PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE
The only thing better than peanut butter and chocolate? Peanut butter and chocolate swirled together in a dense, creamy cheesecake that serves 16.
Provided by My Food and Family
Categories Dairy
Time 4h55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 450, Fat 33 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
CHOCOLATE PEANUT BUTTER CHEESECAKE
Provided by Nigella Lawson : Food Network
Categories dessert
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 14
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.
PHILADELPHIA® CLASSIC CHEESECAKE
When searching for a simple, delicious dessert that's sure to impress, look no further than this traditional cheesecake.
Provided by Kraft
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h45m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F.
- Mix crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan.
- Beat cream cheese, 1 cup sugar and vanilla with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- 55 min. or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours.
CHOCOLATE-PEANUT BUTTER CHEESECAKE WITH CHOCOLATE GLAZE
This cheesecake is a fresh take on a familiar combination. It's not too sweet and has a voluptuous consistency. The glossy chocolate glaze goes on like satin.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 9h
Number Of Ingredients 12
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.
NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY
Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
- Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
- Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
- In a large bowl, mix together softened cream cheese until smooth.
- Add the powdered sugar and continue to mix until there are no lumps.
- Add the vanilla and melted chocolate and mix until the color is even.
- Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
- In a large bowl, mix together melted peanut butter and confectioner's sugar.
- Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
- Refrigerate for 2-4 hours.
- Enjoy!
Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams
EASY PHILADELPHIA CHOCOLATE-PEANUT BUTTER CHEESECAKE
Bring the unbeatable duo, chocolate and peanut butter, together again in our supremely creamy Easy PHILADELPHIA Chocolate-Peanut Butter Cheesecake recipe.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Add chocolate, 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.
Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE
Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PHILADELPHIA CHOCOLATE PEANUT BUTTER CHEESECAKE
It's hard to believe-but true!-that this glorious PHILADELPHIA Chocolate Peanut Butter Cheesecake takes only 20 minutes to prepare for the oven.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, peanut butter and remaining sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Transfer 3 cups batter to medium bowl; stir in melted chocolate. Pour over crust. Refrigerate remaining batter until ready to use.
- Bake 1 hour or until center is almost set, gently spooning remaining batter over partially baked layer in pan after 30 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 440, Fat 33 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 140 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE
The only thing better than peanut butter and chocolate? Peanut butter and chocolate swirled together in a dense, creamy cheesecake that serves 16.
Provided by Kraft Heinz
Yield 16 servings
Number Of Ingredients 8
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and 3 Tbsp. melted peanut butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 1 cup batter; mix with remaining peanut butter. Stir melted chocolate into remaining plain batter; pour over crust. Top with spoonfuls of peanut butter batter; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE
Decadent! Another great recipe from Philadelphia Cream cheese. This is nice topped with fresh raspberries and lightly sprinkled with powdered sugar. Enjoy! (No prep time was given with recipe)
Provided by Anita Harris
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan.
- Bake@ 325 degrees for 10 minutes.
- Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended.
- Add chocolate, liqueur and eggs; mix just until blended.
- Pour over crust.
- Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan).
- Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan.
- Refrigerate 4 hours or overnight.
CHOCOLATE PEANUT BUTTER CHEESECAKE
This is a simple and very yummy recipe courtesy of Nigella Lawson. Not only is it easy to make, you can actually make it up to two days ahead of time (although it will keep for up to four days in the fridge..just make sure the cling film covering does not touch the surface). It can also be frozen for up to 1 month (wrap it in the tin in a double layer of cling film and a layer of tin foil).. I'm no dessert lover (although I love to make them!) and I always have a slice of this!! NB-All ingredients must be at room temperature before starting!!
Provided by Noo8820
Categories Cheesecake
Time 1h39m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 170 degrees.Whizz the base ingredients in a processor,when it comes together in a clump,turn it out into a 23cm springform cake tin,and press it into the bottom and up the side a little to form a crust.Chill in the fridge.
- Process the filling ingredients until they form a smooth mixture.
- Pour this mixture on top of the chilled base and cook for 60 minutes (checking after 50 minutes).The top only, should feel set and dry.
- Take the cheesecake out of the oven while you make the topping. Warm the sour cream,chocolate and brown sugar gently in a saucepan over a low heat,whisking to blend in the chocolate as it melts.
- Spoon and spread the topping over the cheesecake as gently as possible (if it does break the surface, you'll just have a little marbling in your cake). Put it back into the oven for 10 minutes.
- Once out of the oven,let it cool in it's tin,then cover it and leave in the fridge overnight.
- When ready to serve,take out of the fridge for a few minutes before hand,just to take the chill off-too long and it will become gooey and hard to slice.
Nutrition Facts : Calories 696.3, Fat 50.7, SaturatedFat 23.8, Cholesterol 200.1, Sodium 499.4, Carbohydrate 50, Fiber 2.5, Sugar 32, Protein 16.8
PEANUT BUTTER CHOCOLATE CHEESECAKE
A decadent treat for the holidays, we suggest reserving this recipe for special occasions as it is quite time consuming. However, it will definitely be a crowd pleaser! We've adapted this recipe from the original Martha Stewart recipe.
Provided by Theprettyfeed
Categories Cheesecake
Time 10h
Yield 6 serving(s)
Number Of Ingredients 15
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!
PEANUT BUTTER CHEESECAKE
Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!
Provided by Christina Ernst
Time 5h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
- Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
- Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
- Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
- Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
- Place in the refrigerator to chill for at least 2 hours before serving.
Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h5m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
- Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
- Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
- Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g
DECADENT CHOCOLATE-PEANUT BUTTER CHEESECAKE
Make and share this Decadent Chocolate-Peanut Butter Cheesecake recipe from Food.com.
Provided by cipolo123
Categories Pie
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F. Combine crackers, melted butter, and 2 tablespoons of sugar. Press into bottom and 1 inch up sides of a 9-inch springform pan; set aside. In bowl, beat 1 package cream cheese with electric mixer until smooth. Beat in peanut butter and 1/4 cup sugar until combined. Fold in 1 lightly beaten egg; set aside.
- In saucepan, stir chocolate pieces over low heat until melted and smooth. Remove from heat. Cube remaining cream cheese; add to chocolate. Stir to combine. Stir in milk and vanilla until smooth. Fold in 2 lightly beaten eggs. Spread half the chocolate mixture into pan. Carefully spread all the peanut butter mixture over layer. Evenly spread remaining chocolate mixture.
- Bake for 45 minutes or until top is set when lightly shaken. Cool cheesecake in pan on a wire rack for 15 minutes. Use small sharp knife to loosen crust from sides; cool 30 minutes. Remove sides of pan; cool completely on rack. Cover; chill 4 hour. Let stand at room temperature 15 minutes before serving. If desired, sprinkle with peanuts.
Nutrition Facts : Calories 384.6, Fat 30.1, SaturatedFat 14.4, Cholesterol 82.3, Sodium 230.6, Carbohydrate 23, Fiber 2.4, Sugar 18.3, Protein 8
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