Best Reeses Marble Cheesecake Recipes

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REESE'S PEANUT BUTTER CHEESECAKE



Reese's Peanut Butter Cheesecake image

Rich and decadent, this Reese's Peanut Butter Cheesecake Recipe starts with a cookie crust, is filled with Reese's Peanut Butter Cups, then topped with a chocolate ganache and even more peanut butter cups.

Provided by Deborah Harroun

Categories     Dessert

Time 7h35m

Number Of Ingredients 13

30 chocolate sandwich cookies
6 tablespoons butter, melted
Dash of salt
32 oz cream cheese, softened
5 eggs
1 1/2 cups brown sugar
1 cup smooth peanut butter
1/2 cup heavy whipping cream
1 teaspoon vanilla
12 oz Reese's Peanut Butter miniature cups, unwrapped and roughly chopped
1/2 cup heavy whipping cream
1 cup semi-sweet chocolate chips
1 (8 oz) package Reese's Minis

Steps:

  • 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. Wrap aluminum foil around the sides and the bottom of the springform pan.
  • Beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add in the brown sugar, peanut butter, cream and vanilla; beat until combined. Gently fold in the chopped up Reese's Miniatures. Pour the mixture into the cooled crust.
  • Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan. Bake the cheesecake until it is just set, about 1 hour 15 minutes. Turn off the oven and allow the temperature to come down gently for about an hour. Remove from the oven, cool completely, then refrigerate until completely cool.
  • To make the chocolate topping, heat the cream until simmering, just before boiling. Remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, then stir until smooth. Pour over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese's minis over the top of the cheesecake.

Nutrition Facts : ServingSize 1 slice, Calories 970 calories, Sugar 70 g, Sodium 603 mg, Fat 64 g, SaturatedFat 32 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 84 g, Fiber 4 g, Protein 16 g, Cholesterol 160 mg

OVER-THE-TOP REESE'S CHEESECAKE



Over-the-Top Reese's Cheesecake image

This epic cheesecake has PB in almost every square inch, thanks to some cleverly placed candy and a swirled peanut butter filling. It's creamy, crunchy, sweet and a little savory -- everything the best desserts can be.

Provided by Food Network Kitchen

Categories     dessert

Time 12h

Yield 10 to 12 servings

Number Of Ingredients 15

One 9-ounce package chocolate wafer cookies
1/4 cup sugar
1 stick (8 tablespoons) unsalted butter, melted
14 Reese's Peanut Butter Cups ®
Four 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 cup sour cream
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate chips
1/2 cup smooth peanut butter
1 cup hot fudge sauce, warmed, plus more for serving
15 Miniature Reese's Peanut Butter Cups ®
1 cup Reese's Pieces ®
Whipped cream, for serving

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Pulse the cookies and sugar in a food processor to fine crumbs. Add the butter and pulse until the mixture holds together when squeezed. Firmly press the crumb mixture into the bottom and 1 inch up the side of a 9-inch springform pan. Bake until crisp and set, 10 to 12 minutes. Let cool completely, about 30 minutes. Cover the crust with the peanut butter cups. Wrap the bottom and sides of the pan with a large piece of foil and put it in a large roasting pan.
  • For the filling: Beat the cream cheese and sugar with an electric mixer on medium speed in a large bowl for 1 minute. Add the sour cream and beat until just combined. Mix in the eggs by hand, one at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will puff up and crack.)
  • Put the chocolate chips and peanut butter in 2 separate large microwave-safe bowls. Microwave each in 30 second intervals, stirring between each, until the chips and peanut butter are smooth and pourable, about 2 minutes.
  • Ladle 2 cups of the cheesecake batter into the bowl with the chocolate and fold until combined. Fold the remaining cheesecake batter into the bowl with the peanut butter until combined.
  • Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter onto the crust. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
  • Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
  • Run a knife around the edge of the pan once more, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges with the knife. Drizzle the hot fudge sauce around the edge of the cake, letting it drip slightly over the sides. Make a decorative ring around the edge of the cheesecake with the miniature peanut butter cups, overlapping them slightly. Make another ring on the inside of the peanut butter cups with the Reese's Pieces. Slice and serve cold with whipped cream and more hot fudge sauce.

AMY'S MARVELOUS MARBLED CHEESECAKE



Amy's Marvelous Marbled Cheesecake image

Delicious chocolate cheesecake swirled in creamy vanilla batter and layered on a crumbly chocolate graham cracker crust.

Provided by Amy

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h10m

Yield 12

Number Of Ingredients 7

1 ½ cups crushed chocolate graham crackers
6 tablespoons butter, softened
2 (1 ounce) squares semisweet chocolate, chopped
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs and butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  • In a large bowl, beat the softened cream cheese, sugar and vanilla until creamy and smooth. Blend in the eggs one at a time. Remove 1 cup of cream cheese mixture and combine with melted chocolate.
  • Spread plain batter into the crust. Drop the chocolate mixture randomly over the top. With the tip of a knife, Swirl the batter to create a marble effect.
  • Bake in the preheated oven for 30 to 35 minutes, or until center is set. Cool to room temperature, then refrigerate for 3 hours or overnight before serving.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 17.2 g, Cholesterol 87.3 mg, Fat 21.8 g, Fiber 0.3 g, Protein 4.7 g, SaturatedFat 12.9 g, Sodium 214.6 mg, Sugar 12.7 g

MARBLE CHEESECAKE



Marble Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
6 tablespoon unsalted butter, melted
1/4 cup sugar
2 squares unsweetened chocolate
2 tablespoon unsalted butter
3 8-ounce packages cream cheese, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
4 large eggs, lightly beaten
1 cup light cream

Steps:

  • Preheat the oven to 450 degrees F.
  • For the crust: In a large bowl, combine the graham cracker crumbs, butter and sugar. Press into a 9-inch springform pan, pushing the crumbs up the sides. Put the pan in the freezer to chill.
  • For the filling: Microwave the chocolate and butter in a microwave-safe bowl until melted, about 1 minute. Set aside.
  • Beat together the cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until light and fluffy. Beat in the eggs 1 at a time until well combined. Mix in the cream. Transfer 2 to 3 cups of the batter to a smaller bowl and stir in the melted chocolate mixture. Pour the remaining batter into the chilled crust. Drizzle in the chocolate batter and swirl with a knife.
  • Bake for 15 minutes, then reduce the oven temperature to 300 degrees F and bake until the outside is set and the very center just wobbles slightly, about another hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes. Serve at room temperature or chilled.

REESE'S MARBLE CHEESECAKE



Reese's Marble Cheesecake image

A delicious creamy cheesecake for peanut butter and chocolate lovers.

Provided by Anita Hoffman

Categories     Other Desserts

Time 1h

Number Of Ingredients 16

3 pkg (8 ounces each) cream cheese, softened
1 c sugar
1/2 c sour cream
1 Tbsp vanilla
3 eggs
3 Tbsp flour
1/4 c cocoa
1 Tbsp oil
1-1/3 c reese's peanut butter chips (reserved from crust)
1/4 c milk
CRUST
1/3 c peanut butter chips
1-1/4 c vanilla wafer crumbs (about 40 wafers, crushed)
1/4 c cocoa
1/4 c powdered sugar
1/4 c butter, melted

Steps:

  • 1. Crust: With knife or food processor, chop 1/3 cup peanut butter chips. Stir together crumbs, cocoa, powdered sugar and butter in medium bowl. Stir in chopped peanut butter chips. Press firmly onto bottom of 9 inch spring for pan.
  • 2. Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add eggs and flour; beat until blended.
  • 3. Beat cocoa, remaining 1/4 cup sugar and oil with 1 1/2 cups cheese mixture in medium bowl. Place 1 1/3 cups peanut butter chips and milk in small microwave-safe bowl. Microwave at medium for 30 seconds; stir, if necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Gradually add warm peanut butter mixture to remaining vanilla batter; beat on high speed 5 minutes.
  • 4. Spoon peanut butter and chocolate mixtures alternately over prepared crust. Gently swirl with knife or spatula for marbled effect.
  • 5. Bake at 450 degrees for 10 minutes. Without opening oven door, decrease temperature to 250 degrees and continue to bake for 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening door. Remove from oven to wire rack; with knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate until serving time. Cover; refrigerate leftover cheesecake.
  • 6. Cheesecakes are less likely to crack if baked in a water bath.

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