Double Peanut Butter Chocolate Cheesecake With Pretzel Crust Recipes

CHOCOLATE PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• PRETZEL CRUST:
• Preheat oven to 375 F. Line a 9 inch spring form pan with parchment paper or spray with a cooking spray.
• Put crushed pretzels, chopped peanuts, light brown sugar and butter in a medium dish. Stir until well combined.
• Spread evenly on the bottom of the spring form pan. Press evenly to make a fine layer, using hands or some firm object. Bake for 5-7 minutes.
• Take it out of the oven and let it cool completely.
• CHOCOLATE PEANUT BUTTER CHEESECAKE LAYER:
• Melt chocolate chips, following the instructions given on the package and leave aside.
• In a large dish mix cream cheese and light brown sugar, with an electric mixer, medium speed, for about a minute, until it becomes creamy.
• Add vanilla, peanut butter and melted chocolate and mix some more, for about a minute, until well combined.
• In a separate dish mix heavy cream, with an electric mixer, at the lowest speed for about a minute, then for 3-4 minutes at maximum speed, until it becomes stiff.
• Combine it well with the mixture from the first dish. Spread evenly over the pretzel crust.
• Leave it in the fridge for at least 6 hours, possibly overnight.
• CHOCOLATE GANACHE:
• Put chocolate chips in a medium dish. Put heavy cream in a small pan, on medium heat and stir occasionally until simmering.
• Take it off the fire and pour over chocolate chips. Cover it with lid and let cool for 5 minutes. Add 2 teaspoon of vegetable oil. Stir well using rubber spatula, until smooth.
• Wait for 10-15 min to cool and spread over the cheesecake that has been refrigerated for 6 hours.
• GARNISH:
• Sprinkle with peanuts and crushed pretzels.

DOUBLE PEANUT BUTTER & CHOCOLATE CHEESECAKE WITH PRETZEL CRUST

Steps:

• Set the cream cheese, sour cream and eggs on the counter for at least an hour to come to room temperature for easier mixing.
• When you are ready, preheat oven to 350°. Spray a 9-inch springform pan with baking spray, or brush with Baker's Goop. Place springform pan on a baking sheet to catch any spillage.
• In a medium bowl, Combine crushed pretzels, melted butter, brown sugar and salt and mix until well combined.
• Transfer pretzel mixture to prepared pan. WIth the bottom of a heavy water glass or meat mallet, press the crust mixture firmly and evenly into bottom and up sides of the prepared pan. Press from the center and work your way out and up for best results.
• Bake for 12 minutes. Set aside to cool. Leave the oven set at 350 degrees.
• Place the room temperature cream cheese in a large mixing bowl of a stand mixer. Beat on medium low until completely smooth. Do not whip air into the cheese.
• Sift the brown and white sugars to remove any lumps. Add the sifted sugars to the bowl and continue mixing until smooth. Add the sour cream and vanilla extract. Continue mixing on medium low until well incorporated.
• Add eggs, one at a time, beating well after each addition. Add the peanut butter and mix until well incorporated. Overall this will take 5-10 minutes to fully mix the filling without whipping it.
• Transfer the filling on top of the cooked crust and spread evenly.
• Place pan in oven, and bake for 10 minutes at 350 degrees.
• Without opening the oven door, reduce the temperature to 200 degrees. Bake for 1 ½ hours, or until the center is firm and the cheesecake no longer looks shiny or wet. Keep an eye on the pretzel crust that it does not burn.
• Turn off the oven. Allow the cheesecake to set in the oven for another 1 1/2 hours. Remove from oven and cover the Springform pan with plastic wrap. Store in the fridge overnight to completely chill.
• Remove the cheesecake from the springform pan and transfer to 9-inch cardboard cake circle for easier handling. Place the circle on top a cake plate lined with parchment paper to catch the chocolate dripping. To make clean up much easier place cake plate on top of baking sheet to catch the crushed pretzels and mess.
• Heat cream in a small saucepan until simmering.
• Off the heat add the chocolate and whisk together with cream as it melts. Pour onto top of chilled cheesecake and spread to the edges. Let it drip down. Spread the top with a flat spatula knife to smooth out.
• While still warm, Scoop handfuls of crushed pretzels and carefully garnish the outside edge of the cheesecake.
• Return cheesecake to the fridge until the ganache sets, at least 2-3 hours.
• Serve cold.

DOUBLE-PEANUT DOUBLE-CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a bowl whisk together flour, cocoa powder, baking soda, and baking powder.
• In another bowl with an electric mixer cream butter, peanut butter, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in flour mixture and stir in chocolate chips and peanut butter chips.
• Drop dough by level tablespoonfuls 2 inches apart onto buttered baking sheets and bake cookies in batches in the middle of oven 20 minutes. Cool cookies on racks. Cookies keep in airtight containers for about 5 days.