How To make Reese's Peanut Butter Cups Cheesecake
CRUST:
1 c Chocolate wafer cookies
-crumbled 1/2 c Roasted unsalted peanuts
-coarsely chopped 1/4 c Unsalted butter, melted
2 tb Brown sugar, firmly packed
1 pn Salt
FILLING:
32 oz Cream cheese at room temp
1 1/2 c Brown sugar, firmly packed
1/2 c Creamy peanut butter -- do not
-use old-fashioned or -freshly ground 1 t Vanilla extract
4 lg Eggs
1/4 c Whipping cream
2 1/2 c Reese's Peanut Butter Cups
-(ab. 10 oz) 3/4 inch pieces TOPPING:
2 c Sour cream
1/4 c Sugar
1 t Vanilla extract
CRUST: Position rack in center of oven and preheat to 350~. Butter 9 inch springform pan with 2 3/4 inch
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 min. Cool in pan on rack. Reduce oven temperature to 325~. FILLING: Using electric mixer, beat 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 min. TOPPING: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight.(This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.
How To make Reese's Peanut Butter Cups Cheesecake's Videos
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:
INFO ABOUT ME :)
My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.
Contact me here:
Facebook
Pinterest
Google Plus:
google.com/+yoyomax12
Twitter:
Instagram:
I LOVE comments and I read each and every one of them.
I try very hard to answer questions when I can, but there is an excellent chance your question has been answered in the description box or in the comments, so please take a look.
My favourite channel here on YouTube is CookingAndCrafting. Beth lives in Hawaii and makes great meals, desserts and crafts. We met here on YouTube by commenting on each others videos and have since met each other several times in real life. She is a lovely person and a great friend. Please check her out :)
Homemade No Bake Reese’s Peanut Butter Cup Cheesecake with an Oreo crust
Making a delicious Reese’s peanut butter cup cheesecake with an Oreo crust
(Recipe below)
#reesespeanutbuttercups #cheesecake #chocolate #oreo #oreocrust #nobake #dessert #sugar #sweet #baking
Ingredients:
1 package of Oreo cookies
6 tablespoons unsalted butter, melted
24 oz cream cheese, softened
1 cup powdered sugar
1 1/2 cups creamy peanut butter
1 teaspoon vanilla extract
1 cup heavy whipping cream
20 mini Reese's peanut butter cups, chopped
Instructions:
Crush the Oreo cookies in a food processor or plastic bag until they are fine crumbs. Add melted butter and mix well.
Press the Oreo mixture into the bottom of a 9-inch springform pan, making sure it is evenly distributed. Place in the fridge to chill while you make the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar, peanut butter, and mix until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until it is fully combined.
Pour the mixture into the prepared Oreo crust and smooth the top with a spatula.
Chill the cheesecake in the fridge for at least 4 hours or overnight.
Once chilled, remove the cheesecake from the springform pan and top with the ganache and chopped peanut butter cups. Let cool at least two hours in the fridge.
Enjoy your delicious no-bake Reese's peanut butter cup cheesecake with an Oreo crust!
Here's a recipe for ganache:
Ingredients:
8 ounces of high-quality chocolate, chopped
1 cup of heavy cream
Instructions:
Place the chopped chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it starts to simmer.
Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes.
Stir the chocolate and cream mixture together until the chocolate is fully melted and the mixture is smooth and shiny.
Let the ganache cool to room temperature, stirring occasionally.
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
Other Places To Find Us:
Address: 120 North Main Street PO Box 4773 Winchester, KY 40392
To send a donation to the channel that will be put toward future purchases:
Patreon:
Merch Link:
My Blog:
Kevin’s channel on Twitch:
Metal Earth Collection:
My Starbucks Mug Collection:
My Amazon Favorites:
Tami’s Instagram:
Tami’s Facebook:
Kevin’s Lunchtime Review:
Kevin’s Gaming & Lecturing Channel:
Kevin’s Instagram:
Kevin’s Twitter:
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
Subscribe to My Channel ►
Follow Me On ►
Facebook:
Instagram:
TikTok:
Pinterest:
Website:
#reesespeanutbuttercupcheesecake #reesespeanutbuttercups #chocolatepeanutbutter #chocolatepeanutbuttercheesecake #cheesecake #oreos #chocolate #peanutbutter #reeses #cheesecakerecipe #dessert #dessertrecipe #peanutbuttercheesecake
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!
Visit Julianne:
You will need:
Tools:
Mixer -
Spatula -
Food processor -
9 Spring Form Pan -
Sliding measuring cup -
Measuring cups -
Cutting board -
Knife
Recipe:
Follow me:
Facebook:
Twitter -
Instagram -
#PinchofLuck
Thank you for the music You Tube Audio Library
IF YOU READ THIS DESCRIPTION COMMENT HOLY PEANUT BUTTER!
No Bake Reese's Peanut Butter Cup Cheesecake - Easy and Delicious!
Join me as I make a tasty no bake Reese's Peanut Butter Cup Cheesecake at home! I was blown away at how delicious this cheesecake was! You can make this no bake cheesecake recipe at home and have restaurant quality cheesecake at a fraction of the cost. If you love Reese's candy, you will love this cheesecake! Whether you're a beginner or an experienced baker, this cheesecake recipe is perfect for you. Give it a try, and you'll be surprised at how easy it is to make something so delicious!
???????????? Watch Next: Mix Condensed Milk and Cream Cheese Then Be Amazed! ????
???? 25% Off NOW ????❤️ Quick and Easy Recipes! ❤️ Dining On A Dime Cookbooks
Homemade Vanilla Extract Recipe
No Bake Reese's Peanut Butter Cup Cheesecake (based off liveloveandsugar.com)
1/2 recipe for store pie crust otherwise use springform pan.
3 (8oz.) cream cheese, room temperature
1/2 cup sugar
1 1/4 cups creamy peanut butter (not the natural kind)
1 tsp vanilla
1/4 cup sour cream
20 mini Reese’s, chopped
1 1/4 cups heavy whipping cream, cold
3/4 cup powdered sugar
Chocolate ganache topping
4 oz (2/3 cup) semi-sweet chocolate chips
5 tbsp heavy whipping cream
15 mini Reese’s, chopped
Items used in this video and other favorites (affiliate links):
Refillable Oil Sprayer Bottle
Non-stick Cheesecake Pan Springform Pan
Pie Server
Reese's Miniatures Milk Chocolate Peanut Butter Cups
Hershey's Hot Fudge
Peter Pan Peanut Butter
Diamond Chocolate Nut Pie Crust
Tawra's Toupeé - Messy Hair Bun
Butterfly Measuring Spoons
Silicon Spatulas
No slip Mixing Bowl
Thin Cake Spreader - Offset Spatula
Vanilla
Mixer
Our Amazon Store
These are affiliate links. When you order something from Amazon with the above links, a small portion goes to us, and we use it to bring you more recipes, tips, and ideas! Thanks for your support!