Chocolate Drizzled Peanut Butter Cheesecake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 1h45m

Yield 10 to 12 servings

Number Of Ingredients 14

1/2 (14-ounce) box graham crackers (2 cups crumbs)
1/2 cup salted peanuts
1/2 cup bittersweet chocolate chips
4 tablespoons soft unsalted butter
2 (8-ounce) bars cream cheese
3 eggs
3 egg yolks
1 cup superfine sugar
1/2 cup sour cream
1 cup creamy peanut butter
1 cup sour cream
1 cup milk chocolate chips
2 tablespoons light brown sugar
9-inch springform pan

Steps:

  • Cook's Note: All the ingredients should be at room temperature before you start.
  • Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
  • Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
  • Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
  • Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
  • Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
  • Make Ahead:
  • Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
  • Freeze Note:
  • The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.

CHOCOLATE PEANUT BUTTER CHEESECAKE



Chocolate Peanut Butter Cheesecake image

Family and friends always ooh and aah when I bring out this tempting cheesecake after holiday dinners! Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper. -H.L. Sosnowski, Grand Island, New York

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 19

BROWNIE CRUST:
1/4 cup butter, cubed
3 ounces unsweetened chocolate
1 cup packed brown sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2/3 cup all-purpose flour
1/8 teaspoon baking powder
1 ounce semisweet chocolate, chopped
FILLING:
1 jar (12 ounces) creamy peanut butter
11 ounces cream cheese, softened
1 cup packed brown sugar
3 large eggs, room temperature
1/2 cup sour cream
TOPPING:
3/4 cup sour cream
2 teaspoons sugar
Optional: Salted peanuts and melted semisweet chocolate

Steps:

  • In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 564 calories, Fat 36g fat (16g saturated fat), Cholesterol 144mg cholesterol, Sodium 306mg sodium, Carbohydrate 51g carbohydrate (41g sugars, Fiber 2g fiber), Protein 14g protein.

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE



Chocolate-Peanut Butter Cheesecake with Chocolate Glaze image

This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 9h

Number Of Ingredients 12

Vegetable-oil cooking spray
1 cup finely ground chocolate wafer cookies (4 ounces)
2 tablespoons unsalted butter, melted
2 tablespoons sugar
4 ounces semisweet chocolate (55 to 61 percent cacao), finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/2 cup smooth peanut butter
Chocolate Glaze

Steps:

  • Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
  • Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely in pan on wire rack.
  • Filling: Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).
  • Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
  • Bring a kettle of water to a boil. Set cake pan in a large roasting pan, and transfer to oven. Carefully pour boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, about 1 hour 20 minutes. Let cool completely in pan on wire rack. Refrigerate cake in pan until cold, at least 6 hours, up to overnight. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, mix together softened cream cheese until smooth.
  • Add the powdered sugar and continue to mix until there are no lumps.
  • Add the vanilla and melted chocolate and mix until the color is even.
  • Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
  • In a large bowl, mix together melted peanut butter and confectioner's sugar.
  • Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
  • Refrigerate for 2-4 hours.
  • Enjoy!

Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams

LOW-SUGAR PEANUT BUTTER CHOCOLATE CHEESECAKE



Low-Sugar Peanut Butter Chocolate Cheesecake image

This low-sugar cheesecake is my favorite birthday dessert for myself and a good option for our family with diabetic dietary needs.

Provided by JESSAYN

Categories     Desserts     Cakes     Cheesecake Recipes

Time 2h40m

Yield 8

Number Of Ingredients 10

1 prepared chocolate graham cracker pie crust
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
3 tablespoons reduced-fat peanut butter
3 tablespoons reduced-fat cream cheese
4 ounces unsweetened chocolate, chopped
1 ¾ cups granular no-calorie sucralose sweetener (such as Splenda®)
1 (8 ounce) package reduced-fat cream cheese
½ cup skim milk
2 eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.
  • Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.
  • Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.
  • Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 26.9 g, Cholesterol 66.1 mg, Fat 23.1 g, Fiber 3 g, Protein 10.2 g, SaturatedFat 10.5 g, Sodium 302.5 mg, Sugar 11.9 g

BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE



Blissful Peanut Butter-Chocolate Cheesecake image

When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious." One bite and I think you'll agree this dessert is pure bliss. -Julie Ruble, Charlotte, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 12 servings.

Number Of Ingredients 18

32 Nutter Butter cookies
1/3 cup butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 ounces semisweet chocolate, melted
3 ounces bittersweet chocolate, melted
1 teaspoon vanilla extract
4 eggs, lightly beaten
PEANUT BUTTER MOUSSE:
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1 cup heavy whipping cream
3 tablespoons creamy peanut butter
2 tablespoons sugar
2 egg yolks
GARNISH:
3 ounces semisweet chocolate, chopped
Chocolate curls and sweetened whipped cream, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.

Nutrition Facts : Calories 792 calories, Fat 59g fat (31g saturated fat), Cholesterol 228mg cholesterol, Sodium 448mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 2g fiber), Protein 15g protein.

More about "chocolate drizzled peanut butter cheesecake recipes"

CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE RECIPE - STL COOKS
chocolate-drizzled-peanut-butter-cheesecake-recipe-stl-cooks image

From stlcooks.com
Servings 12
Estimated Reading Time 2 mins
Category Dessert
Published 2014-02-09


CHOCOLATE-DRIZZLED PEANUT BUTTER CHEESECAKE BARS RECIPE …
chocolate-drizzled-peanut-butter-cheesecake-bars image
2018-09-19 For chocolate drizzle, in a heavy small saucepan heat and stir chocolate over low heat until melted and smooth. Remove from heat and …
From eatingwell.com
Ratings 1
Calories 145 per serving
Category Healthy Fall Cookie Recipes


BEST CHOCOLATE DRIZZLED PEANUT BRITTLE RECIPES | FOOD …
best-chocolate-drizzled-peanut-brittle-recipes-food image
2009-10-28 Directions. Step 1. Line a baking tray with parchment and grease the parchment with butter. Step 2. Combine sugar, corn syrup and water in a heavy-bottomed saucepot and bring up to a boil over high heat.
From foodnetwork.ca


ROBINHOOD | CHOCOLATE PEANUT BUTTER CHEESECAKE
robinhood-chocolate-peanut-butter-cheesecake image
Combine cookie crumbs and melted butter in small bowl. Press into bottom of 9” (3” deep) (23 cm/7.5 cm) springform pan. Place on baking sheet and bake 10 minutes. Remove from oven and reduce temperature to 300°F (150°C). Beat …
From robinhood.ca


DECADENT CHOCOLATE-PEANUT BUTTER CHEESECAKE - BETTER …
decadent-chocolate-peanut-butter-cheesecake-better image
Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Set pan in a shallow baking pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and …
From bhg.com


PEANUT BUTTER CHEESECAKE WITH CHOCOLATE DRIZZLE
peanut-butter-cheesecake-with-chocolate-drizzle image
2011-12-29 Instructions Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press into bottom of 9-inch springform pan. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened …
From thejoyofeverydaycooking.com


BEST CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE …
best-chocolate-peanut-butter-cheesecake image
2022-05-09 Make the crust: Butter the inside of a 9" springform pan. Set rack in middle of oven and preheat to 350°. In a food processor or blender, pulse Oreos into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a...
From delish.com


CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE - CAFE DELITES
chocolate-peanut-butter-cheesecake-cake-cafe-delites image
2020-09-23 Once cake has chilled, remove from baking pan onto serving plate. Spread the chocolate glaze evenly around the sides of the cake with a thin, straight spatula. Spread the peanut butter frosting over the top of the cake. …
From cafedelites.com


BEST CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - DELISH
best-chocolate-peanut-butter-cheesecake-recipe-delish image
2018-04-04 Preheat oven to 350°. Grease an 8” springform pan with cooking spray. Make cake: In a large bowl, prepare cake mix according to package instructions.
From delish.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE | RECIPES
2021-02-04 Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom …
From hersheyland.com
Servings 1
Total Time 8 hrs
  • Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared Graham Cracker Crust. Bake 10 minutes.
  • Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling). Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake.


CHOCOLATE PEANUT BUTTER CHEESECAKE | NIGELLA'S RECIPES
Method. Preheat the oven to 170°C/150°C Fan/gas mark 3/325°F. Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor. Once it comes together in a clump, turn it out into a 23cm / 9inch springform tin and press into the bottom and up the sides to make the crunchy crust.
From nigella.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE | RECIPE | DESSERTS, …
Feb 9, 2014 - Rich, thick, and silky – this Chocolate Drizzled Peanut Butter Cheesecake is packed with peanut butter flavor. ... thick, and silky – this Chocolate Drizzled Peanut Butter …
From pinterest.ca


THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE
2022-01-24 Place the chocolate peanut butter cheesecake into the roasting pan then using a pitcher, pour warm water about halfway up the sides of the cheesecake. Bake at 325°F for 1 …
From inkristaskitchen.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE - RECIPES WIKI

From recipes.fandom.com


CHOCOLATE DRIZZLED PEANUT BUTTER PROTEIN CHEESECAKE RECIPE
Here’s your peanut butter protein cheesecake recipe: Ingredients. Crust: 1/2 cup almond meal or ground almonds 2 Tbsp peanut butter (I like crunchy) 1 Tbsp unsweetened almond milk. …
From 12minuteathlete.com


PEANUT BUTTER CHEESECAKE RECIPE - DINNER, THEN DESSERT
2020-07-10 Add in the peanut butter and mix until completely smooth. Add in the eggs and brown sugar until just combined. Add in the sour cream, milk and vanilla extract until just …
From dinnerthendessert.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE | RECIPE | DESSERTS, …
Jan 8, 2019 - Rich, thick, and silky – this Chocolate Drizzled Peanut Butter Cheesecake is packed with peanut butter flavor. ... thick, and silky – this Chocolate Drizzled Peanut Butter …
From pinterest.ca


PEANUT BUTTER CHOCOLATE CHEESECAKE - COOKING CIRCLE
Bake at 180C for 20 minutes until set then leave to cool. Step 3. Melt the coconut oil, dark chocolate and nut butter then pour over and chill in the fridge for at least 1 hour to set. Step …
From cookingcircle.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE - TASTY EASY RECIPES
2020-07-17 1 2/3 cups (10–oz pkg) REESE’S peanut butter chips 1/4 cup milk 4 eggs 1 tsp vanilla extract Graham Cracker Crust (recipe follows) Chocolate Drizzle (recipe follows) …
From tastyeasy.net


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE RECIPE - TEXTCOOK
1 cup graham crackerccc, 3 tablespoons sugarccc, 3 tablespoons butter or 3 tablespoons margarine, meltedccc, 3 (8 ounce) packages cream cheese, softenedccc, 3/4 cup sugarccc, 1 …
From textcook.com


PEANUT BUTTER CHEESECAKE - I AM BAKER
2020-12-20 Preheat oven to 350°F. In a mixing bowl, stir together the peanut butter, sugar, and egg until combined. Press the cookie batter into the bottom and halfway up the sides of a 9 …
From iambaker.net


CHOCOLATE PEANUT BUTTER CHEESECAKE BARS - SALLY'S BAKING ADDICTION
2020-03-09 How to Make Chocolate Peanut Butter Cheesecake Bars: Make the crust: You only need 2 ingredients for the crust: Oreo cookies and butter. Grind the cookies into a crumb …
From sallysbakingaddiction.com


THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE - KATE THE BAKER
2021-12-02 Cream - some for the ganache, some whipped up and beat into the peanut butter cheesecake mixture. Peanut butter - I use half chunky, half creamy, but you can most …
From katethebaker.com


PEANUT BUTTER CHEESECAKE WITH CHOCOLATE PEANUT ... - OF BATTER …
2017-01-22 Pour the cheesecake batter into the prepared cookie crust. Drizzle 1 ¾ cups of the peanut butter sauce over the top of the batter and gently swirl it into the batter with a knife. …
From ofbatteranddough.com


CHOCOLATE PEANUT BUTTER CUP CHEESECAKE | SIZZLING MESS
2018-04-18 Scrape down sides as needed. Slow mixer to low and add in cornstarch and salt, mixing until just combined. Scrape down the sides of your mixing bowl. Bring mixer back to …
From sizzlingmess.com


CHOCOLATE PEANUT BUTTER CHEESECAKE
2016-07-22 Preheat the oven to 350 F. Beat softened cream cheese with sugar until smooth. Mix in peanut butter, heavy cream, and vanilla. Add eggs one at a time beating after each …
From omgchocolatedesserts.com


PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE – COULD I HAVE THAT RECIPE
An all time favorite...rich, decadent, and absolute delicious, this cheesecake doesn't require baking and is a cinch to make. Just be sure to make it the night before so it has time to set. Yields 8 Servings Quarter (2 Servings) Half (4 Servings) …
From couldihavethatrecipe.com


40 CHOCOLATE PEANUT BUTTER DESSERTS | ALLRECIPES
2022-01-27 Slow-Cooker Peanut Butter Fudge Cake. Serve this warm and gooey cake straight from the slow cooker with a heap of vanilla ice cream and chocolate syrup. "First time making …
From allrecipes.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE RECIPE - WEBETUTORIAL
The ingredients are useful to make chocolate drizzled peanut butter cheesecake recipe that are graham cracker, sugar, butter, cream cheese, peanut butter chips, milk, eggs, vanilla, …
From webetutorial.com


ULTIMATE CHOCOLATE PEANUT BUTTER CHEESECAKE WITH OREO CRUST
2022-06-26 Making the chocolate peanut butter cheesecake filling. Place softened cream cheese into a medium-sized bowl. Beat on high speed for about 30 seconds. Scrape the sides …
From decoratedtreats.com


CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE - GLUTEN FREE RECIPES
680 grams packages each) cream cheese, softened 4 eggs 59 milliliters milk 237 milliliters (10-oz. pkg.) REESE'S Peanut Butter Chips 177 milliliters sugar 1 teaspoon vanilla extract Difficulty …
From fooddiez.com


PEANUT BUTTER AND CHOCOLATE CHEESECAKE - BAKE OR BREAK
2021-10-06 Mix well. Add melted chocolate and mix well. Add peanuts and mix well. Pour filling over crust. Bake for 15 minutes. Reduce oven temperature to 200 degrees and bake for 2 hours. Run a knife around the edges to loosen from pan. Turn oven off and leave cheesecake in oven for 2 hours. Refrigerate overnight.
From bakeorbreak.com


PEANUT BUTTER CHEESECAKE WITH CHOCOLATE DRIZZLE [VEGAN, GLUTEN …
For the Cheesecake: 1 12-ounce container silken tofu 16 ounces vegan cream cheese 1/2 cup creamy no-stir peanut butter 1 cup sugar or maple syrup 2 tablespoons apple cider vinegar …
From onegreenplanet.org


REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE | RECIPES
Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Beat cream cheese …
From hersheyland.com


CHOCOLATE-PEANUT BUTTER CHEESECAKE RECIPE | MYRECIPES
Beat remaining 2 packages cream cheese at medium speed until smooth. Gradually add remaining 1/2 cup sugar, beating until blended. Add remaining 2 eggs, 1 at a time, beating well …
From myrecipes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #desserts     #oven     #microwave     #dinner-party     #holiday-event     #chocolate     #cheesecake     #comfort-food     #taste-mood     #sweet     #equipment     #small-appliance     #mixer     #presentation     #served-cold     #4-hours-or-less

Related Search