Philadelphia Easy Peanut Butter Cheesecake Recipes

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PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

The first time I served this peanut butter cheesecake recipe, my friends all went wild over it. They were surprised when I told them the crust is made of pretzels. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. -Lois Brooks, Newark, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 15

1-1/2 cups crushed pretzels
1/3 cup butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup peanut butter chips
1 cup semisweet chocolate chips
TOPPING:
1 cup sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

Steps:

  • In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 539 calories, Fat 32g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 366mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.

EASY PEANUT BUTTER CHEESECAKE



Easy Peanut Butter Cheesecake image

Find out why everyone likes peanut butter cheesecake with Easy Peanut Butter Cheesecake. This peanut butter cheesecake is even ready in just 15 minutes!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 to 8

Number Of Ingredients 6

1 tub (8 oz.) COOL WHIP Whipped Topping
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese (room temperature)
1/4 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/3 cup sugar
1 shortbread cookie premade pie crust

Steps:

  • MIX whipped topping and cream cheese together until blended well.
  • ADD sugar and peanut butter until completely mixed.
  • FILL pie crust and top with chocolate morsels. For firmer pie refrigerate 30 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PEANUT BUTTER NO-BAKE CHEESECAKE



Peanut Butter No-Bake Cheesecake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 10

8 ounces cream cheese, softened
1/3 cup sour cream
3/4 cup smooth peanut butter, at room temperature
1 cup plus 3 tablespoons confectioners' sugar
1/3 cup roughly chopped roasted peanuts
One 9-inch prepared graham cracker crust
1 cup heavy cream
1/4 cup unsweetened cocoa powder
Peanut butter chips, for garnish
Chocolate sprinkles, for garnish

Steps:

  • Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
  • Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
  • When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.

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.

PHILADELPHIA® CLASSIC CHEESECAKE



PHILADELPHIA® Classic Cheesecake image

When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h45m

Yield 16

Number Of Ingredients 7

1 ½ cups HONEY MAID Graham Cracker Crumbs
3 tablespoons sugar
⅓ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
4 eggs

Steps:

  • Preheat oven to 325 degrees F.
  • Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
  • Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.

PEANUT BUTTER CHEESECAKE



Peanut butter cheesecake image

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Provided by Good Food team

Categories     Dessert

Time 35m

Number Of Ingredients 10

50g butter
175g pack peanut cookies
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

Steps:

  • Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
  • Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
  • Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
  • To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
  • To defrost, thaw in the fridge overnight.
  • To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Nutrition Facts : Calories 743 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.81 milligram of sodium

FROZEN PEANUT BUTTER CHEESECAKE



Frozen Peanut Butter Cheesecake image

I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!

Provided by ANGE_SHEPHARD

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 4h50m

Yield 8

Number Of Ingredients 10

⅓ cup butter
1 cup semisweet chocolate chips
2 ½ cups crispy rice cereal
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can sweetened condensed milk
¾ cup peanut butter
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup whipped cream
½ cup chocolate fudge sauce

Steps:

  • In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
  • In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 58.6 g, Cholesterol 68.9 mg, Fat 42.4 g, Fiber 3.3 g, Protein 13.6 g, SaturatedFat 21 g, Sodium 437.5 mg, Sugar 40.8 g

PHILADELPHIA CHOCOLATE PEANUT BUTTER CHEESECAKE



PHILADELPHIA Chocolate Peanut Butter Cheesecake image

It's hard to believe-but true!-that this glorious PHILADELPHIA Chocolate Peanut Butter Cheesecake takes only 20 minutes to prepare for the oven.

Provided by My Food and Family

Categories     Dairy

Time 6h20m

Yield 16 servings

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
3/4 cup plus 3 Tbsp. sugar, divided
1/3 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
4 eggs
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

Steps:

  • Heat oven to 325ºF.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, peanut butter and remaining sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
  • Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust. Refrigerate remaining batter until ready to use.
  • Bake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Nutrition Facts : Calories 440, Fat 33 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 140 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE



PHILADELPHIA Easy Peanut Butter Cheesecake image

Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/3 cup creamy peanut butter
3 Tbsp. milk
2 eggs
1 chocolate cookie crumb crust (6 oz.)

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.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

EASY PHILADELPHIA CHOCOLATE-PEANUT BUTTER CHEESECAKE



Easy PHILADELPHIA Chocolate-Peanut Butter Cheesecake image

Bring the unbeatable duo, chocolate and peanut butter, together again in our supremely creamy Easy PHILADELPHIA Chocolate-Peanut Butter Cheesecake recipe.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
1/3 cup creamy peanut butter
3 Tbsp. milk
2 eggs
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Add chocolate, 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.

Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

Provided by Food Network

Categories     dessert

Yield 1 cheesecake

Number Of Ingredients 7

2 pounds cream cheese
1 1/2 cups granulated sugar
4 large eggs
1 cup creamy peanut butter
1 tablespoon all purpose flour
2 teaspoons vanilla extract
Powdered sugar or mint

Steps:

  • Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
  • Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.

EASY PHILADELPHIA 3-STEP CHEESECAKE



Easy PHILADELPHIA 3-STEP Cheesecake image

Enjoy the great taste of Easy PHILADELPHIA 3-STEP Cheesecake with only 10 minutes of prep. Containing six ingredients, it's incredibly simple to make our Easy PHILADELPHIA 3-STEP Cheesecake recipe. Try making Easy PHILADELPHIA 3-STEP Cheesecake today and see for yourself.

Provided by My Food and Family

Categories     Dairy

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

1-1/4 cups graham cracker crumbs
1/2 cup plus 3 Tbsp. sugar, divided
1/4 cup butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 tsp. vanilla
2 eggs

Steps:

  • Heat oven to 350°F.
  • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate.
  • Beat cream cheese, vanilla and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 410, Fat 28 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 135 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

Provided by Michelle

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup milk
½ cup any flavor fruit jam

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  • In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.1 g, Cholesterol 81.7 mg, Fat 15.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 8.2 g, Sodium 173.4 mg, Sugar 22.3 g

BEST EVER PEANUT BUTTER CHEESECAKE



Best Ever Peanut Butter Cheesecake image

I cant begin to explain how good this is! It is amazing! If you are a peanut butter lover, you may want to try this.

Provided by OceanIvy

Categories     Cheesecake

Time 53m

Yield 1 pie

Number Of Ingredients 11

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
16 ounces cream cheese, softened
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 large eggs

Steps:

  • Preheat oven to 325°.
  • Combine the crumbs, sugar and melted butter; press into 9-inch glass pie pan.
  • Bake for 8 minutes. While baking crust, prepare the peanut butter mixture.
  • With fork, cut in powdered sugar and peanut butter until balls form.
  • Add in brown sugar; combine well and pour into crust.
  • Place oven temperature to 350°.
  • Combine the soft cream cheese, sugar, lemon juice, vanilla extract and eggs. Beat 5 minutes.
  • Pour over peanut butter mixture.
  • Bake at until done, around 35 minutes. Cool at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 4825.4, Fat 286.8, SaturatedFat 135.1, Cholesterol 993.9, Sodium 3119.3, Carbohydrate 512, Fiber 10.8, Sugar 442.5, Protein 79.8

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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From easycheesecakerecipes.com


PHILADELPHIA NO-BAKE CHEESECAKE RECIPE - THE KITCHEN COMMUNITY
Once your cream cheese is at room temperature, use a hand mixer to beat together the sour cream, cream cheese, vanilla extract, and sugar in a mixing bowl. Beat to a smooth consistency. If you are adding lemon juice to your cheesecake, add the lemon juice to …
From thekitchencommunity.org


NO BAKE PEANUT BUTTER CHEESECAKE - CRAZY FOR CRUST
2021-11-15 Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done. Beat room temperature cream cheese and peanut butter with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth. Add the vanilla and then slowly add the whipping cream while mixing.
From crazyforcrust.com


PHILADELPHIA CHEESECAKE RECIPE NO BAKE AUSTRALIA
2022-06-23 Oatmeal peanut butter. This one featuring lime is quick to mix up and disappears almost as fast. It was a tremendous hit. 20 pumpkin spice muffin recipes for delicious fall mornings pumpkin spice and baked goods just go together. Philadelphia Cheesecake Recipe No Bake Australia This dazzling dessert is a dieters delight. At Philadelphia We Only Use The Ingredients You Love Like …
From manyketchum.blogspot.com


PHILADELPHIA NO BAKE CHEESECAKE RECIPE WITH EASY OAT CRUST
2021-05-26 This healthier Philadelphia no bake cheesecake recipe with easy oat crust, a delicious 3-ingredient cheesecake filling no gelatine or heavy cream comes together in 10 minutes and is pretty amazing. Cheesecake is definitely my favorite dessert! And a long time ago I taught myself how to make an easy cheesecake without baking, gelatine, eggs or ...
From homemademastery.com


CHOCOLATE PEANUT BUTTER CHEESECAKE BARS - SALLY'S BAKING ADDICTION
2020-03-09 How to Make Chocolate Peanut Butter Cheesecake Bars: Make the crust: You only need 2 ingredients for the crust: Oreo cookies and butter. Grind the cookies into a crumb (the cookie AND the filling), then mix with melted butter. Pre-bake the crust: Press the …
From sallysbakingaddiction.com


PHILADELPHIA CHEESECAKE RECIPE NO BAKE AUSTRALIA - DELORSE OGDEN
2022-06-09 Add the whipped cream into the cheesecake filling. Oatmeal peanut butter and chocolate no bake cookies. The Makings Of The Strawberry Shortbread Cheesecake Strawberry Recipes No Bake Cake Tray Bake Recipes It can be prepared in advance and served chilled from the refrigerator.. How to prepare delicious philadelphia cheesecake recipe no bake australia. The combination of fragrant …
From delorseogden.blogspot.com


NO BAKE REESE'S PEANUT BUTTER CHEESECAKE | BEST CHEESECAKE RECIPE
2020-01-07 Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. In a small bowl, combine the Oreo cookie crumbs and melted butter and mix well.
From lifeloveandsugar.com


PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE | RECIPE | PEANUT …
Dec 17, 2019 - Meet the PHILADELPHIA Easy Peanut Butter Cheesecake—a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you …
From pinterest.com


PHILADELPHIA CREAM CHEESE PEANUT BUTTER PIE RECIPES
Steps: Heat oven to 375ºF. Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool. Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust.
From stevehacks.com


15 BEST CHEESECAKE RECIPES - IZZYCOOKING
2022-06-23 Beat on medium speed until completely combined and smooth. Add sour cream and vanilla extract, and use a spatula to fold into the cream cheese mixture until smooth. (Make sure there are no lumps of cream cheese.) Add the whipped cream into the cheesecake filling. Gently mix until combined.
From izzycooking.com


PHILADELPHIA CHEESECAKE - EASY NO BAKE VANILLA CHEESECAKE - SEW …
2022-05-30 In a bowl cream together the 600g cream cheese and 120g caster sugar until the sugar has dissolved and is well distributed. Stir in 1 teaspoon of vanilla extract or vanilla bean paste if you want to go extra fancy. In a new bowl lightly whip the 300ml double cream until it thickens and has soft peaks.
From sewwhite.com


PHILADELPHIA NO-BAKE CHEESECAKE - INSANELY GOOD RECIPES
2021-02-20 Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture. Gently Fold in the Cool Whip. Pour the cheesecake filling into a store-bought Graham cracker crust and smooth the top with a spoon or spatula. Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set.
From insanelygoodrecipes.com


PHILADELPHIA - RECIPE - WHITE CHOC & PEANUT CHEESECAKE
White Choc & Peanut Cheesecake. Butter and line a 23 cm springform cake tin with parchment paper. Place the biscuit crumbs in a bowl. In a small bowl, combine the butter and peanut butter and place in the microwave for about 45 seconds until completely melted. Pour into the biscuit crumbs and stir to coat completely, mixing until the mixture ...
From philadelphia.co.uk


PHILADELPHIA READY TO EAT CHEESECAKE FILLING RECIPES
2021-10-24 Recipes Using Ready to Eat Cheesecake Filling. Recipe #1: Sweet Potato Squares with Cream Cheese Filling. Ingredients needed. Step-by-step. Step #1: Preheat your oven. Step #2: Prepare your pan. Step #3: Mix. Step #4: Pour your mixture. Step #5: Spread and get it ready for the oven.
From cheesecakesworld.com


REESE PEANUT BUTTER CHEESECAKE BARS - THERESCIPES.INFO
Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan.
From therecipes.info


PEANUT BUTTER CHEESECAKE - A PRETTY LIFE IN THE SUBURBS
2014-06-10 Cookie Crust. Place the cookies and sugar into a food processor and process until ground into fine crumbs. Then add the melted butter and pulse until the mixture is combined. Press the cookie mixture into a 9 inch springform pan, and bake for 5 minutes. Set aside to cool completely.
From aprettylifeinthesuburbs.com


BEST PEANUT BUTTER NO-BAKE CHEESECAKE RECIPES - FOOD NETWORK
2017-03-13 Step 1. Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners’ sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly ...
From foodnetwork.ca


PHILADELPHIA 3-STEP CHEESECAKE - INSANELY GOOD RECIPES
2021-02-20 In a large bowl, beat cream cheese, sugar, and vanilla with a mixer on low speed until completely blended. Beat in the eggs until blended. Pour mixture into the graham cracker crust. Bake for 40 minutes or until the top is light golden brown, the edges have set, and the center is still a little jiggly.
From insanelygoodrecipes.com


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