Chocolate Peanut Butter Cheesecake With Pretzel Crust Food

PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350°F. Grease a 9- or 10-inch springform pan.
• Combine the pretzels, melted butter, and brown sugar until well mixed.
• Transfer the mixture to the prepared pan. Press evenly into the bottom of the pan.
• Bake for 10 minutes. Then, set aside to cool slightly.
• Place the cream cheese, brown sugar, and sour cream in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in the vanilla extract.
• Add the eggs, one at a time, beating well after each addition. Add the peanut butter and mix thoroughly.
• Pour the filling into the crust. and spread evenly.
• Bake for 15 minutes.
• Reduce oven temperature to 200°F. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
• Remove the cheesecake from the oven and run a knife around the edge of the pan.
• Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.
• Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred.
• Use a spoon to drizzle the chocolate over the chilled cheesecake.
• Sprinkle the toffee bits over the top of the cheesecake.

CHOCOLATE PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• PRETZEL CRUST:
• Preheat oven to 375 F. Line a 9 inch spring form pan with parchment paper or spray with a cooking spray.
• Put crushed pretzels, chopped peanuts, light brown sugar and butter in a medium dish. Stir until well combined.
• Spread evenly on the bottom of the spring form pan. Press evenly to make a fine layer, using hands or some firm object. Bake for 5-7 minutes.
• Take it out of the oven and let it cool completely.
• CHOCOLATE PEANUT BUTTER CHEESECAKE LAYER:
• Melt chocolate chips, following the instructions given on the package and leave aside.
• In a large dish mix cream cheese and light brown sugar, with an electric mixer, medium speed, for about a minute, until it becomes creamy.
• Add vanilla, peanut butter and melted chocolate and mix some more, for about a minute, until well combined.
• In a separate dish mix heavy cream, with an electric mixer, at the lowest speed for about a minute, then for 3-4 minutes at maximum speed, until it becomes stiff.
• Combine it well with the mixture from the first dish. Spread evenly over the pretzel crust.
• Leave it in the fridge for at least 6 hours, possibly overnight.
• CHOCOLATE GANACHE:
• Put chocolate chips in a medium dish. Put heavy cream in a small pan, on medium heat and stir occasionally until simmering.
• Take it off the fire and pour over chocolate chips. Cover it with lid and let cool for 5 minutes. Add 2 teaspoon of vegetable oil. Stir well using rubber spatula, until smooth.
• Wait for 10-15 min to cool and spread over the cheesecake that has been refrigerated for 6 hours.
• GARNISH:
• Sprinkle with peanuts and crushed pretzels.

CHOCOLATE PEANUT BUTTER CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat oven to 350°. Grease a 9- or 10-inch springform pan.
• Combine pretzels, melted butter, brown sugar and salt until well mixed.
• Transfer mixture to prepared pan. Press evenly into bottom and up sides of pan.
• Bake for 10 minutes. Set aside to cool.
• Place cream cheese and both sugars in a large mixing bowl or the bowl of a stand mixer. Using a handheld or stand mixer on medium speed, beat until smooth. Mix in sour cream and vanilla extract.
• Add eggs, one at a time, beating well after each addition. Add peanut butter and mix thoroughly.
• Pour filling into crust and spread evenly.
• Bake for 15 minutes.
• Reduce oven temperature to 200°. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.
• Remove cheesecake from the oven and run a knife around the edge of the pan.
• Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.
• Heat cream in a small saucepan until simmering.
• Off the heat add the chocolate and whisk together with cream as it melts. Pour onto top of chilled cheesecake and spread to the edges; reserving excess for drizzle.
• Mix together the peanuts and pretzel pieces and garnish the outside edge of the cheesecake. Drizzle ganache over garnish and down sides of cake.
• Return cheesecake to the fridge until the ganache sets, about 30 minutes.
• To Serve, slide large knife into very hot water and cut a slice. Clean off knife, slide it into water again and repeat.

4-INCH CHOCOLATE PEANUT BUTTER CHEESECAKE

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.