Peanut Butter And Milk Chocolate Chip Layered Cheesecake Recipes

EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE

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.

PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE

Steps:

• 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
• 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
• 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
• 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
• 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.

CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE

Steps:

• Set oven to 350 degrees.
• Prepare a springform pan.
• To make the crust: combine crumbs with melted butter.
• Press into bottom of the prepared pan.
• For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
• Beat for about 5-6 minutes until smooth and creamy.
• Add in chocolate chips; mix to combine.
• Pour into crust.
• Bake until set, about 55-60 minutes.
• Let stand at room temperature for about 15 minutes.
• Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
• Bake for another 10 minutes more.
• Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).

CHOCOLATE PEANUT BUTTER CHEESECAKE

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.

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.