Best Reeses Peanut Butter Cake Food

OVER-THE-TOP REESE'S CHEESECAKE

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 PEANUT BUTTER CAKE

Steps:

• Prepare cake according to directions for a 9X13 pan. Set aside to cool.
• For the frosting, mix peanut butter, powdered sugar and vanilla with mixer. Add small amounts of milk until desired consistency is achieved. You want a thinner consistency for easier cutting.
• Spread frosting evenly over cool cake. (Hint -- if cake is partially frozen, there is less "tearing" when spreading the frosting.).
• For the ganache, place the chocolate chips in a heat proof bowl. In a saucepan, whisk together the heavy cream and the vanilla and bring to a simmer over medium-high heat. Pour over the chocolate chips and let sit for 5 minutes. Whisk until completely smooth then pour over peanut butter frosting.
• Sprinkle the chopped peanut butter cups over the warm chocolate to ensure it sticks. Chill for about 30 minutes to set chocolate.
• As an alternative; you can also use a bundt cake pan. Double your peanut butter frosting ingredients. Fill the bundt pan halfway, add a thin layer of peanut butter frosting, then fill the remainder with the cake mix. Make the peanut butter frosting a little thinner so it "drips" better.
• Another idea would be to add the chopped peanut butter cups to the cake mix before baking.

REESE'S CHOCOLATE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350º Fahrenheit. Grease and flour 2 round 9-inch cake pans.
• For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl. Use a whisk to whisk the ingredients well.
• In a stand mixer, mix the buttermilk, oil, eggs, vanilla together.
• Slowly add in the mix of dry ingredients while the mixer is on low.
• Add the coffee and make sure everything is combined. The batter will be very thin.
• Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.
• Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.

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.

REESE'S PEANUT BUTTER CHOCOLATE POKE CAKE

Steps:

• Bake a chocolate cake with your recipe of choice in a 9x13 pan
• Use the bottom of a wooden spoon to poke holes evenly throughout the cake. I usually end up poking 20-25 holes.
• Pour the can of sweetened condensed milk evenly over top of the cake, aiming to fill up the holes.
• Scrape the hot fudge into a medium bowl. Add the 1/4 cup peanut butter. Microwave for 30 seconds. Mix until smooth and spread over the cake.
• In a large bowl, whisk together the 3 tbsp peanut butter with the cool whip (I use a hand mixer here, but it's not a big deal to do it by hand).
• Spread the peanut butter cool whip over top.
• Chill for at least 4 hours (overnight is really best).
• Top with chopped Reese's cups and Reese's Pieces (you can add these before chilling, but the Reese's Pieces candy coating will bleed onto the cool whip when chilled).
• Serves approximately 12 (large pieces).

REESE'S PEANUT BUTTER CHEESECAKE

Steps:

• Crust------------.
• Mix together and press onto bottom and sides of greased 9-inch springform pan.
• Filling---------.
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, beating well after each.
• Add flour, sour cream, and vanilla.
• Pour half of batter in crust-lined pan.
• Sprinkle Reese?
• s on top.
• Pour remaining batter over top.
• Bake at 425 for 15 minutes, then reduce heat to 225 and bake for an hour.