Indulge in the ultimate combination of chocolate, peanut butter, and cream cheese with our delectable Reese's Chocolate Peanut Butter Cheesecake. This no-bake cheesecake is a symphony of flavors, featuring a creamy peanut butter filling nestled atop a rich chocolate cookie crust. The cheesecake is then adorned with a luscious layer of melted Reese's peanut butter cups, creating a truly irresistible treat. For those who prefer a classic cheesecake experience, our Traditional Cheesecake recipe offers a timeless indulgence with its smooth and velvety filling, complemented by a graham cracker crust. If you're looking for a lighter and refreshing option, our No-Bake Lemon Cheesecake is a delightful choice, featuring a zesty lemon filling encased in a crispy graham cracker crust. For those with a sweet tooth, our Nutella Cheesecake is a chocolate lover's dream, combining the irresistible flavors of Nutella and cream cheese in a decadent no-bake cheesecake. Treat yourself or your loved ones to these exceptional cheesecakes, perfect for any occasion.
Here are our top 2 tried and tested recipes!
REESE'S PEANUT BUTTER CHEESECAKE
Rich and decadent, this Reese's Peanut Butter Cheesecake Recipe starts with a cookie crust, is filled with Reese's Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.
Provided by Deborah Harroun
Categories Dessert
Time 7h35m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F.
- Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Wrap aluminum foil around the sides and the bottom of the springform pan.
- Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese's Miniatures. Pour the mixture into the cooled crust.
- Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
- To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese's minis over the top of the cheesecake.
Nutrition Facts : ServingSize 1 slice, Calories 970 calories, Sugar 70 g, Sodium 603 mg, Fat 64 g, SaturatedFat 32 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 84 g, Fiber 4 g, Protein 16 g, Cholesterol 160 mg
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.
Tips:
- Use fresh and high-quality ingredients. This will make a big difference in the taste of your cheesecake.
- Make sure the cream cheese is softened to room temperature before using. This will help it mix smoothly with the other ingredients.
- Don't overbeat the cheesecake filling. Overbeating can make the cheesecake dense and crumbly.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
This Reese's Chocolate Peanut Butter Cheesecake is a delicious and decadent dessert that is perfect for any occasion. It's easy to make and always a crowd-pleaser. The combination of chocolate, peanut butter, and cream cheese is irresistible, and the cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this Reese's Chocolate Peanut Butter Cheesecake a try. You won't be disappointed!
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