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All you need are: Oreos for the chocolate " crust " (bottom). You could easily substitute graham crackers for a "vanilla" crust. 8 oz of cream cheese and 12 oz of Cool Whip for the " cheesecake .". Layered with candy Reese's Pieces. And lastly peanut butter and cream cheese and Cool Whip for the topping. Ahhh, Happiness in a jar!
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Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes. Remove from the oven and carefully remove the cheesecake from the water. Let the cheesecake cool completely at room temperature (approximately 1 hour). Chill in the refrigerator for at least 4 hours or overnight.
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Pour batter into the prepared springform pan. Bake for 35 minutes. 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.
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STEP THREE: Remove the pan from the oven and immediately sprinkle the chocolate chips and the peanut butter chips onto the top of the hot brownie in an even layer. Allow the brownie crust to cool on the counter while you prepare the cheesecake layer. STEP FOUR: Reduce the oven temperature to 325°F.
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In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, peanut butter and reese's coffee cream (or heavy cream), beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute.
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Peanut Butter Cheesecake. Beat softened cream cheese and granulated sugar together until fully combined, about 2 to 3 minutes. Beat in the creamy peanut butter until light and fluffy, about 1 to 2 minutes. Add in the sour cream and whipped topping (or whipped cream, see notes below) and beat until combined.
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Variations / Options / Add-ins. GARNISH: Instead of the quartered peanut butter cups, you could use the remaining peanut butter chips and remaining chocolate chips as your garnish. REESE'S PIECES: Another delicious option for a garnish is to top your cheesecake with Reese's pieces.They add a great crunch! PEANUT BUTTER CHIPS: You could fold in 1 cup of peanut butter chips into the brownie.
Reese’s Peanut Butter Cheesecake OMG Chocolate Desserts
Mix in the sugar and flour until combined. Add the heavy cream and mix on low speed until combined, then slowly increase to high for about 1 minute. Mix in the eggs, one at a time, and just until the yolks disappear into the batter. Fold in the Reese's last with a spatula mixing as little as possible.
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To make this dessert, start with the peanut butter cheesecake. In a stand mixer with the whisk attachment, combine the cream cheese, peanut butter, and confectioners' sugar for 30 seconds on low speed. Increase the speed to medium-high and mix for 1-2 more minutes. Then, remove the bowl from the mixer and add 2/3 of the whipped cream, mixing.
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Beat in the peanut butter until light and fluffy, about 2-3 minutes. Add in the sour cream and the whipped topping, beat everything together for about 2 minutes or until combined, light and creamy. Remove the crust from the freezer and scoop in a layer of cheesecake.
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Add the sour cream, peanut butter and vanilla extract. Beat on low speed until well combined. 4. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Gently fold in the chopped Reeses. 5. Divide the batter between the cupcake liners and fill most of the way.
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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.
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Coarsely chop peanut butter cups; set aside. 2. Beat cream cheese in large mixer bowl until smooth. Add eggs, one at a time, beating well after each addition. Beat in brown sugar, peanut butter, cream and vanilla, beating until well blended. Gently fold in reserved chopped peanut butter cup pieces. Pour batter into prepared crust.
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Add in the heavy cream, peanut butter, sour cream, and vanilla, mix again until smooth. Add the eggs in and mix well. Gently stir in the chopped peanut butter cups. Pour the mixture on top of the crust in your pan and bake for 45-55 minutes, or until the cheesecake is only jiggly towards the middle.
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Gently fold in the chopped Reese's. Make the whipped cream. Whip the heavy whipping cream and powdered sugar on high speed until stiff peaks form. Fold in the whipped cream. Add the whipped cream into the cream cheese mixture, one-half at a time. Gently mix/fold after each addition to combine. Fill the crust.
Homemade Reese's Peanut Butter Cups The Recipe Critic
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.
