How To make Chocolate Peanut Butter Cheesecake
2 1/4 lb Cream cheese
softened
1 1/2 c Sugar
6 Eggs
2 ts Vanilla extract
1 1/2 c Heavy cream
10 oz Semisweet chocolate :
melted
1 c Peanut butter
-smooth or crunchy
Recipe by: Rebecca Oeswein <oeswein@dadd.ti.com> Preheat oven to 300 F. In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes. Beat in eggs, one at a time. Add vanilla, beat until smooth. Add heavy cream, beat till well blended. Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust. With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed. Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan. Using the long handle of a wooden spoon, swirl the two flavors together. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hrs. or overnight. For a crust, I use Oreo cookie crumbs and make a crust using their recipe. I also do not swirl the flavors together. I like them layered better.
How To make Chocolate Peanut Butter Cheesecake's Videos
No Bake Peanut Butter Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 763
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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.
The BEST Reese's Peanut Butter Cup Cheesecake!
This truly decadent Reese's Peanut Butter Cup Cheesecake combines a buttery, Oreo cookie crust with a peanut butter cheesecake filling that's mixed with chopped pieces of miniature Reese's peanut butter cups. It's the perfect dessert to share with those who love cheesecake or a really good chocolate-peanut butter treat!
Full Printable Recipe ►
Ingredients ►
Oreo Cookie Crust
• 1 1/2 cups Oreo Cookies
• 1/2 cup Roasted Unsalted Peanuts
• 2 tbsp Light Brown Sugar
• 1/8 tsp Salt
• 5 tbsp Unsalted Butter
Reese's Peanut Butter Cup Cheesecake Batter
• 32 oz Cream Cheese
• 1 1/2 cups Light Brown Sugar
• 1/2 cup Creamy Peanut Butter
• 1 tsp Vanilla Extract
• 1/4 cup Heavy Whipping Cream
• 4 Large Eggs
• 10.5 oz Reese’s Miniature Peanut Butter Cups
Chocolate Ganache Topping (optional)
• 4 oz Semi-Sweet Chocolate Chips
• 1/3 cup Heavy Whipping Cream
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#reesespeanutbuttercupcheesecake #reesespeanutbuttercups #chocolatepeanutbutter #chocolatepeanutbuttercheesecake #cheesecake #oreos #chocolate #peanutbutter #reeses #cheesecakerecipe #dessert #dessertrecipe #peanutbuttercheesecake
Chocolate Peanut Butter Cheesecake
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
A Very, Perfectly Peanut Buttery Cheesecake (WITHOUT a Water Bath)
This peanut butter cheesecake has an Oreo crust and decadent chocolate ganache topping. My carefully tested recipe is easy to make WITHOUT a water bath!
Recipe:
Ingredients
Crust
35 Oreo cookies
5 Tablespoons unsalted butter, melted (75g)
Cheesecake
24 oz cream cheese, softened to room temperature (678g)
1 cup creamy peanut butter (280g)
1 ¼ cups granulated sugar (250g)
½ cup sour cream (120g)
2 teaspoons vanilla extract
3 large eggs, room temperature and lightly beaten
2 Tablespoons heavy cream
Ganache
3 oz chocolate (85g)
½ cup heavy cream (118ml)
½ batch homemade whipped cream (optional)
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Instructions
00:00 Introduction
Oreo crust
00:20 Preheat oven to 325F (160C).
00:37 Twist apart each Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into food processor and pulse into fine crumbs.
02:15 In a large bowl, combine cookie crumbs and melted butter and toss until all crumbs are moistened. Pour crumbs into 9” springform pan and use a measuring cup or glass to press crumbs evenly into the bottom and up the sides of the pan (press as far up as possible to help minimize risk of cracks). Set aside.
Cheesecake
04:17 In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with paddle attachment) stir cream cheese until smooth and creamy.
05:01 Add peanut butter and sugar and use mixer to beat on low-speed until smooth.
06:11 Add sour cream and vanilla extract, stirring until thoroughly combined.
06:55 Add eggs one at a time, mixing briefly after each addition until each egg is just combined.
08:37 Add heavy cream and stir until batter is smooth and uniform. Be sure to scrape the sides and bottom of the mixing bowl.
09:35 Pour batter into Oreo crust. Transfer to center rack of 325F (160C) oven and bake for 50 minutes. When finished, the center will still jiggle some like Jell-O if jostled, but the edges should be set and may have even puffed a bit.
10:31 Allow to cool at room temperature until no longer warm, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
Ganache
10:50 In a medium-sized microwave-safe mixing bowl, combine chocolate and heavy cream.
11:01 Microwave for 25 seconds on high, stir, then microwave for another 25 seconds. Stir well until chocolate and cream are completely smooth and melted.
11:28 Once cheesecake is set, pour ganache evenly over top of cheesecake. Return to refrigerator and allow ganache to set (about 20 minutes) before removing springform pan, slicing, and serving.
11:55 If desired, top with homemade whipped cream before serving.
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