Peanut Butter Cheesecake Recipes

PEANUT BUTTER CHEESECAKE

Steps:

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 350°F.
• In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
• Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.
• Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
• Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.
• Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.
• Beat in sour cream on low speed. Set this cheesecake mixture aside as you prepare the whipped cream that you will add to it.
• To make the whipped cream, in a separate bowl, add heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
• When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
• Gently fold the whipped cream into the cream cheese mixture until completely combined.
• Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.
• Combine sour cream and confectioners' sugar; spread in a thin layer over cheesecake.
• Refrigerate for at least 6 hours. I recommend letting it chill overnight.
• After the cheesecake has set, drizzle with melted peanut butter and serve.

PEANUT BUTTER CUP CHEESECAKE

Steps:

• In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

PEANUT BUTTER CHEESECAKE

Steps:

• For the crust: Preheat the oven to 350°F. Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil.
• Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand.
• Transfer the mixture to the springform pan. Using the bottom of a glass, press the crust into the bottom and about 1-inch up the side of the pan. Place the springform pan inside of a roasting pan. Bake for 10 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 325°F.
• For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes. Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined. With the mixer running, add the eggs, one at a time until each is fully incorporated. Scrape down the sides of the bowl in between eggs. Mix in the whipping cream until combined. Pour the batter into the crust. (The batter will almost fill the pan.) Gently tap or jiggle the pan to level the batter.
• Boil 8 cups of water. Place the roasting pan with the cheese cake in the oven. Very carefully pour the water into the roasting pan until about 1 inch deep.
• Bake for 75 to 80 minutes or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Add more hot water to the pan during baking if needed. Turn off the oven, crack the door a few inches, and let cool in the oven for 1 hour. Remove and finish cooling to room temperature. Remove the cheesecake from the water bath and remove the foil from the pan.
• Chill the cooled cheesecake for at least 6 hours or overnight. When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan. Release and remove the side of the springform pan and transfer to a serving plate.
• For the topping: Place the chocolate chips in a small heat-proof bowl. Microwave the cream until very hot and just starting to bubble, about 1 minute. Pour cream over the chocolate and let stand for 10 minutes. Stir until the chocolate is fully melted.
• Pour the ganache over the top of the chilled cheesecake and spread to the edges to let it drip down. Garnish with peanuts, salt, and peanut butter cups, if desired. Refrigerate until ready to serve.

PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
• Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.

PEANUT BUTTER NO-BAKE CHEESECAKE

Steps:

• Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
• Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
• When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

PEANUT BUTTER CHEESECAKE

Steps:

• Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
• Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
• Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
• To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
• To defrost, thaw in the fridge overnight.
• To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.