How To make Peanut Butter and Chocolate Cheesecakes
3/4 cup chocolate-covered graham crackers
finely
crushed 8 ounces cream cheese :
softened
3 ounces cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
2 eggs
1/3 cup peanut butter
1/2 cup semisweet chocolate chips :
melted, cooled
Line muffin cups with paper bake cups. Spread about 1 tablespoon crushed crackers in each cup. Set aside. Beat cream cheese till smooth. Add sugar and vanilla. Beat till fluffy. Beat in milk. Add eggs, beating just till combined. Divide mixture in half.
Gradually stir peanut butter into half of the cheese mixture. Stir chocolate into the remaining cheese mixture. Spread 2 tablespoons of the peanut butter mixture evenly over cracker crumbs in each muffin cup. Top each with 2 tablespoons of the chocolate mixture. Bake in a 325 degree oven for 20 to 25 minutes or till set. Cool on a wire rack. Chill. To serve, peel off paper cups and invert.
How To make Peanut Butter and Chocolate Cheesecakes's Videos
PEANUT BUTTER CHEESECAKE RECIPE
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Ingredients
Crush up 150 grams of cookies
50 Grams of melted butter
500 Grams of cream cheese
1/2 Cup of peanut butter
1 Cup of sugar
250ml of thickened cream
1 Teaspoon of vanilla extract Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
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No-Bake Chocolate Cheesecake Recipe (Without Gelatin)
New no-bake cheesecake recipe and for this time: No-bake chocolate cheesecake (without gelatin). This cake is super creamy, rich, chocolaty, delicate and very easy to make. Special cheesecake recipe for chocolate lovers.
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More No-Bake Cheesecake Recipes:
No-Bake Blueberry Cheesecake:
No Bake Mango Cheesecake:
No-Bake Peanut Butter Cheesecake:
No-bake Strawberry Cheesecake:
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Ingredients:
For the crust:
200g (7oz) Oreo cookies
1/4 cup (60g) butter, melted
For the filling:
2 cups (450g) Full fat Cream cheese, room temperature
9oz (250g) Dark chocolate
1 cup (240ml) Heavy cream
2/3 cup (83g) Powdered sugar
1 teaspoon Vanilla extract
For the ganache:
140g (5oz) milk chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. To make the crust: In a food processor or a Ziploc bag, crush Oreo cookies into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Chop the chocolate, melt in the microwave in 30 second pulses or over a double boiler.
3. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth.
4. In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
5. Pour the filling into the pan. Place in the freezer while making the topping.
6. Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.
Peanut Butter and Chocolate Mini Cheesecakes NO Gelatine Eggless Make Ahead DELICIOUS No Bake!
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EQUIPMENT/INGREDIENTS (Affiliate)
____
INGREDIENTS: Makes 10-12
BASE:
150g Cream Filled or Plain Chocolate Biscuits
50g Unsalted Melted Butter
FILLING:
250g Cream Cheese
1/2 Cup Powdered Sugar OR Superfine Sugar
1 Teaspoon Vanilla
250g Melted Dark Chocolate (OR White OR Milk Chocolate)
200mL Heavy Whipping Cream
TOPPING:
250g Cream Cheese
1/2 Cup Powdered Sugar
1/2 Cup Peanut Butter
1/2 Cup Heavy Whipping Cream
EXTRAS:
Chocolate Sauce
Chocolate Sprinkles
____
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AMAZING Cheesecake Brownies Recipe
You’ll love these delicious cheesecake brownies with a rich, fudgy chocolate base and a light, perfectly sweet cheesecake topping swirled with chocolate. The slight tang of cream cheese really compliments that chocolate flavor and makes for a balanced bite.
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How to Make Peanut Butter Cookie Dough Chocolate Cheesecake
Peanut butter and cheesecake together are always a winning combination! This dessert uses both NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels and Peanut Butter Chocolate Chip Cookie Dough to create a sweet indulgence you’ll want to add to your collection of dessert recipes.
Get this Peanut Butter Cookie Dough Chocolate Cheesecake recipe:
INGREDIENTS
• 1 cup (16 to 18 crackers) round snack crackers (such as Ritz) finely crushed
• 1 cup pecans, finely chopped
• 2 tablespoons butter or margarine, melted
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 4 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup granulated sugar
• 4 large eggs
• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
INSTRUCTIONS
PREHEAT oven to 350° F.
COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes.
PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color.
SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.
BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight.
CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.
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