How To make Chocolate Peanut Butter Cheesecake(2)
3 tablespoons + 1 1/2 teaspoons dutch process
COCOA 3 tablespoons boiling WATER
1 1/2 teaspoons VANILLA
3 large EGGS
1 1/4 cups sifted CAKE FLOUR
3/4 cup + 2 tablespoons SUGAR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
13 tablespoons unsalted BUTTER (SOFTENED)
PREHEAT OVEN TO 350 DEGREES one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)
most attractive size :
or any 6 cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it. In a medium mixing bowl whisk together the cocoa and water until smooth. Allowto cool to room temperature and lightly whisk in the vanilla and eggs. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture and the butter. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Tent loosely with buttered foil after 20 minutes to prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a metal spatula and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight. There is a coffee syrup recipe that goes with this for extra moistness and a subtle coffee accent.... in a small pan, stir together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua. When cake is baked, brush half the syrup onto the top. Cool the cake 10 minutes and invert it onto a lightly greased rack. Brush the bottom and sides with remaining syrup. Reinvert onto rack, top side up, to finish cooling. Coffee flavor stays in background, accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_
How To make Chocolate Peanut Butter Cheesecake(2)'s Videos
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make no-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
➡️ SUBSCRIBE to Dished!
This EASY tasty No Bake Peanut Butter Cheesecake is full of peanut butter flavor with a chocolate cookie crust! It’s a simple recipe with easy ingredients. It’s an absolutely delicious cheesecake recipe! Making a no-bake peanut butter cheesecake. In this recipe video, we'll show you how to make a no-bake cheesecake with peanut butter.
If you love this how-to-make a no-bake cheesecake recipe let us know what you think in the comments below! #dished #cheesecake #nobake
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
Equipment used in this video:
Camera:
Camera Lens:
Food Processor:
Cooking Bowls:
Red Spatula:
Baking Dish:
Electric Mixer:
Ramekins:
Mini Whisk:
Food used in this video:
Graham Crackers:
Powdered Sugar:
Peanut Butter:
Vanilla Extract:
Dark Chocolate Chips:
0:00 Preparing the no-bake peanut butter cheesecake
1:13 Chilling the no-bake peanut butter cheesecake
1:43 Serving the no-bake peanut butter cheesecake
Ingredients for making a no-bake peanut butter cheesecake:
For the base:
270g (9.5 oz) graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/4 cups (500g) cream cheese
1 1/2 cups (187g) powdered sugar
1 cup (250g) peanut butter
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
For the topping:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Instructions for making a no-bake peanut butter cheesecake:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. Press into the bottom of the 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the chocolate ganache: In a small saucepan bring to simmer heavy cream, remove from heat and add the chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
➡️ If you recreate this no-bake cheesecake recipe please link and mention us in your video so we can find you and give you a shout-out!
This no-bake peanut butter cheesecake recipe is part of our essential recipes series:
???? Watch the Full Series Here!
???? Subscribe and ring the bell to get notified every time we post a new video!
???? Our YouTube Shorts Channel!: youtube.com/channel/UCOn8LdKK82EgLIpL4ZBzXMg?sub_confirmation=1
???? Social Media????
???? TikTok:
???? Facebook:
???? Twitter:
How to Make Chocolate Peanut Butter Cheesecake Bars!
Making chocolate peanut butter cheesecake bars. In this recipe video, we'll show you how to make chocolate peanut butter cheesecake bars. Chocolate peanut butter cheesecake bars recipe.
➡️ SUBSCRIBE to Dished!
Seriously indulgent and creamy, these chocolate peanut butter cheesecake bars are basically like eating a peanut butter cup, but in cheesecake form! Quicker to bake and chill than a full cheesecake, these bars are the perfect choice when you need a crowd-pleasing dessert that’s also portable, easy to serve, handheld, and most importantly delicious. Peanut Butter Cheesecake Bars, creamy peanut butter cheesecake, a crunchy cookie crust, and a chocolate ganache topping make this the perfect peanut butter treat!
If you love this how-to-make chocolate peanut butter cheesecake bars recipe let us know what you think in the comments below! #cheesecake #chocolate #peanutbutter
Disclaimer: As an Amazon Associate I earn from qualifying purchases.
Equipment used in this video:
Camera:
Camera Lens:
Food Processor:
Cooking Bowls:
Ramekins:
Red Spatula:
Baking Dish:
Electric Mixer:
Sauce Pan:
Mini Whisk:
Food used in this video:
Oreos:
Granulated Sugar:
Peanut Butter:
Vanilla Extract:
Semi-Sweet Chocolate Chips:
Dark Chocolate Chips:
0:00 Making the crust
0:50 Making the filling
2:29 Making the topping
3:10 Serving the cheesecake bars
Ingredients for making chocolate peanut butter cheesecake bars:
Cookie Crust:
34 Oreo cookies
1/2 cup unsalted butter, melted
Peanut Butter Filling:
24 oz cream cheese
1 cup granulated sugar
1 1/4 cup peanut butter
1 tsp vanilla extract
3 eggs
Chocolate Topping:
1/2 cup heavy cream
5 oz semi-sweet chocolate
3 oz dark chocolate
➡️ If you recreate this peanut butter chocolate cheesecake bars recipe please link and mention us in your video so we can find you and give you a shout-out!
This chocolate peanut butter cheesecake bars recipe is part of our essential recipes series:
???? Watch the Full Series Here!
???? Subscribe and ring the bell to get notified every time we post a new video!
???? Our YouTube Shorts Channel!: youtube.com/channel/UCOn8LdKK82EgLIpL4ZBzXMg?sub_confirmation=1
???? Social Media????
???? TikTok:
???? Facebook:
???? Twitter:
Peanut Butter Cheesecake Recipe | No Bake Cheesecake Recipe
This No Bake Peanut Butter Cheesecake is simple and easy to make and doesn't require an oven. Serve this No Bake Cheesecake Recipe with freshly whipped cream for dessert.
SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Peanut Butter Cheesecake then just follow this No Bake Peanut Butter Cheesecake Recipe.
More No Bake Cheesecake Recipes
Get the full recipe for Peanut Butter Cheesecake
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
SHARE YOUR PHOTOS WITH ME
INSTAGRAM
FACEBOOK
PINTEREST
EMAIL recipesbycarina@gmail.com
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
EQUIPMENT FOR THIS RECIPE
Food Processor
Mixing Bowl
Offset Spatula
Cake Pan
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
NO BAKE PEANUT BUTTER CHEESECAKE RECIPE
Ingredients
25 Oreos
½ Stick / 1/14 Cup / 60g Melted Butter
1⅔ / 400ml Cup Cream
250g / 9oz Cream Cheese
1 Cup / 125g Icing Sugar / Powdered Sugar
½ Cup Smooth Peanut Butter
½ Cup / 125ml Cream
200g / 7oz Dark Chocolate
Peanuts for decorating
Instructions
Crush the Oreos with a heavy object or by using a food processor. Place them into a bowl and pour over the melted butter. Mix to combine.
Press the biscuit base into an even layer in a lined 8inch or 20cm springform cake pan. Place in the fridge to set.
In a medium sized mixing bowl pour in the cream and using a whisk or a hand mixer, beat until softly whipped. Set to the side.
In another bowl add the cream cheese and sugar. Mix together until smooth and combined. Add in the peanut butter, and whisk again. Finally pour in the cream and mix again until the cheesecake mixture is smooth and combined.
Pour the cheesecake filling into the cake tin and place back into the fridge for at least 6 hours or overnight to set. Once set remove the cheesecake from the pan.
To make the cheesecake topping heat the cream over medium heat until it just comes to a boil. Pour the hot cream over the chopped chocolate and leave for a few minutes before mixing with a spoon until completely smooth. Leave the chocolate to firm up for about an hour.
Pour the chocolate ganache over the cheesecake, spreading it with an offset spatula and pushing it over the sides. Decorate the edges with chopped chocolate. Place the cheesecake back into the fridge for at least a few hours to set before serving.
Notes
Try to use an unsweetened peanut butter that just contains peanuts and maybe salt.
You can use any type of biscuit or cookie for the cheesecake base. If it doesn't have a creme center just double the amount of melted butter in the recipe.
This cheesecake doesn't need anything to set it but make sure to serve it cold, it will start to soften at room temperature.
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
Piping Bag
Piping Tips
Stand Mixer
Hand Mixer
Blender
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
CAMERA EQUIPMENT I USE
CAMERA
LENS
LENS
TRIPOD
EDITING SOFTWARE
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _
Disclaimer - Some of these may be affiliated links.
No-Bake Peanut Butter Cup Cheesecake
Get the full recipe here:
PEANUT BUTTER CHEESECAKE BROWNIES
These are the best of two desserts combined into one! Fudgy chocolate brownies paired with a rich swirl of creamy peanut butter cheesecake! These are super moist and delicious! They are really rich, so you only need a small square! I think Your Family and Friends are going to love them!!
Ingredients:
3/4 cup butter
1 4oz pkg unsweetened chocolate
2 1/2 cups sugar...divided
1 cup all purpose flour
5 eggs...divided
1/2 cup creamy or chunky peanut butter
1 8 oz pkg softened cream cheese
For the brownie batter:
Melt the butter and chocolate in the microwave for 2 minutes or until smooth. Add in 2 cups of the granulated sugar. Then whisk in 4 large eggs one at a time. Then gradually add the 1 cup of flour.
For the Peanut Butter cheese cake filling: Mix the softened cream cheese, Peanut butter, 1 egg and 1/2 cup sugar.
Chocolate Peanut Butter Cake Recipe
This chocolate peanut butter cake is one of the best cakes I’ve ever made. The cake consists of two layers of soft and moist chocolate cake, light and fluffy peanut butter frosting and chocolate ganache. This cake is perfect for birthdays, holiday and celebrations. This cake is loved by adults and children alike. The combination of chocolate and peanut butter makes this cake irresistible.
Full printable recipe + tips:
More Cake Recipes:
Classic Vanilla Cake:
Chocolate Cake:
Snickers Mousse Cake:
Red Velvet Cake:
FOLLOW ME:
The Cooking Foodie Shop:
Instagram:
Facebook:
Website:
For the chocolate cake:
1¾ cups (220g) Flour
3/4 cup (75g) Cocoa powder
1½ teaspoons Baking soda
1 teaspoon Baking powder
1¾ cups (350g) Sugar
1/4 teaspoon Salt
2 Eggs
1 cup (240ml) Buttermilk
1/2 cup (120ml) Vegetable oil
1 cup (240ml) Coffee
1 teaspoon Vanilla extract
For the peanut butter frosting:
1 cup (230g) Butter, softened
1¼ cups (300g) Peanut butter, natural
1 teaspoon Vanilla extract
1½ cups + 2 tbsps. (200g) Powdered sugar
1/3 cup (80m) Heavy cream
For decoration:
Dark 100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make the cake: Preheat the oven to 350˚F (180C˚). Butter two 8-inch (20cm) cake pans and line the bottoms with a parchment paper, grease the sides. Lightly dust with cocoa powder. Set aside.
2. To a large bowl add flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir well and set aside.
3. In a separate bowl mix buttermilk, eggs, oil and vanilla extract. Mix until well combined.
4. Add the wet mixture to the dry, whisk until incorporated. Then add hot coffee (or water) and mix until combined.
5. Pour the batter into prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool completely before frosting.
7. Make the frosting: in a large bowl beat butter and peanut butter until light and fluffy. Add powdered sugar and beat on low speed until combined and creamy. Add heavy cream, 2 tablespoons at the time and vanilla extract, beat until light and fluffy.
8. Transfer the frosting into a piping bag. Cut the top of the cakes.
9. Place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Keep the remaining frosting for later.
10. Refrigerate for at least 2-3 hours.
11. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth.
12. Pour the ganache on top and allow to drip. Smooth the top with an offset spatula, allow to set. Pipe the remaining frosting on top of the ganache.
#cake #chocolate #recipe #peanutbutter
Equipment I used in this video:
Measuring Cups an Spoons in Rose Gold:
Baking Pan:
Gold Cutlery with Black Handle: