Amazing Peanut Butter Cheesecake Recipe
Peanut butter lovers rejoice! This Peanut Butter Cheesecake recipe is a rich and decadent dessert that will have you drooling. A cookie crust filled with a creamy, luscious peanut butter cheesecake filling then topped with a layer of chocolate ganache, this is the ultimate dessert for the peanut butter lovers in your life!
RECIPE:
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Insanely Delicious Pecan Cream Pie Recipe
I’m not sure there’s anything better in the world than a slice of delicious pecan cream pie. The rich, creamy filling, the crispy crust, and the sweet, nutty flavor of pecans combine to create an amazing dessert experience.
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Grab the full, printable recipe on my blog:
INGREDIENTS
6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
16 ounces cream cheese, room-temperature
½ cup light brown sugar
⅓ cup pure maple syrup
1 teaspoon vanilla extract
8 ounces whipped topping, thawed and divided
1 cup toasted finely chopped pecans, I used Fisher brand, divided
INSTRUCTIONS
Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
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Keto Turtle Cheesecake | Low-Carb Caramel Pecan Cheesecake Recipe
FULL RECIPE:
KETO CARAMEL PECAN TURTLE CHEESECAKE
This is a super easy way to take a classic keto cheesecake and dress it up for the holidays. Inspired by the turtle candy (a pretzel topped with chocolate, caramel, and pecans), this cheesecake has a chocolate crust, along with chocolate ganache drizzle, keto chewy caramel drizzle, and crunchy chopped pecans sprinkled over top. Check below for more details on ingredient swaps and for dairy-free options!
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FREE KETO DESSERT eBOOK:
Keto Chewy Caramel Recipe:
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KETO SWEETENERS OUTSIDE OF USA:
As of 2019 it seems that allulose is not easily available outside of the USA, so try tagatose (almost identical to allulose) which is available on iHerb in most countries, linked below!
INGREDIENTS:
Powdered Erythritol:
Allulose:
Tagatose:
Almond flour:
Dairy-free Cream Cheese Recipe:
Vanilla Extract:
Natural Cacao powder:
Dutched cacao powder:
Sugar-free chocolate chips:
99% Cacao Chocolate (unsweetened):
**I am part of the Amazon Affiliate program and that means anything you buy on Amazon through clicking these product links will help monetarily support TPH and future recipe creation!**
EQUIPMENT USED:
Heat-Safe Silicone Spatula:
Kitchen Scale:
Electric Mixer:
Metal Whisk:
Measuring Cups:
Magnetic Measuring Spoons:
Round Cake Pan Set:
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Best Vegan Cheesecake ~Strawberry Cheesecake????????????????????????????
#cheesecake #vegan #dairyfree
Here it is! The best vegan cheesecake recipe ever! Whether you want to pile on the fresh strawberry compote or leave it pure vanilla bean cheesecake, seek no more, your vegan cheesecake prayers have been answered!
CLICK HERE FOR THE RECIPE
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How To Make Cashew Pie || Nana's Cookery
Cashew Pie
Ingredients and Instruction
9-inch pie plate 350 deg. 60-75 min
Make a 9-inch pie crust with your own favorite pie crust or the one I make on my very first video.
Ingredients for Filling
1 1/2 cups light brown sugar
6 Tbls. MELTED butter
1 1/4 cups light corn syrup
2 /tsp.vanilla
5 eggs slightly beaten
1 1/2 cups cashew halves and pieces(found in the roasted nut area.of the store)
Combine everything well EXCEPT the nuts.
Add the nuts and stir.
Pour into the unbaked pie crust carefully.
Bake at 350 deg. for 65-75 min. The pie will rise and feel solid in the center.Remove and let cool on a rack. The pie will fall slightly as it cools.
If you like nut pies check out my pecan pie and my walnut pie.
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The SECRET to the BEST baked VEGAN CHEESECAKE!
My secret homemade baked vegan cheesecake recipe, made with vegan cream cheese! This vegan cheesecake recipe is so so so delicious and you can easily make it at home. I promise you will love it!
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#cheesecake #vegancheesecake #cheesecakerecipe
Vegan baked cheesecake
Ingredients
2 1/2 cups cubed (400g) tofu firm
2 cups (450g) vegan cream cheese
1/2 cup vegan sour cream 103g
1 1/4 cup vegan milk 285 ml
4 tbsp vegan butter
1 1/3 cups (310g) sugar (use less if desired. Just taste the batter to see how sweet you want it.)
4 tbsp Cornstarch
4 tbsp all purpose flour
2 tbsp vanilla extract
4 tbsp apple cider vinegar
Crust
7 tbsp vegan butter
300g crushed gram crackers (2 3/4 cups)