Chocolate Peanut Butter Cheesecake With Chocolate Glaze Recipes

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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.

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.

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE



Easy Chocolate Cheesecake Peanut Butter Pie image

Was gone in a flash! Serve with sugar-free whipped topping or plain.

Provided by Judy Ann

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 2h17m

Yield 12

Number Of Ingredients 10

¾ cup creamy peanut butter
¼ cup butter, melted
¼ cup light brown sugar
8 graham cracker rectangles, finely crushed
1 (14 ounce) can sweetened condensed milk
10 ounces cream cheese, softened
¼ cup light chocolate syrup (such as Hershey's®)
¾ cup dark chocolate chips
¾ cup milk chocolate chips
2 tablespoons vegetable oil

Steps:

  • Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
  • Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
  • Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.

Nutrition Facts : Calories 500.4 calories, Carbohydrate 47 g, Cholesterol 50.8 mg, Fat 32.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 15.8 g, Sodium 294 mg, Sugar 35.9 g

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

CHOCOLATE GLAZE



Chocolate Glaze image

This deep, dark chocolate glaze is the finishing touch for the Chocolate-Peanut Butter Cheesecake.

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 10m

Yield Makes 1/2 cup plus 2 tablespoons

Number Of Ingredients 4

4 ounces bittersweet chocolate (61 percent to 70 percent cacao), finely chopped (3/4 cup)
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup

Steps:

  • Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.

CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE



Chocolate Drizzled Peanut Butter Cheesecake image

Make and share this Chocolate Drizzled Peanut Butter Cheesecake recipe from Food.com.

Provided by Katrina

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup graham cracker
3 tablespoons sugar
3 tablespoons butter or 3 tablespoons margarine, melted
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1 2/3 cups peanut butter chips (10-oz. pkg.)
1/4 cup milk
4 eggs
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1 tablespoon shortening

Steps:

  • Heat oven to 325 degrees F.
  • Stir together crust ingredients in a small bowl.
  • Press mixture onto bottom of a 9-in.
  • springform pan.
  • Bake 10 minutes.
  • Remove from oven.
  • Turn oven temp up to 450 degrees F.
  • Beat cream cheese and sugar in a large bowl on med.
  • speed w/a mixer until smooth.
  • Place peanut butter chips and milk in a small microwave-safe bowl.
  • Microwave at high for 1 minute.
  • Stir.
  • If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
  • Add peanut butter mixture to cream cheese mixture, beating until blended.
  • Add eggs, one at a time, mixing well after each addition.
  • Stir in vanilla.
  • Pour mixture into prepared graham cracker crust.
  • Bake 10 minutes.
  • Reuce oven temp.
  • to 250 degrees F; continue baking 40 minutes.
  • Remove from oven to wire rack, with a knife loosen cake from side of pan.
  • Cool completely; remove side of pan.
  • Prepare Chocolate drizzle-Place ch.
  • chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
  • Microwave on High for 30 sec, stir.
  • Microwave longer if necessary.
  • Drizzle ch.
  • drizzle over cheesecake.
  • Refrigerate before serving, at least 1 hour.
  • Cover and refrigerate leftover cheesecake-- if there is any.

Nutrition Facts : Calories 508.9, Fat 35.3, SaturatedFat 19.6, Cholesterol 141.2, Sodium 315.6, Carbohydrate 38.3, Fiber 1.7, Sugar 31.2, Protein 11.6

CHOCOLATE-PEANUT BUTTER GLAZE



Chocolate-Peanut Butter Glaze image

Make and share this Chocolate-Peanut Butter Glaze recipe from Food.com.

Provided by Roxanne J.R.

Categories     Dessert

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 4

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

Steps:

  • In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup.
  • Cook, whisking often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

Nutrition Facts : Calories 1133.5, Fat 104.5, SaturatedFat 58, Cholesterol 29.9, Sodium 234.4, Carbohydrate 77.4, Fiber 27, Sugar 12.3, Protein 29.9

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.

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From bigoven.com


CHOCOLATE PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE
Jun 18, 2013 - Chocolate Peanut Butter Cheesecake with Chocolate Glaze. Jun 18, 2013 - Chocolate Peanut Butter Cheesecake with Chocolate Glaze . Jun 18, 2013 - Chocolate Peanut Butter Cheesecake with Chocolate Glaze. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.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 a dessert in the slow cooker, and what came out was fudgey, gooey, peanut butter goodness," says reviewer jeffandkim.
From allrecipes.com


CHOCOLATE PEANUT BUTTER CHEESECAKE - GRUMPY'S HONEYBUNCH
2019-01-26 This Chocolate Peanut Butter Cheesecake is drizzled with a delectable peanut butter sauce and sprinkled with delicate chocolate shavings or your choice of chopped chocolate—it may be an easy keto dessert, but it will look like it took you hours to make! And surprise! This mini low carb cheesecake is also a keto ice cream cake.
From grumpyshoneybunch.com


THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE
2022-01-24 Mix in the vanilla extract. With the mixer on low, add the eggs and yolks one at a time. Mix fully after each addition and scrape down the sides of the bowl. Mix in the peanut butter and sour cream on low until smooth then add the heavy cream and mix until fully incorporated. Baking the Cheesecake.
From inkristaskitchen.com


EAGLE BRAND® | CHOCOLATE PEANUT BUTTER CHEESECAKE
Directions. 1 : Preheat oven to 350°F (180°C). 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). 2 : Beat cream cheese in large bowl of electric mixer until smooth.
From eaglebrand.ca


PEANUT BUTTER BUNDT CAKE WITH CHEESECAKE FILLING AND WHITE …
2017-04-21 In a large mixing bowl cream together oil, peanut butter and sugar for about 5 minutes. Add vanilla and eggs, one at a time, while beating with the mixer at high speed. Add in the yogurt and mix at a lower speed, until combined. Using a rubber spatula carefully fold in the dry ingredients, until absorbed in the batter.
From daniscookings.com


CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE
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 ...
From recipesarea.blogspot.com


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