Reeses Peanut Butter Cheese 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.

BEST EVER PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 325°.
• Combine the crumbs, sugar and melted butter; press into 9-inch glass pie pan.
• Bake for 8 minutes. While baking crust, prepare the peanut butter mixture.
• With fork, cut in powdered sugar and peanut butter until balls form.
• Add in brown sugar; combine well and pour into crust.
• Place oven temperature to 350°.
• Combine the soft cream cheese, sugar, lemon juice, vanilla extract and eggs. Beat 5 minutes.
• Pour over peanut butter mixture.
• Bake at until done, around 35 minutes. Cool at least 3 hours.
• Enjoy!

REESE'S PEANUT BUTTER CHEESECAKE

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.

REESE'S PEANUT BUTTER CUP CHEESECAKE

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 CHOCOLATE PEANUT BUTTER CHEESECAKE

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 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.

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.