Peanut Butter Cheesecake With Peanut Brittle Recipes

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PEANUT BUTTER NO-BAKE CHEESECAKE

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 6 to 8 servings

Number Of Ingredients 10



Peanut Butter No-Bake Cheesecake image

Steps:

  • Blend the cream cheese, sour cream, peanut butter and 1 cup of the confectioners' sugar until smooth and creamy with a hand mixer. Sprinkle the chopped peanuts around the bottom of the pie crust and spoon the cheesecake filling on top, smoothing out the top and spreading the filling to the edge. Place a piece of plastic wrap directly on top of the cheesecake and refrigerate until set, at least 3 hours.
  • Whisk together the heavy cream, cocoa powder and the remaining 3 tablespoons confectioners' sugar in a medium mixing bowl until dissolved. Cover with plastic wrap and refrigerate along with the cheesecake.
  • When ready to assemble, whisk the heavy cream and cocoa powder mixture until medium peaks form. Place the cocoa whipped cream in to a resealable plastic bag and squeeze the icing toward one corner of the bag. Snip a small opening at the corner with the icing. Pipe the frosting in any pattern of your liking around the edge of the pie. Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream. If there is any leftover frosting, serve it in a bowl on the side.

8 ounces cream cheese, softened
1/3 cup sour cream
3/4 cup smooth peanut butter, at room temperature
1 cup plus 3 tablespoons confectioners' sugar
1/3 cup roughly chopped roasted peanuts
One 9-inch prepared graham cracker crust
1 cup heavy cream
1/4 cup unsweetened cocoa powder
Peanut butter chips, for garnish
Chocolate sprinkles, for garnish

NO-BAKE PEANUT BUTTER CHEESECAKES

Peanut butter lovers rejoice! These easy no-bake cheesecakes are quick to make, and guaranteed to please.

Provided by Cindy Rahe

Categories     Dessert

Time 2h15m

Yield 6

Number Of Ingredients 7



No-Bake Peanut Butter Cheesecakes image

Steps:

  • In medium bowl, mix crushed crackers, coconut oil and brown sugar. Divide mixture among 6 (6 oz) ramekins, pressing mixture in bottom and partly up sides using a small glass (a shot glass is perfect for this).
  • In large bowl, beat cream cheese with electric mixer on high speed until light and creamy. Beat in peanut butter and condensed milk until combined. Pipe or spoon mixture into crust-lined ramekins. Cover ramekins with plastic wrap; refrigerate about 2 hours to set. Serve with remaining ingredients.

Nutrition Facts : Calories 810, Carbohydrate 50 g, Cholesterol 95 mg, Fat 8 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 34 g, TransFat 1 g

1 sleeve graham crackers (about 9 crackers), finely crushed
3 tablespoons melted coconut oil
1 tablespoon packed brown sugar
2 packages (8 oz each) cream cheese, softened
1 cup creamy peanut butter
2/3 cup sweetened condensed milk (not evaporated)
Whipped cream, peanut butter shell (directions below) and chopped peanuts for serving

PEANUT BUTTER CHEESECAKE

This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert

Provided by Good Food team

Categories     Dessert

Time 35m

Number Of Ingredients 10



Peanut butter cheesecake image

Steps:

  • Oil and line a 20cm round loose- bottomed cake tin with cling film, making it as smooth as possible. Melt the butter in a pan. Crush the biscuits by bashing them in a bag with a rolling pin, then stir them into the butter until very well coated. Press the mixture firmly into the base of the tin and chill.
  • Soak the gelatine in water while you make the filling. Tip the ricotta into a bowl, then beat in the peanut butter and syrup. Ricotta has a slightly grainy texture so blitz until smooth with a stick blender for a smoother texture if you prefer.
  • Take the soaked gelatine from the water and squeeze dry. Put it into a pan with the milk and heat very gently until the gelatine dissolves. Beat into the peanut mixture, then tip onto the biscuit base. Chill until set.
  • To freeze, leave in the tin and as soon as it is solid, cover the surface with cling film, then wrap the tin with cling film and foil.
  • To defrost, thaw in the fridge overnight.
  • To serve, carefully remove from the tin. Whisk the cream with the sugar until it holds its shape, then spread on top of the cheesecake and scatter with the peanut brittle.

Nutrition Facts : Calories 743 calories, Fat 52 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 44 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.81 milligram of sodium

50g butter
175g pack peanut cookies
5 gelatine leaves
500g tub ricotta
175g smooth peanut butter
175g golden syrup
150ml milk
270ml pot double cream
2 tbsp soft brown sugar
1 bar peanut brittle, crushed

PEANUT BUTTER CHEESECAKE

The first time I served this peanut butter cheesecake recipe, my friends all went wild over it. They were surprised when I told them the crust is made of pretzels. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. -Lois Brooks, Newark, Delaware

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12-14 servings.

Number Of Ingredients 15



Peanut Butter Cheesecake image

Steps:

  • In a small bowl, combine pretzels and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips. Pour over the crust. Return pan to baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 15 minutes (leave oven on)., For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. Sprinkle with nuts. Bake 5 minutes longer., Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 539 calories, Fat 32g fat (14g saturated fat), Cholesterol 86mg cholesterol, Sodium 366mg sodium, Carbohydrate 54g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.

1-1/2 cups crushed pretzels
1/3 cup butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
3 large eggs, lightly beaten
1 cup peanut butter chips
1 cup semisweet chocolate chips
TOPPING:
1 cup sour cream
3 tablespoons creamy peanut butter
1/2 cup sugar
1/2 cup finely chopped unsalted peanuts

PEANUT BUTTER CHEESECAKE

Provided by Food Network

Categories     dessert

Yield 1 cheesecake

Number Of Ingredients 7



Peanut Butter Cheesecake image

Steps:

  • Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
  • Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.

2 pounds cream cheese
1 1/2 cups granulated sugar
4 large eggs
1 cup creamy peanut butter
1 tablespoon all purpose flour
2 teaspoons vanilla extract
Powdered sugar or mint

PEANUT BUTTER CHEESECAKE WITH PEANUT BRITTLE

Categories     Cake     Nut     Dessert     Bake     Kid-Friendly     Cream Cheese     Sour Cream     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes12 servings

Number Of Ingredients 10



Peanut Butter Cheesecake with Peanut Brittle image

Steps:

  • Preheat oven to 325°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Line bottom with parchment. Double-wrap outside of pan with heavy-duty aluminum foil.
  • Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well blended and fluffy. Beat in sour cream. Beat in eggs 1 at a time, then vanilla. Stir in peanut butter chips. Transfer batter to prepared pan.
  • Place springform pan in large roasting pan. Fill roasting pan with enough hot water to come 1 inch up sides of springform pan. Bake cake until slightly firm to touch and top appears dry, about 1 hour.
  • Refrigerate cake uncovered until cold, at least 4 hours. (Can be prepared 2 days ahead; cover and keep refrigerated.)
  • Cut around pan sides to loosen cheesecake; release sides. Invert cake onto platter; peel off parchment. Brush apricot jam over top of cake. Sprinkle 1 1/2 cups peanut brittle pieces over cake and serve.

Nonstick vegetable oil spray
2 8-ounce packages cream cheese, room temperature
1 1/4 cups creamy peanut butter (do not use old-fashioned style or freshly ground)
1 cup sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1 11-ounce package peanut butter chips
1 tablespoon apricot jam, warmed
1 1/2 cups chopped Peanut Brittle

PEANUT BRITTLE CHEESECAKE RECIPE BY TASTY

Here's what you need: nonstick cooking spray, chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, Skippy® Creamy Peanut Butter, heavy cream, vanilla extract, powdered sugar, kosher salt, semisweet chocolate chips, coconut oil, granulated sugar, light corn syrup, water, unsalted butter, baking soda, roasted, salted peanuts

Provided by Skippy

Categories     Desserts

Yield 12 servings

Number Of Ingredients 18



Peanut Brittle Cheesecake Recipe by Tasty image

Steps:

  • Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
  • Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
  • Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
  • Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
  • Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
  • In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
  • Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
  • Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15-20 minutes, then break into small pieces.
  • Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
  • Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
  • Slice with a warm knife, wiping clean between cuts, and serve.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 49 grams, Fat 43 grams, Fiber 1 gram, Protein 11 grams, Sugar 43 grams

nonstick cooking spray, for greasing
1 package chocolate sandwich cookie
¾ stick unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
1 cup Skippy® Creamy Peanut Butter
½ cup heavy cream, room temperature
1 teaspoon vanilla extract
1 ½ cups powdered sugar
¼ teaspoon kosher salt
¼ cup semisweet chocolate chips
¼ teaspoon coconut oil
2 cups granulated sugar
½ cup light corn syrup
½ cup water
¾ stick unsalted butter, cubed
½ teaspoon baking soda
1 ½ cups roasted, salted peanuts

PEANUT BUTTER CHEESECAKE

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

Provided by Christina Ernst

Time 5h

Yield 16

Number Of Ingredients 11



Peanut Butter Cheesecake image

Steps:

  • Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
  • Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
  • Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
  • Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
  • Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
  • While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
  • Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts : Calories 805.1 calories, Carbohydrate 67.8 g, Cholesterol 156.2 mg, Fat 56.3 g, Fiber 3.5 g, Protein 12.7 g, SaturatedFat 25.6 g, Sodium 436 mg, Sugar 50.8 g

2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
5 large eggs, at room temperature
1 ½ cups dark brown sugar
1 cup smooth peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
1 (8 ounce) package semisweet chocolate chips
½ cup heavy whipping cream

EASY PEANUT BUTTER CHEESECAKE

Find out why everyone likes peanut butter cheesecake with Easy Peanut Butter Cheesecake. This peanut butter cheesecake is even ready in just 15 minutes!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 to 8

Number Of Ingredients 6



Easy Peanut Butter Cheesecake image

Steps:

  • MIX whipped topping and cream cheese together until blended well.
  • ADD sugar and peanut butter until completely mixed.
  • FILL pie crust and top with chocolate morsels. For firmer pie refrigerate 30 minutes before serving.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

1 tub (8 oz.) COOL WHIP Whipped Topping
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese (room temperature)
1/4 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/3 cup sugar
1 shortbread cookie premade pie crust

PEANUT BUTTER AND JELLY CHEESECAKE

I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13



Peanut Butter and Jelly Cheesecake image

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.

1 cup graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
1 teaspoon cinnamon sugar
1 jar (16.3 ounces) creamy peanut butter
2 tablespoons 2% milk
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1-1/2 cups seedless raspberry preserves
1 tablespoon lemon juice

PEANUT BUTTER PEANUT BRITTLE

This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!

Provided by Kozy Kitchen

Categories     Candy

Time 35m

Yield 3 pounds

Number Of Ingredients 7



Peanut Butter Peanut Brittle image

Steps:

  • Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
  • Combine sugar,water and corn syrup in heavy saucepan.
  • Bring mixture to full boil over high heat, stirring until mixture appears clear.
  • Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
  • Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
  • When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
  • Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
  • Cool; break into pieces.

Nutrition Facts : Calories 3149.2, Fat 183.8, SaturatedFat 32.5, Sodium 2951.6, Carbohydrate 338.9, Fiber 25, Sugar 205.1, Protein 89.8

2 cups sugar
1/4 cup water
1 1/2 cups light corn syrup
2 cups salted peanuts
2 1/2-3 cups peanut butter
1/2 teaspoon vanilla
1 1/2 teaspoons baking soda

PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE

Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 7



PHILADELPHIA Easy Peanut Butter Cheesecake image

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1/3 cup creamy peanut butter
3 Tbsp. milk
2 eggs
1 chocolate cookie crumb crust (6 oz.)

PEANUT BUTTER AND JELLY CHEESECAKE

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

Provided by Michelle

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 10



Peanut Butter and Jelly Cheesecake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  • In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.1 g, Cholesterol 81.7 mg, Fat 15.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 8.2 g, Sodium 173.4 mg, Sugar 22.3 g

1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup milk
½ cup any flavor fruit jam

BEST EVER PEANUT BUTTER CHEESECAKE

I cant begin to explain how good this is! It is amazing! If you are a peanut butter lover, you may want to try this.

Provided by OceanIvy

Categories     Cheesecake

Time 53m

Yield 1 pie

Number Of Ingredients 11



Best Ever Peanut Butter Cheesecake image

Steps:

  • Preheat oven to 325°.
  • Combine the crumbs, sugar and melted butter; press into 9-inch glass pie pan.
  • Bake for 8 minutes. While baking crust, prepare the peanut butter mixture.
  • With fork, cut in powdered sugar and peanut butter until balls form.
  • Add in brown sugar; combine well and pour into crust.
  • Place oven temperature to 350°.
  • Combine the soft cream cheese, sugar, lemon juice, vanilla extract and eggs. Beat 5 minutes.
  • Pour over peanut butter mixture.
  • Bake at until done, around 35 minutes. Cool at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 4825.4, Fat 286.8, SaturatedFat 135.1, Cholesterol 993.9, Sodium 3119.3, Carbohydrate 512, Fiber 10.8, Sugar 442.5, Protein 79.8

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter, melted
1/2 cup peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
16 ounces cream cheese, softened
1 cup sugar
2 tablespoons lemon juice
2 teaspoons vanilla extract
2 large eggs

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From sallysbakingaddiction.com


NO BAKE PEANUT BUTTER CHEESECAKE PIE - MOM ON TIMEOUT
Pie Filling. Beat cream cheese and peanut butter together until light and fluffy. Beat in vanilla and powdered sugar until well combined, scraping down sides of the mixing bowl as necessary. Fold in the Cool Whip. Evenly spread the hot fudge topping on top of the cooled crust.
From momontimeout.com


PEANUT BUTTER CHEESECAKE - MARIA'S MIXING BOWL
Add the Greek Yogurt, and Vanilla, and blend smooth. Add the peanut butter, and powdered sugar and blend on low until mixed. Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy. Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips.
From mariasmixingbowl.com


ULTIMATE PEANUT BUTTER CHEESECAKE RECIPE - HANDLE THE HEAT
Tessa's Recipe Rundown... Taste: Loaded with nutty peanut flavor to balance the sweet tanginess of the cheesecake! Texture: The crust is crunchy, the filling is velvety smooth, and the peanut butter topping is rich and fudgy. Ease: Definitely more of a weekend baking project, but totally doable! Tons of cheesecake tips below. Pros: Perfect special treat for peanut butter …
From handletheheat.com


REESE'S PEANUT BUTTER CHEESECAKE | RECIPES - HERSHEYLAND
Beat in brown sugar, peanut butter, cream and vanilla, beating until well blended. Gently fold in reserved chopped peanut butter cup pieces. Pour batter into prepared crust. 3. Place filled springform pan in larger pan with 2-inch sides. Carefully add about 1 inch hot water to larger pan. Bake 1 hour and 15 minutes or until cheesecake is just set.
From hersheyland.com


THE BEST REESE'S PEANUT BUTTER CHEESECAKE - TASTE AND TELL
Instructions. Preheat oven to 325°F. Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the butter and salt and process to combine. Press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10-12 minutes, then set aside to cool.
From tasteandtellblog.com


PEANUT BRITTLE CHEESECAKE RECIPE - RECIPETIPS.COM
Press mixture firmly on bottom and sides of a butter 8-inch springform pan; set aside. Beat cream cheese until light and fluffy; add eggs, sugar, orange rind and vanilla. Beat until smooth. Pour onto prepared crust; bake at 300° for 1 hour and 15 to 20 minutes or …
From recipetips.com


PEANUT BUTTER CHEESECAKE - HUSBANDS THAT COOK
For the peanut butter cheesecake filling: 24 ounces (680g) cream cheese, at room temperature 1 cup (270g) creamy peanut butter 2/3 cup (142g) packed brown sugar (or muscovado sugar) 2/3 cup (135g) granulated sugar 1 teaspoon vanilla extract 3 large eggs 3/4 cup (177ml) whipping cream. For the peanut butter chocolate ganache:
From husbandsthatcook.com


PEANUT BUTTER CHEESECAKE [VIDEO] - SWEET AND SAVORY MEALS
In a large bowl, beat cream cheese and peanut butter for 1 minute. Add sugar, salt and flour, mix until completely combined and there are no lumps. Scrape down the sides of the bowl with a spatula. With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat.
From sweetandsavorymeals.com


NO-BAKE PEANUT BUTTER CHEESECAKE! - JANE'S PATISSERIE
Instructions. Blitz the biscuits for the base in a food processor until they are a fine crumb. Mix with the melted butter and press down firmly into an 8″/20cm Deep Springform Tin. With an electric mixer, mix the cream cheese, vanilla, icing sugar and peanut butter until smooth.
From janespatisserie.com


PEANUT BUTTER CHEESECAKE (6 INCH) - HOMEMADE IN THE KITCHEN
Pat into the bottom of the springform pan. Bake for 10 minutes. Meanwhile in a large mixing bowl on medium-high speed (fitted with paddle attachment if using a stand mixer), beat together the cream cheese, peanut butter, and sugar until light and fluffy, about 2-3 minutes. Scrape down the bowl as needed.
From chocolatemoosey.com


EASY PEANUT BUTTER CHEESECAKE - SUGAR AND SOUL
Filling: Whip heavy cream until light and fluffy and transfer to a medium bowl and put in the fridge. Whip together cream cheese, confectioners sugar, and peanut butter until light and fluffy. Fold in the whipped cream with a rubber spatula until well mixed. Add about 2-2.5 tbsp of filling to the cheesecake cavities/cupcake liners.
From sugarandsoul.co


PEANUT BUTTER CHEESECAKE WITH PEANUT BRITTLE - TODAY.COM
From Chef Dede Wilson, Bon Appétit magazine. IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


PEANUT BUTTER CHEESECAKE - I AM BAKER
Preheat oven to 350°F. In a mixing bowl, stir together the peanut butter, sugar, and egg until combined. Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 16-18 minutes or until slightly crisp and no longer shiny.
From iambaker.net


PEANUT BUTTER CHEESECAKE RECIPE - DINNER, THEN DESSERT
Add in the peanut butter and mix until completely smooth. Add in the eggs and brown sugar until just combined. Add in the sour cream, milk and vanilla extract until just combined. Pour over crust and bake for 60-65 minutes. If using a water bath remove the cheesecake from the water bath gently and let cool in the oven.
From dinnerthendessert.com


ROBINHOOD | CHOCOLATE PEANUT BUTTER CHEESECAKE
Stir until combined. Pour over chilled cheesecake. Return to fridge and chill an additional 1-2 hours or until chocolate is firm. Preheat oven to 350°F (180°C). Combine cookie crumbs and melted butter in small bowl. Press into bottom of 9” (3” deep) (23 cm/7.5 cm) springform pan. Place on baking sheet and bake 10 minutes.
From robinhood.ca


PEANUT BUTTER CHEESECAKE - SPICY SOUTHERN KITCHEN
Run a knife around the edge and remove the sides of the springform pan. Cool for 1 hour. In a small saucepan, combine peanut butter, corn syrup, and butter. Cook over low heat, stirring constantly until smooth. Remove from heat and stir in vanilla. Sprinkle half the peanuts on top of the cheesecake.
From spicysouthernkitchen.com


PEANUT BUTTER CHEESECAKE WITH PEANUT BRITTLE
IE 11 is not supported. For an optimal experience visit our site on another browser.
From today.com


PEANUT BUTTER CHEESECAKE | BLUE JEAN CHEF - MEREDITH LAURENCE
Remove 1 cup of the cheesecake batter and place in a small bowl. Add the creamy peanut butter and stir until combined. Set this peanut butter batter aside. Add one cup of the chopped peanut butter cups to the remaining cheesecake batter. Gently fold until evenly distributed. Pour cheesecake batter into prepared pan with cookie crust.
From bluejeanchef.com


LIST OF FOOD DAYS - WIKIPEDIA
This is a list of food days by country. Many countries have designated specific days as celebrations, commemorations, or acknowledgments of certain types of foods and dishes. Global or International. Date Event Origin Notes mage 47 days before Easter Shrove Tuesday (Pancake Day) Medieval, United Kingdom February 5 World Nutella Day 2007 March 8 International …
From en.wikipedia.org


THE ULTIMATE PEANUT BUTTER CHEESECAKE - THE BEEKEEPERS KITCHEN
Bake in the oven at 300°F for one hour. Edges should look set and the center is still jiggly. Leave the cheesecake in the water bath in the oven for one hour, with the oven door shut. Remove the cheesecake from the oven and loosen the cake from the pan by running a knife around the edges. Allow to cool completely.
From thebeekeeperskitchen.com


PEANUT BUTTER CHEESECAKE - A PRETTY LIFE IN THE SUBURBS
Cookie Crust. Place the cookies and sugar into a food processor and process until ground into fine crumbs. Then add the melted butter and pulse until the mixture is combined. Press the cookie mixture into a 9 inch springform pan, and bake for …
From aprettylifeinthesuburbs.com


HOW TO MAKE PEANUT BUTTER CHEESECAKE - THE PIONEER WOMAN
Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil. Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand.
From thepioneerwoman.com


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