CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE
Make and share this Chocolate Drizzled Peanut Butter Cheesecake recipe from Food.com.
Provided by Katrina
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F.
- Stir together crust ingredients in a small bowl.
- Press mixture onto bottom of a 9-in.
- springform pan.
- Bake 10 minutes.
- Remove from oven.
- Turn oven temp up to 450 degrees F.
- Beat cream cheese and sugar in a large bowl on med.
- speed w/a mixer until smooth.
- Place peanut butter chips and milk in a small microwave-safe bowl.
- Microwave at high for 1 minute.
- Stir.
- If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Add peanut butter mixture to cream cheese mixture, beating until blended.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla.
- Pour mixture into prepared graham cracker crust.
- Bake 10 minutes.
- Reuce oven temp.
- to 250 degrees F; continue baking 40 minutes.
- Remove from oven to wire rack, with a knife loosen cake from side of pan.
- Cool completely; remove side of pan.
- Prepare Chocolate drizzle-Place ch.
- chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
- Microwave on High for 30 sec, stir.
- Microwave longer if necessary.
- Drizzle ch.
- drizzle over cheesecake.
- Refrigerate before serving, at least 1 hour.
- Cover and refrigerate leftover cheesecake-- if there is any.
Nutrition Facts : Calories 508.9, Fat 35.3, SaturatedFat 19.6, Cholesterol 141.2, Sodium 315.6, Carbohydrate 38.3, Fiber 1.7, Sugar 31.2, Protein 11.6
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.
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.
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