Pb J Cheesecake Recipe By Tasty

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MINI PB&J CHEESECAKES



Mini PB&J Cheesecakes image

I got hooked on these mini peanut butter and jelly cheesecakes when a friend made them. She let me steal her recipe, and now I'm sharing this tasty treat with you!-Betsy King, Duluth, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1 cup creamy peanut butter
1/2 cup sugar
1 large egg, room temperature
CHEESECAKE LAYER:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 large egg, room temperature, lightly beaten
1 teaspoon vanilla extract
1/4 cup strawberry jelly, warmed
OPTIONAL DRIZZLE:
1/2 cup confectioners' sugar
2 to 3 tablespoons heavy whipping cream

Steps:

  • Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners' sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.

Nutrition Facts : Calories 119 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 3g protein.

CLASSIC CREAMY CHEESECAKE RECIPE BY TASTY



Classic Creamy Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, graham cracker, sugar, unsalted butter, cream cheese, heavy cream, sour cream, all-purpose flour, kosher salt, vanilla bean, large eggs, boiling water, mixed berry

Provided by Kiano Moju

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
7 oz graham cracker
2 cups sugar, plus 1 tablespoon, divided
5 tablespoons unsalted butter, melted
32 oz cream cheese, room temperature
½ cup heavy cream
2 cups sour cream
5 tablespoons all-purpose flour
1 pinch kosher salt
1 vanilla bean
4 large eggs
boiling water, for baking
mixed berry, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 10-inch (25 cm) springform pan with nonstick spray. Line the inside edges of the pan with parchment paper.
  • In the bowl of a food processor, combine the graham crackers, 1 tablespoon of sugar, and the melted butter. Pulse to combine until the texture is similar to wet sand.
  • Press the graham cracker crumbs into the prepared pan, using a measuring cup to compact in even layer.
  • Bake for 8-10 minutes, until golden brown. Transfer to a wire rack and let cool to room temperature.
  • Once cool, line the sides of the springform pan with parchment paper.
  • In a large bowl, combine the cream cheese, remaining 2 cups (400 G) of sugar, and the salt. Using an electric hand mixer, blend until well-combined and fluffy.
  • Add the heavy cream and beat to incorporate.
  • Add the sour cream, flour, salt, and vanilla bean seeds, and beat to combine.
  • Add the eggs, 1 at a time, and mix until fully combined, making sure not to over-beat. The mixture should be smooth and creamy.
  • Pour the cream cheese mixture into the cooled crust.
  • Wrap the outside of the springform pan tightly with foil and place the pan in a large baking dish. Fill the dish with 1 inch (2 cm) of boiling water.
  • Gently transfer the baking dish to the oven and bake for 1 hour.
  • Without opening the oven door, turn off the heat and let the cheesecake rest for 1 hour.
  • Remove the springform pan from the baking dish and unwrap the foil. Run a paring knife gently around the outside of the cheesecake to loosen it from the sides of the pan.
  • Cover the pan with plastic wrap and transfer to the refrigerator overnight.
  • Remove the cheesecake from the refrigerator and release the springform pan. Remove the parchment paper lining.
  • Top with fresh berries, if desired.
  • Dip a knife into hot water for clean slices, then slice and serve.
  • Enjoy!

Nutrition Facts : Calories 910 calories, Carbohydrate 67 grams, Fat 66 grams, Fiber 0 grams, Protein 14 grams, Sugar 48 grams

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