How To make Chocolate Peanut Butter Cheesecake(2)
3 tablespoons + 1 1/2 teaspoons dutch process
COCOA 3 tablespoons boiling WATER
1 1/2 teaspoons VANILLA
3 large EGGS
1 1/4 cups sifted CAKE FLOUR
3/4 cup + 2 tablespoons SUGAR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
13 tablespoons unsalted BUTTER (SOFTENED)
PREHEAT OVEN TO 350 DEGREES one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)
most attractive size :
or any 6 cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it. In a medium mixing bowl whisk together the cocoa and water until smooth. Allowto cool to room temperature and lightly whisk in the vanilla and eggs. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture and the butter. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Tent loosely with buttered foil after 20 minutes to prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a metal spatula and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight. There is a coffee syrup recipe that goes with this for extra moistness and a subtle coffee accent.... in a small pan, stir together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua. When cake is baked, brush half the syrup onto the top. Cool the cake 10 minutes and invert it onto a lightly greased rack. Brush the bottom and sides with remaining syrup. Reinvert onto rack, top side up, to finish cooling. Coffee flavor stays in background, accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_
How To make Chocolate Peanut Butter Cheesecake(2)'s Videos
How to Make Chocolate Peanut Butter Cheesecake Bars!
Making chocolate peanut butter cheesecake bars. In this recipe video, we'll show you how to make chocolate peanut butter cheesecake bars. Chocolate peanut butter cheesecake bars recipe.
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Seriously indulgent and creamy, these chocolate peanut butter cheesecake bars are basically like eating a peanut butter cup, but in cheesecake form! Quicker to bake and chill than a full cheesecake, these bars are the perfect choice when you need a crowd-pleasing dessert that’s also portable, easy to serve, handheld, and most importantly delicious. Peanut Butter Cheesecake Bars, creamy peanut butter cheesecake, a crunchy cookie crust, and a chocolate ganache topping make this the perfect peanut butter treat!
If you love this how-to-make chocolate peanut butter cheesecake bars recipe let us know what you think in the comments below! #cheesecake #chocolate #peanutbutter
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Equipment used in this video:
Camera:
Camera Lens:
Food Processor:
Cooking Bowls:
Ramekins:
Red Spatula:
Baking Dish:
Electric Mixer:
Sauce Pan:
Mini Whisk:
Food used in this video:
Oreos:
Granulated Sugar:
Peanut Butter:
Vanilla Extract:
Semi-Sweet Chocolate Chips:
Dark Chocolate Chips:
0:00 Making the crust
0:50 Making the filling
2:29 Making the topping
3:10 Serving the cheesecake bars
Ingredients for making chocolate peanut butter cheesecake bars:
Cookie Crust:
34 Oreo cookies
1/2 cup unsalted butter, melted
Peanut Butter Filling:
24 oz cream cheese
1 cup granulated sugar
1 1/4 cup peanut butter
1 tsp vanilla extract
3 eggs
Chocolate Topping:
1/2 cup heavy cream
5 oz semi-sweet chocolate
3 oz dark chocolate
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No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
Chocolate peanut butter cheesecake (without oven, without egg, without gelatin)
Easy dessert recipe, easy cheesecake recipe
*Oreo crust*
Oreo cookies 12 pieces
Melted butter 2 tbsp (30 g)
*Cheesecake fillings*
Cream cheese 300 g (10.5 oz) (room temperature)
Sugar 3 tbsp (40 g)
Vanilla extract 1 tsp (4 g)
Lemon juice 1 tbsp (15 g)
Heavy cream 1/2 cup (120 ml) (cold temperature)
Peanut butter 1/3 cup (80 g)
Dark chocolate 80 g (2.8 oz)
*topping*
Peanut butter 1/2 cup (120 g)
*PLEASE READ*
Mould (Mousse ring) size: φ15 cm (6 inches)
Heavy cream can be replaced with whipping cream
Cream cheese should be at room temperature
Thank you for watching!
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No-bake chocolate peanut butter cheesecake, easy chocolate peanut butter cheesecake, chocolate peanut butter cheesecake with oreo crust, no bake chocolate peanut butter cake, cheesecake without oven, cheesecake without gelatin
No Bake Chocolate Peanut Butter Cheesecake
In this video, you will see how to make a No-Bake Chocolate Peanut Butter Cheesecake.
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Ingredients:
Crust
1/2 cup chocolate chips
2 tablespoons heavy cream
20 peanut butter Oreos, crushed
Peanut Butter Cheesecake Filling
2 (8 ounce) packages cream cheese, softened
1 cup peanut butter
1 1/4 cups powdered sugar
1/4 cup milk
1 cup heavy cream
1/2 cup chocolate chips (melted)
8 - 10 Peanut Butter cups, cut in half
15 mini peanut butter cups or 6 regular peanut butter cups, coarsely chopped
Additional peanut butter cups for topping
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make no-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
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This EASY tasty No Bake Peanut Butter Cheesecake is full of peanut butter flavor with a chocolate cookie crust! It’s a simple recipe with easy ingredients. It’s an absolutely delicious cheesecake recipe! Making a no-bake peanut butter cheesecake. In this recipe video, we'll show you how to make a no-bake cheesecake with peanut butter.
If you love this how-to-make a no-bake cheesecake recipe let us know what you think in the comments below! #dished #cheesecake #nobake
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
Equipment used in this video:
Camera:
Camera Lens:
Food Processor:
Cooking Bowls:
Red Spatula:
Baking Dish:
Electric Mixer:
Ramekins:
Mini Whisk:
Food used in this video:
Graham Crackers:
Powdered Sugar:
Peanut Butter:
Vanilla Extract:
Dark Chocolate Chips:
0:00 Preparing the no-bake peanut butter cheesecake
1:13 Chilling the no-bake peanut butter cheesecake
1:43 Serving the no-bake peanut butter cheesecake
Ingredients for making a no-bake peanut butter cheesecake:
For the base:
270g (9.5 oz) graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/4 cups (500g) cream cheese
1 1/2 cups (187g) powdered sugar
1 cup (250g) peanut butter
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
For the topping:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Instructions for making a no-bake peanut butter cheesecake:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. Press into the bottom of the 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the chocolate ganache: In a small saucepan bring to simmer heavy cream, remove from heat and add the chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
➡️ If you recreate this no-bake cheesecake recipe please link and mention us in your video so we can find you and give you a shout-out!
This no-bake peanut butter cheesecake recipe is part of our essential recipes series:
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Pass the Cheesecake! I How to make a chocolate peanut butter cheesecake #cheesecake #dessert
Lots of steps, but the hard work pays off in the end! I hope you give it a try!
Chocolate Peanut Butter Cheesecake
Chocolate cake mix.
Prepare cake mix as indicated on the back of the box. Add half of mixture to a greased and lined 9 inch spring form pan. Bake in a preheated 350 degree oven for 25 mins. Allow to cool to room temp.
Cheesecake filling
2 room temperature bricks of cream cheese
3/4 cup peanut butter
2/3 cup brown sugr
2 eggs
1 tsp vanilla
1/2 cup white sugar
Mix together well and pour over baked cake mix. Bake in a preheated 350 degree oven for 40 mins. Allow to cool to room temperature before storing in the fridge over night.
Ganache Topping
2 cups chocolate chips
1 cup heavy whipping cream
Bring cream to a boil and remove from heat. Add chocolate chips and allow to rest for 10 mins. Once rested stir cream and chocolate until well combined. Allow to rest another 10 mins. Pour ganache over cheesecake and allow to rest for 20 mins.
Toppings
8 peanut butter cups quartered
3 heaping tablespoons peanut butter
Sprinkle peanut butter cups over cheesecake. Microwave peanut butter for 1-2 mins. Drizzle peanut butter over cheesecake.
Peanut Butter Cheesecake with Chocolate & Peanut Butter Drizzle
Jyneelle uses the Swiss 100% Natural Peanut Butter to make a delicious Peanut Butter Cheesecake. This recipe substitutes sour cream with peanut butter and also makes use of the Swiss Creamy Peanut butter along with a chocolate ganache for the topping.
Special thanks to Swiss Foods for sponsoring this recipe.
#peanutbutter #cheesecake
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