How To make Peanut Butter Cheesecake
1 10" graham cracker crust in
-springform pan 2 c Peanut butter
1 lb Cream cheese, softened
2 tb Butter, melted
1/2 c Heavy cream, whipped
2 c Sugar
1 tb Vanilla
1 c Chocolate chips, melted
1 c Heavy cream, whipped
Beat cream cheese until smooth with paddle. Add peanut butter and sugar and blend well. Add vanilla and butter an continue to blend well. Fold in 1/2 cup whipped cream. Place mixture into graham cracker crust. Refrigerate
overnight. After refrigeration, pour chocolate chips evenly over top and let cool for 2 hours. Garnish with remaining whipped cream. Source: The Summerhouse in Sarasota's Chef du Jour. Posted on GEnie's Food & Wine RT by M.CARMAIN1 [Melinda] on 2/7/94 :: MM by QBTOMM and Sue Woodward -----
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Chocolate Peanut Butter Cheesecake
No-Bake Chocolate Peanut Butter Cheesecake
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Here is what you'll need!
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
Servings: 8-10
INGREDIENTS
10 graham crackers
7 tablespoons melted butter
24 ounces cream cheese
1½ cups powdered sugar
1 teaspoon vanilla extract
1½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioner’s sugar
PREPARATION
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch springform pan. Refrigerate.
4. In a large bowl, mix together softened cream cheese until smooth.
5. Add the powdered sugar and vanilla and continue to mix until there are no lumps.
6. Add the melted chocolate and mix until the color is even.
7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10. Refrigerate for 2-4 hours.
11. Enjoy!
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A Very, Perfectly Peanut Buttery Cheesecake (WITHOUT a Water Bath)
This peanut butter cheesecake has an Oreo crust and decadent chocolate ganache topping. My carefully tested recipe is easy to make WITHOUT a water bath!
Recipe:
Ingredients
Crust
35 Oreo cookies
5 Tablespoons unsalted butter, melted (75g)
Cheesecake
24 oz cream cheese, softened to room temperature (678g)
1 cup creamy peanut butter (280g)
1 ¼ cups granulated sugar (250g)
½ cup sour cream (120g)
2 teaspoons vanilla extract
3 large eggs, room temperature and lightly beaten
2 Tablespoons heavy cream
Ganache
3 oz chocolate (85g)
½ cup heavy cream (118ml)
½ batch homemade whipped cream (optional)
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Instructions
00:00 Introduction
Oreo crust
00:20 Preheat oven to 325F (160C).
00:37 Twist apart each Oreo cookie and use a butter knife to scrape out and discard the filling. Place cookies into food processor and pulse into fine crumbs.
02:15 In a large bowl, combine cookie crumbs and melted butter and toss until all crumbs are moistened. Pour crumbs into 9” springform pan and use a measuring cup or glass to press crumbs evenly into the bottom and up the sides of the pan (press as far up as possible to help minimize risk of cracks). Set aside.
Cheesecake
04:17 In a large mixing bowl using an electric hand mixer (or in the bowl of a stand mixer with paddle attachment) stir cream cheese until smooth and creamy.
05:01 Add peanut butter and sugar and use mixer to beat on low-speed until smooth.
06:11 Add sour cream and vanilla extract, stirring until thoroughly combined.
06:55 Add eggs one at a time, mixing briefly after each addition until each egg is just combined.
08:37 Add heavy cream and stir until batter is smooth and uniform. Be sure to scrape the sides and bottom of the mixing bowl.
09:35 Pour batter into Oreo crust. Transfer to center rack of 325F (160C) oven and bake for 50 minutes. When finished, the center will still jiggle some like Jell-O if jostled, but the edges should be set and may have even puffed a bit.
10:31 Allow to cool at room temperature until no longer warm, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
Ganache
10:50 In a medium-sized microwave-safe mixing bowl, combine chocolate and heavy cream.
11:01 Microwave for 25 seconds on high, stir, then microwave for another 25 seconds. Stir well until chocolate and cream are completely smooth and melted.
11:28 Once cheesecake is set, pour ganache evenly over top of cheesecake. Return to refrigerator and allow ganache to set (about 20 minutes) before removing springform pan, slicing, and serving.
11:55 If desired, top with homemade whipped cream before serving.
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No Bake Chocolate Peanut Butter Cheesecake
The texture of this chocolate peanut butter cheesecake is so creamy and rich and it has just enough graham crackers to add that crunchy moment. It is very easy to make, and its biggest drawback is that you have to wait a couple of hours for it to tighten. So we recommend that you prepare it today for tomorrow, so you can go to sleep and forget about it for a couple of hours. :D
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Ingredients:
Crust:
230 g graham crackers
100 g unsalted butter, melted
Filling:
680 g cream cheese, at room temperature
185 g powdered sugar
270 g peanut butter
1 teaspoon vanilla extract
120 ml heavy cream
Chocolate ganache:
120 ml heavy cream
115 g semi-sweet chocolate
Full Recipe:
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Mini Peanut Butter Cup Cheesecakes
Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individually sized cheesecakes are rich, decadent, and perfect for any peanut butter lover.
Full recipe:
Chocolate Peanut Butter Cheesecake
This Chocolate Peanut Butter Cheesecake is the ultimate dessert for chocolate and peanut butter lovers! It features a chocolate cookie crust and rich stripes of luscious chocolate and peanut butter cheesecake. Top it with whipped cream and peanut butter cups for maximum indulgence!
PRINTABLE RECIPE HERE:
#sugarhero #cake #cheesecake #chocolate
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