Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, peanut butter cheesecake. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
This Chocolate Peanut Butter Cheesecake starts with an Oreo cookie crust, followed by a rich peanut butter filling, then topped with chocolate ganache and chopped peanuts. By :I Love My Instant Pot Keto Diet by Sam Dillard. These mini cheesecakes are the perfect size for a family dessert.
Peanut Butter Cheesecake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Peanut Butter Cheesecake is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have peanut butter cheesecake using 12 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Peanut Butter Cheesecake:
- Prepare 500 g Philadelphia Cream Cheese
- Get 3/4 cup Peanut Butter creamy
- Take 1 cup Heavy Cream
- Take 1/3 cup Sour Cream
- Make ready 1/4 cup Cocoa Powder
- Make ready 1 cup Sugar Confectioner ' s + 3 tbsps
- Take 1/3 cup Peanuts Roasted chopped
- Make ready 1 packet Graham Crackers
- Prepare Peanut butter Cinnamon or chips for garnish
- Prepare Chocolate sprinkles for garnish
- Get 1 Unsalted butter stick of
- Make ready 9 cake " Springform pan
Gluten-Free No Bake Keto Low Carb Peanut Butter Cheesecake Recipe. Peanut Butter Chocolate Cake is the ultimate chocolate peanut butter dessert recipe. Try this fudgy chocolate cake with a peanut butter cheesecake filling! This Peanut Butter Cheesecake is so peanut buttery and cream cheesy smooth with a delicious chocolate cookie crust.
Instructions to make Peanut Butter Cheesecake:
- First prepare the base of the cake by mixing the butter (at room temp) with chopped graham crackers in the springform cake pan. Refigerate until you prepare the remaining cheesecake.
- 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 prepared 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 cake.
- Sprinkle the peanut butter chips and chocolate sprinkles on top of the whipped cream.
But I need to confess something to you…I had never. Peanut Butter Cup Cheesecake is the ultimate form of chocolate peanut butter indulgence and tastes as impressive as it looks! Chocolate Peanut Butter Cheesecake makes you feel like a child again, eating your favorite candy bar - yes your candy bar. A Frozen Cheesecake and a Peanut Butter Cheesecake were inevitable at some point. 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.
So that’s going to wrap it up with this exceptional food peanut butter cheesecake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
