Reeses Peanut Butter Cheesecake Supreme Recipes

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.

Steps:

• Preheat oven to 350 degrees F.This is most of the main ingredients used in the recipe.
• Add the crust ingredients to a small bowl and stir to blend together. Then pour into a 9 inch springform pan, and press crumb mixture evenly in the bottom and up the sides of the pan. Then place in preheated 350 degree F. oven and bake for 8- 10 minutes, Remove and set aside to cool till needed.
• Using a large mixing bowl,I used a stand mixer, add in the softened cream cheese and peanut Butter, and beat until creamy and smooth.
• Then add in both brown sugars and the condensed caramel milk, and beat until completely blended together.
• Now add in the eggs, one at a time, beating well after each has been added.
• Combine the Pudding and flour together then pour into the cream cheese peanut Butter mixture & beat until well blended.
• Dust the peanut butter chips with about one Tablespoon of flour, then pour into cream cheese batter, add in the chopped peanuts, vanilla Bean extract, & beat or stir with a large spoon, until blended together. Dusting the chips with flour prevents them from sinking to the bottom of the cheesecake during baking.
• Now you can add the 24 mini cups to the batter by stirring them in or do as I did, and push them randomly into the cheesecake batter.
• Then cover top with enough remaining batter to within an inch and a half from top of pan. NOTICE: I HAD ENOUGH REMAINING BATTER TO MAKE AN EXTRA SERVING SIZE CHEESE CAKE,WHICH BAKES IN 45 MINUTES.
• Wrap the bottom of the cheesecake pan with a triple layer of aluminum foil. Then place the cheesecake pan into a much larger pan and carefully pour boiling hot water around the base of the cheesecake, to at least 1 and a half inches deep. Note: I put the pan in the oven FIRST, BEFORE CAREFULLY ADDING THE HOT WATER.
• Bake in preheated 325 degrees F. for 1 hour and a half. Then turn off oven, open the door slightly but leave the cheesecake in oven for 15 minutes.This is the amount of batter I had before filling the pan.
• Then make the sour cream topping by combining all the ingredients in a small bowl, while the cake is in the oven. After 15 minutes, spread the sour cream topping over the top of the cake.
• Leave the cake in the oven for an additional 45 minutes with the oven still turned off. Then remove cheesecake and allow to sit at room temperature for at least 1 and a half hours before putting in the fridge.
• Now top the cake with the sprinkles and the snack size peanut butter cup, cut in half and arrange as desired.
• Refrigerate at least 6 hours or over night before serving.
• Before serving remove the sides of the spring form pan, then cut into serving size pieces. I added a chocolate syrup to a long platter then added the cheesecake slices.
• This is what the cake looked like once I removed the sides of the springform pan.
• This is what the cut cheesecake looks like.
• This is the extra serving size that I gave away. It only needed 45 minutes to bake, and I did not use a water bath for this one because of the time it needed to bake. I had not added the sour cream topping or sprinkles before I took the picture..

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.

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.