RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE
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
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
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.
ULTIMATE NO-BAKE REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - (4.5/5)
Provided by Lynnab3
Number Of Ingredients 14
Steps:
- For the crust 1.Remove the filling from your Oreos and discard. Use a food processor to crush the Oreos cookies into a fine crumb. 2.Melt butter in a microwave-safe bowl and pour melted butter over Oreo crumbs. Stir to combine until all crumbs are moistened. 3.Press into a 9" spring form pan using a spoon or measuring cup to compress crust. Set aside. For the filling 1.Using the paddle attachment of your Kitchen Aid mixer, whip cream cheese on medium speed until light and fluffy for 2-3 minutes. Add peanut butter spread and continue to beat until well mixed. 2.Add the vanilla extract and heavy whipping cream, increase mixing speed to medium-high and whip for 2-3 minutes to add air into the batter. 3.Once all ingredients are mixed together, add Cool Whip and beat into batter. Scrape the bottom of the bowl with a spatula and mix together. 4.Chop Reese's Peanut Butter Cups into small pieces and drop into batter. Stir to combine. Empty filling into prepared pie crust. 5.Chill in the refrigerator for at least two hours (if time allows). Serve chilled. For the garnish 1.Chop Reese's Peanut Butter Cups into small pieces and spread over the top of the cheesecake. 2.Melt peanut butter in a microwave safe bowl for 45-60 seconds. Stir until smooth. If not completely melted, return to the microwave in 15 second increments until melted. Drizzle over top of cheesecake with a spoon. 3.Heat hot fudge in the microwave in 30 second increments until melted. Caution, jar will be hot! Stir until smooth and drizzle over cheesecake.
REESE'S PEANUT BUTTER CHEESECAKE
Make and share this Reese's Peanut Butter Cheesecake recipe from Food.com.
Provided by Anita Harris
Categories Cheesecake
Time 1h55m
Yield 12-16 serving(s)
Number Of Ingredients 10
Steps:
- FOR CRUST: Mix together ingredients then press into bottom and up sides of 9" springform pan.
- FOR FILLING: Beat cream cheese and sugar until smooth.
- Add eggs, 1 at a time, beating well after each addition.
- Add flour, sour cream and vanilla.
- Pour 1/2 of the batter into the prepared pan.
- Sprinkle all of the chopped Reese's Cups on top.
- Pour rest of batter over the Resse's cups.
- Bake at 425 degrees for 15 minutes.
- Lower oven to 225 degrees and bake 1 hour or until set.
Nutrition Facts : Calories 364.9, Fat 21, SaturatedFat 9.5, Cholesterol 96.6, Sodium 181.5, Carbohydrate 39.5, Fiber 1.2, Sugar 22.7, Protein 6.3
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- Heat oven to 325°F. Prepare Cookie Crust. Remove wrappers from peanut butter cups. Coarsely chop peanut butter cups; set aside.
- 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.
- Place filled springform pan in larger pan with 2-inch sides. Carefully add about 1 inch hot water to larger pan. Bake 1 hour and 15 minutes or until cheesecake is just set. Leave cheesecake and pan in oven; turn off oven. After 1 hour, move cheesecake to wire rack. Loosen cheesecake from side of pan with knife or metal spatula. Cool completely. Refrigerate several hours or until chilled.
- Remove sides of springform pan; place cheesecake on serving platter. Prepare Ganach Topping; pour over top of cheesecake, allowing it to drip down sides. Sprinkle mini peanut butter cups over top of cheesecake. Cover; refrigerate leftover cheesecake.
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