PEANUT BUTTER ROCKY ROAD CHEESECAKE
My classic chocolate and peanut butter pairing updates a tried-and-true cheesecake filling to pure creamy, crunchy bliss. -Jacyn Siebert, San Francisco, California
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet., Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. In a microwave, warm peanut butter and honey; mix until smooth. Drop spoonfuls of marshmallow creme, fudge topping and peanut butter mixture alternately over top of cheesecake. Swirl together using a toothpick or skewer. Sprinkle with peanuts.
Nutrition Facts : Calories 533 calories, Fat 32g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 363mg sodium, Carbohydrate 52g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
PEANUT BUTTER AND JELLY CHEESECAKE
I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
SWEET & SALTY PEANUT BUTTER CHEESECAKE
After a co-worker shared a recipe for a great bar cookie, I made it into a cheesecake using my standard recipe and tweaking it a bit. It's a wonderful combination of sweet and salty. -Joyce Schamberger, Amboy, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture., Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.
Nutrition Facts : Calories 743 calories, Fat 49g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 547mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 3g fiber), Protein 18g protein.
CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE
This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal-and definitely worth the wait. -JaNon Furrer, Prescott, Arizona
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.
Nutrition Facts : Calories 467 calories, Fat 36g fat (18g saturated fat), Cholesterol 62mg cholesterol, Sodium 186mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 2g fiber), Protein 7g protein.
PEANUT BUTTER CUP CHEESECAKE
I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.
LAYERED PEANUT BUTTER BROWNIES
The combination of chocolate and peanut butter makes these brownies a real crowd-pleaser. They're so good, they won a ribbon at the fair. -Margaret McNeil, Germantown, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture. Stir in chocolate chips. Set aside 1 cup for topping. Spread remaining batter into a greased 13-in. x 9-in. baking pan. , In a small bowl, beat the cream cheese, peanut butter and sugar until smooth. Beat in egg and milk on low just until combined. Carefully spread over batter. Drop reserved batter by tablespoonfuls over filling. Cut through batter with a knife to swirl. , Bake until a toothpick inserted in the center comes out clean, 35-40 minutes (do not overbake). Cool on a wire rack. Chill until serving.
Nutrition Facts : Calories 190 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 120mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
PEANUT BUTTER CHEESECAKE (TASTE OF HOME)
Wow. I don't know if I should have made this because it's hard to stop eating. It's so delicious--sweet and salty and creamy and crunchy and peanut butter and chocolate. Recipe courtesy of Lois Brooks of Newark,Delaware and Taste of Home.
Provided by AmyZoe
Categories Dessert
Time 1h15m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine pretzels and butter. Press onto the bottom and 1 inch up the sides of a greased 10 inch spring form pan.
- Place pan on a baking sheet and bake at 350 for 5 minutes.
- Cool on a wire rack.
- In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla and mix well.
- Add eggs and beat on low just until combined. Stir in chips.
- Pour over the crust. Return pan to baking sheet.
- Bake at 350 for 50 to 55 minutes or until center is almost set.
- Remove from the oven and let stand for 15 minutes (leave oven on).
- For topping, in a small bowl, combine the sour cream, peanut butter, and sugar and spread over filling.
- Sprinkle with nuts. Bake 5 minutes longer.
- Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan and loosen.
- Cool 1 hour longer and remove sides of pan. Refrigerate overnight.
Nutrition Facts : Calories 822.2, Fat 55.8, SaturatedFat 26.8, Cholesterol 149.4, Sodium 769.1, Carbohydrate 69.7, Fiber 3.4, Sugar 45.2, Protein 16.9
PEANUT BUTTER CHEESECAKE ICE CREAM
Want something cool and refreshing after your holiday feast? Serve generous slices of a rich, frosty dessert featuring peanuts, cookies and drizzled ice cream toppings.-TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, combine milk and brown sugar; cook and stir over medium heat until brown sugar is dissolved. Cool to room temperature., In a large bowl, beat cream cheese and peanut butter until blended. Gradually add milk mixture, cream and vanilla; beat until smooth. Press plastic wrap onto surface of mixture. Refrigerate several hours or overnight., Pour half of the cream cheese mixture into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding half of the chopped cookies and half of the peanuts during the last 2 minutes of processing. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a 9-in. springform pan., Repeat with remaining cream cheese mixture, cookies and peanuts. Transfer to pan. Freeze until firm, about 4 hours., To serve, remove rim from pan. Drizzle ice cream with chocolate and caramel toppings. If desired, serve with whipped cream.
Nutrition Facts :
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