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How To make Peanut Butter Cup Cheesecake From Kaitlin Young
1 9 oz pkg chocolate cooky
-wafers 4 tb Butter, melted
4 8 oz pks soft creamcheese
1 c Sugar
4 Eggs
3 tb Flour
1/3 c Milk
1 1/2 ts Vanilla
6 1.8 oz pkgs peanut butter
-cups (2/pkg) chopped 1 c Heavy cream, whipped
1. Preheat oven to 425F. In a food processor, grind cookies into fine
crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside. 2. In a large bowl, beat together cream cheese and sugar with an
electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes. 3. Sprinkle 4 packages of chopped peanut butter cups evenly on
bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly. 4. Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50
minutes longer, or until edges are set and cake jiggles only slightly in center. 5. Let cheesecake cool at room temperature, then refrigerate until
well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top. Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton
How To make Peanut Butter Cup Cheesecake From Kaitlin Young's Videos
Baking a Pie from WAITRESS | 'Betrayed by my Eggs' Pie Tutorial
OHMYGOD HEY!
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In celebration of 14th March, AKA Pi Day 2021 (I'm really clutching at straws to find joy in this year, people), I have once again taken to the kitchen to bake another Pie recipe from 'Sugar, Butter, Flour' the cookbook that lets you bake the pies from the hit musical, Waitress.
In today's video I'm taking on the iconic 'Betrayed by My Eggs' Pie, my first savoury pie attempt and the results (like the filling) were strongly mixed.
Check it out to see how chaotic this became and to get some dubious top tips about how to bake this stagey recipe for yourselves!
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Cooking with Kaitlin 8/3/2021 Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache
Today, we made Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache.
Ingredients:
2 cups flour
2/3 cup cocoa powder
1.5 tsp baking soda
1 tsp baking powder
Pinch of salt
2 cups buttermilk
2/3 cup vegetable oil
1.5 cup sugar
4 tsp vanilla extract
1 cup unsalted butter, room temperature
1 cup peanut butter
3 cups powdered sugar
1 tsp vanilla extract
1/2 tsp salt
2 tbsp milk
9 oz. bittersweet chocolate
1 cup heavy cream
Directions:
Preheat oven to 350 degrees.
Grease 2 8 inch round cake pans, then dust them with cocoa powder.
In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder and pinch of salt.
Set to side.
In a large mixing bowl, combine buttermilk, vegetable oil, sugar and 4 tsp vanilla extract.
Gradually add in dry ingredients until fully combined.
Pour evenly into cake pans.
Bake 20-25 minutes until done.
Let cool completely.
In a mixing bowl, cream butter.
Gradually add in powdered sugar.
Add in 1 tsp vanilla extract, 1/2 tsp salt, and milk.
Combine on low speed first, then increase speed until on high.
Mix on high about 30 seconds.
Frost cake by starting with crumb coat first and letting it harden.
Then frost evenly after crumb layer is set.
Let frosting set well- about 30 minutes.
Heat heavy cream until just boiling.
Pour on top of bittersweet chocolate.
Mix until fully combined.
Let cool a few minutes.
Pour on top of cake, spread if needed.
Let cool on counter about 30 minutes, then in the fridge at least an hour to have ganache set.
Serve and enjoy!
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