What is the recipe for Reese's chocolate peanut butter cheesecake?

Answer 1

White Chocolate Raspberry Cheesecake For 16 servings:

Ingredients

• 1 cup chocolate cookie crumbs • 3 tablespoons white sugar
• ¼ cup butter, melted • 1 (10 ounce) package frozen raspberries
• 2 tablespoons white sugar • 2 teaspoons cornstarch
• 2 teaspoons cornstarch • ½ cup water
• 2 cups white Chocolate Chips • ½ cup half-and-half cream
• 3 (8 ounce) packages cream cheese, softened • ½ cup white sugar
• 1 teaspoon vanilla extract • 3 eggs

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Answer 2

REESE'S Chocolate Peanut Butter Cheesecake

Ingredients:

• 1-1/4 cups graham cracker crumbs
• 1/3 cup plus 1/4 cup sugar
• 1/3 cup HERSHEY'S Cocoa
• 1/3 cup butter or margarine, melted
• 3 packages (8 oz. each) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
• 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, melted
• 4 eggs
• 2 teaspoons vanilla extract
• CHOCOLATE DRIZZLE(recipe follows)
• Whipped topping
• HERSHEY'S MINI KISSES Brand Milk Chocolates

Directions:1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press into bottom of 9-inch springform pan.

2. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.

3. Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator. 12 servings.

CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.

TIP: If desired, spoon drizzle into small heavy-duty plastic bag. Cut very small piece from corner of bag. Squeeze drizzle over top of cake.

Answer 3

15 graham crakers,3-4 eggs,200 grams cheese,2 table spoon butter,1 cup sour cream,3-4 cup milk,t table spoon vanila extract,1-4 cups flour