Wednesday, April 8, 2020
RECIPES Chocolate Peanut Butter Cheesecake. Peanut Butter Cheesecake This chocolate peanut butter cheesecake is the ultimate dessert for lovers of chocolate and peanut butter! It has a chocolate cookie crust and rich stripes of delicious chocolate cheesecake and peanut butter. Start with peanut butter and whipped butter cups for maximum indulgence! Note that this cheesecake requires a long cooking and cooling, so I recommend preparing one day before and let it chill overnight in the refrigerator.
Place chocolate graham crackers in a food processor and process until fine crumbs. (As an alternative, you can put in a plastic bag and crush with a rolling up are crumbs.) Melt butter in the microwave and butter and crumbs together stirred until the crumbs are the texture of wet sand.
firmly press the crumbs of chocolate on the bottom and sides of the springform pan, then refrigerate the pan while preparing filling.
Place room temperature cream cheese in the bowl of a large mixer fitted with a paddle. (A hand mixer can also be used.) Beat cream cheese at medium speed until light and fluffy and free of lumps. Add brown sugar and mix, then scrape the bottom and sides of the bowl as well.
Mix in peanut butter, vanilla, and salt, and mix at speed medium-low until well incorporated. With the mixer running on low, slowly stream in the International Delight REESE'S Peanut Butter Cups Creamer and 4 ounces of cream.
Finally, stop the mixer and add the eggs lightly beaten. Mix these in hand with spatula. A principle will separate the mixture, but stirring is maintained and all meet in a smooth, silky batter.
Melt the semisweet chocolate in the microwave. Divide dough cheesecake peanut butter in a medium, and add the melted chocolate to half, stirring until smooth and homogeneous. Separate 1 cup chocolate mixture (approximately 4.5 ounces) and place it in a piping bag.
To make the inside stripe effect, take a big scoop of ice cream and two-place spoonfuls of peanut butter cheese cake in the center of the mold prepared. Place two tablespoons chocolate cheesecake just above it, this will push down on the cream cheese cake peanut and cause it to spread out. Continue this layering, making concentric circles with two batters, until you have used all the chocolate cake and have just a little peanut remaining cream cheese. Extend peanut butter cake remaining cheese on top and soft part in an even layer.
piping chocolate cheesecake on top of the peanut butter pie. Take a toothpick and creeps through the lines, from top to bottom, then move over about a half-inch and drag in the opposite direction, from bottom to top. Continue this pattern throughout the cheese.
Place the springform pan in a large baking pan or baking dish. Carefully pour boiling water into a large pot, reaching half of the sides of the mold cheese.
Bake at 325 F for 90 to 100 minutes. After an hour, I like to cover the top with paper very loosely tented so it is not too dark. The cheese should appear around the edges but still jiggle in the center when touched-the pan to realize since it is in the oven and relies on the cooler morning hours. If it does not move when touched, it is overbaked.
Once done, turn off the oven but keep the cheesecake in the oven for 1-hour cooling. After one hour, carefully remove from the water bath, peeling the sheet, and cooling the cheese cake for at least 4 hours. (Overnight it is good, too!)
Loosen the sides of the pot, and run a thin metal spatula under the crust to remove it from the bottom. Slide cheesecake on a plate portion.
Combine ¾ cup cream with ¼ cup powdered sugar and beat until stiff firm. Transfer piping bag equipped with a star point, and whipped cream rosettes pipes along the outer edge of the cheesecake. Decorate the whipped cream with chocolate chips and peanut butter cups.
For clean cuts, cut the cake while still fresh, and wipe the knife between cuts.
Store the peanut butter chocolate cheesecake in refrigerator up to a week, and for the best flavor and texture, allowed to stand at room temperature for 10-15 minutes before serving so it loses some of the refrigerator cold.
Ingredients Chocolate Peanut Butter Cheesecake
- 12 ounces of chocolate biscuits integrals (23 crackers for a yield of about 2 1/3 cup crumbs)
- 5 ounces butter
- 2 pounds cream cheese at room temperature (do not use whipped or variety of light)
- brown sugar 9.37 oz (1 ¼ cups)
- 9.5 oz creamy peanut butter (1 cup, do not use natural variety)
- vanilla extract 1 tablespoon
- ½ teaspoon salt
- 4 fl oz Delight International REESE'S Peanut Butter Cups Creamer (1/2 cup)
- 4 fl oz cream (1/2 cup)
- 4 large eggs at room temperature and slightly beaten
- 5 ounces semi-sweet chocolate, finely chopped
- 6 fl oz cream (3/4 cup)
- sugar 1 oz (1/4 cup)
- peanut butter cups to decorate classified
Instructions Chocolate Peanut Butter Cheesecake .
Preheat oven to 325 F. Aerosol springform pan 9 inches deep with nonstick cooking spray. foil wrap tightly around the outside of the pan, reaching the top edge. I like the use of high-strength aluminum 18-inch, to prevent water from seeping into the cheesecake, but if you do not have a paper of 18 inches, consider making two layers of aluminum foil to make it more resistant the water. Water was boiled over a water bath.Place chocolate graham crackers in a food processor and process until fine crumbs. (As an alternative, you can put in a plastic bag and crush with a rolling up are crumbs.) Melt butter in the microwave and butter and crumbs together stirred until the crumbs are the texture of wet sand.
firmly press the crumbs of chocolate on the bottom and sides of the springform pan, then refrigerate the pan while preparing filling.
Place room temperature cream cheese in the bowl of a large mixer fitted with a paddle. (A hand mixer can also be used.) Beat cream cheese at medium speed until light and fluffy and free of lumps. Add brown sugar and mix, then scrape the bottom and sides of the bowl as well.
Mix in peanut butter, vanilla, and salt, and mix at speed medium-low until well incorporated. With the mixer running on low, slowly stream in the International Delight REESE'S Peanut Butter Cups Creamer and 4 ounces of cream.
Finally, stop the mixer and add the eggs lightly beaten. Mix these in hand with spatula. A principle will separate the mixture, but stirring is maintained and all meet in a smooth, silky batter.
Melt the semisweet chocolate in the microwave. Divide dough cheesecake peanut butter in a medium, and add the melted chocolate to half, stirring until smooth and homogeneous. Separate 1 cup chocolate mixture (approximately 4.5 ounces) and place it in a piping bag.
To make the inside stripe effect, take a big scoop of ice cream and two-place spoonfuls of peanut butter cheese cake in the center of the mold prepared. Place two tablespoons chocolate cheesecake just above it, this will push down on the cream cheese cake peanut and cause it to spread out. Continue this layering, making concentric circles with two batters, until you have used all the chocolate cake and have just a little peanut remaining cream cheese. Extend peanut butter cake remaining cheese on top and soft part in an even layer.
piping chocolate cheesecake on top of the peanut butter pie. Take a toothpick and creeps through the lines, from top to bottom, then move over about a half-inch and drag in the opposite direction, from bottom to top. Continue this pattern throughout the cheese.
Place the springform pan in a large baking pan or baking dish. Carefully pour boiling water into a large pot, reaching half of the sides of the mold cheese.
Bake at 325 F for 90 to 100 minutes. After an hour, I like to cover the top with paper very loosely tented so it is not too dark. The cheese should appear around the edges but still jiggle in the center when touched-the pan to realize since it is in the oven and relies on the cooler morning hours. If it does not move when touched, it is overbaked.
Once done, turn off the oven but keep the cheesecake in the oven for 1-hour cooling. After one hour, carefully remove from the water bath, peeling the sheet, and cooling the cheese cake for at least 4 hours. (Overnight it is good, too!)
Loosen the sides of the pot, and run a thin metal spatula under the crust to remove it from the bottom. Slide cheesecake on a plate portion.
Combine ¾ cup cream with ¼ cup powdered sugar and beat until stiff firm. Transfer piping bag equipped with a star point, and whipped cream rosettes pipes along the outer edge of the cheesecake. Decorate the whipped cream with chocolate chips and peanut butter cups.
For clean cuts, cut the cake while still fresh, and wipe the knife between cuts.
Store the peanut butter chocolate cheesecake in refrigerator up to a week, and for the best flavor and texture, allowed to stand at room temperature for 10-15 minutes before serving so it loses some of the refrigerator cold.