Peanut Brittle Cheesecake Recipe By Tasty

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PB & J CHEESECAKE RECIPE BY TASTY



PB & J Cheesecake Recipe by Tasty image

This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.

Provided by Tikeyah Whittle

Categories     Desserts

Time 1h5m

Yield 8 servings

Number Of Ingredients 19

nonstick cooking spray, for greasing
1 graham cracker, 4.8-ounce sleeve (136 G)
1 ½ cups salted peanut, roasted
¼ cup brown sugar
1 tablespoon unsalted butter, melted
3 tablespoons creamy peanut butter, melted
3 8-ounce packages cream cheese, room temperature
1 cup granulated sugar
1 cup sour cream
3 large eggs, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon juice
¼ cup freeze-dried strawberry, finley ground
hot water, for water bath
¼ cup water
½ cup sugar
1 cup salted peanut, roasted
½ cup strawberry preserve, melted
3 strawberries, halved

Steps:

  • Preheat the oven to 350°F (180°C).
  • Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
  • Add the graham crackers to a food processor and process until broken down into coarse crumbs.
  • Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
  • Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
  • Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
  • Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
  • Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
  • Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
  • Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
  • Pour the filling into the crust.
  • Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
  • Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
  • Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
  • Make the candied peanuts: Line a baking sheet with parchment paper.
  • In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
  • Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
  • Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
  • Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
  • Slice and serve.
  • Enjoy!

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

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

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

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

PEANUT BUTTER CHEESECAKE



Peanut Butter Cheesecake image

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

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

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.

NO-BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE RECIPE BY TASTY



No-Bake Chocolate Peanut Butter Cheesecake Recipe by Tasty image

Here's what you need: graham crackers, butter, cream cheese, powdered sugar, vanilla extract, chocolate chips, peanut butter, confectioners sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 ½ cups powdered sugar
1 teaspoon vanilla extract
1 ½ cups chocolate chips, melted
2 cups peanut butter, melted
1 cup confectioners sugar

Steps:

  • Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
  • Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
  • Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
  • In a large bowl, mix together softened cream cheese until smooth.
  • Add the powdered sugar and continue to mix until there are no lumps.
  • Add the vanilla and melted chocolate and mix until the color is even.
  • Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
  • In a large bowl, mix together melted peanut butter and confectioner's sugar.
  • Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
  • Refrigerate for 2-4 hours.
  • Enjoy!

Nutrition Facts : Calories 1069 calories, Carbohydrate 71 grams, Fat 82 grams, Fiber 5 grams, Protein 22 grams, Sugar 52 grams

PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY



Peanut Butter Cup Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, peanut butter cups, semisweet chocolate chip

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 12

1 package chocolate sandwich cookie
6 tablespoons unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
5 large eggs
1 ½ cups light brown sugar, lightly packed
1 cup creamy peanut butter
1 cup heavy cream, divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
24 peanut butter cups, chopped, divided
1 cup semisweet chocolate chip

Steps:

  • Preheat the oven to 325°F (160°C).
  • Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
  • Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
  • Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
  • Pour the filling into the cooled crust.
  • Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
  • In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
  • Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
  • Slice with a warm knife and serve.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 52 grams, Fat 72 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams

GRANDMA'S CHRISTMAS BRITTLE



Grandma's Christmas Brittle image

Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 pounds.

Number Of Ingredients 9

3 cups sugar
1/2 cup light corn syrup
1 cup water
1/4 cup butter, cubed
1 teaspoon salt
1 jar (16 ounces) unsalted dry roasted peanuts
1-1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla extract

Steps:

  • Grease two baking sheets and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Stir in butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°., Meanwhile, combine the baking soda, 1 teaspoon water and vanilla. Remove saucepan from the heat. Stir in baking soda mixture. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool. Break into pieces. Store in an airtight container.

Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 247mg sodium, Carbohydrate 41g carbohydrate (34g sugars, Fiber 2g fiber), Protein 5g protein.

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