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How To make Reese's Peanut Butter Cup Cheesecake
1 1/2 pk GRAHAM CRACKERS, crushed
5 tb BUTTER, melted
1/3 c SUGAR
Mix and pat into a 10" -springform pan. 32 oz CREAM CHEESE (good quality),
-taken out of Package and warmed in -microwave for 2 Minutes on high 1 c SUGAR
5 Jumbo EGGS, shelled and
-placed in bowl then Warmed in microwave for 25 -seconds 1/4 c CORNSTARCH
1 ts VANILLA
1/2 c WHIPPING CREAM
8 REESE'S PEANUT BUTTER CUPS,
-chopped into ** ** medium-size pieces ** Cream the cheese until light. Add sugar and beat some more. Add eggs one at a time and beat after each. Mix in cream, vanilla and cornstarch. Stir in the candy. Pour into crust and bake at 350-degrees for 1 hour or so until outside edge is firm and middle is still soft. (Keep a pan of water in the bottom of the oven as the cake is baking to keep the humidity high and keep the cake from cracking. When the cake comes out of the oven run a knife around the edge. Cool for several hours then top with more chopped Reese's and drizzle with melted chocolate. Optional- Add 1 cup chopped peanuts to the crust or even add 1/2 cup peanut butter to the cake (after the eggs and before the cream).
How To make Reese's Peanut Butter Cup Cheesecake's Videos
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
Reese’s peanut butter cup cheesecake #shorts
Reese's No Bake Peanut Butter Cup Cheesecake
I could literally be president of the Reese’s Peanut Butter Cup fan club because I love them that much! I wanted to make a simple no-bake cheese cake for my channel, and when I got a request for, “something with Reese’s” from a friend, I knew exactly what to make for my fellow peanut butter cup lover! This cheesecake could not be any easier to make, and it’s no fail because it requires no baking! In this episode I’ll show you how I created the oreo crust, filled with fluffy and rich peanut butter cup filling and topped with a decadent chocolate ganache. This cheesecake got a five star rating, and I know anyone that makes it will LOVE it.
Notes:
Reese's No Bake Peanut Butter Cup Cheesecake Recipe
Ingredients:
For the Crust:
35 Sandwich Cookies (I used Oreos) crushed (you can use a food processor or crush in a bag using a rolling pin)
6 Tablespoons melted butter
For the Cheesecake Filling:
16 oz. softened cream cheese (two blocks)
1 ½ cups creamy peanut butter
1 cup powdered sugar
½ cup sour cream
½ cup cold heavy cream
2 tsp sugar
1 cup chopped Reese’s peanut butter cups
For the Topping:
1 cup semi sweet chocolate chips
1 cup heavy cream
1 cup chopped Reese’s peanut butter cups
Instructions:
For the crust:
Mix cookie crumbs and melted butter together in mixing bowl. Press mixture evenly into greased 9” springform pan. You’ll want a thick layer packed tightly together as this will help the crust not fall apart when cheesecake is cut
Place in freezer while you make the filling.
For the Filling:
In separate bowl, beat heavy cream and sugar until it forms stiff peaks. Set aside
Beat softened cream cheese and peanut butter together.
Add in powdered sugar and sour cream and continue beating.
Fold in whipped cream to ingredients. Be careful not to overmix as we want to keep the volume of the whipped cream.
Refrigerate to set for at least 4 hours, or up to two days. I did overnight.
For Topping:
After cheesecake has set, heat heavy cream in microwave safe bowl just until it’s about to boil (do this in 30 second increments).
Pour hot heavy cream over chocolate chips and let set for 2-3 minutes.
Stir until chocolate is melted and chocolate is smooth.
Let cool for 10 minutes.
Pour and smooth over cheesecake.
Garnish with peanut butter cups.
Return to refrigerator for at least 1 hour.
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Music by Epidemic Sound
Chocolate Peanut Butter Cheesecake with Reese's Peanut Butter Cups and Oreo Crust
Chocolate Peanut Butter Cheesecake with Reese's Peanut Butter Cups and Oreo Crust
If you love chocolate, peanut butter, and cheesecake, this is the cheesecake recipe for you! It is a smooth, creamy, peanut butter cheesecake topped with a chocolate ganache and pieces of Reese's Peanut butter cups. The peanut butter cups are not only topping it, but also in it! It also has an Oreo crust that pairs perfectly with the peanut butter and chocolate of the cheesecake. I made this cheesecake for my daughter's 18th Birthday and she loved it!
#chocolatepeanutbuttercheesecake #reesescheesecake #peanutbuttercheesecake
Link to cheesecake recipe I used. I did make some alterations!
Link to Strawberry cake video:
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)
Licensed under Creative Commons: By Attribution 3.0
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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!