Reese's cup cheesecake!

Or heaven in a dessert, as it is newly called around our house!  :)  This is pure amazing, but then again you are talking to a family who lives for reese's!!!  I had to ignore the nutrition facts though...  they are bad for you!  :D

Ingredients:


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
5oz milk chocolate chips
1/4 cup sour cream
In a saucepan over low heat, melt 5 ounces of milk chocolate chips with 1/4 cup of sour cream, stirring constantly. That’s it. Just spread it over the cheesecake and return it to the refrigerator to set up.


Directions

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:.
1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5. Pour filling into prepared crust.
6. Place springform pan into a larger baking pan.
7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.
1. In a saucepan over low heat, melt chocolate chips with sour cream, stirring constantly.
2. Spread it over the cheesecake and return it to the refrigerator to set up.

Double Layer Pumpkin Cheesecake

Sorry for the bad picture, but I will have to get a better one!

Ingredients:

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1/2 teaspoon vanilla extract

2 eggs

1 (9 inch) prepared graham cracker crust

1/2 cup pumpkin puree

1/2 teaspoon ground cinnamon

1 pinch ground cloves

1 pinch ground nutmeg

1/2 cup frozen whipped topping, thawed

Directions:

1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
3.Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
4.Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Cookie Dough Cheesecake

Cookie Dough Cheesecake Bars

Ingredients:

2- 8 ounce packages of cream cheese (softened)

1/2 cup sugar

1/2 tsp. Vanilla

2 eggs

1 cup prepared or refrigerated cookie dough, divided

1 graham cracker crust

to make your own crust:

1 1/2 cup graham cracker crumbs

3 Tbsp sugar

1/3 cup butter or margarine, melted

Mix crumbs and sugar together until well blended in a small bowl.  Slowly add melted butter while stirring.  Press into 9 inch pie pan.

Directions: 

1. Preheat oven to 350 degrees.  Beat cream cheese, sugar, and vanilla together until smooth with an electri mixer on Medium speed.  Add eggs; mix until well blended. 

2. Remove 1/2 cup of the cookie dough and drop by rounded teaspoonfuls into batter.  Stir gently with spoon. 

3. Pour into crust, and top with level teaspoonfuls of the remaining cookie dough.  

4. Bake 40 minutes or until center is almost set.  Cool for at least 1 hour, then refrigerate at least 3 hours or over night.  Garnish as desired.  Store leftovers in refrigerator in a tight closing container.  

~The mommy of 6 <3 



The Perfect Cheesecake!

The Perfect Cheesecake!

New York Style Cheesecake that is to die for! I am serious!

3 Cups Honey made Graham Cracker crumbs

1/2 Cup Butter melted

1 1/ 2 cup sugar divided

4 (8oz) Pkg. cream cheese, softened

2 Tsp. Vanilla, divided

1 (16oz) container of sour cream

4 eggs

Directions:

1. Preheat oven to 325 degrees. Spray a 13x9" pan with cooking spray, OR line with foil (with ends of foil extending over the edge of the pan for easy removing). Mix crumbs, butter, and 4 Tablespoons of sugar in a small bowl until well mixed, and press firmly in the bottom of the pan.

2. Beat cream cheese, 1 Cup & 2 Tbsp of remaining sugar and 1 tsp. of Vanilla in a large bowl, on medium speed with an electric mixer until well blended and smooth. Add 1 cup of sour cream, mix well. Add eggs one at time beating until mixed on low speed after each one. Pour over crust.

3. Bake 40 minutes or until the center is just about set. Mix remaining sugar, sour cream and vanilla in a small bowl until smooth. Gentle smooth over the top of cheese cake. Bake for an additional 15 minutes. Cool for 1 hour, then cover and put into refrigerator. Let cool for an additional 4 hours or over night.

4. When ready to eat, garnish as desired. We like to add a dollup of cool whip and mini chocolate chips! Make for some really yummy dessert!
 
Enjoy!
Mommy of 6!