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.
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.
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - (4.5/5)
Provided by á-43062
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 springform pan. Refrigerate. In a large bowl, mix together softened cream cheese until smooth. Add the powdered sugar and vanilla and continue to mix until there are no lumps. Add the 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 to 4 hours, serve and enjoy!
MIX 'N MATCH MINI INDIVIDUAL CHEESECAKES
Make four individual cheesecakes with our Mix 'n Match Mini Individual Cheesecakes! Try apple pie, s'mores, chocolate chunk & more individual cheesecakes.
Provided by My Food and Family
Categories Recipes
Time 5h5m
Yield Makes 12 servings, 1/3 of one mini cheesecake each.
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press scant 1/3 cup crumb mixture onto bottom of each of four mini (4-1/2-inch) springform pans. Bake 7 min.
- Beat cream cheese, 3/4 cup sugar and the vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour one-fourth of the batter (about 1 cup) into each of four bowls. If desired, add one of the Stir-In Ideas to each bowl of batter. Pour over crusts. Place pans on baking sheet.
- Bake 40 to 45 min. or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cakes; cool before removing rims. Refrigerate at least 4 hours.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 115 mg, Sodium 300 mg, Carbohydrate 24 g, Fiber 0 g, Sugar 19 g, Protein 6 g
4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time 12h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix pretzels and butter until pretzel crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, brown sugar, and cornstarch. Beat until smooth.
- Beat in melted chocolate, peanut butter, egg substitute and vanilla. Beat well after each addition.
- Add peanuts if desired.
- Bake at 350°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt white chocolate and peanut butter over low heat, stirring constantly.
- Cool to lukewarm, then pour over cheesecake.
- Drizzle strips of melted chocolate over the peanut butter mixture. Using a knife draw the dull side of the tip across the chocolate.
- Chill till topping firms up.
Nutrition Facts : Calories 547.1, Fat 35.7, SaturatedFat 18.8, Cholesterol 63.7, Sodium 657, Carbohydrate 48.5, Fiber 2.4, Sugar 22.6, Protein 12.7
4 INCH STRAWBERRY CHOCOLATE CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Crust: Mix cookies and butter until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, 2 1/2 T sugar, and cornstarch. Beat until smooth.
- Beat in melted egg substitute and vanilla. Beat well after each addition.
- Remove 1/3 of the mixture, stir cocoa and 1/2 T sugar. Set aside.
- Stir strawberry schnapps into remaining cream cheese mixture.
- Fold in sliced strawberries.
- Pour half the strawberry mixture over crust, then top with half of chocolate mixture, layer remaining strawberry then chocolate mixtures.
- Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.
- Bake at 325°F for 10 minutes. Reduce heat to 225 and bake for an additional 40-50 minutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Top with canned whipped topping and chocolate covered strawberry.
Nutrition Facts : Calories 249.3, Fat 18.3, SaturatedFat 10, Cholesterol 51.9, Sodium 212.1, Carbohydrate 18.8, Fiber 0.5, Sugar 14.8, Protein 3.9
PEANUT BUTTER CHEESECAKE
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g
More about "4 inch chocolate peanut butter cheesecake food"
CHOCOLATE PEANUT BUTTER CHEESECAKE
From omgchocolatedesserts.com
4.9/5 (23)Total Time 6 hrs 50 minsCategory DessertCalories 652 per serving
- In a food processor finely ground whole Oreo cookies with the filling to get fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
- When the cake is completely cooled run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.
CHOCOLATE CHUNK PEANUT BUTTER CHEESECAKE RECIPE …
From themommaven.com
CHOCOLATE PEANUT BUTTER CHEESECAKE CAKE - CAFE DELITES
From cafedelites.com
DECADENT CHOCOLATE-PEANUT BUTTER CHEESECAKE
From bhg.com
CHOCOLATE CHEESECAKE MINI RECIPE FOR TWO - DESSERT FOR …
From dessertfortwo.com
CHOCOLATE COVERED PEANUT BUTTER CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
PEANUT BUTTER AND CHOCOLATE CHEESECAKE » ALLFOOD.RECIPES
From allfood.recipes
CHOCOLATE PEANUT BUTTER CHEESECAKE - RECIPES FROM MY FAMILY
From recipesfrommyfamily.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - EASY AS COOKIES
From easyascookies.com
CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - FOOD.COM
From food.com
BEST NO-BAKE PEANUT BUTTER CHEESECAKE RECIPE - PARADE: …
From parade.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - HUGS AND COOKIES XOXO
From hugsandcookiesxoxo.com
EASY PEANUT BUTTER CHOCOLATE CHEESECAKE PIE | VERY BEST BAKING
From verybestbaking.com
4 INCH CHOCOLATE CHEESECAKE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
4 INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE WITH …
From dinnerideaschicken.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - SMITTEN KITCHEN
From smittenkitchen.com
4 INCH CHOCOLATE CHEESECAKE RECIPE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
PEANUT BUTTER CHEESECAKE - I AM BAKER
From iambaker.net
NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE - HANDLE THE HEAT
From handletheheat.com
PEANUT BUTTER CHEESECAKE (6 INCH) - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
PEANUT BUTTER CHOCOLATE CHEESECAKE RECIPE - FOOD.COM
From food.com
4 INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - WEBETUTORIAL
From webetutorial.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - SAVORY SIMPLE
From savorysimple.net
THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE - KATE THE BAKER
From katethebaker.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - SKINNY DAILY RECIPES
From haifantasy.com
SEVEN-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE - THE DIRTY DISH …
From dirtydishclub.com
CHOCOLATE PEANUT BUTTER CHEESECAKE BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
CHOCOLATE PEANUT BUTTER CHEESECAKE - SUGARHERO
From sugarhero.com
THE BEST CHOCOLATE PEANUT BUTTER CHEESECAKE
From inkristaskitchen.com
4 INCH CHOCOLATE CHEESECAKE RECIPE RECIPES
From stevehacks.com
4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - FOOD.COM
From pinterest.com
CHOCOLATE PEANUT BUTTER CHEESECAKE IN THE PRESSURE COOKER # ...
From thatrecipe.com
THE ULTIMATE CHOCOLATE PEANUT BUTTER CHEESECAKE
From thesoccermomblog.com
4 INCH CHEESECAKE RECIPE - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE - FOOD.COM
From pinterest.co.uk
MINI 4-INCH PEANUT BUTTER CAKE WITH PEANUT BUTTER FROSTING
From cookiesandcalligraphy.com
SNICKERS CHEESECAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4 INCH PEANUT BUTTER LOVERS CHEESECAKE | PEANUT BUTTER LOVERS, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love