Have you ever liked Reese’s so much that you needed it in more than just your cereal or average candy bar? Don’t get me wrong, nothing can beat the original Reese’s peanut butter cups. You know something is good though when you leave a pack of it out on the countertop and return to find that it has disappeared. So if you are planning on buying the Reese’s and making it the same day, you may be fine. Those who are planning for later in the week, mmmm… You may want to store the Reese’s somewhere safe and hidden. Any who, I always love a good occasion to celebrate. Events = a chance to test out a Pinterest recipe or make some dessert that I’ve been craving. A few days before I made this cheesecake, I actually had made a Strawberry Glazed NY Style Cheesecake for some relatives who were visiting from out of town. I didn’t make the Reese’s flavored cheesecake for them, because it is a hit or miss flavor. People usually either hate or love peanut butter, so I decided not to take the chance. A few days passed and my brother took his LSAT, so I was like- hey, why not make some cheesecake- everyone loves it. It was a success. And you can only guess what I made when some friends came over for dinner a week later… Yes. Chocolate chip cookie dough cheesecake. In reality, I’d rather wait a few weeks before making another cheesecake again just so that it becomes that much more exciting to see a slice of cheesecake (rather than ugh, not again). And that, my friends, was the end of my mini cheesecake baking marathon.
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 1 cup flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 whole peanut butter cups
Preheat: 350 °F
- Line a 10-inch springform pan with parchment paper
- Mix the butter, sugar, and vanilla extract
- Add eggs to the mixture and then stir in the flour, cocoa, baking powder, and salt
- Pour and spread the brownie mix in the springform pan
- Bake for about 25 minutes
- Chop the peanut butter cups into pieces and place on top of the brownie crust
- Set aside while you prepare the cheesecake filling
Preheat: 325 °F
- 32 ounces of cream cheese (4 of the 8 ounce packages), room temperature
- 5 eggs
- 1 1/2 cups brown sugar, packed
- 1 cup peanut butter
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
- Beat the cream cheese until it is smooth
- Add the eggs, one at a time, while beating on low
- Mix in the sugar, peanut butter, cream, and vanilla extract until well incorporated
- Before you pour the cheesecake mix into the prepared pan, wrap the outside of the springform pan with aluminum foil so that water cannot get into it
- Fill a large glass or disposable baking dish (that will fit your springform pan) with about an inch of water
- Place your springform pan in the baking dish into the oven
- Bake at 325 °F for about 1 hr and 30 minutes
- Cool to room temperature before placing into the refrigerator and chill overnight for best results (3-4 hours will do though if you are in a rush)
If you are looking for other cheesecake recipes, check out my Original NY Style Cheesecake or even my Chocolate Pecan Cheesecake.
Recipe adapted from Hugs and Cookies Reese’s Peanut Butter Cup Cheesecake blog post here
What is the most unique flavor of cheesecake you have tasted?
Chocolate Loaded Rice Krispies
The best recipes are always those that are impromptu! This one was created with a few friends that I had invited over. There was nothing planned in particular, as we are usually a spontaneous type of group and any type of baking episode that we create is always a memorable one; one where we usually double or triple the actual amount of baking time. No worries though, the time spent is invariably amusing and full of whimsical moments & shenanigans to look back at and laugh upon haha. As a big fan of simple recipes that are effortless, after eyeing the new bag of Rice Krispies on top of the fridge, I knew that we must attempt the unfailingly, delicious task of making Rice Krispy treats. I checked the recipe online and turns out that I had all the ingredients we needed (always a happy sight!). We ended up not following the exact recipe and added our own creativity to this delightful bite, which I highly recommend you do as well with your favorite chocolates or whatever you might have waiting to be used in your pantry. Some of the added goods included mini Reeses bites, mini chocolate M&Ms, peanut butter, & a satiny Nutella glaze to finish it off.
HomeMade Peanut Butter & Chocolate Rice Krispies
Printable Version Here
- 5 cups Rice Krispies cereal
- 10 ounce marshmallow creme/bag of marshmallows
- 1/4 cup unsalted butter
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- optional: various candies/chocolates/pretzels
- Spray a medium 9×13 baking dish with cooking spray
- Melt the 1/4 cup of butter in a saucepan over medium heat
- Stir in the marshmallow creme until incorporated and remove from heat
- Mix in the peanut butter and vanilla extract
- Move to a larger bowl if the saucepan is not big enough and add the 5 cups of Rice Krispies cereal
- Gently mix all the cereal with the marshmallow mixture and add any of your optional chocolates
- Press the Rice Krispies mix into the prepared dish and refrigerate until set (about 30-60 minutes)
Different Flavors to Try:
*Pumpkin Spice Rice Krispies: add 2 teaspoons of pumpkin spice
*Nutella Rice Krispies: add a 1/2 cup of Nutella to your mixture
*This is an easily adaptable recipe to what you like, for example if you do not prefer peanut butter then take that out or if you like extra m&ms in your rice krispies then add a whole cup of them
*For a chocolate icing simply melt 1/2 cup of chocolate chips, add 1/2 cup of Nutella to it, & drizzle all over
Pumpkin Spice & Nutella Rice Krispies
I know it’s been a while, but here is the post I’ve been meaning to write finally. Nope, it’s not a recipe. Even better, a stunning and exquisite presentation of some pretty talented cupcake bakers around my area! We held the competition at a carnival & it’s funny because this marvelous idea popped up randomly during one of our planning meetings for the carnival. I, myself, was very surprised at the extent to which people decorated their cupcakes. Not only that… But the stands as well!!
When the judging time came near to discern the cupcake winner, it was pretty intense. Groups of people stood near the door in huddles waiting for the results. Friends, family, even the bakers themselves as well… No news came for a while. While it was quite noisy outside, me and the other judges were quite busy at a serious task. Tasting all the cupcakes that is. I didn’t think it would be difficult with only 8 competitors, but it was more time-consuming considering we had to discuss each cupcake, pros and cons. We already knew who each cupcake belonged to, so we asked the bakers to come in, one at a time, and describe their cupcake to us and answer any questions we had. It was quite the experience. Y’all should have seen the judges table where we split the cupcakes. Haha what a mess. Anyways, onto the cupcakes themselves :)One of the display tables with a variety of four cupcakes, all displayed differently. These varied from lemon cupcakes to cotton candy even! I absolutely love the creativity that each competitor demonstrated.The second table with the remaining cupcakes. Not all can be seen, but detailed pictures are coming after! Four different cupcake entries were here as well.Rose patterned Red Velvet Cheesecake cupcakes (YES there was indeed cheesecake inside- toooo yummy) & Chocolate Espresso cupcakes. Gotta say, these two cupcakes are my favorite combos ever :)These were 4 different cupcake flavors submitted by the same baker. They range from Red Velvet Cream Cheese, Reeses, Cinnamon, and even Strawberry topped with Cotton Candy.Beautiful Lemon & Raspberry Cupcakes with Lemon filling as well!! Lovin’ these healthy choices. Definitely make you less self conscious as you eat one after another of these cupcakes hahaYet another creative entry which were topped off the mocha flavored icing along with those addicting chocolate sticks! My favorite flavor-espresso!!
Creativity hands down for this one! This competitor went all out and even designed a humongous styrofoam cupcake along with a colorful Candy Land-like stand with a glittery water interior to compliment the many toned Cotton Candy Cupcakes topped with fondant. Yes, they were just as beautiful inside as well.Dense & moist Lemon Cupcakes with a curd filling. The top was done creatively with chocolate molded swirls, assorted berries, and coarse sugar as well!Lemon Meringue Cupcakes blowtorched to give them the toasty look. A very light and healthy choice as well, although I prefer the other type of icing to this light meringue one.At LAST… The Winner of it all went to these Moist and delicate Chocolate Chip Cupcakes stuffed with Choc Chip Cookie Dough inside as well! The cookies on top were homemade too! This entry was submitted alongside to the Lemon Meringue Cupcakes on top ^^^. The other two places went to the extravagant stand of Cotton Candy Cupcakes as well as the Lemon Curd Cupcakes topped with the chocolate molds and berries.
Hope you enjoyed this medley of fanciful desserts. Do you have a cupcake that you would enter into a competition? Which of these ones was your favorite?