Peanut Brittle Cheesecake Recipe By Tasty Recipes

MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY

Steps:

• Form peanut butter sandwiches with Ritz crackers.
• Place them in the bottom of each cup of a muffin tin.
• In a large bowl beat together cream cheese and sugar.
• Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
• Pour mixture over each peanut butter sandwich until each cup is ¾ full.
• Top with crushed Ritz cracker.
• Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
• Enjoy!

PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
• Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
• Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
• Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
• Pour the filling into the cooled crust.
• Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
• In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
• Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
• Slice with a warm knife and serve.
• Enjoy!

MOM'S BEST PEANUT BRITTLE

Steps:

• Grease a large cookie sheet. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
• Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

PB & J CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
• Add the graham crackers to a food processor and process until broken down into coarse crumbs.
• Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
• Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
• Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
• Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
• Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
• Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
• Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
• Pour the filling into the crust.
• Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
• Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
• Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
• Make the candied peanuts: Line a baking sheet with parchment paper.
• In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
• Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
• Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
• Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
• Slice and serve.
• Enjoy!

CARAMELIZED BANANA PEANUT BUTTER CHEESECAKE RECIPE BY TASTY

Steps:

• Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
• Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
• Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
• In a large bowl, combine softened cream cheese, vanilla, powdered sugar, and peanut butter until well mixed.
• Add the cream cheese mixture to the springform pan and refrigerate at least 1 hour.
• In a saucepan over medium-high heat, combine butter, brown sugar, half & half, and cinnamon. Stir until mixture darkens and sugar dissolves into the mixture.
• Lower the heat to medium-low and add the bananas to the saucepan and sauté in the sauce for 1-2 minutes on each side. Take off heat and let rest for 10 minutes.
• Decorate the top of the cheesecake with banana slices and pour over remaining caramel sauce. Chill for at least 30 minutes.
• Slice and garnish with chocolate or caramel syrup.
• Enjoy!

HANNAH'S PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
• Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
• Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
• In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
• Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
• Pour the filling into the cooled crust.
• Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
• In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
• Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
• Slice with a warm knife and serve.
• Enjoy!

PEANUT BUTTER CHEESECAKE WITH PEANUT BRITTLE

Steps:

• Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Line bottom with parchment. Double-wrap outside of pan with heavy-duty aluminum foil.
• Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy. Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir in peanut butter chips. Transfer batter to prepared pan.
• Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Bake cake until slightly firm to touch and top appears dry, about 1 hour.
• Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
• Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel off parchment. Brush apricot jam over top of cake. Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.