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
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
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.
FROZEN CHOCOLATE-PEANUT BUTTER CHEESECAKE
The PB part of this Frozen Chocolate-Peanut Butter Cheesecake comes from the scrumptious crust. It's made with crushed peanut butter sandwich cookies.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Cut 6 of the cookies crosswise in half; stand, cut-sides down, around inside edge of 10-inch springform pan. Cut remaining 10 cookies in half; arrange on bottom of pan. Set aside. Melt 2 oz. chocolate as directed on package; set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; beat until well blended. Blend in milk. Gently stir in whipped topping. Spoon over cookie layer in pan.
- Freeze 4 hours or until firm. Meanwhile, make chocolate curls from remaining chocolate; refrigerate until ready to use. Remove cheesecake from freezer 15 min. before serving; refrigerate until cheesecake can easily be cut. Top with chocolate curls just before serving. Store leftover cheesecake in freezer.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 25 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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.
FROZEN BANANA & PEANUT BUTTER CHEESECAKE
A great standby dessert with that works well and will impress children and adults
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
- Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
- Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.
Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.18 milligram of sodium
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FROZEN PEANUT BUTTER CHEESECAKE RECIPE
From tablespoon.com
Servings 8Total Time 4 hrs 15 minsCategory DessertCalories 720 per serving
- In a medium microwave safe bowl, melt butter and chocolate chips in the microwave for about a minute or until melted. Stir together until combined. Add crispy rice cereal and stir well to coat.
- Press into the bottom and up the sides of a 9-inch springform pan. You could use a pie pan but I've found that a springform pan is much easier when it comes to removing slices. Place in the freezer to chill while you make the filling (about 10 minutes).
- In a large bowl beat cream cheese until fluffy. Add the sweetened condensed milk and peanut butter and mix until thoroughly combined.
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