Reeses Peanut Butter Cups Cheesecake Brownies Recipes

REESE'S PEANUT BUTTER CUPS CHEESECAKE BROWNIES

Steps:

• Heat the oven to 170°C/150°C fan/gas 3½. Put the 220g butter and the dark chocolate in a saucepan and heat over a low heat, stirring often, until both have completely melted. Remove from the heat, then mix in the sugar using a balloon whisk. Whisk in the eggs, one by one (it may curdle when you start adding them but will come back together by the last one). Finally, beat in the flour and the salt flakes. Pour the mixture into a lined baking tin, then smooth the top with the back of a spoon. Leave to cool while you make the cheesecake layer.
• Combine the egg, cream cheese and 30g butter in a mixing bowl using an electric mixer, then dollop the mixture over the chilled brownie layer. Use the tip of a sharp knife to lightly swirl the mixtures together, creating a marbling effect. Drop the peanut butter cups onto the surface. Bake in the oven for 40 minutes or until the mixture has set around the edges and top, with a slight wobble if nudged.
• Remove the brownies from the oven and cool completely in the tin. Chill for at least 6 hours before slicing into squares.

REESE'S PEANUT BUTTER CUP CHEESECAKE ON A BROWNIE CRUST

Steps:

• Preheat oven to 350°F.
• Butter a 9-inch springform pan (must be about 3" tall or overflow problems!), line with a parchment round and butter the parchment. *Note, some people had trouble with a 9inch pan so you may want to try a 10 inch but mine worked perfectly in the 9 inch and many commented it worked fine for them, too. Just a heads up!
• Stir together butter, sugar and vanilla in a bowl.
• Add eggs.
• Stir in flour, cocoa, baking powder and salt.
• Spread in prepared pan. Bake about 25 minutes.
• Remove from oven and sprinkle on choc chips, peanut butter chips and the peanut butter cups. Lower oven to 325!!!!! Pour the cheesecake batter right on top (directions below)
• Beat cream cheese in bowl of mixer until smooth.
• Add eggs, one at a time.
• Add sugar, peanut butter and cream. Mix until smooth.
• Add vanilla.
• Pour filling into pan. Make sure you lowered oven to 325 at this point
• Wrap foil around springform sides and set in large roasting pan. Add hot water to roasting pan so it comes up 1 inch the sides of the pan. (You are making a water bath) Place entire roasting pan in the oven.
• Bake at 325 for 90 minutes.
• Let cool 1 hour.
• Run knife around edge and chill at least 4 hours.
• Microwave cream till hot. Add chips and let sit a minute. Whisk chips until melted and smooth. Drizzle all over the top reserving some. Use the reserved chocolate to dip the peanut butter cup halves into and stick them on the cake. Keep chilled!

RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE

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.