Chocolate Peanut Butter Cheesecake Cake
Chocolate Peanut Butter Cheesecake Cake made in the ONE pan! Creamy peanut butter cheesecake bakes on top of a fudgy chocolate cake for the ultimate dessert!
TRY THE DELICIOUS RECIPE HERE:
Chocolate Chip Cookie Peanut Butter Cheesecake
This is an amazing dessert! Seriously!
I would recommend that you bake the bottom crust for at least 15-18 minutes. I found mine a bit squishy (I baked mine fro about 10-12 because I didn't want it to be to hard after the second baking).
You don't need to use a springform pan if you don't have one, a large cake pan or a 8X10 baking dish would do.
1 roll (16 oz) chocolate chip cookie dough
1-8oz package cream cheese brought to room temperature
1/4 cup sugar
1 egg
1 cup miniature or regular sized semi-sweet chocolate chips (divided into 2-1/2 portions)
1 cup chopped honey-roasted peanuts (divided into 2-1/2 portions)
1 cup butterscotch chips
1/4 cup peanut butter
Chocolate flavoured syrup for garnish
Heat oven to 350F. Break up the cookie dough into ungreased (I greased mine!!) 10 or 9 springform pan. Press in bottom to form crust. Baked 15-18 minutes or until light golden brown. Cool 10 minutes.
Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Add sugar and egg, beat until well blended. Stir in 1/2 of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust, spread evenly.
In medium bowl microwave the butterscotch chips on high for one minute, stirring twice, until melter and smooth. Stir in peanut butter until smooth. Drizzle over cream cheese mixture, sprinkle with remaining 1/2 cup chocolate chips and 1/2 cup peanuts.
Bake 30-40 minutes longer until edges are set but center is still slightly jiggly. Cool on rack ten minutes and then run knife around side to loosen, carefully remove the sides of the pan. Cool 1 hour and refrigerate about 2 hours or until completely cooled.
To serve, cut into wedges. Drizzle teaspoon of chocolate syrup onto each dessert plate and place wedges over syrup. Store in refrigerator.
This was called 'chocolate chip peanut butter torte, I don't think torte describes this well enough, so I called it cheesecake!
Music by: Jason Shaw Jason Shaw@audionautix.com
Chocolate Peanut Butter Cheesecake
How to make the Best, Chocolate Peanut Butter Cheesecake.
Special thanks to my niece, LeChelle Smith for coming over and teaching me how to make this cheesecake.
RECIPE:
Brownie Crust:
6 Tbls melted butter
1 1/4 cup sugar
1 Tbls vanilla
2 eggs
1 cup plus 2 Tbls flour
1/3 cup cocoa
1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate chips
1 cup peanut butter chips
6 reg size Reese cups quartered
Preheat oven to 350. butter pan and parchment.
mix together sugar, butter. add eggs 1 at a time and mix well. mix in flour, cocoa, baking powder, and salt. pour into pan and bake 20 minutes.
when out of oven top brownie with reeves cups and both types of chips. Set aside
turn oven down to 325°
Cheese cake:
4 8oz blocks of cream cheese
5 eggs
1 1/2 cup of firmly packed brown sugar
1 cup peanut butter
1/2 cup heavy cream
1 Tbls vanilla
beat cream cheese until smooth. add in all other ingredients and beat until smooth. pour over brownie crust. place onto tinfoil. fold up tin foil up the side to keep water from getting into cheese cake. place in water bath. bake for 90 minutes. let cheese cake cool completely
Topping:
1/4 cup heavy cream
1 cup chocolate chips
7 Reece cups halved
melt chips in heavy cream and decorate as you wish.
Brand Name: Geekhom
Product Name: Springform Pan Set of 3
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No-Bake Chocolate Peanut Butter Cheesecake
Customize & buy the Tasty Cookbook here:
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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Decadent Turtle Cheesecake Recipe
Rich and creamy, this Turtle Cheesecake is a showstopping dessert that is perfect all year round. Filled with caramel, chocolate, and pecans over a chocolate cookie crust, this cheesecake has it all! It’s sure to be a huge hit, and everyone will want you to make it again.
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