reeses cheesecake

This Reese's cheesecake from Delish.com is for you, hardcore chocolate peanut butter lovers.

Double Reese's Cheesecake

Nutter Butters

tbsp. butter

22 Reese's Peanut Butter Cups, divided

8-oz. blocks cream cheese,

c. sugar

eggs

c. creamy peanut butter, divided

sour cream

pure vanilla extract

Reese's pieces,

Had a lot of fun with this one! Made it for Mothers Day  😄

Used gram crackers on the side and caramel sauce on top. Awesome recipe. Thank you for sharing!!

I made this for my boyfriend because his favorite candy is Reese’s an I was searching for recipes to make him something he’d like an stumbled upon this I used a store pre-made graham cracker Crust other than that I followed the directions exactly he cooks for a living an eats my food so I must know what I’m doing the picture speaks for itself lol

In your video you say bake on 325 yet directions at bottom says 350

https://streaming.hearstdigitalstudios.com/manual_upload/5984f7e5bbddbd5fbaa53c96/mp4/Delish_Double_Reese_s_Cheesecake_FRONT_1501886453_4000_hd_v3.mp4

This Double Reese's Cheesecake Will Destroy You (In The Best Way)

Upgrade your Christmas with this Chocolate-Peanut Butter Cheesecake recipe.

Chocolate-Peanut Butter Cheesecake

chocolate graham crackers

sugar

kosher salt

tbsp. butter, melted

(8-oz.) packages cream cheese,

c. packed light brown sugar

tbsp. pure vanilla extract

eggs, room temperature

peanut butter

heavy cream

Reese's,

bittersweet or semisweet chocolate, coarsely chopped

I’ve made this twice and it is so delicious and creamy and everybody loves it. It makes waaaay too much batter for a 9” springform pan and I always have a ton leftover so this time I made cupcakes out of the leftover batter!

Yum!  I used chocolate Teddy Graham crackers for the crust (with the sugar and salt) as I couldn't find chocolate graham crackers.  It was delicious!  I did not make any modifications to the stated recipe and followed the water bath.  Big hit!

My cake took a bit longer to bake than the recommended 90 minutes so I was concerned it may have been overcooked. No so - very moist and creamy inside and a nice crust outside. I did a chocolate glaze instead of a ganache - turned out great.

It was fabulous! Great flavor, creamy, and it did take a little over 90 minutes to bake. Nice pairing of peanut butter and chocolate, but not overly-peanut buttery. This recipe is a keeper.

This, according to my dad (a food lover), is the best cheesecake he has ever had. Other than using honey grahams (since I looked for chocolate and couldn't find any!), I followed the directions to a T. It was awesome!

This is the 2nd time making this cheesecake.  It is literally the best cheescake recipe I've ever made or had!  My son loved it so much the 1st time,  that he requested it instead of a birthday cake for his birthday tomorrow.  I don't like overly-sweet cheesecakes, so this is perfect!  I swear the original recipe had a lower cook time and I remember increasing it to 90 minutes to fully cook. Maybe the author changed it?  Also, I don't understand the reviews saying that you don't taste the peanut butter..  you absolutely can! Plus, with the Reece's on top, anymore would overwhelm it.   Sorry for the rambling review.. I just absolutely love this cheesecake!  Definitely 100 percent recommend!!

This cheesecake was the bomb!! Rich and creamy and not too sweet! I will definitely make this again!

Had a little extra.  It was awesome!  Can't wait to put the finishing touches!

Loved it!  Think I will do a regular graham cracker crust neat time but fabulous cheesecake!

Not worth the effort,   Very expensive to make.   Most of it will get thrown out.    I love peanut butter and chocolate.    This did not represent either very well.

I love this recipe! I do have to say that I do not use the water bath method for baking though. I reduce the temp to 300 degrees and watch it carefully at about 1h15.

It was perfect for my son in low who loves peanut butter, it was delicious, thank you.

Perfect recipe for my son in low who loves peanut butter. It was delicious , thank you!

Begin checking after 1 hour to see if it's done.  Took 1 hour 15 minutes to bake and would have been overbaked and burnt at 1 hour 30 minutes.
Cheesecake itself is good, but there are better chocolate ganache recipes available.

Very disappointing. The cooking time recommended is far too long - one hour would be more than enough cooking time and a lower temperature would be better too. The cheesecake, cooked as recommended, was overcooked, too solid and somewhat dry. The flavors in the cheesecake were disappointing too - the peanut butter taste was overridden by the other ingredients.

Reeses Cheesecake is the ultimate creamy and crunchy dessert. Prep no bake peanut butter cheesecake in minutes, then chill until set!

No Bake Reeses Cheesecake Recipe

graham cracker pie crust

cream cheese (softened)

vanilla extract

peanut butter morsels

Reese’s Pieces

Reese’s peanut butter cups (smashed)

Beat cream cheese and powdered sugar together.

Add sour cream, peanut butter, and vanilla and beat well until smooth.

Stir in peanut butter morsels and Reese’s Pieces.

Pour batter into graham cracker crust and top with smashed peanut butter cups.

Refrigerate 6-12 hours before serving.

This Reese&#x27;s Peanut Butter Cheesecake is a flavor explosion of peanut butter and chocolate. It has a fudgy brownie crust and a creamy peanut butter cheesecake layer, topped with chocolate ganache and overflowing Reese&#x27;s Peanut Butter Cups.

Reese’s Peanut Butter Cheesecake with Brownie Crust

box brownie mix (use any store-bought that is your favorite)

vegetable oil (adjust

water (adjust to box recipe, if needed)

chocolate chips

peanut butter chips

• 24 oz cream cheese (3 packages; room temperature)

eggs (room temperature)

cornstarch (optional)

peanut butter cups, chopped

• 34 miniature Peanut Butter Cups, chopped

Preheat the oven to 350° F and add...

Preheat the oven to 350° F and add a roasting pan or another large pan in the lower section of the oven to make a hot water bath. Place enough hot water in the pan that it will rise to 1-2 inches around the cheesecake springform pan.

Line the bottom of a 9-inch springform pan...

Line the bottom of a 9-inch springform pan with parchment paper cut into a circle to fit the inside bottom of the pan. Put parchment paper around the edges as well. Spray the pan with non-stick spray and set aside.

In a medium size mixing bowl, stir together...

In a medium size mixing bowl, stir together the brownie mix, oil, water, and egg, just until the ingredients are combined. Pour batter into the prepared springform pan. Bake for 35 minutes.

Remove the pan from the oven and immediately...

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.

Using 18-inch heavy-duty aluminum foil, wrap the outside...

Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 3 layers of foil to ensure no water leaks into the cheesecake as it bakes in the water bath.

Reduce the oven temperature to 325° F.

In a large mixing bowl on medium speed,...

In a large mixing bowl on medium speed, cream together the softened cream cheese until smooth.

Add the sugar and vanilla extract and continue...

Add the sugar and vanilla extract and continue to mix on medium-high speed for another 1-2 minutes, scraping the sides of the bowl when needed, until the mixture is smooth.

Reduce the speed to low and add the...

Reduce the speed to low and add the eggs, one at a time, scraping the bowl and mixing well after each egg. Do not overmix.

With the mixer on low, add the creamy...

With the mixer on low, add the creamy peanut butter and the heavy cream. If you prefer a more solid filling, add in cornstarch now. Mix until everything is thoroughly blended.

Fold in the chopped peanut butter cups. Spoon...

Fold in the chopped peanut butter cups. Spoon the cheesecake batter on top of the brownie layer.

Carefully place the wrapped springform pan in the...

Carefully place the wrapped springform pan in the hot water bath in the oven. Bake the cheesecake for 1 hour. The cheesecake is done when the top is light golden brown, and the center barely jiggles.

When the cheesecake has cooked for an hour,...

When the cheesecake has cooked for an hour, turn off the oven and crack the oven door open about an inch by placing a wooden spoon in the door. Allow the cheesecake to cool in the oven for 30 minutes.

Remove the cheesecake from the water bath, transfer...

Remove the cheesecake from the water bath, transfer it to a wire rack, remove the foil, and let cool for an hour.

Place the cheesecake in the refrigerator to cool...

Place the cheesecake in the refrigerator to cool for at least 6 hours or overnight.

After the cheesecake has chilled, gently run a...

After the cheesecake has chilled, gently run a knife along the sides, gently release the sides of the springform pan, and remove it from the cheesecake.

Using a small heat-safe bowl, combine the chocolate...

Using a small heat-safe bowl, combine the chocolate chips and heavy cream. Heat in the microwave for 30-second bursts, stirring after each interval, until the chocolate is smooth.

Pour the ganache slowly on top of the...

Pour the ganache slowly on top of the chilled cheesecake and gently smooth it over the top.

Evenly sprinkle the top of the ganache-covered cheesecake...

Evenly sprinkle the top of the ganache-covered cheesecake with the chopped Reese’s Peanut Butter Cup candies. Enjoy!

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