Peanut Butter Cheesecake Stuffed Chocolate Bread Recipes

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REESE'S™ PEANUT BUTTER CUPS™ STUFFED CHOCOLATE MONKEY BREAD



Reese's™ Peanut Butter Cups™ Stuffed Chocolate Monkey Bread image

We don't want to tell you how to live your life, but we've heard that starting your day with dessert for breakfast is a total game changer. One bite of this candy-stuffed monkey bread, and we think you'll agree.

Provided by Pillsbury Kitchens

Categories     Breakfast

Time 1h10m

Yield 12

Number Of Ingredients 7

2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
36 Reese's Peanut Butter Cups™ minis (from 8-oz bag)
1/4 cup sugar
1/4 cup butter, melted
1/4 cup semisweet chocolate chips
2 tablespoons creamy peanut butter
8 Reese's Peanut Butter Cups™ minis, halved

Steps:

  • Heat oven to 350°F. Generously spray 10- or 12-cup fluted tube cake pan with baking spray with flour, or grease pan with shortening and lightly flour.
  • Unroll 1 can of dough into 1 large rectangle. Cut rectangle into 6 rows by 3 rows, to make 18 pieces. Place 1 candy, top side down, on center of dough piece. Fold dough over candy (do not stretch dough), and gently pinch to seal around candy; roll into a ball. Repeat with second can of dough.
  • In small bowl, place sugar. Roll dough balls in sugar until coated. Place sugar-coated dough balls in pan. Sprinkle any remaining sugar over dough. Pour melted butter on top.
  • Bake 28 to 33 minutes or until golden brown and no longer doughy in center. Cool in pan 5 minutes. Turn upside down onto serving plate.
  • In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds; stir until smooth. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted chocolate over top of monkey bread. In another small microwavable bowl, microwave peanut butter uncovered on High 10 to 30 seconds or until thin enough to drizzle. Spoon into 1-quart resealable food-storage plastic bag. Cut small opening from 1 corner of bag. Drizzle melted peanut butter over top of chocolate. Garnish with halved candies. Pull apart to serve.

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 10 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 16 g, TransFat 0 g

MINI CHOCOLATE CHEESECAKES WITH PEANUT BUTTER FILLED DELIGHTFULLS



Mini Chocolate Cheesecakes with Peanut Butter Filled DelightFulls image

[DRAFT]

Provided by Food Network

Categories     dessert

Time 26m

Yield 3 Dozen Mini Cheesecakes

Number Of Ingredients 9

4 ozs. NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bar
36 2-inch foil baking cups
36 vanilla wafers
1½ cups (9-oz. pkg.) NESTLÉ® TOLL HOUSE® DelightFulls Peanut Butter Filled Morsels, divided
2 pkgs. (8 oz. each) cream cheese, at room temperature
¼ cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
1 teaspoon vanilla extract

Steps:

  • PREHEAT oven to 350°F. Melt baking bar per package melting directions. Set aside. PLACE 36 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels. BEAT cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and vanilla extract; beat well. Beat in melted chocolate. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup. BAKE for 11 to 12 minutes or until just set. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners. TIP: 1/3 less fat cream cheese (Neufchatel) can be substituted for the regular cream cheese.

CHOCOLATE-COVERED PEANUT BUTTER-STUFFED DATES



Chocolate-Covered Peanut Butter-Stuffed Dates image

When you crave the sweet, crunchy and salty satisfaction of a candy bar like a Snickers, look no further than these easy chocolate-covered dates. The naturally sweet, chewy dried fruit is stuffed with a mix of crunchy peanut butter and chopped peanuts, then dipped in melted chocolate. A sprinkle of flaky sea salt and drizzle of caramel really take them to next level. Make a batch of these indulgent treats to have a fun grab-and-go fix for a sweet tooth.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 24 dates

Number Of Ingredients 7

22 to 24 pitted Medjool dates, about 12 ounces
1/3 cup crunchy peanut butter
1/4 cup roasted salted peanuts, roughly chopped
8 ounces semisweet chocolate, chopped
1 tablespoon coconut oil
1 teaspoon flaky sea salt
8 soft caramel candies, about 1.5 ounces

Steps:

  • Line a baking sheet with parchment paper. If the dates do not already have slits in them, cut a slit lengthwise along each date, making sure not to cut all the way through (it should look like a little canoe).
  • Stir together the peanut butter and peanuts in a medium bowl until combined. Stuff about 1 teaspoon into each date and set aside.
  • Combine the chocolate and coconut oil in a medium microwave-safe bowl and microwave until melted, stirring once halfway through, about 1 minute 30 seconds.
  • Dip 1 date into the chocolate and turn it a few times with a fork until completely coated. Use the fork to remove the date to the prepared baking sheet. Repeat with the remaining dates and chocolate, working with 1 date at a time. Sprinkle the tops of the dates with the flaky sea salt. Refrigerate until the chocolate has hardened, about 30 minutes.
  • Microwave the caramels in a small microwave-safe bowl in 30 second increments, stirring in between each, until the caramel can be drizzled, about 1 minute. Drizzle the caramel over the dates and refrigerate until set, about 10 minutes. Serve right away or store in an airtight container in the refrigerator for up to 1 week.

PUMPKIN PIE-STUFFED CHEESECAKE



Pumpkin Pie-Stuffed Cheesecake image

This creamy cheesecake has a secret-- there's a surprise pumpkin pie inside making it the ultimate holiday dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 10h

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter
2 cups graham cracker crumbs (from about 18 whole crackers)
3 tablespoons granulated sugar
Pinch fine salt
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
One 16-ounce container sour cream, at room temperature
1/2 cup heavy cream
4 large eggs, at room temperature
1 teaspoon vanilla extract
One 8-inch prepared pumpkin pie, pie dish removed
3/4 cup heavy cream
2 tablespoons confectioners' sugar
Ground cinnamon, for dusting

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
  • For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
  • Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven.
  • Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
  • For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.

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.

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.

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

Provided by Christina Ernst

Time 5h

Yield 16

Number Of Ingredients 11

2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
5 large eggs, at room temperature
1 ½ cups dark brown sugar
1 cup smooth peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
1 (8 ounce) package semisweet chocolate chips
½ cup heavy whipping cream

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
  • Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
  • Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
  • Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
  • Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
  • While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
  • Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g

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