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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
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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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:
Reese's Peanut Butter Cheesecake
This is an extreme Reese’s peanut butter cheesecake with a chocolate graham cracker crust, peanut butter cheesecake stuffed with peanut butter cups, and chocolate ganache! Recipe at
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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Peanut Butter Cheesecake Recipe Video
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RECIPE:
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