Need recipe for reese's peanut butter cup cheesecake?

Question

Does anyone have the recipe for a "no bake reese's peanut butter cup cheesecake?" I want to make one for Christmas.

Thanks!

Answer 1

I would bake a traditional plain cheesecake, and toss in about 8-10 rough chopped Reese's cups into the batter before pouring into the crust. Easy and simple.

Her'es a good one:

Traditional Cheesecake

1/4 cup butter, melted
1-1/4 cups crushed graham crackers
4 (8 ounce) packages cream cheese, softened
1 (14-ounce) can Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1 tablespoon vanilla extract
1/3 cup unsifted flour
1 can raspberry pie filling or Raspberry Sauce Recipe (follows)
1 package (12 ounces) semi-sweet chocolate chips
1/2 cup milk

Pre-heat oven to 300° degrees.

Prepare Crumb Crust: Stir together butter and crushed graham crackers. Press onto bottom and up the sides of a 9-inch spring form pan.

Cheesecake Filling: In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs and vanilla then flour. Pour mixture into the prepared spring form pan. Bake 50 to 60 minutes or until center is set. Cool. Chill. Refrigerate leftovers.

Answer 2

For The Crust
4 1/2 cups crushed Oreo cookies
1 cup chopped roasted peanuts
1/2 cup butter, melted
For The Filling
2 lbs cream cheese, softened
5 eggs, at room temperature
1 1/2 cups firmly packed brown sugar
1 cup smooth peanut butter (not natural-style)
1/2 cup whipping cream
1 teaspoon vanilla extract
12 Reese's Peanut Butter cups, broken into small pieces
For The Topping
3 ounces sour cream
1/2 cup sugar

Not the one? See other Ruggles Reese's Peanut Butter Cup Cheesecake Recipes
< 4 hours Desserts
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.

Answer 3

1 (9 inch) chocolate cookie pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
2 tablespoons lemon juice
2 teaspoons vanilla
3/4 cup whipped cream (measure 3/4 cup after whipping, you could add in 1 cup if desired)
1/2 cup chocolate fudge sauce
1/3 cup chopped peanuts (optional)


In a large bowl beat the softened cream cheese until fluffy (about 3 minutes).
Beat in condensed milk and peanut butter until smooth.
Add in lemon juice and vanilla; beat until combined.
Fold in the whipped cream.
Pour into prepared crust.
Drizzle with the chocolate fudge sauce and chopped peanuts (if using).
Place in freezer and freeze until completely firm (about 5-6 hours).
Keep frozen until ready to serve, remove from freezer about 5 minutes before slicing, then return to freezer.
Delicious!

Answer 4

Easy No-Bake Peanut Butter Cheesecake
Ingredients:
CHOCOLATE CRUMB CRUST(recipe follows)
1 package (8 oz.) cream cheese, softened
1 tablespoon lemon juice
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 cup (1/2 pt.)cold whipping cream, whipped
Sliced fresh fruit(optional)
Directions:
1. Prepare CHOCOLATE CRUMB CRUST.
2. Beat cream cheese with lemon juice in large bowl until fluffy. Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; add to cream cheese mixture, beating until well blended.
3. Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired. 12 servings.

CHOCOLATE CRUMB CRUST
1-1/4 cups graham cracker crumbs
1/4 cup HERSHEY'S Cocoa
1/4 cup powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted

Stir together all ingredients in medium bowl until blended. Press firmly onto bottom of 9-inch spring form pan.

ENJOY!!!

Answer 5

Reese's Peanut Butter Cups Cheesecake couldn`t find no bake

Crust
1 cup chocolate wafer cookies, crumbled
1/2 cup roasted unsalted peanuts, coarsely chopped
1/4 cup unsalted butter, melted
2 tablespoons brown sugar, firmly packed
Pinch of salt

Filling
32 ounces cream cheese, at room temperature
1 1/2 cups brown sugar, firmly packed
1/2 cup creamy peanut butter (do not use old-fashioned or freshly ground)
1 teaspoon vanilla extract
4 large eggs
1/4 cup whipping cream
2 1/2 cups Reese's Peanut Butter Cups (about 10 ounces),
cut into 3/4-inch pieces

Topping
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract

Crust: Position rack in center of oven and preheat to 350 degrees F. Butter a 9-inch springform pan with 2 3/4-inch sides.

Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined. Press mixture evenly onto bottom and 1/2 inch up sides of pan. Bake until crust is set, about 8 minutes. Cool in pan on rack. Reduce oven temperature to 325 degrees F.

Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth. Stir in peanut butter cup pieces. Pour filling into crust. Bake until sides of cake are set but center still moves slightly, about 55 minutes. Cool cake in pan on rack for 10 minutes.

Topping: Blend sour cream, sugar and vanilla extract in medium bowl. Carefully spoon topping over cheesecake. Return cheesecake to oven and bake for 5 minutes. Cool cheesecake in pan on rack. Run small sharp knife around edge of cheesecake to loosen. Cover and refrigerate overnight. (This can be prepared up to 3 days ahead. Keep refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.

Serving size: 10

Answer 6

just mix peanutbutter in with your regular cheesecake mixture and drizzle with chocolate

Answer 7

i think these websites might have it
bettycocker.com
nabasico.com
kraftfoods.com

or you might like this
http://www.recipezaar.com/114907