Line with greaseproof paper, grease once more and coat with flour, tapping out the excess. My niece is allergic to nuts. It really is! cream cheese: use three 8 oz packages. Pour half of the still hot sauce over each layer in the tins and sprinkle each with quarter of the peanuts and return both to the freezer for half an hour. The heat of the pan will bake this thin bead into the seam which will then form a far better seal, allowing you to pour the rest of the batter in before placing in the oven. Thaw in refrigerator at 36-41°F. Store in refrigerator after thawing. Starting with a chocolate brownie layer on the bottom, stack the layers alternately and place on the dish you'll be serving it on. Between the creamy filling and the peanut butter glaze, there’s a layer of marshmallows which adds sweetness and a little texture contrast. Chill 30 minutes. Pop a mini peanut butter cup on top of each swirl, pipe a border around the bottom (if you like, it's not compulsory, I just think it presents a better looking finish.) Place both halves on a separate piece of greaseproof paper, stack back in the baking tin and put in freezer for now. Cream the butter and sugar until pale yellow and fluffy.I'm impatient so I used a stand mixer with a paddle attachment, though electric beaters and wooden spoons do much the same thing. Beat the mixture in an electric mixer (using a wire whip) until smooth. Pour the peanut butter batter into it and smooth the top. Active time, including baking is about 2 and a half hours. The frozen cake will help the whipped ganache stick. This is how it should be. Pour batter into the second prepared tin (see tip below) and bake in the middle of your oven for around 45 minutes. The ultra-sweet peanut butter glaze on this cheesecake gives it a nice finish, plus it helps hide any cracks that form on top of the cheesecake. Thaw in refrigerator at 36-41°F. I usually put a teatowel or cloth over the bowl when I add this, otherwise my kitchen ends up looking like Pablo Escobar's warehouse after a tornado. Start with the oreo crust. Lots of steps indeed, but like you say, worth the effort. I may still get a recipe posted today but right now I have to help my mother-in-law get her prescriptions filled. Slice with a hot knife whilst the cake is chilled, I usually run mine under the hot tap before drying it off and this makes it easier to cut. Cheesecake, Oreo cookies and peanut butter! Now, everyone's oven is different, so this step is a guideline. Was … It's a shame you missed the contest, I look forward to trying your recipe though :) I've got my fingers crossed your sister has a sweet tooth! Add in the eggs, one at a time, scraping down the sides of the … Middle-aged, free spirit, living in Scotland and making cakes for anyone who'll eat them... 30 Mini Peanut Butter Cups, coarsely chopped, 900g (32oz) Cream cheese (I prefer Philadelphia, if I'm honest), 1 Sachet of Pearce McDuff vanilla blancmange (85g sachet Vanilla Pudding)*, 245g (1+3/4 cup) Plain (All Purpose) flour, 95g (3/4 cup) Cocoa powder (preferably unsweetened), 115ml (1/2 cup) Vegetable oil (or Canola), 370g dark (semi-sweet) Chocolate, coarsely chopped, 150ml (2/3 cup) Smooth (creamy) peanut butter, 140g (1 cup) Icing sugar (powdered sugar). Meanwhile, prepare the cheesecake filling. I did not get a chance to make for the contest but I did make a different desert. Step 2: Cream Butter and Sugar. 5. I bet it becomes the new family favorite. 3 large … 160. You'll have to let me know how it turns out for you if you do make it. Check Gift Card Balance; Questions? This frosting is delicious, just the right balance of sweet and savoury. and prepare to make a lot of new friends... No, really, eat it.Just a couple of tips. Cheesecake Factory Reeses Peanut Butter Chocolate Cake Cheesecake Step 1: Cheesecake Ingredients. Turn out and slice in half horizontally. This will give you a smooth, glossy finish. I remember it fondly from my childhood. Scald the cream in a small saucepan. Add the cream cheese and stir until melted. Remove cheesecake from freezer and pour the reserved 2/3 cup of ganache over the top, spreading to the edges. Filling: In a large bowl beat cream cheese until fluffy. Take your frosting and pipe swirls on top of your cheesecake, as above. Make this in two batches, far easier to manage and you won't have to mess around reheating it as it cools. I LOVED the Cheesecake Factory version, but I think because I make mine totally from scratch, the flavour is vastly improved as you've got tighter control on what goes in, with no nasty chemical surprises. Add sour cream and peanut butter; mix well. Allow 8-12 hours to thaw, keeping product covered to prevent dryness. Turn the oven off when your cake is done and leave the door closed for about half an hour, then remove from oven and allow to cool completely. Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Don't boil it, it's scalded when you see the little bubbles appearing at the edge of the pan. Also spread a little on the top of the cake, forming a ring, as in the picture above. This is my favourite bit, when it all starts to come together and you can see what you'll shortly be devouring. Pictured: A slice of Reese's Peanut Butter Chocolate Cake Cheesecake from The Cheesecake Factory during the National Cheesecake Day celebration at a location in Virginia … I baked mine in the middle of the oven for around an hour and a half. Put assembled cheesecake back in the freezer. On a medium heat bring heavy cream to boil. Adam's Peanut Butter Cup Fudge Ripple at The Cheesecake Factory "Went in was seated in an appropriate amount of time. Either use the UK measures OR the US ones, and not a mixture of both or your cheesecake will be a disaster. Wrap the other two layers in greaseproof paper and return to the freezer for now. Take a Wilton 1M tip or any rose tip like the one above and pop it in the bottom of your icing bag. This took me most of a day to make, but that was due to time spent in the freezer mostly. Pour the hot cream over the chocolate in the bowl and stir gently and continuously until the chocolate has melted and is fully incorporated. 3 years ago. I see what you meant at the beginning--lots of steps/ingredients but it looks so worth the effort. Place the bag over a pint glass (see picture) for stability and spoon your icing into the bag. It's quite the recipe, but, completely worth it. All of that changed though, when my travelling companion returned from visiting a friend in Yonkers. Stir in the rest of the ingredients for the chocolate cheesecake layer. 1/2 cup ( 125g) creamy peanut butter *. Now you can get a version of it at most of the grocery stores around here. It was more the struggle of trying not to eat it when it was done. Meet the Easy PHILADELPHIA Peanut Butter Cheesecake—a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. As far as weights and measures go, an American cup does not hold the same as a UK cup . That looks delicious and I bet you can make it for a fraction of the price that The Cheesecake Factory charges. Leaving the peanuts to one side for now, divide the rest of the ingredients in half and place in two microwaveable jugs.Place one jug in the microwave and heat for a minute at a time, stirring very well in between bursts until all the toffees (caramels) have dissolved and sauce is smooth and unctuous. Add peanut butter and butter to the bowl of an electric mixer with the beater attachments and whip together the peanut butter and the butter until light and creamy. Beat all the ingredients until creamy and set it aside. Participated in the Copycat Recipes Contest 2017. I'm glad you liked the cake, you should try it ;). Combine cream cheese and peanut butter in a large bowl. Beat the cream cheese until smooth. You know your oven better than I do and whether its got hot spots, cold spots, etc. Preheat oven to 350 degrees. Whilst still beating, add the cream cheese a little at a time until it's completely incorporated and smooth. It is called Sugar Dough of you go looking for it. By continuing to use this website, you accept our Cookie Policy and Privacy Policy. Share it with us! Trust me, I discovered this the hard way.This recipe will make enough for two layers, once split horizontally... *If you're in the US, you can't go wrong with a sachet of vanilla flavoured My-T-Fine pudding. If you are not from Michigan, you may not know about it. In my haste, I already added one before I remembered to take the picture...oops! Use the regular oreos or peanut butter filled oreos. I will be saving this one for a slow day when I have a lot of energy. Try not to allow the caramel sauce to flow down the sides of the layers. It take three days only if you get a late start. Both are awesomely delicious. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust. 3/4 cup ( 180g) full-fat sour cream (or full-fat yogurt), at room temperature. peanut butter: that’s where the peanut butter … : Calorie breakdown: 61% fat, 37% carbs, 3% protein. Top your peanut butter … Put other two layers back in separate tins and make second batch of caramel sauce the same way as the first and add sauce and peanuts to these layers before returning to freezer for another half hour. Whisk on high speed for about ten minutes until the ganache has a light and fluffy mousse-like texture. Reply Store in freezer at 0°F or below for up to 11 months. Base: In a heavy sauce pan over low heat melt the butter and chocolate chips. Firstly, I always turn the bottom of my springform pans over and reinsert them, because I find it makes it easier to not only line the tin, but also to remove whatever you've been baking with the minimum of fuss.Once lined, put the tin in the oven for 5 minutes to heat up, take it out then drizzle a fine bead of batter around the bottom seam of the tin on the inside. 1 cup ( 200g) granulated sugar. You can also make the layers ahead of time, freezing them until you need them. I didn't do a costing per portion, but just ingredients alone, without overheads cost me around $28. Pour this delicious looking batter into one of your prepared tins. That sounds delicious. Oh so sad--not at family gatherings. My son said that I finally got the recipe perfect. He'd bought a slice of this cheesecake from the Cheesecake Factory, knowing my penchant for all things (well, ONE thing), Reeses, namely peanut butter cups.Try as I may, upon my return to the UK and after many visits to many cheesecake suppliers, I had no luck finding anything that came close to the slice I had eaten in my hotel room, begging for privacy as we consummated our brief, but intense relationship, so I went ahead and copied it. Saved by www.savingsmania.com. When I get around to it it will be a devil's food bumpy cake. Just like you did with the cheesecake, cool the gooey, heavy brownie and slice in half horizontally. This cheesecake, or more specifically the caramel layers have a tendency to become very soft at room temperature, so make sure the cake stays chilled at all times during the process and afterwards. I broke it down into more detailed steps just to make sure there was no ambiguity. Mix together all of the wet ingredients, except the coffee, in a handy, nearby jug. It is not very good--tastes rather bland. Our reese’s peanut butter cheesecake recipe only calls for 6 ingredients! Cream the butter and sugar … Reese's® peanut butter cups combined with a rich chocolate cheesecake, topped with chopped Reese's® peanut butter cups. Add the icing (confectioners) sugar VERY gradually and mix in. Be sure to use full fat, not low fat, cream cheese for best results. Put the chopped chocolate in a heatproof bowl. Place the prepared cake pan into a pan slightly bigger. Not because it was difficult, no, it's easily the easiest part of this easy cheesecake. Turn the mixer off and fold in the peanut butter cups, without eating any, which is far more difficult to do than it sounds (the resisting of the peanut butter cups, not the folding.). I have a cake that I make when my sister or brother come to town (cause you never hear the end of it if you don't) that takes two or three days. I used Philadelphia because I love how smooth it is compared to supermarket own brands, which are equally as delicious, just not as creamy, which makes for a better finished texture in my opinion. Turn off the mixer and scrape the sides and bottom of the bowl down, just to make sure everything is blended. Place the chocolate chips in a saucepan over low heat. Wrap the outside of the pan in aluminum foil and set aside. Allow 8-12 hours to thaw, keeping product covered to prevent dryness. Grandma used to take us. Give the gift of The Cheesecake Factory. This website uses cookies to ensure you get the best experience on our website. Scrape down your bowl again, just to make sure all of that chocolatey goodness gets used. Mine was done after 35 minutes, but again, ovens vary, so adjust times and temps for your own.TIP. Fudge Recipes Cheesecake … 2 teaspoons pure vanilla extract. I think that will be my next ible if it hasn't already been done. Preheat oven to 160C (325F) and then grease two 9" springform pans. As far as weights and measures go, an American cup does not hold the same as a UK cup . Remove from heat and gently stir in rice bubbles until coated. Pocono Cheesecake Factory: Peanut Butter Cheesecake !!! My son definitely has a sweet tooth. I will be trying yours on my sister sometime. Store in freezer at 0°F or below for up to 11 months. Then pour the cream cheese batter on top of the peanut butter … The homemade version is much better. When I visited New York City, I'd intended to be the stereotypical tourist, you know, naff photos before you get to the top of the Empire State Building, foam spiky hat from the gift shop on Liberty Island and an unexpected drenching on 'The Beast' as it weaves 'twixt more sedate craft and water taxis on the Hudson. It also has to spend time in the freezer. How to Make Reese’s Cheesecake. I loved your sugar dough recipe by the way, I'll definitely be trying it and finding out just how sweet your son's tooth is :). Gradually add sugar and … This was the part I had most difficulty with. Beat the cream cheese and peanut butter together on medium speed until smooth. Keeping the mixer speed low, pour the hot coffee in gradually until fully incorporated, scraping down if you need to. This is where you'll be using the second tin, natch... Heat your oven to 180C (350F)... 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