NO BAKE Reese's Peanut Butter Cup Cheesecake | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
300 grams Oreo sandwich cookies (with filling), about 25
3 tablespoons smooth peanut butter
3 tablespoons melted butter
12-14 full sized Reese’s peanut butter cups, chopped
½ cup chopped chocolate (about 75 grams)
1 teaspoon canola oil
3 packages cream cheese (750 grams), room temperature
1-1½ cups powdered icing sugar
½ cup creamy peanut butter
1 cup whipping cream
Toppings:
1 cup whipping cream
3 tablespoons powdered icing sugar
1 cup mini peanut butter cups, chopped
7 Reese’s peanut butter cup thins, halved
1. In a food processor, combine cookies, peanut butter and butter and process until crushed and combined.
2. Press into the bottom of a 9 Springform pan and top with a layer of chopped peanut butter cups and set aside.
3. In a small bowl, stir together chopped chocolate and oil. Microwave on high in 30 second intervals, stirring each time, until smooth. Set aside.
4. In a large bowl, beat cream cheese with an electric mixer until smooth. Add icing sugar and peanut butter and beat on medium speed until smooth, scraping down the sides as necessary. Stir in the melted chocolate.
5. In a separate bowl, beat cream with an electric mixer on high until stiff peaks form.
6. Fold whipped cream into cream cheese mixture gently, being careful not to deflate the cream.
7. Spread cheesecake mixture into the crust and smooth the top. Refrigerate at least 8 hours or overnight.
8. Before serving, beat 1 cup whipping cream and 3 tablespoons icing sugar with an electric mixer on medium-high speed until stiff peaks form. Spread over the top of the cheesecake or pipe into swirls.
9. Decorate with crushed peanut butter cups and peanut butter cup halves as shown or as desired.
Recipe of the Day: Over-the-Top Reese's Cheesecake | Food Network
This delicious cheesecake is a chocolate and peanut butter-lover's DREAM.
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Over-the-Top Reese's Cheesecake
Recipe courtesy of Food Network Kitchen
Total:12 hr
Active: 45 min
Yield: 10 to 12 servings
Level: Intermediate
Ingredients
Crust:
One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
14 Reese's Peanut Butter Cups ®
Filling:
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate chips
1/2 cup smooth peanut butter
1 cup hot fudge sauce, warmed, plus more for serving
15 Miniature Reese's Peanut Butter Cups ®
1 cup Reese's Pieces ®
Whipped cream, for serving
Directions
Special equipment: a 9-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.
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Recipe of the Day: Over-the-Top Reese's Cheesecake | Food Network
No-Bake Peanut Butter Cup Cheesecake
Get the full recipe here:
Amazing Peanut Butter Cheesecake Recipe
Peanut butter lovers rejoice! This Peanut Butter Cheesecake recipe is a rich and decadent dessert that will have you drooling. A cookie crust filled with a creamy, luscious peanut butter cheesecake filling then topped with a layer of chocolate ganache, this is the ultimate dessert for the peanut butter lovers in your life!
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The Cheesecake Factory: Reese’s Peanut Butter Chocolate Cake & Adam’s Peanut Butter Cup Fudge Ripple
This is a taste test/review of the Reese’s Peanut Butter Chocolate Cake Cheesecake and the Adam’s Peanut Butter Cup Fudge Ripple from The Cheesecake Factory. Each slice was $9.95.
* Reese’s Peanut Butter Chocolate Cake – Reese’s peanut butter cups in original cheesecake with layers of fudge cake and caramel 1 slice = 1510 calories
* Adam’s Peanut Butter Cup Fudge Ripple – cheesecake swirled with caramel, peanut butter, Butterfingers and Reese’s peanut butter cups 1 slice = 1250 calories
Music Credit: “Fearless First Kevin MacLeod (incompetech.com)
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How to Make Reese's Peanut Butter Cup Cheesecake|| SHAWN'S FAMILY FAVORITE RECIPES
This is my husband's favorite sweet treat. I have taken my Mom's basic cheesecake recipe and put my twist on it adding Reese's Peanut Butter Cups. It's an awesome dessert for any occasion.
From Our Family to Yours,
Shawn & Emily
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