Butter the inside of a 9" springform pan. Remove from heat and gently stir in rice bubbles until coated. Directions. When mixing the cream cheese, it's best to cut it into smaller pieces. It has a chocolate Oreo cookie and peanut crust, three packages of cream cheese, one full cup of peanut butter and a can of sweetened condensed milk. If you’re a fan of Reese's peanut butter cups, then you should really try this peanut butter and chocolate no bake cheesecake. Cheesecake, Oreo cookies and peanut butter! This peanut butter cheesecake is similar to my frozen peanut butter pie recipe in that it starts with an Oreo crust, peanut butter filling, and is topped with a chocolate ganache and peanut butter cups. Garnish with chocolate curls just before serving. Then pour the cream cheese batter on top of the peanut butter batter. Good rule of thumb for any and all cheesecake baking: always add the eggs last. Use the regular oreos or peanut butter filled oreos. Place the prepared cake pan into a pan slightly bigger. WOW. For firmer pie refrigerate 30 minutes before serving. Then there is the Peanut Butter. In a food processor or blender, grind chocolate graham crackers into fine crumbs. The only thing better than peanut butter and chocolate? Filling: In a large bowl beat cream cheese until fluffy. last minute Reese's peanut butter cup cheesecake tips. Bake for 5 minutes and cool on a wire rack. Make the peanut butter cheesecake filling: You need PHILADELPHIA Cream Cheese, sugar, sour cream (for a little extra creaminess), peanut butter, vanilla extract, salt, and eggs. In a food processor, process biscuits until crumbs are formed. Beat the mixture in an electric mixer (using a wire whip) until smooth. Pour the peanut butter batter into it and smooth the top. Pour into the biscuit crumbs and stir to coat completely, mixing until the mixture resembles damp sand. Place both pans into … DIRECTIONS. Preheat oven to 350 degrees. Butter and line a 23 cm springform cake tin with parchment paper. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. It's also covered with chocolate ganache and topped with mini Reese's peanut butter cups. Tip the cheesecake mixture into the tin and spread to make an even layer. Both are awesomely delicious. Add melted ; In a small bowl, combine the butter and peanut butter and place in the microwave for about 45 seconds until completely melted. Set rack in middle of oven and preheat to 350°. The Reese's® trademark and trade dress are used under license from The Hershey Company. Bake for 10-12 minutes, then set aside to cool. Top your peanut butter cream cheese filling with an unforgettable semisweet chocolate drizzle. Pour mixture into 9-inch pie plate. Place the biscuit crumbs in a bowl. Peanut Butter Cheesecake Directions: Preheat oven to 350 degrees F. Combine all crust ingredients together and press into the bottom of a 9" springform pan bringing crust up the sides of the pan. Pat and press firmly on bottom and up sides of pie plate. Chill 30 minutes. In medium bowl, combine Crust ingredients until well blended. This is by far the best peanut butter dessert I've ever tasted. Base: In a heavy sauce pan over low heat melt the butter and chocolate chips. Beat first 3 ingredients with mixer until well blended. Start with the oreo crust. Wrap aluminum foil around the sides and the bottom of the springform pan. Line 13x9-inch pan with foil, leaving ends of foil hanging over sides of pan. Chill in the fridge for at least 6hr or ideally overnight. In a stand … The cheesecake filling itself was fairly simple as it was mixing cream cheese, sugar, vanilla, lime and orange juice. Needless to say, it's a … Add in the butter and salt and process to combine. Once that was done I poured the cream cheese over the peanut butter balls, sprinkled the remaining Peanut Butter mixture over the top and then baked it for 40 minutes. Suggested baking times listed for recipe do not include the additional time needed after baking for water bath cooling (45 minutes), room temp cooling (60 minutes), and refrigerator chilling (4 hours). 1. PHILADELPHIA Peanut Butter Chocolate Cheesecake, (8 oz. Press into the bottom and sides of a 25cm pie plate. Add in the peanut butter into the 40% portion until well incorporated. Preheat oven to 325°F. Gradually beat in condensed milk and peanut butter until smooth. To make the ganache, place the chocolate chips in a microwave-safe bowl. Reese's® Peanut Butter Chocolate Cake Cheesecake Chunks of Reese's® Peanut Butter Cups in our Original Cheesecake with Layers of Delicious Fudge Cake and Caramel. 5. Also I d recommend making this (or any cheesecake really) at least a day before you plan to eat it. This cheesecake is scrumptious! The filling in the middle is quite different though in that, that one isn’t baked, but this one is. I love peanut butter, and I LOVE this cheesecake. I used a full cup of peanut butter (instead of 3/4 cup) and poured the mixture into a Oreo crust (to save some time). Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Final thoughts on the cheesecake as a whole: I think a little more peanut butter flavor would make it better so next time I ll look into finding a peanut butter sauce recipe to drizzle over the top. Add it to the lightest and creamiest cheesecake you will ever taste. Keep some of the peanut mixture aside to put on top of the cheesecake. Cut mini peanut butter cups into quarters and spread over the top of the chilled cheesecake. Instructions. The cheesecake filling is made with lots of cream cheese and peanut butter, of course, and also a healthy splash of Peanut Butter Cups creamer. 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