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
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
REESES CHEESECAKE SQUARES #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. My mom loves cheesecake so I made this for her, she passed away this year. love chocolate and peanut butter Tip: make sure everything is cold when whipping the heavy cream including bowl and whip also.
Provided by ladywulf
Categories Dessert
Time 4h12m
Yield 24 squares, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- 1. line a 13x9 pan with nonstick foil, put 6 graham crackers on bottom; set aside.
- 2. in small bowl, whip heavy cream until stiff about 7 minutes.
- 3. in medium bowl, mix cream cheese, sugar, vanilla, and peanut butter until creamy. Fold in 1 cup of whipped cream in cream cheese mixture.
- 4. melt chocolate either in microwave or on stove-top, let cool.
- 5. put the cream mixture on top of crackers, then line 6 more graham crackers on top.
- 6. cover top of crackers with 1 cup whipped cream, then drizzle cooled chocolate on top, put almonds on top of chocolate.
- 7. put in fridge for at least 4 hours or overnight.
- 8. cut into squares and serve.
Nutrition Facts : Calories 1067.3, Fat 82.3, SaturatedFat 29.3, Cholesterol 145.4, Sodium 422, Carbohydrate 69.4, Fiber 7.6, Sugar 48.8, Protein 21.2
REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE
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
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
A friend brought this to a silent auction, I was the lucky winner of one. This is so easy and so delicious! She got the recipe from the back of a cream cheese container. I would have taken a pict but the cheesecake vanished too quickly!
Provided by Baking Bunny
Categories Cheesecake
Time 4h50m
Yield 1 cheesecake
Number Of Ingredients 6
Steps:
- Mix cream cheese, sugar and vanilla on medium speed until well blended.
- Add eggs and beat until mixed.
- Pour into crust.
- Chop candy bars and sprinkle over filling.
- Bake at 350 degrees for 50 minutes or until center is almost set.
- Cool.
- Refrigerate 3 hours or overnight.
- Tip: This can also be made as a Snickers cheesecake by chopping three bars instead of using the Reese's.
REESE'S PEANUT BUTTER CHEESECAKE
Make and share this Reese's Peanut Butter Cheesecake recipe from Food.com.
Provided by Mirj2338
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 857.1, Fat 55.4, SaturatedFat 27.1, Cholesterol 169.7, Sodium 545.1, Carbohydrate 79.1, Fiber 2.4, Sugar 26.1, Protein 14
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REESE'S CHEESECAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
5/5 (79)Total Time 10 hrs 35 minsCategory DessertCalories 686 per serving
- Preheat oven to 350*F. Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Lightly spray the pan with non-stick spray and set aside.
- Using a medium sized mixing bowl, stir together the boxed brownie mix, vegetable oil, water and beaten egg just until ingredients are combined.
- Remove the pan from the oven and immediately sprinkle the chocolate and peanut butter chips onto the top of the hot brownie, in an even layer. Allow the brownie crust to cool on the counter while preparing the cheesecake filling.
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Servings 1Total Time 9 hrsCategory Tags
- 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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