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
PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, peanut butter cups, semisweet chocolate chip
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F (160°C).
- Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
- Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
- Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
- Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
- Pour the filling into the cooled crust.
- Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
- Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
- Slice with a warm knife and serve.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 52 grams, Fat 72 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams
PEANUT BUTTER CHEESECAKE
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g
PEANUT BUTTER CUP CHEESECAKE
I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.
CHOCOLATE PEANUT BUTTER CHEESECAKE CUPS
Cheesecake in cupcake form with peanut butter and chocolate.
Provided by jordyn
Categories Desserts Cakes Cheesecake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust.
- Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts.
- Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 36.2 g, Cholesterol 82.7 mg, Fat 21.1 g, Fiber 0.6 g, Protein 5.7 g, SaturatedFat 11.9 g, Sodium 237.5 mg, Sugar 28 g
PEANUT BUTTER CUP CHEESECAKE
Peanut butter, chocolate and cheesecake... what could be better? I created this combination because my daughter wanted all three of these flavors in her birthday cake. She liked it so much that it has become a favorite. Enjoy!
Provided by Belgarion66
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Peanut Butter Sauce:.
- Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
- Transfer to a mixing bowl and let the mixture cool completely.
- Add the peanut butter and stir until a creamy smooth texture has been achieved.
- Cheesecake Crust:.
- Melt the butter.
- Combine all 3 ingredients until thoroughly combined.
- Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
- Spread 1/2 cup of the chocolate chips on top of the crust.
- Cheesecake Filling:.
- Preheat the oven to 350°F.
- Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 15 second intervals until all of the chips have melted. Put aside to cool.
- Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
- Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
- Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
- Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
- Spoon the chocolate mixture onto the top of the cheesecake and swirl.
- Bake for 60 minutes or until the edge is set but the center still moves. Cool completely on a wire rack, then refrigerate in spring-form pan overnight.
Nutrition Facts : Calories 510.9, Fat 35.7, SaturatedFat 17.6, Cholesterol 118.5, Sodium 293.9, Carbohydrate 44, Fiber 1.6, Sugar 34.1, Protein 9.1
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