PEANUT BUTTER CREAM CHEESE FROSTING
YUM!!! This is an excellent frosting which incorporates two of my favorite things...peanut butter and cream cheese and it's also easy to make. I used it to frost a banana cake I made (recipe #50349-which is an excellent cake recipe) and it was soooo good! I found this recipe on another recipe website. I'm thinking it would also be great on chocolate cake.
Provided by Anita Harris
Categories Dessert
Time 10m
Yield 1 13x9 cake
Number Of Ingredients 5
Steps:
- Mix together cream cheese and peanut butter with mixer until smooth.
- Add vanilla and powdered sugar, 1 cup at a time, along with the milk or cream and beat until spreading consistency.
- (I used only 3 cups powdered sugar and 2-3 tbsp. of milk).
- Spread on cooled cake.
PEANUT BUTTER DIP
This sweet, creamy peanut butter dip is great with 4-5 large apples and/or celery!
Provided by Jami
Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Mix cream cheese, peanut butter, and brown sugar until well blended. Mix in milk until texture is creamy.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 13.2 g, Cholesterol 8 mg, Fat 10.6 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 3.3 g, Sodium 120.2 mg, Sugar 10.5 g
CREAM CHEESE PEANUT BUTTER COOKIES
Cream cheese adds a lovely flavor and texture to these irresistible Cream Cheese Peanut Butter Cookies.
Provided by Jennifer McHenry
Categories cookies
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, cream cheese, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix well. Mix in the peanut butter.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Drop the dough by tablespoonfuls onto the prepared pans. Use a fork to make a crosshatch pattern on top of the cookies.* If desired, sprinkle the top of each cookie with a pinch of sanding sugar.
- Bake 12 to 15 minutes, or until the cookies are lightly browned. Cool on the pan for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 82 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 77 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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
NO-BAKE PEANUT BUTTER PIE
Steps:
- Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
- Spoon into two 9 inch graham cracker pie shells. Cover and freeze until firm. Takes about 2 hours and 30 minutes to set.
- Remove from freezer and allow pie to soften for 10 minutes.
- Slice and Enjoy!
Nutrition Facts : Calories 432 cal
HEALTHY PEANUT BUTTER FUDGE (4 INGREDIENTS!)
Creamy, rich peanut butter fudge made with 4 ingredients! Naturally sweetened, healthy, and ready in 30 minutes! The perfect plant-based dessert.
Provided by Minimalist Baker
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // adjust size/number of pans if altering batch size). Set aside.
- To a food processor, add desiccated coconut and blend on high until a creamy butter is formed - about 4 minutes. Scrape down sides as needed.
- Then add peanut butter and melted coconut oil and mix once more. Then add maple syrup 1 Tbsp (15 ml) at a time until desired sweetness is reached. If you add too much maple syrup, the mixture can seize up and get thick. If that happens, thin with a bit more melted coconut oil.
- Optional: Add sea salt and vanilla and mix once more. Taste and adjust flavors as needed, adding more salt or vanilla for overall flavor or maple syrup or stevia for sweetness.
- Transfer mixture to lined loaf pan and spread into an even layer. You can add crushed peanuts or coconut flakes on top, but I chose not to.
- Freeze until firm - about 15 minutes. Then use a hot knife to slice into even squares - about 21 (amount as original recipe is written // adjust if altering batch size). Enjoy immediately and store leftovers in the refrigerator up to 10 days or in the freezer up to 1 month. If frozen, let soften at room temperature for 5-10 minutes for best texture/flavor.
Nutrition Facts : ServingSize 1 bars, Calories 164 kcal, Carbohydrate 5.2 g, Protein 3.4 g, Fat 15.5 g, SaturatedFat 9.5 g, Sodium 58 mg, Fiber 1.6 g, Sugar 2.8 g
PEANUT BUTTER CHEESE BALL
It's easy to encourage children to eat an apple a day when this creamy peanut butter spread is served with it! I've made this cheese ball for many occasions, and it's always well received.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese until fluffy. Add the peanut butter, confectioners' sugar and vanilla; beat until smooth. , Shape into a ball; roll in peanuts. Wrap in plastic. Refrigerate until serving. Serve with apples.
Nutrition Facts : Calories 389 calories, Fat 32g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 247mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 14g protein.
WHIPPED PEANUT BUTTER CREAM CHEESE FILLING
This whipped peanut butter cream cheese frosting is soft, light, and has so much flavor! Perfect for filling chocolate cakes, cupcakes, and more!
Provided by Gracie
Categories Desserts
Number Of Ingredients 4
Steps:
- Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
- In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
- Makes about 3 cups.
PEANUT BUTTER AND CREAM CHEESE SPREAD
This is so simple and delish! Two of my favorite things peanut butter and cream cheese! Just mix them together and that's it! You can add anything you want to, such as honey, chocolate syrup, or marshmallow cream. Source: internet Note: yield depends on quantity made. I'm just guesstimating, because computer won't accept equal amounts of each.
Provided by FLUFFSTER
Categories Spreads
Time 10m
Yield 2 cups
Number Of Ingredients 2
Steps:
- Mix cream cheese and peanut butter together in a medium bowl with electric mixer, until smooth.
- Note: this keeps well in fridge for up to a week.
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