Philadelphia Chocolate Peanut Butter Swirl Cheesecake Food

PHILADELPHIA CHOCOLATE PEANUT BUTTER CHEESECAKE

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.

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.

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.

PHILADELPHIA CHOCOLATE-PEANUT BUTTER SWIRL CHEESECAKE

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.

PEANUT BUTTER CHEESECAKE BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Stir in 4 eggs. Add flour; mix well. Pour into prepared pan.
• Mix cream cheese, peanut butter, remaining sugar and egg until blended; drop in spoonfuls over brownie batter. Swirl gently with knife.
• Bake 35 to 40 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to lift brownies from pan before cutting to serve.

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.

PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE

Steps:

• Preheat oven to 325°F.
• Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
• Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
• Remove one cup of the batter and set aside.
• Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
• Bake 40 minutes or until center is almost set. Cool.
• Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
• Store any leftover cheesecake in the refrigerator.

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

CARAMEL PEANUT BUTTER SWIRL CHEESECAKE

Steps:

• Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
• For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
• Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
• Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
• Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving.