active: 25 min
Yield: 8 servings
Ingredients
Nonstick cooking spray, for the pan
One 8-ounce box Do-si-dos ® peanut butter sandwich cookies (approximately 20 cookies)
Two 8-ounce packages cream cheese, at room temperature
1 cup peanut butter
1/2 cup confectioners' sugar
15 Tagalongs® or Peanut Butter Patties® cookies, chopped
One 12-ounce tub whipped topping
Directions
Spray a 10-inch springform pan with nonstick cooking spray. Finely crush the Do-si-dos® using a food processor. Spread the crushed cookies into the bottom of the springform pan, using the bottom of a metal measuring cup to press into an even layer. Freeze for 30 minutes.
Whip the cream cheese, peanut butter and confectioners' sugar together in a bowl using an electric mixer on medium-high speed, scraping the bowl occasionally, until fluffy, about 5 minutes. Fold in about three-quarters of the chopped Tagalongs® and all the whipped topping using a rubber spatula. Transfer to the springform pan. Use a spatula to smooth the mixture in the pan. Top with the remaining Tagalongs®. Cover in plastic wrap and refrigerate until set, at least 6 hours or up to overnight. Unclasp and remove the side of the pan, then cut the cake with a knife dipped in hot water and serve.
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Katie Lee's No-Bake Peanut Butter Cheesecake | The Kitchen | Food Network
Mini Reeses Peanut Butter Cheesecakes
These Mini Reese’s Peanut Butter Cheesecakes are full of peanut butter and chopped Reese’s! Such tasty little cheesecake recipe that is so easy and fun to make! Recipe:
How to make Reese's Peanut Butter Cup Cheesecake | Pinch of Luck
Today I made No Bake Reese's Peanut Butter Cup Cheesecake! It had me at 'No Bake'! I am not a professional, by far, but I enjoy spreading the joy with yummy treats! Tell me what you would like to see!
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You will need:
Tools:
Mixer -
Spatula -
Food processor -
9 Spring Form Pan -
Sliding measuring cup -
Measuring cups -
Cutting board -
Knife
Recipe:
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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
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Peanut Butter Cheesecake
To view the full printable recipe, click here:
Peanut Butter Cheesecake | No Bake Recipe
This no bake peanut butter cheesecake is extremely easy to make and tastes incredible. The recipe and simple instructions that I provide to you will leave you feeling accomplished and proud that you can create something so tasty in the comfort of your own home. Please enjoy.
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Serves - 8 -16 People (Depending On Slice Size)
Ingredients -
Base -
266g (9.3oz) - Oreo Cookies, Cream Included - See Note Below
75g (2.6oz) - Unsalted Butter, Melted
1/2 tsp (2.5g) - Sea Salt Flakes
Cheesecake -
550g (1.2lb) - Cream Cheese
190g (6.7oz) - Icing Sugar, Sifted
250g (8.8oz) - Smooth Peanut Butter
1/2 tsp (2.5ml) - Vanilla Bean Paste - Substitute for 1 tsp (5ml) - Vanilla Extract or Vanilla Essence
125ml (1/2 Cup) - Thickened Cream
Chocolate Ganache -
150g (5.2oz) - Dark Chocolate Chips or Chunks
16
0ml (2/3 Cup) - Thickened Cream
Notes -
The base of this cheesecake can be made with any of your favourite biscuits or cookies. If you are substituting them, increase the amount of melted butter in the base mixture to 100g (3.5oz) to compensate for the cream that is in the centre of the Oreos.
Making this by hand is very simple. With the base, place the ingredients into a large mixing bowl and and using a meat mallet, your hands or something heavy, crush the ingredients together to form that wet sand look.
As for making the cheesecake, place the ingredients into a mixing bowl (following the recipe steps) and using a potato masher or spatula, mix the cream cheese together until extremely smooth (this will take a few minutes longer than using a stand mixer). Add in the remaining ingredients and either using a whisk or spatula, continue mixing until everything is very well combined. Continue recipe instructions as per normal.
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