Carol White Recipe

Reese's Peanut Butter Cheese Cake

By Carol White Mstwinkie


Rating:
Serves:
8
Prep Time:
Cook Time:
Method:
Bake
Comments:

Left over Halloween Candy -
Reese's Peanut Butter Cheese Cake with Chocolate Glaze.

Ingredients

3 Tbsp
butter, melted
1 1/4 c
graham cracker crumbs
3 pkg
8 ounces philadphia cream cheese
3
eggs
3/4 c
sugar
2 tsp
vanilla extract
16
pieces mini reese's peanut butter cups, chopped
1/2 c
chocolate syrup

Directions Step-By-Step

1
Preheat oven to 350 degrees
2
In a small bowl, combine melted butter and graham cracker crumbs. Press into the bottom of a 9" springform pan. Bake in preheated oven for 10 minutes. Allow to cool.
3
In a mixing bowl, cream sugar and cream cheese together until smooth. Add eggs, one at a time, and vanilla. Stir in chopped peanut butter cups, and pour batter into crust. Bake at 350 degrees for 45 minutes. Let cool and carefully remove from springform pan. Let chill for 2 hours. Drizzle chocolate syrup and garnish with extra Reese's Cups.
Enjoy!

About this Recipe

Course/Dish: Cakes, Chocolate
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy

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27 Comments

user
Becky Wodrich jordynsgrandma
Oct 11, 2012
OCT. 11, 2012 @ 1:07 AM
Sorry took so long to get back with you...Thanks for sharing the info !!
user
Carol White Mstwinkie
Aug 31, 2012
Becky,

I was typing faster than what I want to explain. I have always used a spring-form pan when making my cheese cakes. I saw what said, (I NEVER USED ONE, BUT THAT WAS NOT WANT i MEANT. SO IN MY RESPONSE TO YOU I CORRECTED MY STATE. This is my recipe I don't copy other work or their recipes. This recipe was also entered in the real women of Philadelphia contest in 2010 and I received very good reviews.
realwomenofphiladelphia.com/...heese

In additions, I competed in several recipe contest and have publish recipes.
I also write a weekly food blog, take all of my own photos. Sorry that you don't have a SPRING-FORM PAN TO DO THE RECIPE.

You want to check me out.... then do it.
cwcafetoday.blogspot.com
user
Becky Wodrich jordynsgrandma
Aug 31, 2012
Aug, 30, 2012 @ 7:52 AM
YOUR REALLY GOT ME CONFUSED NOW CAROL YOUR COMMENTS ABOVE YOU STATED YOU HAVE NEVER TIRED IT WITH A SPRINGFORM PAN AND THEN YOUR NEXT COMMENT YOU SAY THAT YOU ALWAYS USE THE SPRINGFOAM PAN...SO WHICH IS IT YOU HAVE OR YOU HAVE NOT USE THE SPRINGFORM PAN?..YOU REGULARLY MAKE THIS PIE I'M GUESSING OR DID YOU JUST FIND THE RECIPE AND POST IT FOR THE PEOPLE?..THANKS FOR POSTING IT BUT I'M THINKING I AM JUST GONNA PASS ON MAKING IT AT THIS TIME...HAVE A GREAT WEEKEND !!
user
Carol White Mstwinkie
Aug 30, 2012
Do understand, again I have always used the springform pan when making cheese cakes. Maybe you should invest in one. They are that expensive.
user
Becky Wodrich jordynsgrandma
Aug 29, 2012
Aug. 29, 2012 @ 8:20 PM
Thanks for answering me back Carol..The only problem I have is if I use a prepared Graham Cracker Crust which that is no problem to do, but if I do I'm thinking it will not be big or deep enough I'm afraid to hold all the ingredients that this recipe calls for..will it??