Browse Tag by Cheesecake
Brownies and Bars, Cakes and Cupcakes

Reese’s Cheesecake Bars

Reese’s Cheesecake Bars are a delectable dessert that begin with an Oreo crust. The filling is a Reese’s loaded, peanut butter cheesecake. These beauties are then topped off with a fudge-y ganache. 

I simply adore a chocolate and peanut butter loaded cheesecake dessert. So does My Cowboy. And that fact sure helps us get along swell. If we’re being honest, a cold piece cheesecake on a warm day is bound to help any marriage succeed.  

Reese's Cheesecake Bars from butterloveandcowboys.com

Think about it. Aren’t you just in a better mood when you eat cheesecake? I sure am!

Significantly so. And My Cowboy is too. So I guess that’s it- after all these years we’ve figured it out. The secret to a successful and happy marriage is cheesecake. In particular these Reese’s Cheesecake Bars. I speak from personal experience when I suggest/prescribe these for marital bliss. This is huge. 

Speaking of huge, these Reese’s Cheesecake Bars are just how I like them-piled high. Of course, cheesecake is a rich dessert, so a smaller piece goes a long way. Unless you’re me or My Cowboy, then it doesn’t. 

Something I find humorous is when a recipe for an 8×8 inch or 9×9 inch square pan claims to yield 16-20 bars. What the hay?! Those are the yields of a 9×13 inch pan. At least my eight and nine inch pans don’t make that many bars. Just Today I looked over a brownie recipe for a 9×9 inch pan that claimed to yield 2 1/2 dozen bars. So that tallies up to 30 bars from a little square pan of brownies, maybe if we serve half bite bars…maybe?

Reese's Cheesecake Bars from butterloveandcowboys.com

Reese's Cheesecake Bars from butterloveandcowboys.com

Reese's Cheesecake Bars from butterloveandcowboys.com

Anywho, I will be honest as can be when I label how many the recipe for Reese’s Cheesecake Bars yield.

Have a happy Memorial Weekend!

Reese's Cheesecake Bars
Serves 12
Reese's Cheesecake Bars are a delectable dessert that begin with an Oreo crust. The filling is a Reese's loaded, peanut butter cheesecake. Lastly, these beauties are topped off with a fudge-y ganache. 
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For the Crust
  1. 15 Oreo cookies, finely crushed
  2. 1/4 cup butter, melted
For the Cheesecake Filling
  1. 12 oz cream cheese, soft
  2. 3/4 cup sugar
  3. 1/2 cup peanut butter
  4. 1/2 cup sour cream
  5. 8 Reese's, chopped
  6. 2 eggs
  7. 1/2 teaspoon vanilla
For the Ganache
  1. 1 cup milk chocolate chips
  2. 2 tablespoons peanut butter
  3. 2/3 cup cream
Instructions
  1. 1. Preheat oven at 325 degrees F. Combine the Oreo crumbs and melted butter in a small bowl. Press into a greased 8x8 inch or 9x9 inch pan. Press into the pan with the bottom of a cup. Bake six minutes then remove from oven and let cool until filling is made.
  2. 2. For the filling, combine the cream cheese and sugar. Do not overmix. Add the peanut butter, sour cream, eggs, and vanilla. Mix until just combined. Fold in the Reese's chunks. Bake at 325 degrees F for about 45 minutes. I would check it at about 40 minutes to ensure it is not becoming over done. The middle will still jiggle a little, but the sides will be set. Once baked, cool in the fridge while you make the ganache.
  3. 3. To make the ganache, bring cream to a boil in the microwave. Place chocolate chips and peanut butter in a medium sized bowl. Pour the cream over top and mix until combined and all the chocolate is melted. Pour on top of the bars and spread. Refrigerate at least 4-6 hours. Enjoy!
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes

Raspberry Vanilla Cheesecake

Raspberry Vanilla Cheesecake is the perfect dessert for spring. It is a simple vanilla cheesecake topped with our favorite and most luscious raspberry sauce. I always get cheesecake fever when the weather warms up and this Raspberry Vanilla Cheesecake will give you all the springtime feels.

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

My Cowboy and I are both cheesecake lovers. I get that there are non-cheesecakers out there. I just don’t know how you do it. I realize I would probably be better off if I didn’t adore it so much, but I do. 

I can’t help it.

Cheesecake speaks to me in all her varieties, but if I am going a more fruity type, raspberry is one of the flavors I turn to most. I won’t keep you in the dark, this raspberry sauce is addicting and something we both absolutely love to eat by the spoonful. 

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake from butterloveandcowboys.com

Raspberry Vanilla Cheesecake will make your spring dreams come true. It is that good.

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Shared on Weekend Potluck.

Raspberry Vanilla Cheesecake
Serves 10
Raspberry Vanilla Cheesecake is a simple vanilla cheesecake topped with the most luscious raspberry sauce.
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Graham Cracker Crust
  1. 9 whole graham crackers, finely crushed
  2. 1/3 cup sugar
  3. 1/2 cup butter, melted
Cheesecake Filling
  1. 3 (8 oz) packages cream cheese, soft
  2. 1 1/3 cups sugar
  3. 3 tablespoons flour
  4. 1 teaspoon vanilla
  5. 1 cup sour cream
  6. 4 eggs
Raspberry Sauce
  1. 2 tablespoons cornstarch, mixed with two tablespoons cold water
  2. 2 cups fresh OR frozen raspberries
  3. 1/2 cup water
  4. 3/4 cup sugar
  5. 2 tablespoons lemon juice
  6. 1/2 teaspoon vanilla
Instructions
  1. 1. Preheat oven at 325 degrees F. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter. Grease a 9 inch spring-form pan. Pour graham cracker mixture and press evenly into pan. I always go over it with the bottom of a cup to make sure it is firmly pressed. Bake 8 minutes and set aside. Lower oven temperature to 300 degrees F.
  2. 2. For the cheesecake filling, blend the cream cheese, sugar, and flour on medium-low speed. Do not over-beat. This will reduce the amount of air in the mixture and leave it less likely to crack after it is baked. Add vanilla, sour cream, and eggs. Blend until combined. Pour over graham cracker crust and gently drop on the counter a few times to remove air from the filling. Bake for sixty minutes. Making sure to leave the door closed, turn the oven off and leave the cheesecake in oven for thirty minutes or until it is set. Chill 4-6 hours or overnight.
  3. 3. While the cheesecake cools, make the raspberry sauce. In a small bowl or a cup, whisk the cornstarch and cold water together. In a medium sized sauce pan, place raspberries, water, sugar, and lemon juice. Stir frequently as you bring the mixture to a low boil over medium heat. Gradually, stir in the cornstarch/water mixture. Simmer, covered, for about five minutes or until desired thickness is reached. Add vanilla and remove from the heat. Let sauce cool in the refrigerator. Slowly pour about 1- 1 1/2 cups of prepared sauce over cooled cheesecake. I added the sauce until it was fully covered, but did not drip off the sides. Use any leftover sauce for individual pieces!
Notes
  1. If I am in a hurry, I will cool the raspberry sauce in the freezer.
Adapted from Lindsay @ Life, Love, and Sugar
Adapted from Lindsay @ Life, Love, and Sugar
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes

Peanut Butter Chocolate Cheesecake

Peanut Butter Chocolate Cheesecake- how does it get any better than that? Three heavenly foods all crammed into one dessert. I promise there is no exaggeration here as I declare this is definitely one of THE BEST cheesecakes I have ever tasted. It is so fudge-y and the layers upon layers of peanut butter and chocolate are perfection.

As I often say, together, chocolate and peanut butter create my most favorite combination. I thought this cheesecake looked ridiculously delectable, so when my sister asked what cake I wanted for my birthday in 2016, I requested this Peanut Butter Chocolate Cheesecake from the DIY Foodie. This recipe was so scrumptious it found it’s way onto my birthday list for 2017 as well. My birthday was in November, but you already know the whole story of how I got so behind on posting, so let’s just keep movin’ forward :).

You wanna know my favorite part about this cheesecake? My Cowboy made it from start to finish. Isn’t he just a rock star? 

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

My Cowboy can totally cook and bake. It is so wonderful he can fend for himself when he needs to and can cook us tasty and nutritious meals when I am down and out. The only snag- he doesn’t always believe he can whip up the things I know he could do in a cinch.

Several years ago, we were doing a get together with my sister and her family. I had promised to make my Aunt JaNae’s famous cookie salad, but got sick to my stomach and had to leave it to My Cowboy. Or the time I had surgery and I was confined to the couch for a couple weeks- it took a little coaxing, but I talked him into homemade pizza with crust from scratch one Sunday afternoon. And you know what? The cookie salad and homemade pizza always turn out better when HE makes them!

It’s just not fair.

But I’ll still take it!

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

My sister and I always make each other’s birthday meal and cake- whatever the birthday girl requests. This past November was the first of six consecutive birthdays my sister wasn’t able to make it for my birthday to cook my dinner and bake my cake. Talk about sad. It’s so fun living by sisters! Being the absolutely wonderful husband he is, My Cowboy stepped up to the plate. He made me lasagna fit for a queen and Peanut Butter Chocolate Cheesecake. He knows the way to this girl’s heart. It also worked out that my Mom and Dad got to be there on my birthday- the first time that has happened since I was in high school!

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

Oh yes yes yes!

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

Peanut Butter Chocolate Cheesecake from butterloveandcowboys.com

I also wanted to note that this Chocolate Peanut Butter Cheesecake may sound a little complicated or time consuming because of all the different layers, but I promise it is simple! And so worth your time and effort. 

Shared on:

Weekend Potluck

Peanut Butter Chocolate Cheesecake
Serves 10
Peanut Butter Chocolate Cheesecake is unbelievably fudge-y. The layers upon layers of chocolate and peanut butter are absolute dessert perfection.
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Crust
  1. 20 Oreo's, finely crushed
  2. 1/3 cup butter, melted
Filling
  1. 15 Reese's peanut butter cups
  2. 24 oz cream cheese, soft
  3. 1 cup sugar
  4. 3 eggs
  5. 1 tsp vanilla
  6. 1/2 cup sour cream
  7. 1/2 cup peanut butter, smooth
  8. 6 oz semi-sweet chocolate chips, melted
Ganache Topping
  1. 1 cup milk chocolate chips
  2. 1/3 cup cream
Instructions
  1. 1. Preheat oven at 325 degrees F. Grease a 9-inch spring-form pan. Combine the crushed Oreo's and melted butter. Press into the spring-form pan. I like to go over the entire crust with the bottom of a cup to ensure it sets well. Unwrap the Reese's and place on top of the Oreo crust evenly.
  2. 2. In a mixer with the paddle attachment, mix cream cheese and sugar until smooth. Add eggs, vanilla, and sour cream, then mix until smooth. Take half of the batter from the mixing bowl and place in another large bowl. Add peanut butter to the bowl in the mixer, then melted chocolate to the other. Mix both until combined.
  3. 3. First pour the chocolate batter over top the Oreo crust and Reese's layer, then pour peanut butter batter over top the chocolate layer. Bake for one hour, then turn off the oven, keeping the oven door closed. Let it sit in the cooling oven for 1 1/2 hours.
  4. 4. To make the ganache topping, heat the cream in the microwave until almost boiling. Place the milk chocolate chips in a bowl and pour the cream over top. Whisk until well combined and spread evenly on top of the cheesecake after it has finished it's sitting time in the oven. Cool in the fridge for 4-6 hours.
Adapted from The DIY Foodie
Adapted from The DIY Foodie
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/
Cakes and Cupcakes

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys
By | On April 26,17 | 0 Comment

We are cheesecake lovers around here. My Cowboy and myself rate cheesecake as one of our top desserts! We like all different kinds too. I have yet to come across a flavor of cheesecake I didn’t find worth eating. This Chocolate Chip Cookie Dough Cheesecake is no exception. 

About a year in a half ago, my brother and his wife introduced us to The Cheesecake Factory. I had heard good things about it, but the closest one to us is in Salt Lake City, two hours away from where we live, so we had never made a special trip to eat there. While we were visiting them, they invited us to come along with them to try it out. 

It was fantastic.

The food was really good and we had some delicious entree’s there, but the cheesecake. It was a cheesecake lover’s dream! They have so many different flavors. We decided even though The Cheesecake Factory is a ways away from where we live, it is worth the occasional trek to enjoy this tasty restaurant. 

For our fifth anniversary, about a month ago, we were in Salt Lake for the weekend. Needless to say, we made it to The Cheesecake Factory. Twice. Our second visit was just for some more cheesecake though 🙂 

 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

After that weekend trip where we indulged in The Cheesecake Factory’s cheesecake twice, I continued to crave cheesecake. So while we were still on our cheesecake high, I decided to make this bad boy. It totally fulfilled that craving. My sister and her family were visiting us for the weekend so she directed me to this delicious recipe. 

First we have a simple graham cracker crust. You can use an Oreo crust if you like, but I really liked this cheesecake with a graham cracker bottom. We fill that crust with a classic cheesecake filling. Next we enrich the filling with a batch of chocolate chip cookie dough. To top it off, we add a smooth covering of chocolate ganache.

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

I simply adore a layer of ganache on a cheesecake. 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

Check out that cookie dough.
Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

As much as we love cheesecake, we love cookie dough too. The combination of those two loves makes Chocolate Chip Cookie Dough Cheesecake a serious treat for us. 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

 

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

Chocolate Chip Cookie Dough Cheesecake from Butter, Love, and Cowboys

 

The moral of the story is; if you like cheesecake make a trip to your nearest Cheesecake Factory at least once! And to get your cheesecake fix in between visits, make this cheesecake 🙂

I promise it hits the spot.

Recipe adapted from Taste of Home.

Chocolate Chip Cookie Dough Cheeecake
An indulgent and satisfying cheesecake, stuffed with cookie dough and topped with a chocolate ganache.
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For the crust
  1. 9 whole graham crackers, crushed
  2. 1/3 cup butter, melted
  3. 3 tablespoons sugar
For the cheesecake filling
  1. 3 (8 oz) packages cream cheese
  2. 1 1/2 cups sugar
  3. 1 cup sour cream
  4. 1/2 teaspoon vanilla
  5. 3 eggs, lightly beaten
For the cookie dough
  1. 1/3 cup butter
  2. 1/3 cup sugar
  3. 1/3 cup brown sugar
  4. 1 tablespoon water
  5. 1 teaspoon vanilla
  6. 1/2-2/3 cup flour
  7. 1 1/2 cup milk chocolate chips, divided
For the ganache
  1. 1 cup chocolate chips (we prefer 3/4 milk, 1/4 dark).
  2. 1/4-1/3 cup cream
For the crust
  1. 1. Preheat oven at 350 F. Grease a 9-inch spring form pan. Combine crushed graham crackers, melted butter, and three tablespoons sugar. Mix until combined and press into pan. Bake for ten minutes.
For the cheesecake filling
  1. 1. Beat cream cheese and sugar until smooth. Add sour cream and vanilla. Mix well. Add the eggs and beat on low until just combined. Pour over graham cracker crust.
For the cookie dough
  1. 1. Cream butter and sugars. Add water, then vanilla, and combine. Add flour. If it is too wet after adding 1/2 cup of flour, add up to 2/3 cup. It will be fairly sticky. Fold in 1 cup chocolate chips.
  2. 2. Drop by teaspoon-fulls over cheesecake filling. Gently push the dough beneath the surface of the cheesecake filling.
  3. 3. Sprinkle remaining 1/2 cup of chocolate chips on top of the cheesecake and gently press them in.
  4. 4. Place spring form pan on a cookie sheet and bake at 350 for 45-55 minutes or until a toothpick inserted comes out clean. Cool completely.
For the ganache
  1. Pour chocolate chips into a heatproof bowl. Heat cream in the microwave until hot. I start out with 1/4 cup cream, but if it is too thick will add up to 1/3 cup of cream until I reach the consistency I want. Pour cream over chocolate chips and whisk until smooth. May need to place it in the microwave for thirty more seconds. Spread over cooled cheesecake. Refrigerate until ganache is set and serve! Cover and refrigerate leftovers.
Butter, Love, and Cowboys https://www.butterloveandcowboys.com/