CHOCOLATE PEANUT BUTTER CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Cook's Note: All the ingredients should be at room temperature before you start.
- Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
- Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
- Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
- Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
- Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
- Make Ahead:
- Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
- Freeze Note:
- The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.
CHOCOLATE PEANUT BUTTER CHEESECAKE
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
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.
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, mix together softened cream cheese until smooth.
- Add the powdered sugar and continue to mix until there are no lumps.
- Add the vanilla and melted chocolate and mix until the color is even.
- Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
- 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!
Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams
CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE
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
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 CHOCOLATE CHIP CHEESECAKE
Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.
Provided by Brooke the Cook in
Categories Cheesecake
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
- Add sugars and pulse until combined.
- Add butter and pulse until mixture begins to come together.
- Press into bottom and up sides of a 9 inch glass pie plate.
- Bake for 8-9 minutes, remove and allow to cool to room temperature.
- While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
- Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
- Refrigerate for 30-60 minutes, the longer the better!
- Remove from fridge immediately before serving.
CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE
I received this cheesecake recipe from a friend after trying it at her party, it's a very simple cheesecake to make, and is delicious, so creamy and good! This cheesecake is better if made a day ahead and refigerated to serve the following day. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 6h
Yield 10-12 serving(s)
Number Of Ingredients 12
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!).
Nutrition Facts : Calories 1067, Fat 65.6, SaturatedFat 29.8, Cholesterol 183, Sodium 616.8, Carbohydrate 113.2, Fiber 5.5, Sugar 87, Protein 18.8
MINI PEANUT BUTTER CHOCOLATE CHEESECAKES
These individual cheesecakes are perfect for a party. You can make them the day ahead and refrigerate overnight although they really are good straight out of the oven.
Provided by Jessica Ferqueron
Categories Chocolate Cheesecake
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
- Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
- Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
- Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
- Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 23.2 g, Cholesterol 68 mg, Fat 22.4 g, Fiber 1.5 g, Protein 7.4 g, SaturatedFat 10.4 g, Sodium 169.8 mg
BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE
When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious." One bite and I think you'll agree this dessert is pure bliss. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.
Nutrition Facts : Calories 792 calories, Fat 59g fat (31g saturated fat), Cholesterol 228mg cholesterol, Sodium 448mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 2g fiber), Protein 15g protein.
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