Peanut Butter Chocolate Chip Cheesecake Food

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Cook's Note: All the ingredients should be at room temperature before you start.
• Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
• Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
• Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
• Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
• Make Ahead:
• Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
• Freeze Note:
• The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

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.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
• In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
• Add sour cream and vanilla. Add the mini chocolate chips.
• Pour cheesecake mixture into prepared cookie crust.
• Put cheesecake in 350 degree oven on middle oven rack.
• Position a baking pan filled halfway with hot water on lower rack.
• Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
• Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
• Remove from oven and let cool on wire rack.
• In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
• Spread chocolate topping over cooled cheesecake.
• Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
• Refrigerate .12-24 hours.

CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE

Steps:

• Set oven to 350 degrees.
• Prepare a springform pan.
• To make the crust: combine crumbs with melted butter.
• Press into bottom of the prepared pan.
• For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
• Beat for about 5-6 minutes until smooth and creamy.
• Add in chocolate chips; mix to combine.
• Pour into crust.
• Bake until set, about 55-60 minutes.
• Let stand at room temperature for about 15 minutes.
• Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
• Bake for another 10 minutes more.
• Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).

CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE

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.

PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE

Steps:

• Stir together graham cracker crumbs, sugar, unsweetened baking cocoa, and melted butter.
• Press into the bottom of a 9-inch spring form pan. Or use Oreo crust.
• Beat cream cheese until fluffy.
• Gradually beat in sweetened condensed milk, eggs, vanilla, then melted peanut butter chips and semi-sweet chocolate chips.
• Pour into crust and bake at 375 degrees for 55-65 minutes.
• I usually swirl a little chocolate syrup on the top and a couple of chocolate kisses or chips.
• Caramel and Chocolate sauce on individual servings is great as well.

PEANUT BUTTER AND MILK CHOCOLATE CHIP LAYERED CHEESECAKE

Steps:

• Heat oven to 325°F
• Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl. Press crumb mix evenly onto bottom and about 1 1/2 inches up side of ungreased pan. (they call for a 9-in springform pan, but i use a circular cake pan) Bake 8 minutes; remove from oven. cool slightly.
• Increase oven to 350°F
• Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on med. speed until well blended. Add sour cream; beat on low speed until blended Add eggs, beat on low until just blended. Do not overbeat.
• Pour 2 cups filling into prepared crust. Reserve 1 Tbsp each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining chips evenly over filling. Carefully spoon remaining filling over chips.
• Bake about 1 hour or until center is almost set. Remove from oven. Cool for 30 minutes; refrigerate for 1 hour.
• Combine shortening and reserved chips in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 sec. at a time, stirring after each heating, until chips are melted and mix is smooth when stirred. drizzle over cheesecake; cover and refrigerate at least 4 hours.
• If you want the glaze --.
• Melt 1/2 cup peanut butter/ chocolate chips and 3 Tbsp milk in small sauce pan on med. heat. If not thin enough slowly add 1 Tbsp milk until about honey thin. Spread glaze after step 4.

PEANUT BUTTER CHOCOLATE CHEESECAKE

Steps:

• DIRECTIONS For Cheesecake.
• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. (this is necessary to prevent leakage) Coat bottom of pan with cooking spray, and line with parchment paper cut to fit the bottom of the pan. Spray parchment paper.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan,(use the bottom of a measuring cup to press down) 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. (do not let the bottom of the bowl touch the water as this will burn the chocolate) Let cool. Beat cream cheese with a mixer (use paddle attachment) 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, scraping bowl between each addition and beating just until combined after each addition (do not over-mix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle peanut butter filling into center of crust, and tap pan gently on counter to settle. Smooth out to crust with a spatula. Put into the freezer for 5-7 minutes to just set the filling. Ladle chocolate filling directly on top of peanut butter filling and spread evenly out to the edges.
• 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 covering with a cloth. Before un-molding, run a knife around edge of cake.
• DIRECTIONS For Glaze.
• Melt chocolate and butter in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and stir in milk and corn syrup. Use immediately.
• Make the chocolate glaze and immediately pour glaze over top of cake starting in the center , smoothing with an offset spatula and letting it drip down the sides. Cut mini peanut butter cups in half and pile in the middle of the cheesecake.
• If you are a peanut butter chocolate lover, which we definitely are, we have a few other recipes recipes to share. These are also easier recipes if you don't have the time to tackle this cheesecake just yet. These are some of our favorite youtube channels to follow and you can watch the recipes being made as well. We hope you feel up to our cheesecake challenge shortly! It's WORTH IT!