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.
PEANUT BUTTER & JELLY CHEESECAKE
Does anyone ever get over peanut butter and jelly? This will please just about all pallets! So easy to do and so enjoyed by all!
Provided by Tebo3759
Categories Cheesecake
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Stir cream cheese& peanut butter until blended and soft.
- Add pudding mix, milk powder and water.
- Mix well with a wire whisk (preferably).
- Blend in 1/4 cup Cool Whip.
- Spread mixture into piecrust and refrigerate.
- Stir grape (or any fruit) jam or jelly until soft.
- Blend in remaining 1/2 cup Cool Whip.
- Spread evenly over filling mixture.
- Sprinkle with chopped peanuts.
Nutrition Facts : Calories 880.8, Fat 57.4, SaturatedFat 25.6, Cholesterol 97, Sodium 991.1, Carbohydrate 78.9, Fiber 3, Sugar 56.7, Protein 18.5
BEST EVER PEANUT BUTTER CHEESECAKE
I cant begin to explain how good this is! It is amazing! If you are a peanut butter lover, you may want to try this.
Provided by OceanIvy
Categories Cheesecake
Time 53m
Yield 1 pie
Number Of Ingredients 11
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!
Nutrition Facts : Calories 4825.4, Fat 286.8, SaturatedFat 135.1, Cholesterol 993.9, Sodium 3119.3, Carbohydrate 512, Fiber 10.8, Sugar 442.5, Protein 79.8
CHOCOLATE AND PEANUT BUTTER FUDGE CHEESECAKE
A recipe slightly modified from a Hershey's cookbook. VERY rich, but surprisingly simple to make. You do not necessarily need a springform pan for this dish but it makes for nicer presentation. ENJOY!
Provided by Babushka
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
- Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
- Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
- Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
- Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
- Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
- Cool completely, cover and refrigerate.
- IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
- Stores for up to one week in refrigerator.
Nutrition Facts : Calories 617.8, Fat 37.2, SaturatedFat 19.8, Cholesterol 112.3, Sodium 464.8, Carbohydrate 61.9, Fiber 3.1, Sugar 34.1, Protein 13.2
PEANUT BUTTER CHEESECAKE
Make and share this Peanut Butter Cheesecake recipe from Food.com.
Provided by Shanna Hollingsworth
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Put prepared crust aside.
- Blend remaining ingredients in a bowl with a hand mixer.
- Pour mixture into crust and bake in a preheated oven at 350°F for 20-30 minutes or until knife comes out clean.
- Top hot cheesecake with 1/2 cup semi-sweet chocolate chips, spreading them around until evenly melted on top.
- Cool and serve.
- Taste better the day after.
Nutrition Facts : Calories 539.6, Fat 39.8, SaturatedFat 18.2, Cholesterol 115.2, Sodium 377.4, Carbohydrate 38.3, Fiber 2.4, Sugar 24.1, Protein 11.7
More about "ruggles reeses peanut butter cup cheesecake food"
RUGGLES REESE'S PEANUT BUTTER CHEESECAKE
From positivelystacey.com
Estimated Reading Time 2 mins
RUGGLES GRILL (HOUSTON, TX) REESE'S PEANUT BUTTER CUP ...
From bigoven.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.ca
RUGGLES REESE S PEANUT BUTTER CUP CHEESECAKE FROM ... RECIPE
From crecipe.com
REESE'S PEANUT BUTTER CUP CHEESECAKE - CATZ IN THE KITCHEN
From catzinthekitchen.com
PEANUT BUTTER REESE'S BARS - I AM BAKER
From iambaker.net
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE | FOOD AND FAN
From recipesholic.blogspot.com
PLANNING A FRIDAY NIGHT DINNER PARTY - POSITIVELY STACEY
From positivelystacey.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.com
AMAZING PEANUT BUTTER CHEESECAKE (NO-BAKE RECIPE) | BEYOND ...
From beyondfrosting.com
REESE'S PEANUT BUTTER CUP CHEESECAKE
From bigoven.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.co.uk
THE BEST REESE'S PEANUT BUTTER CHEESECAKE - TASTE AND TELL
From tasteandtellblog.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.ca
REESE'S PEANUT BUTTER CUP CHEESECAKE - MY EVIL TWIN'S …
From eviltwin.kitchen
CHEESECAKE RECIPE FOR REECES PEANUT BUTTER CUP - COOKEATSHARE
From cookeatshare.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - …
From pinterest.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.com
REESE'S PEANUT BUTTER CUP CHEESECAKE - BEYOND THE BUTTER
From beyondthebutter.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE - COOKPAD
From cookpad.com
TWISTED
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE - COOK'N IS ...
From piarecipes.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE | EASY FAST ...
From easyfastdinnerrecipe.blogspot.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE RECIPE - FOOD ...
From pinterest.co.uk
RECIPE: YUMMY RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE ...
From watufood.blogspot.com
CHOCOLATE PEANUT BUTTER CHEESECAKE | AN EASY REESE'S …
From omgchocolatedesserts.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE FROM ... RECIPE
From crecipe.com
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE
From jenslifestampin.blogspot.com
COOKING RECIPES: RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE
From bestcookingrecipesinformation.blogspot.com
CHEESECAKE FACTORY PEANUT BUTTER CUP CHEESECAKE RECIPE ...
From stevehacks.com
OREO COOKIE CRUST CHEESECAKE - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love