Cinderella Cheesecake Recipes

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CINDERELLA CHEESECAKE



Cinderella Cheesecake image

81

Categories     Dessert     Cheese     Cheesecakes     Baked Goods     Chocolate     Peanut Butter

Time 2h

Yield 1

Number Of Ingredients 32

unsweetened chocolate
butter, unsalted
all-purpose flour
baking powder
eggs
brown sugar, light
vanilla extract
semi-sweet chocolate
cream cheese
brown sugar, light
eggs
sour cream
peanut butter
all-purpose flour
sour cream
sugar
unsweetened chocolate
butter, unsalted
all-purpose flour
baking powder
eggs
brown sugar, light
vanilla extract
semi-sweet chocolate
cream cheese
brown sugar, light
eggs
sour cream
peanut butter
all-purpose flour
sour cream
sugar

Steps:

  • For the crust: Preheat oven to 350℉ (180℃). Grease a 9-inch springform pan. Dust with flour. Melt unsweetened chocolate and butter in small saucepan over low heat. Cool. Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes. Beat in melted chocolate mixture, vanilla, and chopped chocolate. Add flour and baking powder. Mix until just blended--do not overbeat. Spread 1 cup brownie batter over bottom of pan. Bake until firm, about 17 minutes. Cool baked crust in freezer for about 15 minutes. Maintain oven temperature. For the filling: Blend cream cheese and sugar until smooth. Add eggs and sour cream. Add peanut butter and flour. Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling. (About 50 minutes) For topping: Blend sour cream and sugar. Spread on top of cheesecake to within ¾ inch of edge. Bake cheesecake 3 more minutes.

Nutrition Facts :

CINDERELLA CHEESECAKE



Cinderella Cheesecake image

Categories     Cake     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Cream Cheese     Peanut     Birthday     Shower     Chill     Party     Sour Cream     Bon Appétit     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 12

Number Of Ingredients 20

Brownie Crust
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sifted all purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup firmly packed golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Filling
12 ounces cream cheese, room temperature
1 cup firmly packed golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter (do not use old-fashioned or freshly ground), about 12 ounces
Topping
3/4 cup sour cream
2 teaspoons sugar
1/2 cup creamy peanut butter

Steps:

  • For crust:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan lightly with flour, tap out excess.
  • Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool. Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape down sides of bowl. Beat in melted chocolate mixture, vanilla and chopped chocolate. Add dry ingredients and mix until just blended; do not over beat.
  • Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.
  • Meanwhile, prepare filling:
  • Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.
  • Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a 1-inch-wide ring around filling, about 30 minutes.
  • For topping:
  • Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.
  • Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)
  • Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.

CINDERELLA CHEESECAKE



Cinderella Cheesecake image

Make and share this Cinderella Cheesecake recipe from Food.com.

Provided by Mirj2338

Categories     Cheesecake

Time 1h25m

Yield 16 serving(s)

Number Of Ingredients 16

3 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into small pieces
1/2 cup flour
1/8 teaspoon baking powder
2 eggs
1 cup firmly packed light brown sugar
1 1/2 teaspoons vanilla
2 ounces semisweet chocolate, finely chopped
1 (8 ounce) package cream cheese, softened
1/2 cup firmly packed light brown sugar
3 eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter
1/4 cup flour
3/4 cup sour cream
3 teaspoons sugar

Steps:

  • For the crust-----------.
  • Preheat oven to 350.
  • Grease a 9-inch springform pan.
  • Dust with flour.
  • Melt unsweetened chocolate and butter in small saucepan over low heat.
  • Cool.
  • Beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beater are lifted, about 4 minutes.
  • Beat in melted chocolate mixture, vanilla, and chopped chocolate.
  • Add flour and baking powder.
  • Mix until just blended--do not overbeat.
  • Spread 1 cup brownie batter over bottom of pan.
  • Bake until firm, about 17 minutes.
  • Cool baked crust in freezer for about 15 minutes.
  • Maintain oven temperature.
  • For the filling---------.
  • Blend cream cheese and sugar until smooth.
  • Add eggs and sour cream.
  • Add peanut butter and flour.
  • Using small knife, spread remaining brownie batter around the sides of the pan, sealing batter to bottom crust.
  • Pour in filling, which will not be as high as brownie batter.
  • Bake until center of cheesecake is gently set and brownie sides have fallen to form a ring around the filling.
  • (About 50 minutes) For topping---------.
  • Blend sour cream and sugar.
  • Spread on top of cheesecake to within 3/4 inch of edge.
  • Bake cheesecake 3 more minutes.

Nutrition Facts : Calories 410.1, Fat 28.6, SaturatedFat 12.8, Cholesterol 97.2, Sodium 185.3, Carbohydrate 33.5, Fiber 2.9, Sugar 22.9, Protein 10.8

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