How To make Peanut Butter Cheesecake
1 10" graham cracker crust in
-springform pan 2 c Peanut butter
1 lb Cream cheese, softened
2 tb Butter, melted
1/2 c Heavy cream, whipped
2 c Sugar
1 tb Vanilla
1 c Chocolate chips, melted
1 c Heavy cream, whipped
Beat cream cheese until smooth with paddle. Add peanut butter and sugar and blend well. Add vanilla and butter an continue to blend well. Fold in 1/2 cup whipped cream. Place mixture into graham cracker crust. Refrigerate
overnight. After refrigeration, pour chocolate chips evenly over top and let cool for 2 hours. Garnish with remaining whipped cream. Source: The Summerhouse in Sarasota's Chef du Jour. Posted on GEnie's Food & Wine RT by M.CARMAIN1 [Melinda] on 2/7/94 :: MM by QBTOMM and Sue Woodward -----
How To make Peanut Butter Cheesecake's Videos
No-Bake Nutella-Peanut Butter Cheesecake Recipe
No-bake Nutella peanut butter cheesecake – this cheesecake is creamy, light and decadent. Combination of amazing flavors! If you are a peanut putter lover or Nutella lover, you going to love this cheesecake.
Printable Recipe:
Homemade Nutella:
More cheesecake recipes:
No-Bake Coconut Cheesecake:
No-Bake Kinder Bueno Cheesecake:
Caramel Pecan Cheesecake:
Lemon Cheesecake Bars:
Oreo Cheesecake Bars:
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Ingredients:
For the crust:
8 oz (225g) Biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the Nutella layer:
1½ cups (340g) Cream cheese
1/2 cup (120ml) Heavy cream
3/4 cup (235g) Nutella - store bought or homemade (recipe for homemade nutella:
6g Gelatin powder + 30ml water
For the peanut butter layer:
1½ cups (340g) Cream cheese
1/2 cup (120ml) Heavy cream
3/4 cup (95g) Powdered sugar
1 teaspoon Vanilla extract
1 cup (250g) Smooth peanut butter
6g Gelatin powder + 30ml water
For the chocolate ganache:
100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Make Nutella cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese and Nutella until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making peanut butter layer.
5. Make peanut butter cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
6. In a large bowl beat cream cheese and powdered sugar until smooth. Add peanut butter and beat until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and refrigerate for at least 6 hours or overnight.
8. 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. Pour over the cheesecake.
9. Refrigerate for at least one hour or until ready to serve.
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No Bake Peanut Butter Cheesecake
To get the cups used in this video on Amazon, follow these links:
This No Bake Peanut Butter Cheesecake has a buttery chocolate cookie crust, creamy and smooth peanut butter cheesecake and topped with sweet and salty peanut butter crust and chocolate sauce! Each layer will make you want to ask for more!
Please follow the links below for the DLux products we used and printable recipe.
100 Mini Cups with Spoons [2 oz, Square]
100 Mini Cups with Spoons [5.5 oz, Square]
Recipe:
Ingredients:
1 cup heavy cream
3/4 cup powdered sugar
8 oz cream cheese
1 cup creamy peanut butter
8 oreo cookies
2 tbsp melted unsalted butter
peanut butter cups for garnish
chocolate syrup for garnish
Mini Peanut Butter Cup Cheesecakes
Mini peanut butter cup cheesecakes are cupcake-sized cheesecakes made with a chocolate graham cracker crust, peanut butter filling, and chocolate topping. These individually sized cheesecakes are rich, decadent, and perfect for any peanut butter lover.
Full recipe:
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.
Printable Version:
More Cake Recipes:
No-Bake Nutella Cheesecake:
Giant Oreo Cake:
Strawberry Mousse Mirror Glaze Cake:
No-Bake Strawberry Cheesecake:
Tiramisu Cake:
Number Cake:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 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 ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add 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.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.
Instant Pot Peanut Butter Cheesecake ~ 1st Place Winner !!!
This video is about Instant Pot Peanut Butter Cheesecake ~ 1st Place Winner !!!
Cheesecake pan
Instant pot
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*** Recipe
-Crust- 12 nutterbutter cookies, 4 tbsp butter
-Filling- 16 oz cream cheese, 1 cup creamy peanut butter, 1/4 tsp salt, 1/2 cup powdered sugar, 2 tbsp cornstarch, 2 eggs
-Topping- 1/2 cup dark chocolate chips, 2/3 cup heavy whipping cream
-Cook on high for 28 min
- Rest for 10 min
#Cheesecake, #InstantPot, #InstantPotCheesecake
Chocolate Peanut Butter Cheesecake