CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE
I received this cheesecake recipe from a friend after trying it at her party, it's a very simple cheesecake to make, and is delicious, so creamy and good! This cheesecake is better if made a day ahead and refigerated to serve the following day. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 6h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare a springform pan.
- To make the crust: combine crumbs with melted butter.
- Press into bottom of the prepared pan.
- For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
- Beat for about 5-6 minutes until smooth and creamy.
- Add in chocolate chips; mix to combine.
- Pour into crust.
- Bake until set, about 55-60 minutes.
- Let stand at room temperature for about 15 minutes.
- Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
- Bake for another 10 minutes more.
- Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).
Nutrition Facts : Calories 1067, Fat 65.6, SaturatedFat 29.8, Cholesterol 183, Sodium 616.8, Carbohydrate 113.2, Fiber 5.5, Sugar 87, Protein 18.8
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.
Provided by Brooke the Cook in
Categories Cheesecake
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
- Add sugars and pulse until combined.
- Add butter and pulse until mixture begins to come together.
- Press into bottom and up sides of a 9 inch glass pie plate.
- Bake for 8-9 minutes, remove and allow to cool to room temperature.
- While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
- Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
- Refrigerate for 30-60 minutes, the longer the better!
- Remove from fridge immediately before serving.
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
Make and share this Peanut Butter Chocolate Chip Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
- In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
- Add sour cream and vanilla. Add the mini chocolate chips.
- Pour cheesecake mixture into prepared cookie crust.
- Put cheesecake in 350 degree oven on middle oven rack.
- Position a baking pan filled halfway with hot water on lower rack.
- Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
- Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
- Remove from oven and let cool on wire rack.
- In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
- Spread chocolate topping over cooled cheesecake.
- Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
- Refrigerate .12-24 hours.
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.
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
This is heavenly and rich. A little slice goes a long ways. Great for holiday parties at home or work. I'm Not sure where I got this recipe but it sure is good.
Provided by Mimi Hall
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Stir together graham cracker crumbs, sugar, unsweetened baking cocoa, and melted butter.
- Press into the bottom of a 9-inch spring form pan. Or use Oreo crust.
- Beat cream cheese until fluffy.
- Gradually beat in sweetened condensed milk, eggs, vanilla, then melted peanut butter chips and semi-sweet chocolate chips.
- Pour into crust and bake at 375 degrees for 55-65 minutes.
- I usually swirl a little chocolate syrup on the top and a couple of chocolate kisses or chips.
- Caramel and Chocolate sauce on individual servings is great as well.
Nutrition Facts : Calories 618.7, Fat 41.2, SaturatedFat 23.4, Cholesterol 153.4, Sodium 364.1, Carbohydrate 48.9, Fiber 3, Sugar 38.3, Protein 14
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PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE - LAND O'LAKES
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- Heat oven to 325°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
- Combine all crust ingredients in bowl. Press crumb mixture evenly onto bottom of prepared pan. Bake 10 minutes. Cool completely.
- Combine sour cream and cream cheese in bowl. Beat at low speed 1 minute. Add eggs, 1 at a time, beating well after each addition. Add sugar and peanut butter. Continue beating until well mixed. (Do not overbeat.) Stir in chocolate chips.
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