Peanut Butter Chocolate Chip Layered Cheesecake Recipes
CHOCOLATE CHIP PEANUT BUTTER CHEESECAKE
I received this cheesecake recipe from a friend after trying it at her party, it's a very simple cheesecake to make, and is delicious, so creamy and good! This cheesecake is better if made a day ahead and refigerated to serve the following day. Prep time includes chilling time.
Provided by Kittencalrecipezazz
Categories Cheesecake
Time 6h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 350 degrees.
- Prepare a springform pan.
- To make the crust: combine crumbs with melted butter.
- Press into bottom of the prepared pan.
- For the filling: with an electric mixer, combine all ingrediemts (except chocolate chips).
- Beat for about 5-6 minutes until smooth and creamy.
- Add in chocolate chips; mix to combine.
- Pour into crust.
- Bake until set, about 55-60 minutes.
- Let stand at room temperature for about 15 minutes.
- Meanwhile prepare the topping: blend all topping ingredients together, and spread over cheesecake.
- Bake for another 10 minutes more.
- Let cake cool at room temperature, then refrigerate for 5 or more hours (overnight is better!).
Nutrition Facts : Calories 1067, Fat 65.6, SaturatedFat 29.8, Cholesterol 183, Sodium 616.8, Carbohydrate 113.2, Fiber 5.5, Sugar 87, Protein 18.8
PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE
I make this cheesecake many times!! My family love it the creamy sweet cheese with peanut butter.
Provided by Sylwia Wojdyla Ohlrich
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
- 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
- 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
- 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
- 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.
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