Hannahs Peanut Butter Cup Cheesecake Recipe By Tasty

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PEANUT BUTTER CUP CHEESECAKE



Peanut Butter Cup Cheesecake image

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 13

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookie crumbs
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Steps:

  • In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.

CHOCOLATE PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY



Chocolate Peanut Butter Cup Cheesecakes Recipe by Tasty image

Here's what you need: cream cheese, sugar, flour, eggs, chocolate chips, vanilla extract, chocolate peanut butter cups

Provided by Hannah Williams

Categories     Desserts

Yield 12 servings

Number Of Ingredients 7

16 oz cream cheese, softened
½ cup sugar
2 tablespoons flour
2 eggs, lightly beaten
1 cup chocolate chips, melted and cooled
1 teaspoon vanilla extract
12 chocolate peanut butter cups

Steps:

  • Preheat oven to 350°F (180°C).
  • In a bowl, beat cream cheese, sugar, and flour until smooth.
  • Add eggs and mix until combined.
  • Fold in melted chocolate and vanilla extract.
  • Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
  • Fill cups ¾-full with cheesecake mixture.
  • Bake 20 minutes, cool completely, and refrigerate for 3 hours.
  • Enjoy!

Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams

PEANUT BUTTER CHEESECAKE CUPS



Peanut Butter Cheesecake Cups image

"We love desserts," writes Mary Lewis in Sanford, Maine. "When my husband was diagnosed with diabetes, I learned to be more creative with his carbs. This recipe's a keeper with built-in portion control!"

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

3/4 cup graham cracker crumbs, divided
1 package (8 ounces) reduced-fat cream cheese
1/3 cup reduced-fat creamy peanut butter
1-1/2 teaspoons sugar
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1 tablespoon salted peanuts, finely chopped

Steps:

  • Sprinkle 4 teaspoons of graham cracker crumbs into eight individual serving dishes. In a large bowl, beat the cream cheese, peanut butter and sugar until smooth. Set aside 8 teaspoons whipped topping for garnish; cover and refrigerate. Fold remaining whipped topping into peanut butter mixture; spoon over crumbs. Cover and refrigerate for at least 1 hour. , Sprinkle with remaining graham cracker crumbs. Top with reserved whipped topping and sprinkle with peanuts.

Nutrition Facts :

HANNAH'S PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY



Hannah's Peanut Butter Cup Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, chocolate peanut butter cups, semisweet chocolate chips

Provided by Crime Scene Kitchen

Categories     Desserts

Yield 12 servings

Number Of Ingredients 12

1 package chocolate sandwich cookie
¾ stick unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
5 large eggs
1 ½ cups light brown sugar, lightly packed
1 cup creamy peanut butter
1 cup heavy cream, divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
24 chocolate peanut butter cups, divided
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325°F (160°C).
  • Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
  • Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
  • Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
  • Pour the filling into the cooled crust.
  • Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
  • In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
  • Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
  • Slice with a warm knife and serve.
  • Enjoy!

Nutrition Facts : Calories 844 calories, Carbohydrate 52 grams, Fat 66 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams

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Top Asked Questions

How to make cheesecake with peanut butter?
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! Here’s everything you need for a more delicious 2022. Estimated values based on one serving size.
How do you make peanut butter and chocolate cupcakes?
Prepare a cupcake tin with 6 liners. Stir peanut butter and powdered sugar together until smooth. Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner. Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate. Cover each dollop of peanut butter with more chocolate and smooth out the top.
How do you make a peanut butter sandwich with cream cheese?
In a large bowl beat together cream cheese and sugar. Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again. Pour mixture over each peanut butter sandwich until each cup is ¾ full. Top with crushed Ritz cracker.
How to make cheesecake with sandwich cookies?
Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray. Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.

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