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
EASY CHOCOLATE CHEESECAKE PEANUT BUTTER PIE
Was gone in a flash! Serve with sugar-free whipped topping or plain.
Provided by Judy Ann
Categories Desserts Pies No-Bake Pie Recipes
Time 2h17m
Yield 12
Number Of Ingredients 10
Steps:
- Combine peanut butter, butter, and brown sugar in a microwave-safe bowl; heat in microwave until melted and evenly combined, about 45 seconds. Add graham cracker crumbs into a pie plate. Pour peanut butter mixture over graham cracker crumbs and stir. Flatten crust into the bottom and up the sides of pie plate using the back of a spoon.
- Mix sweetened condensed milk, cream cheese, and chocolate syrup together in the bowl of a stand mixer on low speed until combined.
- Combine dark chocolate chips, milk chocolate chips, and vegetable oil in a microwave-safe bowl; heat in microwave on 50% power until melted, stirring every 15 seconds, about 1 minute. Mix chocolate mixture into cream cheese mixture on low speed, scraping down sides of bowl as needed, until filling is smooth. Pour filling into crust and refrigerate until completely chilled, at least 2 hours.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 47 g, Cholesterol 50.8 mg, Fat 32.6 g, Fiber 1.9 g, Protein 9.9 g, SaturatedFat 15.8 g, Sodium 294 mg, Sugar 35.9 g
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.
More about "chocolate peanut butter cheesecake recipes"
DECADENT CHOCOLATE-PEANUT BUTTER CHEESECAKE - BETTER …
From bhg.com
3.8/5 (103)Total Time 6 hrs 20 minsServings 16Calories 404 per serving
- Preheat oven to 300°F. In a medium bowl combine crackers, melted butter, and the 2 tablespoons sugar. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Set pan in a shallow baking pan; set aside. In a large mixing bowl beat 1 package of the cream cheese with an electric mixer until smooth. Beat in peanut butter and the 1/4 cup sugar until combined. Gently stir in the one lightly beaten egg; set aside.
- In a small saucepan cook and stir chocolate pieces over low heat until melted. Remove from heat. Cut the remaining cream cheese into cubes; stir into melted chocolate until smooth. Stir in milk and vanilla. Gently stir in the two lightly beaten eggs. Spread half of the chocolate mixture over crust. Spoon peanut butter mixture over chocolate layer; gently spread to cover. Evenly spread remaining chocolate mixture over peanut butter layer.
- Bake for 40 to 45 minutes or until top is set when gently shaken. The outer 2 inches of the top will be slightly puffed and dry-looking; the center will look darker and wet. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours. Let stand at room temperature for 15 minutes before serving. If desired, sprinkle with peanuts.
BEST CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE …
From delish.com
4.3/5 (24)Category Christmas, Dessert
KETO CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE
From wholesomeyum.com
CHOCOLATE PEANUT BUTTER CHEESECAKE [VIDEO] - SWEET …
From sweetandsavorymeals.com
BEST CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - DELISH
From delish.com
CHOCOLATE PEANUT BUTTER CHEESECAKE BARS - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - BAKED BY AN INTROVERT
From bakedbyanintrovert.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - SUGARHERO
From sugarhero.com
REESE'S PEANUT BUTTER CREME COVERED IN REAL MILK CHOCOLATE …
From amazon.com
Reviews 674
REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE | HERSHEYLAND
From hersheyland.com
PEANUT BUTTER BROWNIES! - JANE'S PATISSERIE
From janespatisserie.com
PEANUT BUTTER CHEESECAKE - CHOCOLATE COVERED KATIE
From chocolatecoveredkatie.com
NIGELLA'S CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - BBC FOOD
From bbc.co.uk
MINI PEANUT BUTTER CHEESECAKES | HUNGRY HAPPENINGS
From hungryhappenings.com
PEANUT BUTTER S’MORES CHOCOLATE ICE CREAM CAKE
From bakerbynature.com
PEANUT BUTTER ICE CREAM PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE SYRUP RECIPE | EPICURIOUS
From epicurious.com
CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
CHOCOLATE GLAZED SCOTCHAROO CHEESECAKE - SWEET RECIPEAS
From sweetrecipeas.com
PEANUT BUTTER CHEESECAKE RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BEST PEANUT BUTTER CHEESECAKE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
CHOCOLATE PEANUT BUTTER CAKE: A RICH AND DECADENT TREAT - THE …
From thesouthafrican.com
CHOCOLATE PEANUT BUTTER CHEESECAKE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
PEANUT BUTTER FUDGE BARS - RECIPE GIRL®
From recipegirl.com
PEANUT BUTTER LOVERS UNITE: SUGAR-FREE RECIPES THAT WILL MAKE
From msn.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - KITCHEN DIVAS
From kitchendivas.com
PEANUT BUTTER CHEESECAKE - PREPPY KITCHEN
From preppykitchen.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - THE LOOPY WHISK
From theloopywhisk.com
You'll also love