PEANUT BUTTER CHEESECAKE
Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 6h38m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
- Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
- Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.
- Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.
- Beat in sour cream on low speed. Set this cheesecake mixture aside as you prepare the whipped cream that you will add to it.
- To make the whipped cream, in a separate bowl, add heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
- Gently fold the whipped cream into the cream cheese mixture until completely combined.
- Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.
- Combine sour cream and confectioners' sugar; spread in a thin layer over cheesecake.
- Refrigerate for at least 6 hours. I recommend letting it chill overnight.
- After the cheesecake has set, drizzle with melted peanut butter and serve.
Nutrition Facts : Calories 763 kcal, ServingSize 1 serving
FROZEN PEANUT BUTTER CHEESECAKE
I'm not a cheesecake fan, unlike my husband, so this was my compromise. I actually really enjoy it!
Provided by ANGE_SHEPHARD
Categories Desserts Frozen Dessert Recipes Ice Cream Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 10
Steps:
- In a heavy sauce pan over low heat, melt the butter and chocolate chips. Remove from heat and gently stir in rice cereal until coated. Press into the bottom and sides of a 9 inch pie plate. Chill 30 minutes.
- In a large bowl, beat cream cheese until fluffy. Gradually beat in condensed milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream. Pour into prepared crust. Drizzle chocolate topping over pie and freeze for 4 hours or until firm. Keep in freezer until ready to serve, and return leftovers to the freezer as well.
Nutrition Facts : Calories 640.8 calories, Carbohydrate 58.6 g, Cholesterol 68.9 mg, Fat 42.4 g, Fiber 3.3 g, Protein 13.6 g, SaturatedFat 21 g, Sodium 437.5 mg, Sugar 40.8 g
FROZEN PEANUT BUTTER DESSERT
Here's a delicious frozen dessert made with vanilla ice cream, creamy peanut butter, chunks of chocolate and a finely crushed cookie crust.
Provided by My Food and Family
Categories Nuts
Time 4h45m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter; press onto bottom of 13x9-inch pan. Freeze until ready to use. Microwave peanut butter in small microwaveable bowl on HIGH 1 min.; stir. Swirl peanut butter into ice cream; spread over crust. Freeze 30 min.
- Microwave COOL WHIP and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
- Spread COOL WHIP mixture over ice cream layer; top with nuts. Freeze 4 hours. Remove from freezer 10 min. before serving; let stand at room temperature to soften slightly before cutting to serve.
Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
FROZEN BANANA & PEANUT BUTTER CHEESECAKE
A great standby dessert with that works well and will impress children and adults
Provided by Barney Desmazery
Categories Afternoon tea, Dessert, Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Several hours before, place 2 bananas in the freezer until the skins go black, then remove and defrost. You'll be left with really soft bananas. Peel, then mash well and set aside.
- Mix the butter and biscuits together, then press into a 22cm springform cake tin. Whip the cream until it just holds its shape. In a separate bowl, beat the sugar, soft cheese and vanilla together until completely combined. In another bowl, beat the peanut butter to loosen it.
- Fold the cheese mixture into the peanut butter, then tip in the mashed banana and gently fold in the cream. Spread the mix over the biscuit base and smooth the top. Freeze for several hours or preferably overnight. To serve, leave the cake in the fridge for 20 mins, then run a knife around the side and remove the sides of the tin. Slice the remaining banana and use to decorate the cheesecake.
Nutrition Facts : Calories 624 calories, Fat 46 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.18 milligram of sodium
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