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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
Delish Double Reese’s Cheesecake
Get the full recipe from delish:
INGREDIENTS
FOR THE CRUST
20 Nutter Butters
6 tbsp. melted butter
FOR THE CHEESECAKE
22 Reese's Peanut Butter Cups, divided
3 8-oz. blocks cream cheese, softened
3/4 c. sugar
3 large eggs
1 c. creamy peanut butter, divided
1/4 c. sour cream
1 tsp. pure vanilla extract
Reese's pieces, for topping
DIRECTIONS
1. Preheat oven to 350º and double-wrap an 8” springform pan with aluminum foil.
2. Make crust: In a food processor, pulse Nutter Butters until blended. Add melted butter and pulse until combined, then press mixture into pan until firmly packed.
3. Top with a layer of 16 Reese’s cups (they will be tight).
4. Make cheesecake: In a large bowl using a hand mixer or in the bowl of stand mixer using the paddle attachment, beat cream cheese and sugar until fluffy. Beat in eggs, 3/4 cup peanut butter, sour cream, and vanilla.
5. Pour cheesecake filling over Reese’s layer.
6. Bake in a water bath until only slightly jiggly in the center, 1 hour.
7. Let cool in oven with door open 1 hour more, then remove from water bath and refrigerate until firm, at least 5 hours and up to overnight.
8. When ready to serve, microwave remaining 1/4 cup peanut butter until melty and drizzle over cheesecake, then drizzle with melted chocolate.
9. Halve remaining Reese’s Cups and arrange in a ring around the edge of the cheesecake.
10. Sprinkle the middle with Reese’s Pieces and serve.
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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!
Reese's Peanut Butter Cup Cheesecake Recipe | Just Cook!
#cheesecake #peanutbutter #recipe
Reese's Peanut Butter Cup Cheesecake
Reese's Peanut Butter Cup Cheesecake has a layer of chewy brownie topped with a creamy peanut butter cream cheese filling. I also put Reese's peanut butter cup in the cream cheese filling for special surprise.
Try this recipe and you may not ever make a normal cheesecake again ????
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INGREDIENTS:
FOR THE BROWNIE BASE
* 50g Butter
* 1 tbsp Golden Syrup
* 100g Golden Caster Sugar
* 100g Dark Chocolate
* 1 tsp Vanilla Extract
* 1 Egg
* 50g All-purpose Flour
FOR THE CARAMEL
* 185ml Double Cream
* 365g Sugar
* 60g Liquid Glucose
* 300g Butter
* 1/2 tsp Sea Salt
FOR THE PEANUT BUTTER FILLING
* 400g Cream Cheese
* 150g Peanut Butter
* 120g Icing Sugar
* 1 tbsp Vanilla Extract
* 6g Gelatine
* 300ml Double Cream
* 1 tsp Cocoa Powder
FOR THE CHOCOLATE GANACHE
* 260ml Hot Double Cream
* 40g Liquid Glucose
* 250g Dark Chocolate
Thank you for watching! Just Cook!
No Bake Reeses Peanut Butter Cup Cheesecake Recipe
RECIPE:
This No Bake Reese's Peanut Butter Cup Cheesecake is perfectly smooth and creamy, and so easy! It is the ultimate dessert for peanut butter and chocolate lovers! Includes how to recipe video
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 RECIPE
Welcome to the SimpleCookingChannel. Things might get pretty simple sometimes but sometimes that's just what a person needs. I hope you like my recipe for a peanut butter cheesecake.
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Ingredients
Crush up 150 grams of cookies
50 Grams of melted butter
500 Grams of cream cheese
1/2 Cup of peanut butter
1 Cup of sugar
250ml of thickened cream
1 Teaspoon of vanilla extract Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D