OVER-THE-TOP REESE'S CHEESECAKE
This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.
Provided by Food Network Kitchen
Categories dessert
Time 12h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
- For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
- Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
- Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
- Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.
LIGHT AND AIRY CHEESECAKE
I love cheesecake but sometimes it can be too rich and too sweet. When growing up in Puerto Rico, I remember enjoying a very light textured baked cheesecake from a local bakery. This is my version of that cheesecake. While not exactly the same, it is light, fluffy, and delicious. Serve with a light fruit syrup to take it over the top!
Provided by LatinaCook
Categories Desserts Cakes Cheesecake Recipes
Time 6h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Wrap the exterior of an 8-inch springform pan with aluminum foil, then spray the interior with cooking spray. Spread the vanilla wafer crumbs over the bottom and sides of the pan, pressing firmly to adhere.
- Cream together the egg yolks and sugar in a large bowl. Stir in the cream cheese, sour cream, and vanilla extract until smooth. Beat egg whites until foamy in a large glass or metal mixing bowl. Add the cream of tartar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape.
- Use a rubber spatula or wire whisk to fold 1/3 of the egg whites into the cream cheese mixture . Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding just until incorporated. Pour the batter into the prepared springform pan. Line a roasting pan with a damp kitchen towel. Place springform pan on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in the preheated oven for about 50 minutes. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Turn off the oven, and allow the cheesecake to rest in the oven for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 29.6 g, Cholesterol 113 mg, Fat 21.7 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 11.5 g, Sodium 188.5 mg, Sugar 12.8 g
ALMOST OUTBACK CHEESECAKE
I found this recipe online several years ago and its the closest I've come to that heavenly Outback cheesecake experience. The cake bakes up very high, so watch carefully. I've added dark chocolate and milk chocolate--both are good but the dark is a good contrast. Top with raspberry or caramel sauce to replicate the Outback experience.
Provided by mamafallin
Categories Cheesecake
Time 2h10m
Yield 1 cheesecake, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Lightly spray 9 inch springform pan with butter flavored cooking spray. Set aside.
- Beat eggs in large bowl until frothy. Blend in sugar, flour, and cornstarch. Add remaining ingredients, blending well after each addition. Blend until smooth. Pour into springform pan (it will be VERY full).
- Bake 1 hour at 325 degrees. (Cake will be set on the edges and glossy in the center.) Turn oven off and leave cake to cool for 1 hour with the door open. Remove from pan and refrigerate.
- Top with your favorite sauce or decorate with chocolate curls or fruit slices.
- Note: Cooling the cheesecake thoroughly makes it taste that much better and it is easier to slice.
Nutrition Facts : Calories 811.6, Fat 64.6, SaturatedFat 36.9, Cholesterol 279.6, Sodium 550.1, Carbohydrate 49.1, Fiber 0.1, Sugar 43.4, Protein 11.6
EASY 5-MINUTE ALMOST CHEESECAKE DESSERT
This is a wonderful easy dessert and if you chill it overnight it's similar to a very creamy cheese cake but much easier and much quicker to make, you can whip this up in about 5 minutes, the ingredients may be easily be doubled and baked in a 13 x 9-inch baking pan, see note on bottom --- serve this warm or cold, it will "ripen" in flavor have a cheesecake texture after it is chilled for 24 hours
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (oven rack set to lowest bottom position).
- Grease an 8 x 8-inch square baking dish.
- In the baking dish melt the butter inside the oven.
- Remove from oven; sprinkle the cracker crumbs in the melted butter, stir well; press on the bottom of the baking dish to form a crust.
- Bake the graham crust in a 350 degree oven for 7 minutes; remove and set aside.
- In a medium bowl, mix together the sweetened condensed milk, sour cream and lemon juice.
- Spread evenly over the crumb/crust.
- Spoon the pie filling evenly over the cream layer (don't worry if it sinks a bit, it will all bake together).
- Bake on lowest oven rack for 25-30 minutes, or until set (don't over bake).
- Serve warm or chill overnight (this will firm up and develop in flavor if left in the refrigerator overnight).
- ** This dessert is very good so you might want to consider doubling it -- this can be easily doubled and baked in a 13 x 9-inch baking pan, double the canned pie filling too and bake it for just a couple minutes longer.
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