PEANUT BUTTER CHEESECAKE
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
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
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
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
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 10
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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