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.
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.
BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE
When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious." One bite and I think you'll agree this dessert is pure bliss. -Julie Ruble, Charlotte, North Carolina
Provided by Taste of Home
Categories Desserts
Time 2h
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.
Nutrition Facts : Calories 792 calories, Fat 59g fat (31g saturated fat), Cholesterol 228mg cholesterol, Sodium 448mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 2g fiber), Protein 15g protein.
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.
CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE
Make and share this Chocolate Drizzled Peanut Butter Cheesecake recipe from Food.com.
Provided by Katrina
Categories Cheesecake
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees F.
- Stir together crust ingredients in a small bowl.
- Press mixture onto bottom of a 9-in.
- springform pan.
- Bake 10 minutes.
- Remove from oven.
- Turn oven temp up to 450 degrees F.
- Beat cream cheese and sugar in a large bowl on med.
- speed w/a mixer until smooth.
- Place peanut butter chips and milk in a small microwave-safe bowl.
- Microwave at high for 1 minute.
- Stir.
- If necessary microwave at High for an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Add peanut butter mixture to cream cheese mixture, beating until blended.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla.
- Pour mixture into prepared graham cracker crust.
- Bake 10 minutes.
- Reuce oven temp.
- to 250 degrees F; continue baking 40 minutes.
- Remove from oven to wire rack, with a knife loosen cake from side of pan.
- Cool completely; remove side of pan.
- Prepare Chocolate drizzle-Place ch.
- chips and shortening (do not use butter or margarine) in a microwave-safe bowl.
- Microwave on High for 30 sec, stir.
- Microwave longer if necessary.
- Drizzle ch.
- drizzle over cheesecake.
- Refrigerate before serving, at least 1 hour.
- Cover and refrigerate leftover cheesecake-- if there is any.
Nutrition Facts : Calories 508.9, Fat 35.3, SaturatedFat 19.6, Cholesterol 141.2, Sodium 315.6, Carbohydrate 38.3, Fiber 1.7, Sugar 31.2, Protein 11.6
BEST EVER PEANUT BUTTER CHEESECAKE
I cant begin to explain how good this is! It is amazing! If you are a peanut butter lover, you may want to try this.
Provided by OceanIvy
Categories Cheesecake
Time 53m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 325°.
- Combine the crumbs, sugar and melted butter; press into 9-inch glass pie pan.
- Bake for 8 minutes. While baking crust, prepare the peanut butter mixture.
- With fork, cut in powdered sugar and peanut butter until balls form.
- Add in brown sugar; combine well and pour into crust.
- Place oven temperature to 350°.
- Combine the soft cream cheese, sugar, lemon juice, vanilla extract and eggs. Beat 5 minutes.
- Pour over peanut butter mixture.
- Bake at until done, around 35 minutes. Cool at least 3 hours.
- Enjoy!
Nutrition Facts : Calories 4825.4, Fat 286.8, SaturatedFat 135.1, Cholesterol 993.9, Sodium 3119.3, Carbohydrate 512, Fiber 10.8, Sugar 442.5, Protein 79.8
CHOCOLATE AND PEANUT BUTTER FUDGE CHEESECAKE
A recipe slightly modified from a Hershey's cookbook. VERY rich, but surprisingly simple to make. You do not necessarily need a springform pan for this dish but it makes for nicer presentation. ENJOY!
Provided by Babushka
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Combine wafer crumbs, powdered sugar, cocoa, and melted butter in medium bowl.
- Press onto bottom and up the sides of 9 inch springform or pie pan. Bake 8 minutes then cool.
- Beat together cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla, and salt; beat well until blended.
- Add two cups of cream cheese batter to bowl with melted chocolate and mix well. Add two cups of batter to melted peanut butter chips and mix well. Cool in fridge for 10 minutes.
- Spread chocolate batter over prepared crust. Gently and slowly pour the peanut butter mixture over the top of the chocolate. DO NOT STIR.
- Bake 50-55 minutes or until center is almost set. (Tip for less cracking: cook in a water bath).
- Cool completely, cover and refrigerate.
- IF USING SPRINGFORM PAN: Cool on wire rack 10 minutes before using knife to loosen crust from sides of pan. Cool completely then remove sides of pan.
- Stores for up to one week in refrigerator.
Nutrition Facts : Calories 617.8, Fat 37.2, SaturatedFat 19.8, Cholesterol 112.3, Sodium 464.8, Carbohydrate 61.9, Fiber 3.1, Sugar 34.1, Protein 13.2
REESE'S CHOCOLATE PEANUT BUTTER CHEESECAKE
Rich, smooth peanut butter cheese cake. This is a sure fire hit at any gathering or just to have around the house.
Provided by Best Baker Jen
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 300°F.
- Combine graham cracker crumbs, 1/3 cup sugar (Splenda), cocoa and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining 1/4 cup sugar (Splenda) until fluffy.
- Gradually beat in sweetened condensed milk, then melted chips, until smooth.
- Add eggs and vanilla;; beat well. Pour into prepared crust.
- Bake 60-70 minutes or until center is almost set.
- Remove from oven.
- With knife, loosen cake from side of pan.
- Cool.
- Remove side of pan.
- Refrigerate until cold.
- Garnish with chocolate drizzle.
- Store, covered, in refrigerator.
- Chocolate Drizzle: Melt 2 Tablespoons butter in small saucepan over low heat; add 2 tablespoons Hershey's cocoa and 2 tablespoons water.
- cook and stir until slightly thickened. DO NOT BOIL.
- Cool slightly.
- Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. Makes about 3/4 cup.
- **Tip: If desired, spoon drizzle over cake, or into small seal-top plastic bag. With scissors, make small diagonal cut in bottom corner of bag (careful if not cooled enough will run out all over your cake). Squeeze drizzle over top of cake.
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