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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
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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IF YOU READ THIS DESCRIPTION COMMENT HOLY PEANUT BUTTER!
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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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.
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.
Music List -
Song: Drake Stafford - Nonconceptual
Music provided by Drake Stafford
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Artist - Jobii
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Song - Wanna Be Free (Instrumental Version)
Artist - King Sis & Jobii
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Song - Fansi Pan
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Outro -
Song - Flying Away
Artist - Onda Norte
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No-Bake Peanut Butter Cup Cheesecake
Find recipe at:
This No-Bake Peanut Butter Cup Cheesecake is an an easy dessert that takes just minutes to prepare and is packed with flavor!