Peanut Butter Cheesecake Cups Recipes

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MAKEOVER PEANUT BUTTER CUP CHEESECAKE



Makeover Peanut Butter Cup Cheesecake image

No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois, has been lightened up. We promise! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 13

3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat sour cream
3/4 cup sugar
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Steps:

  • In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray., Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges., In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer., In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl., Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.

Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 12g protein.

RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE



Ruggles Reese's Peanut Butter Cup Cheesecake image

This was a best selling dessert for Ruggles Grill, in Houston. It's a little different than some peanut butter cheesecakes--very good---with that winning combo, chocolate and peanut butter! Hope you enjoy.

Provided by Peggy Lynn

Categories     Cheesecake

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 12

4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed 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
3 ounces sour cream
1/2 cup sugar

Steps:

  • Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
  • To Make The Crust:.
  • 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.
  • To Make The Filling:.
  • 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.
  • For The Topping:.
  • Combine the sour cream and sugar and spread on the cheesecake.
  • 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.

Nutrition Facts : Calories 1297.4, Fat 88.8, SaturatedFat 37.3, Cholesterol 238.6, Sodium 1111.7, Carbohydrate 110.3, Fiber 5.5, Sugar 80.4, Protein 25.4

CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS



Chocolate Peanut Butter Cheesecake Cups image

Cheesecake in cupcake form with peanut butter and chocolate.

Provided by jordyn

Categories     Desserts     Cakes     Cheesecake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 ½ cups graham cracker crumbs
¼ cup butter
4 tablespoons white sugar
12 miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon vanilla extract
2 eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  • Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
  • Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
  • Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g

PEANUT BUTTER CUP CHEESECAKE



Peanut Butter Cup Cheesecake image

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 13

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookie crumbs
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Steps:

  • In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.

PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY



Peanut Butter Cup Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, peanut butter cups, semisweet chocolate chip

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 12

1 package chocolate sandwich cookie
6 tablespoons unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
5 large eggs
1 ½ cups light brown sugar, lightly packed
1 cup creamy peanut butter
1 cup heavy cream, divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
24 peanut butter cups, chopped, divided
1 cup semisweet chocolate chip

Steps:

  • Preheat the oven to 325°F (160°C).
  • Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
  • Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
  • Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
  • Pour the filling into the cooled crust.
  • Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
  • In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
  • Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
  • Slice with a warm knife and serve.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 52 grams, Fat 72 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

Provided by Christina Ernst

Time 5h

Yield 16

Number Of Ingredients 11

2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
5 large eggs, at room temperature
1 ½ cups dark brown sugar
1 cup smooth peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
1 (8 ounce) package semisweet chocolate chips
½ cup heavy whipping cream

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
  • Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
  • Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
  • Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
  • Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
  • While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
  • Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g

HANNAH'S PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY



Hannah's Peanut Butter Cup Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, chocolate peanut butter cups, semisweet chocolate chips

Provided by Crime Scene Kitchen

Categories     Desserts

Yield 12 servings

Number Of Ingredients 12

1 package chocolate sandwich cookie
¾ stick unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
5 large eggs
1 ½ cups light brown sugar, lightly packed
1 cup creamy peanut butter
1 cup heavy cream, divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
24 chocolate peanut butter cups, divided
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325°F (160°C).
  • Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
  • Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
  • Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
  • Pour the filling into the cooled crust.
  • Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
  • In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
  • Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
  • Slice with a warm knife and serve.
  • Enjoy!

Nutrition Facts : Calories 844 calories, Carbohydrate 52 grams, Fat 66 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams

PEANUT BUTTER CUP CHEESECAKE



Peanut Butter Cup Cheesecake image

Peanut butter, chocolate and cheesecake... what could be better? I created this combination because my daughter wanted all three of these flavors in her birthday cake. She liked it so much that it has become a favorite. Enjoy!

Provided by Belgarion66

Categories     Cheesecake

Time 1h30m

Yield 16 serving(s)

Number Of Ingredients 16

1/4 teaspoon vanilla
1 cup light cream
1/2 cup light Karo syrup
1/2 cup granulated sugar
4 tablespoons butter
1 cup creamy peanut butter
2 tablespoons granulated sugar
4 tablespoons butter
1 1/4 cups reduced-fat graham cracker crumbs
2 tablespoons cornstarch
1/4 cup granulated brown sugar, packed
1 cup granulated sugar
4 large eggs
1 cup semi-sweet chocolate chips, divided in half
1/2 cup low-fat evaporated milk
3 (8 ounce) packages Philadelphia Cream Cheese, at room temp

Steps:

  • Peanut Butter Sauce:.
  • Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
  • Transfer to a mixing bowl and let the mixture cool completely.
  • Add the peanut butter and stir until a creamy smooth texture has been achieved.
  • Cheesecake Crust:.
  • Melt the butter.
  • Combine all 3 ingredients until thoroughly combined.
  • Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
  • Spread 1/2 cup of the chocolate chips on top of the crust.
  • Cheesecake Filling:.
  • Preheat the oven to 350°F.
  • Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 15 second intervals until all of the chips have melted. Put aside to cool.
  • Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
  • Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
  • Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
  • Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
  • Spoon the chocolate mixture onto the top of the cheesecake and swirl.
  • Bake for 60 minutes or until the edge is set but the center still moves. Cool completely on a wire rack, then refrigerate in spring-form pan overnight.

Nutrition Facts : Calories 510.9, Fat 35.7, SaturatedFat 17.6, Cholesterol 118.5, Sodium 293.9, Carbohydrate 44, Fiber 1.6, Sugar 34.1, Protein 9.1

REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - (4.6/5)



Reese's Peanut Butter Cup Cheesecake Recipe - (4.6/5) image

Provided by june

Number Of Ingredients 15

For the Crust:
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
For the Filling:
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 tsp vanilla extract
12 Reese's Peanut Butter Cups, broken into small pieces
For the Topping:
3 oz sour cream
1/2 cup sugar

Steps:

  • Please note****Plan ahead-cheesecake needs to chill for at least 4 hours! To make the crust, 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. To make the filling, 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 sides of springform pan. Bake at 275 degrees for 1-1/2 hours, or until firm and lightly browned. For the topping, combine the sour cream and sugar and spread on the cheesecake. Return the cake to the oven for 5 minutes. Remove from 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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2021-04-21 Add in the peanut butter and mix until completely smooth. Add in the eggs and brown sugar until just combined. Add in the sour cream, milk and vanilla extract until just combined. Carefully spread mixture on the crust. Top with chopped peanut butter cups. Bake for 40-45 minutes, until set and firm.
From dinnerthendessert.com


82 PEANUT BUTTER LOVE IDEAS IN 2022 | PEANUT BUTTER RECIPES, …
May 31, 2022 - Anything peanut butter recipes. See more ideas about peanut butter recipes, desserts, delicious desserts.
From pinterest.ca


GIANT PEANUT BUTTER CUP CHEESECAKE - TASTEMADE
2 pounds cream cheese, softened. 5 eggs, room temperature. 1 cup dark brown sugar, packed. 1/4 cup granulated sugar. 1 1/4 cups smooth peanut butter. 1/2 cup heavy cream. 1 vanilla bean, scraped. 12 peanut butter cups, chopped. 1/2 cup milk chocolate chips.
From tastemade.com


NO BAKE PEANUT BUTTER CHEESECAKE - CHELSEA'S MESSY APRON
2020-02-10 Pour the cream over the chocolate chips and peanut butter, cover and let sit for 5 minutes (I place a sheet pan or pot lid on top of the bowl). After 5 minutes, whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1-2 hours or until ready to serve.
From chelseasmessyapron.com


VEGAN PEANUT BUTTER CUP CHEESECAKE | MINIMALIST BAKER RECIPES
2014-07-24 Preheat oven to 350 degrees F (176 C) and blitz Oreos in a food processor until a fine meal remains. Add melted coconut oil (or vegan butter) and pulse once more. Cut 12 small strips of parchment paper (or use paper liners // adjust amount if altering batch size) and place them in a standard, 12-slot muffin tin.
From minimalistbaker.com


PEANUT BUTTER CUP CHEESECAKE RECIPE - GOOD HOUSEKEEPING
2013-04-09 Directions. Crust: Preheat oven to 350 degrees F. Brush 9-inch springform pan with melted butter. In large bowl, mix all crumbs, sugar, and 6 tablespoons butter. Press onto bottom and 1 inch up ...
From goodhousekeeping.com


PEANUT BUTTER CUP CHEESECAKE FUDGE - MOM ON TIMEOUT
2018-12-22 Stir 1 tsp of vanilla extract and 4 oz cream cheese into each bowl until melted and smooth. Place both bowls in the microwave for 30 seconds on high heat. Stir until smooth and creamy. Pour two-thirds of the chocolate mixture into prepared pan. Spoon half of peanut butter mixture on top of the chocolate mixture.
From momontimeout.com


PEANUT BUTTER CUP CHEESECAKE DIP - THE CHUNKY CHEF
2016-04-10 Instructions. To a large mixing bowl, add the butter and cream cheese and beat with hand mixer (or stand mixer if you have one) until smooth and combined. Beat in brown sugar, peanut butter, and vanilla extract. Using a rubber spatula or wooden spoon, fold in chopped peanut butter cups. Dip can be served right away, or kept in the refrigerator.
From thechunkychef.com


CHECK OUT OUR FAVORITE WAYS TO ADD PEANUT BUTTER FLAVOR TO RECIPES
2022-06-27 Spread a thin layer of peanut butter on slices of apples or slices of banana, or top whole wheat crackers with a dollop of peanut butter. You can also use peanut butter to make a quick and easy sauce for stir-fries or noodles for an easy lunch or easy dinner recipe. Just whisk together some peanut butter, soy sauce, and water, and you’ll have ...
From mommalew.com


PEANUT BUTTER CUP CHEESECAKE - EASY DESSERT RECIPES
2021-10-28 Beat in the egg yolks. Add in the cornstarch and salt and mix to combine. Pour the peanut butter mixture into the pie crust. Create a water bath around the cheesecake and bake for 1 1/2 hours. Allow the cake to sit in the oven for an additional hour and then chill. Melt the chocolate chips with the heavy cream.
From easydessertrecipes.com


PEANUT BUTTER CHEESECAKE CHOCOLATE CAKE – MY ROI LIST
2022-06-27 Instructions. Preheat oven to 350°. Spray two 9×2 inch round cake pans with non-stick cooking spray with flour. In a large mixing bowl, whisk …
From myroilist.com


PEANUT BUTTER CUP CHEESECAKE BARS - BAKERELLA
Instructions. Preheat oven to 325 degrees. To make the crust, stir graham cracker crumbs and sugar together in a medium bowl. Add melted butter and stir until completely combined. Using the bottom of a glass or measuring cup, firmly press mixture into the bottom of …
From bakerella.com


BEST PEANUT BUTTER CHEESECAKE RECIPE - THE PIONEER WOMAN
2021-12-13 Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil. Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand.
From thepioneerwoman.com


PEANUT BUTTER CHEESECAKE COOKIE CUPS - A SPARKLE OF GENIUS
2019-10-17 Directions. 1. Mix Krusteaz Peanut Butter Cookie mix with butter and egg until combined. 2. Add 1 Table spoon cookie batter to bottom of muffin tins. 3. Bake at 350 degrees for 10 minutes. 4. While baking-- mix cream cheese and sweetened condensed milk with a hand mixer and refrigerate.
From asparkleofgenius.com


PEANUT BUTTER CUP CHEESECAKE FROM KAITLIN YOUNG RECIPE
2011-09-11 The best delicious Peanut Butter Cup Cheesecake From Kaitlin Young recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Peanut Butter Cup Cheesecake From Kaitlin Young recipe today! Hello my friends, this Peanut Butter Cup Cheesecake From Kaitlin Young recipe will not disappoint, I promise! Made ...
From bakerrecipes.com


PEANUT BUTTER CHEESECAKE CUPS - YUM TASTE
2015-02-18 Original recipe makes 10 cheesecake cups. Ingredients. Crust: 1 1/4 cups chocolate cookie crumbs 1/4 cup melted butter Cheesecake: 1 1/2 cups peanut butter 1 (8 ounce) package cream cheese, at room temperature 1/2 cup confectioners’ sugar Ganache: 1 cup heavy whipping cream 1 1/2 cups shaved dark chocolate
From yumtaste.com


REESE'S PEANUT BUTTER CHEESECAKE | RECIPES - HERSHEYLAND
Beat cream cheese in large mixer bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in brown sugar, peanut butter, cream and vanilla, beating until well blended. Gently fold in reserved chopped peanut butter cup pieces. Pour batter into prepared crust. 3. Place filled springform pan in larger pan with 2-inch sides.
From hersheyland.com


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