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 Peanut Butter Cheesecake
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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
Butterfinger Peanutbutter Cheesecake Recipe
Butterfinger are one of my favorite chocolate treats. They are flaky, nutty and are covered in the perfect amount of chocolate. They are so versatile to use in any recipe that needs a kick. Try this Butterfinger cheesecake with an OREO crust and a peanut butter filling. It is topped with peanut butter whipped cream and even more butter fingers.
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Peanut Butter Cheesecake | No Bake Recipe
This no bake peanut butter cheesecake is extremely easy to make and tastes incredible. The recipe and simple instructions that I provide to you will leave you feeling accomplished and proud that you can create something so tasty in the comfort of your own home. Please enjoy.
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Serves - 8 -16 People (Depending On Slice Size)
Ingredients -
Base -
266g (9.3oz) - Oreo Cookies, Cream Included - See Note Below
75g (2.6oz) - Unsalted Butter, Melted
1/2 tsp (2.5g) - Sea Salt Flakes
Cheesecake -
550g (1.2lb) - Cream Cheese
190g (6.7oz) - Icing Sugar, Sifted
250g (8.8oz) - Smooth Peanut Butter
1/2 tsp (2.5ml) - Vanilla Bean Paste - Substitute for 1 tsp (5ml) - Vanilla Extract or Vanilla Essence
125ml (1/2 Cup) - Thickened Cream
Chocolate Ganache -
150g (5.2oz) - Dark Chocolate Chips or Chunks
16
0ml (2/3 Cup) - Thickened Cream
Notes -
The base of this cheesecake can be made with any of your favourite biscuits or cookies. If you are substituting them, increase the amount of melted butter in the base mixture to 100g (3.5oz) to compensate for the cream that is in the centre of the Oreos.
Making this by hand is very simple. With the base, place the ingredients into a large mixing bowl and and using a meat mallet, your hands or something heavy, crush the ingredients together to form that wet sand look.
As for making the cheesecake, place the ingredients into a mixing bowl (following the recipe steps) and using a potato masher or spatula, mix the cream cheese together until extremely smooth (this will take a few minutes longer than using a stand mixer). Add in the remaining ingredients and either using a whisk or spatula, continue mixing until everything is very well combined. Continue recipe instructions as per normal.
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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.
The ULTIMATE Chocolate Peanut Butter Cheesecake
This heavenly Chocolate Peanut Butter Cheesecake is perfect for the peanut butter lover in your life! Creamy peanut butter cheesecake topped with rich chocolate ganache - it's pure decadence in every bite! GET THE FULL RECIPE:
Instant Pot Peanut Butter Cheesecake with Jessie Sheehan
If you dig the combo of peanut butter and chocolate, are cheesecake-friendly, and possess an Instant Pot, this black-bottomed beauty has your name written all over it. GET THE RECIPE ►►
Makes: One 7-inch cheesecake
Prep time: 4 hours 30 minutes
Cook time: 26 minutes
Ingredient List:
Crust
20 (2-inch) crispy chocolate wafer cookies, such as Nabisco, or about 1 1/3 cups chocolate cookie crumbs
1 tablespoon light brown sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon fine sea salt
Filling
2/3 cup light brown sugar
1/2 teaspoon fine sea salt
1 tablespoon plus 1 teaspoon cornstarch
16 ounces cream cheese, at room temperature
1/2 cup plus 2 tablespoons creamy peanut butter (not all-natural)
1/3 cup heavy cream, at room temperature
1 tablespoon pure vanilla extract
2 large eggs, at room temperature
Dutch-processed cocoa powder, for dusting
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