How to Make Peanut Butter Cookie Dough Chocolate Cheesecake
Peanut butter and cheesecake together are always a winning combination! This dessert uses both NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels and Peanut Butter Chocolate Chip Cookie Dough to create a sweet indulgence you’ll want to add to your collection of dessert recipes.
Get this Peanut Butter Cookie Dough Chocolate Cheesecake recipe:
INGREDIENTS
• 1 cup (16 to 18 crackers) round snack crackers (such as Ritz) finely crushed
• 1 cup pecans, finely chopped
• 2 tablespoons butter or margarine, melted
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 4 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup granulated sugar
• 4 large eggs
• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
INSTRUCTIONS
PREHEAT oven to 350° F.
COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes.
PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.
BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color.
SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.
BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight.
CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.
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4 Easy No-Bake Peanut Butter Dessert Recipes
4 quick, easy and delicious no-bake peanut butter dessert recipes that any peanut butter will love! Whether you prefer individual peanut butter dessert such as peanut butter mousse, or a big dessert such as peanut butter cheesecake, you choose the healthy version and make peanut butter chocolate oatmeal bars or you can make the easiest recipe: peanut butter fudge. No matter what you choose, it will be delicious and for sure!
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If you loved our easy mini cheesecakes recipe then you'll love these beauties also because they're the chocolate version of it! These easy mini chocolate cheesecakes are easy to make (yes, really) and this is an improved recipe to help you even more. Creamy chocolaty cheesecakes, who doesn't love that right? Do try!
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NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE (no eggs, no gelatin) | Dessert Recipe | Baking Cherry
No-bake chocolate peanut butter cheesecake recipe (no eggs, no gelatin). A delicious cookie crumb crust with a creamy and smooth peanut butter chocolate filling, topped with more chocolate. A rich and decadent dessert, perfect for any occasion!
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0:00 - Intro
0:07 - How to make the cookie crumb crust
1:05 - How to make the chocolate peanut butter filling
2:56 - How to make the chocolate topping
4:25 - How to unmold the cheesecake
4:41 - Serving the cheesecake
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No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
Chocolate peanut butter cheesecake (without oven, without egg, without gelatin)
Easy dessert recipe, easy cheesecake recipe
*Oreo crust*
Oreo cookies 12 pieces
Melted butter 2 tbsp (30 g)
*Cheesecake fillings*
Cream cheese 300 g (10.5 oz) (room temperature)
Sugar 3 tbsp (40 g)
Vanilla extract 1 tsp (4 g)
Lemon juice 1 tbsp (15 g)
Heavy cream 1/2 cup (120 ml) (cold temperature)
Peanut butter 1/3 cup (80 g)
Dark chocolate 80 g (2.8 oz)
*topping*
Peanut butter 1/2 cup (120 g)
*PLEASE READ*
Mould (Mousse ring) size: φ15 cm (6 inches)
Heavy cream can be replaced with whipping cream
Cream cheese should be at room temperature
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