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.
MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY
Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs
Provided by Tasty
Categories Bakery Goods
Yield 12 mini cheesecakes
Number Of Ingredients 7
Steps:
- Form peanut butter sandwiches with Ritz crackers.
- Place them in the bottom of each cup of a muffin tin.
- In a large bowl beat together cream cheese and sugar.
- Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
- Pour mixture over each peanut butter sandwich until each cup is ¾ full.
- Top with crushed Ritz cracker.
- Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams
CHOCOLATE PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sugar, flour, eggs, chocolate chips, vanilla extract, chocolate peanut butter cups
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, beat cream cheese, sugar, and flour until smooth.
- Add eggs and mix until combined.
- Fold in melted chocolate and vanilla extract.
- Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
- Fill cups ¾-full with cheesecake mixture.
- Bake 20 minutes, cool completely, and refrigerate for 3 hours.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, peanut butter cups, semisweet chocolate chip
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F (160°C).
- Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
- Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
- Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
- Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
- Pour the filling into the cooled crust.
- Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
- Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
- Slice with a warm knife and serve.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 52 grams, Fat 72 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams
HANNAH'S PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, chocolate peanut butter cups, semisweet chocolate chips
Provided by Crime Scene Kitchen
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F (160°C).
- Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
- Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
- Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
- Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
- Pour the filling into the cooled crust.
- Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
- Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
- Slice with a warm knife and serve.
- Enjoy!
Nutrition Facts : Calories 844 calories, Carbohydrate 52 grams, Fat 66 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams
MAKEOVER PEANUT BUTTER CUP CHEESECAKE
Make and share this Makeover Peanut Butter Cup Cheesecake recipe from Food.com.
Provided by bradley.grover00
Categories Cheesecake
Time 1h20m
Yield 1 cheesecake, 16 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
- Place pan on a baking sheet. Bake at 350° for 10 minutes. 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 inches of edges.
- In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In a microwave-safe bowl, 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 for 50-60 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 on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.
Nutrition Facts : Calories 320.4, Fat 17.3, SaturatedFat 7.1, Cholesterol 49.9, Sodium 384.9, Carbohydrate 31.6, Fiber 1.5, Sugar 21.3, Protein 11.4
PEANUT BUTTER CUP CHEESECAKE
Peanut butter, chocolate and cheesecake... what could be better? I created this combination because my daughter wanted all three of these flavors in her birthday cake. She liked it so much that it has become a favorite. Enjoy!
Provided by Belgarion66
Categories Cheesecake
Time 1h30m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Peanut Butter Sauce:.
- Combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
- Transfer to a mixing bowl and let the mixture cool completely.
- Add the peanut butter and stir until a creamy smooth texture has been achieved.
- Cheesecake Crust:.
- Melt the butter.
- Combine all 3 ingredients until thoroughly combined.
- Press onto the bottom of a prepared (I use a non-stick baking spray) 9 inch spring-form pan.
- Spread 1/2 cup of the chocolate chips on top of the crust.
- Cheesecake Filling:.
- Preheat the oven to 350°F.
- Put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. Stir and continue heating in 15 second intervals until all of the chips have melted. Put aside to cool.
- Beat the room temperature cream cheese, brown sugar and sugar until smooth (I use a stand mixer).
- Add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
- Remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
- Pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
- Spoon the chocolate mixture onto the top of the cheesecake and swirl.
- Bake for 60 minutes or until the edge is set but the center still moves. Cool completely on a wire rack, then refrigerate in spring-form pan overnight.
Nutrition Facts : Calories 510.9, Fat 35.7, SaturatedFat 17.6, Cholesterol 118.5, Sodium 293.9, Carbohydrate 44, Fiber 1.6, Sugar 34.1, Protein 9.1
PEANUT BUTTER CUP CHEESECAKE
As soon as I saw this on the cover of Taste of Home, I knew I had to make it. It is fabulous! It is best if made the day before serving.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl, combine cracker crumbs, cookie crumbs, sugar and butter Press on the bottom and 1 inch up the sides of a greased 9 inch springform pan.
- Bake at 350º for 7-9 minutes. Cool on a wire rack.
- In a microwave safe bowl, heat peanut butter on HIGH for 30 seconds or until softened. Spread carefully over crust to within 1 inch of edges.
- In a large mixing bowl, beat cream cheese, sugar and sour cream until smooth. Add eggs and beat on low speed just until combined. Stir in vanilla. Pour one cup of cream cheese batter into a bowl and set aside. Pour remaining filling over peanut butter in crust.
- In a microwave safe bowl, heat 1/4 cup hot fudge topping on HIGH for 30 seconds or until thin. Fold into reserved cream cheese batter. Carefully spoon over filling and cut through filling with a knife to swirl being careful not to disturb peanut butter layer or the crust.
- Bake at 350º for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen but do not remove sides. Cool 1 hour longer on wire rack.
- Microwave remaining hot fudge topping for 30 seconds or until warmed. Spread over cheesecake. Garnish with peanut butter cups.
- Refrigerate overnight. Remove sides of pan and serve.
Nutrition Facts : Calories 734.3, Fat 49, SaturatedFat 22.7, Cholesterol 135.8, Sodium 567, Carbohydrate 64.5, Fiber 2.8, Sugar 48.4, Protein 13.7
PEANUT BRITTLE CHEESECAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, Skippy® Creamy Peanut Butter, heavy cream, vanilla extract, powdered sugar, kosher salt, semisweet chocolate chips, coconut oil, granulated sugar, light corn syrup, water, unsalted butter, baking soda, roasted, salted peanuts
Provided by Skippy
Categories Desserts
Yield 12 servings
Number Of Ingredients 18
Steps:
- Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
- Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
- Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
- Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
- In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
- Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
- Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
- In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
- Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
- Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15-20 minutes, then break into small pieces.
- Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
- Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
- Slice with a warm knife, wiping clean between cuts, and serve.
- Enjoy!
Nutrition Facts : Calories 658 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 1 gram, Protein 11 grams, Sugar 43 grams
MAKEOVER PEANUT BUTTER CUP CHEESECAKE
No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois, has been lightened up. We promise! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray., Place pan on a baking sheet. Bake at 350° for 10 minutes. 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 the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer., In a microwave-safe bowl, 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 for 50-60 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 on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.
Nutrition Facts : Calories 316 calories, Fat 16g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 361mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 12g protein.
RUGGLES REESE'S PEANUT BUTTER CUP CHEESECAKE
This was a best selling dessert for Ruggles Grill, in Houston. It's a little different than some peanut butter cheesecakes--very good---with that winning combo, chocolate and peanut butter! Hope you enjoy.
Provided by Peggy Lynn
Categories Cheesecake
Time 2h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.
- To Make The Crust:.
- Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
- Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
- To Make The Filling:.
- Beat cream cheese in bowl of electric mixer until smooth.
- Add eggs, one at a time, beating well after each addition.
- Add sugar, peanut butter and cream; mix until smooth.
- Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
- Pour filling into prepared crust.
- Place springform pan into a larger baking pan.
- Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
- Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
- For The Topping:.
- Combine the sour cream and sugar and spread on the cheesecake.
- Return the cake to the oven for 5 minutes.
- Remove from the oven and allow to cool on a wire rack for one hour.
- You may run a knife along the edge of the cake to loosen it from the pan somewhat.
- Refrigerate for at least 4 hours.
Nutrition Facts : Calories 1297.4, Fat 88.8, SaturatedFat 37.3, Cholesterol 238.6, Sodium 1111.7, Carbohydrate 110.3, Fiber 5.5, Sugar 80.4, Protein 25.4
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