PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE
I make this cheesecake many times!! My family love it the creamy sweet cheese with peanut butter.
Provided by Sylwia Wojdyla Ohlrich
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
- 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
- 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
- 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
- 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.
CHOCOLATE PEANUT BUTTER CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Cook's Note: All the ingredients should be at room temperature before you start.
- Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
- Make Ahead:
- Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
- Freeze Note:
- The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.
PEANUT BUTTER CHEESECAKE
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g
CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE
I received this cheesecake recipe from a friend after trying it at her party, it's a very simple cheesecake to make, and is delicious, so creamy and good! This cheesecake is better if made a day ahead and refigerated to serve the following day. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 6h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare a springform pan.
- To make the crust: combine crumbs with melted butter.
- Press into bottom of the prepared pan.
- For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
- Beat for about 5-6 minutes until smooth and creamy.
- Add in chocolate chips; mix to combine.
- Pour into crust.
- Bake until set, about 55-60 minutes.
- Let stand at room temperature for about 15 minutes.
- Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
- Bake for another 10 minutes more.
- Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).
Nutrition Facts : Calories 1067, Fat 65.6, SaturatedFat 29.8, Cholesterol 183, Sodium 616.8, Carbohydrate 113.2, Fiber 5.5, Sugar 87, Protein 18.8
REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE
Rich, smooth peanut butter cheese cake. This is a sure fire hit at any gathering or just to have around the house.
Provided by Best Baker Jen
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Combine graham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
- Gradually beat in sweetened condensed milk, then melted chips, until smooth.
- Add eggs and vanilla;; beat well. Pour into prepared crust.
- Bake 60-70 minutes or until center is almost set.
- Remove from oven.
- With knife, loosen cake from side of pan.
- Cool.
- Remove side of pan.
- Refrigerate until cold.
- Garnish with chocolate drizzle.
- Store, covered, in refrigerator.
- Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan 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. Makes about 3/4 cup.
- **Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.
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PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE - LAND O'LAKES
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- Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
- Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of prepared pan. Bake 10 minutes. Cool completely.
- Combine sour cream and cream cheese in bowl. Beat at low speed 1 minute. Add eggs, 1 at a time, beating well after each addition. Add sugar and peanut butter. Continue beating until well mixed. (Do not overbeat.) Stir in chocolate chips.
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