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 CHEESECAKE

Steps:

• In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. 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; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; 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 to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.

CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE

Steps:

• Crust: Preheat oven to 325 degrees. Wrap bottom and outside of a 9-inch springform pan with a double layer of foil. Coat bottom of pan with cooking spray, and line with parchment. Spray parchment.
• Stir together cookie crumbs, butter, and sugar in a medium bowl. Press mixture firmly into bottom of pan, 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. Let cool. Beat cream cheese with a mixer 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, beating just until combined after each addition (do not overmix).
• Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Ladle 1 cup peanut butter filling into center of crust, and tap pan gently on counter to settle. Ladle 1 cup chocolate filling directly on top of peanut butter filling. Repeat, then switching to half-cup amounts, continue to ladle fillings into crust, alternating them until all of each filling is used.
• 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. Before unmolding, run a knife around edge of cake. Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

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.

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!).

MINI PEANUT BUTTER CHOCOLATE CHEESECAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 12-cup muffin tin with paper liners.
• Mix graham cracker crumbs, butter, and brown sugar together in a bowl. Spoon evenly into the prepared muffin cups and press to flatten.
• Beat cream cheese in a mixing bowl with an electric mixer until smooth and creamy. Mix in white sugar and vanilla until fluffy. Mix in milk, then eggs, one at a time; mix until smooth. Transfer 1/2 of the batter to a separate bowl.
• Add peanut butter to one bowl of the cream cheese mixture; beat until well blended. Divide mixture among the muffin cups.
• Add melted chocolate chips to the remaining cream cheese mixture and beat until creamy and smooth. Pour into the muffin cups and sprinkle chopped peanuts over top.
• Bake in the preheated oven until almost set, 20 to 25 minutes. Remove from the oven and place on a wire rack until completely cooled. Enjoy immediately or refrigerate before serving.

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.

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
• Pour into crust.
• Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

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.

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.

BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.