Sweet Salty Peanut Butter Cheesecake Food

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.

PEANUT BUTTER CHEESECAKE (TASTE OF HOME)

Steps:

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

SWEET & SALTY PEANUT BUTTER CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture., Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.

PEANUT BUTTER AND SOUR CHERRY CHEESECAKE RECIPE

Steps:

• Grease a 20cm (8-inch) springform tin and line with baking parchment.
• Put the dried sour cherries into a small saucepan with the sugar, vanilla, and 1 tablespoon of water. If you are using kirsch, add this now. Bring to the boil and leave to simmer for 4-5 minutes. The cherries should soften and absorb some of the liquid. Set the pan to one side to cool.
• To make the biscuit base, blitz the digestive biscuits and peanuts in a food processor until they resemble very fine crumbs. Pour the melted butter into the crumbs and blitz again until all the biscuit crumbs are coated in butter. Alternatively, finely chop the peanuts and place into a plastic bag with the biscuits, use a rolling pin to crush them to a fine powder, then put into a bowl and stir in the butter. Tip the crumbs into the base of the prepared tin, then press them down firmly with the back of a teaspoon to make sure they stick together, then chill for at least 30 minutes.
• In a large bowl, whisk together the cream cheese, caster sugar and egg yolks until smooth. Stir in the cream until you get a thick but not stiff consistency.
• Soak the gelatin leaves in cold water and allow to soften completely. This will take around five minutes. Melt the smooth peanut butter in the microwave in a medium bowl for about 30 seconds until it is even smoother. Squeeze the gelatin leaves to remove any excess water, then stir into the warm peanut butter until completely dissolved.
• Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.
• Drain the cherries then add half to the cream cheese mixture and stir in. Spread onto the prepared biscuit base and use a spatula to smooth the top. Leave to set in the refrigerator, preferably overnight, but for at least four hours.
• When the cheesecake feels firm enough to hold a layer of chocolate (usually after around two hours of chilling), make the chocolate topping. Place the chocolate, golden syrup and cream into a small bowl. Microwave on high for around one minute, removing from the microwave and stirring well every 15 seconds, until the mixture is smooth and no lumps of chocolate remain. Pour over the cheesecake, tilting the tin until the whole top is covered. Decorate with the remaining sour cherries and peanuts. Chill for two hours before serving.