Reeses Peanut Butter Cheese Cake Recipes

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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

REESE'S PEANUT BUTTER CHEESECAKE



Reese's Peanut Butter Cheesecake image

Rich and decadent, this Reese's Peanut Butter Cheesecake Recipe starts with a cookie crust, is filled with Reese's Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.

Provided by Deborah Harroun

Categories     Dessert

Time 7h35m

Number Of Ingredients 13

30 chocolate sandwich cookies
6 tablespoons butter, melted
Dash of salt
32 oz cream cheese, softened
5 eggs
1 1/2 cups brown sugar
1 cup smooth peanut butter
1/2 cup heavy whipping cream
1 teaspoon vanilla
12 oz Reese's Peanut Butter miniature cups, unwrapped and roughly chopped
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1 (8 oz) package Reese's Minis

Steps:

  • Preheat oven to 325°F.
  • Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.
  • Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese's Miniatures. Pour the mixture into the cooled crust.
  • Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
  • To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese's minis over the top of the cheesecake.

Nutrition Facts : ServingSize 1 slice, Calories 970 calories, Sugar 70 g, Sodium 603 mg, Fat 64 g, SaturatedFat 32 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 84 g, Fiber 4 g, Protein 16 g, Cholesterol 160 mg

OVER-THE-TOP REESE'S CHEESECAKE



Over-the-Top Reese's Cheesecake image

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

One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
14 Reese's Peanut Butter Cups ®
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate chips
1/2 cup smooth peanut butter
1 cup hot fudge sauce, warmed, plus more for serving
15 Miniature Reese's Peanut Butter Cups ®
1 cup Reese's Pieces ®
Whipped cream, for serving

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.

REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE



Reese's Chocolate Peanut Butter Cheesecake image

Rich, smooth peanut butter cheese cake. This is a sure fire hit at any gathering or just to have around the house.

Provided by Best Baker Jen

Categories     Cheesecake

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 15

1 1/4 cups graham cracker crumbs
1/3 cup sugar, plus
1/4 cup sugar, divided (or Splenda)
1/3 cup cocoa
1/3 cup butter or 1/3 cup margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
10 ounces reese's peanut butter chips, melted
4 eggs
2 teaspoons vanilla extract
2 tablespoons butter
2 tablespoons hershey's cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

Steps:

  • Heat oven to 300°F.
  • Combine graham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
  • Gradually beat in sweetened condensed milk, then melted chips, until smooth.
  • Add eggs and vanilla;; beat well. Pour into prepared crust.
  • Bake 60-70 minutes or until center is almost set.
  • Remove from oven.
  • With knife, loosen cake from side of pan.
  • Cool.
  • Remove side of pan.
  • Refrigerate until cold.
  • Garnish with chocolate drizzle.
  • Store, covered, in refrigerator.
  • Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water.
  • cook and stir until slightly thickened. DO NOT BOIL.
  • Cool slightly.
  • Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup.
  • **Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.

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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From thereciperebel.com


REESE'S CHEESECAKE - THE FIRST YEAR
2017-09-12 In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, peanut butter and reese’s coffee cream (or heavy cream), beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute.
From thefirstyearblog.com


REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE ...
2012-09-18 Directions: Combine graham cracker crumbs and melted butter. Press mixture into the bottom and sides of a greased deep dish pie pan or 10″ springform pan. Bake at 350 degrees for 5-10 minutes until very lightly golden. In a large bowl or stand mixer, beat together the cream cheese and sugar. Add vanilla and peanut butter and mix until combined.
From happinessishomemade.net


AMAZING PEANUT BUTTER CHEESECAKE (NO-BAKE RECIPE) | BEYOND ...
2021-08-05 Finish decorating with chopped peanut butter cups as desired. Melt peanut butter in a microwave-safe bowl for 30-60 seconds. Stir until smooth. Drizzle over top of cheesecake with a spoon. Heat hot fudge in the microwave in 30-second increments until melted. Stir until smooth and drizzle over cheesecake.
From beyondfrosting.com


EASTER PEANUT BUTTER EGGS (LIKE REESE’S) – BAKEDOCCASIONS.COM
2022-05-13 Using parchment paper or a silicone baking mat, line a large baking sheet. Remove from the equation. 2 minutes on medium-high speed using a handheld or stand mixer with with a paddle attachment, beat the butter until creamy and smooth. 1 minute after adding the peanut butter, beat until smooth.
From bakedoccasions.com


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