AMERICAN CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, sugar, eggs, vanilla essense, mixed berry
Provided by Brenda Blanco
Categories Desserts
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF (180ºC).
- In a bowl, add the crushed graham crackers and melted butter and stir to combine.
- Place the graham cracker mixture in a greased 8-inch (20-cm) springform pan, spreading them in an even layer. Bake for 20 minutes or until in turns slightly golden on the top.
- In a bowl, mix the cream cheese and sugar using a hand mixer until smooth.
- Add the eggs and vanilla, and continue beating until all ingredients are fully incorporated.
- Add the cream cheese mixture to the top of the graham cracker crust.
- Bake for 1 hour, or until it looks semi-jiggly in the center and set on the edges.
- Refrigerate for 12 hours, or overnight.
- Enjoy!
Nutrition Facts : Calories 482 calories, Carbohydrate 13 grams, Fat 43 grams, Fiber 0 grams, Protein 9 grams, Sugar 9 grams
PEANUT BUTTER AND JELLY CHEESECAKE
I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
NO-BAKE PB&J SANDWICH CHEESECAKE
If you love PB&J, you'll love this giant no-bake cheesecake. Strawberry jelly gelatin and peanut butter cheesecake are sandwiched between not one, but two peanut butter cookie crusts.
Provided by Food Network Kitchen
Categories dessert
Time 9h55m
Yield 9 to 12 servings
Number Of Ingredients 15
Steps:
- For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.
- Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.
- Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.
- For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.
- Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners' sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.
- Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.
- For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.
- Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.
- Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.
- Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.
- Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.
CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
- In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
- Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
- Once cool, line the sides of the springform pan with parchment paper.
- In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
- Add the heavy cream and beat to incorporate.
- Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
- Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
- Pour the cream cheese mixture into the cooled crust.
- Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
- Gently transfer the baking dish to the oven and bake for 1 hour.
- Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
- Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
- Cover the pan with plastic wrap and transfer to the refrigerator overnight.
- Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
- Top with fresh berries, if desired.
- Dip a knife into hot water for clean slices, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams
MINI PB&J CHEESECAKES
I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!-Betsy King, Duluth, Minnesota
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.
Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.
PEANUT BUTTER AND JELLY CHEESECAKE
This cheesecake has all the fond memories of those childhood peanut butter and jelly sandwiches, but it's way more decadent and sophisticated.
Provided by Food Network
Categories dessert
Time 7h20m
Yield One 9-inch cake
Number Of Ingredients 16
Steps:
- Making the cheesecake:
- Preheat the oven to 325 degrees F.
- In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
- Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
- In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
- Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
- Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
- Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
- Very carefully add the jelly batter over the peanut butter batter.
- Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
- Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
- To make the ganache:
- In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
- Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
- Let the cake sit on the rack until the ganache has set up, about 45 minutes.
- To decorate the sides see the above video.
- Use a thin knife, dipped in a pitcher of hot water to cut the cake.
- When you cut into it, the peanut butter and jelly layers will reveal themselves.
TOFFEE CHIP COOKIE BOTTOM CHEESECAKE RECIPE BY TASTY
Take your cheesecake game to the next level with this browned butter toffee chocolate chip cookie crust! The nutty, rich crust and silky cheesecake filling are sure to leave you wanting more.
Provided by Tikeyah Whittle
Categories Desserts
Time 6h
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C).
- Wrap the outer bottom of a 7-inch (18 cm) springform pan with 2 layers of foil, going at least halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Then, line the inside bottom of the pan with parchment paper.
- Press half of the cookie dough evenly against the bottom and about ⅓ of the way up the sides of the pan. Pour in the cheesecake batter.
- Place the springform pan in an 11-inch (27-cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Reduce the oven temperature to 325°F (160°C). Line a baking sheet with parchment paper.
- Using a #30 (1-ounce) scoop, scoop the remaining cookie dough onto the prepared baking sheet. You should get about 18 cookies. (Alternatively, wrap the remaining dough in plastic wrap and store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months.)
- Bake the cookies for 12-15 minutes, until the edges brown slightly. Remove from the oven and immediately sprinkle the cookies with flaky sea salt. Let cool on the baking sheets for 10-15 minutes, then transfer to a wire rack to cool completely. Cut 2-3 of the cookies in half, then crush 2-3 more for topping the cheesecake. Reserve the remaining cookies for another use.
- Make the toffee sauce: In a medium pot, combine the brown sugar, cream, and butter. Cook over medium-low heat for 3-4 minutes, until starting to thicken. Add the vanilla and flaky salt and cook for another minute, until the salt dissolves.
- Pour the sauce into a heatproof jar, cover, and let cool at room temperature. The sauce will keep in an airtight container in the refrigerator for up to 2 weeks.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake around the sides of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Top the cheesecake with the toffee sauce, halved cookies, crushed cookies, and mini chocolate chips.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 129 calories, Carbohydrate 13 grams, Fat 9 grams, Fiber 0 grams, Protein 0 grams, Sugar 11 grams
CLASSIC BASQUE CHEESECAKE RECIPE BY TASTY
Indulge in the sweeter side with this extra-creamy Basque cheesecake. Originating from Basque Country in Spain, this burnt-top cheesecake is visually stunning and incredibly flavorful, all with no crust to get in the way.
Provided by Aleya Zenieris
Categories Desserts
Time 3h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F (200°C).
- In a large glass bowl, cream together the cream cheese and sugar with an electric hand mixer on medium speed until the sugar completely dissolves, about 5 minutes. Use a rubber spatula to scrape down the sides of the bowl as needed.
- Add the eggs, 1 at a time, mixing between each addition until fully incorporated. Add the egg yolks and beat to incorporate. Use a rubber spatula to scrape down the sides of the bowl as needed. The batter should be very smooth and homogenous.
- Slowly pour in the cream and mix until incorporated. Add the vanilla and salt and mix just to combine.
- Use a fine-mesh sieve to sift in the flour, then mix until just incorporated.
- Crumple 2 sheets of parchment paper, then unwrap and press into a 9-inch springform pan, stacking the top sheet perpendicular to the bottom sheet so the entire pan is covered (don't worry about pressing the parchment flat; the ridges help create the signature texture around the edges of the cheesecake. Pour the batter into the pan and smooth the top.
- Bake the cheesecake until the top is a dark golden brown and the cake is slightly jiggly in the center, 50-60 minutes.
- Let cool at room temperature for 2 hours, then remove the springform and gently unwrap the parchment from the sides of the cheesecake.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 513 calories, Carbohydrate 19 grams, Fat 46 grams, Fiber 0 grams, Protein 10 grams, Sugar 16 grams
More about "pb j cheesecake recipe by tasty"
PEANUT BUTTER AND JELLY CHEESECAKE - COOKIE DOUGH AND …
From cookiedoughandovenmitt.com
5/5 (3)Total Time 10 hrs 20 minsCategory DessertCalories 1164 per serving
13 PEANUT BUTTER AND JELLY RECIPES THAT AREN’T JUST …
From bhg.com
CHOCOLATY PB & J CHEESECAKE - BETTER HOMES & GARDENS
From bhg.com
NO-BAKE PB&J CHEESECAKE SQUARES RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
PEANUT BUTTER AND JELLY CHEESECAKE RECIPE
From olivemagazine.com
PB&J CHEESECAKE RECIPE - TABLESPOON.COM
From tablespoon.com
PEANUT BUTTER AND JELLY CHEESECAKE: THE SIMPLE RECIPE FOR A …
From cookist.com
HOW TO MAKE A FRESH PEANUT BUTTER & JELLY CHEESECAKE • TASTY …
From youtube.com
PB&J NO BAKE KETO-FRIENDLY CHEESECAKE RECIPE – KETO AND CO
From ketoand.co
PB AND J CHEESECAKE - MARTHA WHITE
From marthawhite.com
PB&J CHEESECAKE BARS - IT'S PEANUT BUTTER JELLY TIME!
From spicedblog.com
PB & J CHEESECAKE RECIPE BY TASTY | RECIPE IN 2023
From pinterest.com
PEANUT BUTTER AND JELLY CHEESCAKE BARS | BUTTERNUT BAKERY
From butternutbakeryblog.com
PB&J CHEESECAKE BARS | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
You'll also love