Reese's Peanut Butter Cup Cheesecake with an Oreo Crust
Just in case you don't get all the baking instructions....here it is one more time.
Bake Crust 10 min. at 350 degrees
Bake Cheesecake for 15 min. at 350 degrees
Turn oven temperature down to 200 degrees and then bake for 2 hrs.
Tuen oven off and leave cheesecake in oven for an additional 2 hrs.
Then remove....place in fridge and refrigerate over night or atleast 5 hours.
Top with chocolate, slice up and Enjoy!
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
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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
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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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Reese's Peanut Butter Cup Cheesecake
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This peanut butter cup is extremely decadent - perfect for Easter, the ending of Lent and a time to bring on the decadence.
Crust:
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup Challenge Butter, melted (this may have been excessive)
Filling:
2 lbs Challenge Cream Cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed C&H brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
Crust directions:
Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
Filling directions:
Beat cream cheese in bowl of electric mixer until smooth.
Add eggs, one at a time, beating well after each addition.
Add sugar, peanut butter and cream; mix until smooth.
Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
Pour filling into prepared crust.
Place springform pan into a larger baking pan.
Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
Topping directions:
Return the cake to the oven for 5 minutes.
Remove from the oven and allow to cool on a wire rack for one hour.
You may run a knife along the edge of the cake to loosen it from the pan somewhat.
Refrigerate for at least 4 hours.
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Reese's Peanut Butter Cheesecake Recipe
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INGREDIENTS
for the crust:
26 Oreo
4 Tbsp butter, melted
for the cheesecake:
4 (8 oz) packages of cream cheese, softened
1-1/2 cup white or brown sugar
1 tsp vanilla extract
1 cup creamy peanut butter
1/2 cup heavy cream
4 large eggs, whisked
20 mini Reese's peanut butter cups, chopped
Chocolate ganache:
3/4 cup semisweet chocolate chips
1/2 cup heavy cream
Pinch salt
INSTRUCTIONS
1. Crush Oreo cookies until fine crumbs. You can process them on a food processor or add cookies into a ziplock bag and batch it will a rolling pin or a pan. Add melted butter and mix until it resembles wet sand. Press it down on the bottom of a 9 inch spring form pan. Set aside.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese to loosen it up a bit (3-5 minutes) Scrape bottom and sides of the bowl to pull up any lumps.
3. Add sugar, vanilla and peanut butter and beat until combined. When smooth, add cream and mix until combined.
4. Slowly add the whisked eggs, a little bit at a time, mix just until combined and continue to incorporate them with a spatula (Over mixing can lead to your cheesecake to crack)
5. Chop the Reese's and fold them into cheesecake batter. Pour batter into the spring form pan, smooth the top.
6. Bake at 350 F for 1 hour to 1 hour and 15 minutes. The cheesecake should be a little bit giggly in the center, but set around the edges. Allow to cool completely at room temperature then in the fridge overnight.
7. For the chocolate ganache, pour hot cream over chocolate and let it stand until the chocolate has softened. Whisk until smooth, allow to cool slightly before pouring.
8. Run a knife around the cheesecake pan to release it. Pour over chocolate ganache, spread evenly on top. Decorate with Reese's peanut cup.