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SusanT
04-18-2002, 05:02 PM
I love peanut butter and doesn't it sound good as a cheesecake? Anyone have a recipe (light preferred)?

Thanks!

tracey67
04-18-2002, 05:15 PM
Here are a couple:


* Exported from MasterCook *

Peanut Butter Mousse Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (9-oz) package chocolate wafer cookies
1/2 cup sugar
1 teaspoon ground cinnamon
10 tablespoons butter -- melted
1 (18-oz) jar peanut butter
1 (16-oz.) package cream cheese -- room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups whipping cream -- chilled
1/2 cup whipping cream
1/4 cup sugar
1 tablespoon espresso powder
6 ounces bittersweet chocolate -- chopped
1 teaspoon vanilla

For crust ~ Preheat oven to 325. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto bottom and up sides of 10-inch diameter springform pan. Bake until crust starts to puff and darkens slightly, @ 15 min. Cool.

For filling ~ Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 T. vanilla extract and beat until well blended. Using clean dry beaters, beat 2 C. whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into crust.

For topping ~ Combine 1/2 C. cream, sugar, and espresso powder in medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in vanilla. Cool topping 5 min. Spread evenly over filling. Refrigerate cake until cold, @ 4 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.) Serve chilled.


Source:
"Bon Appetit March 00 p. 32"

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Per Serving (excluding unknown items): 705 Calories; 55g Fat (67.2% calories from fat); 13g Protein; 47g Carbohydrate; 4g Dietary Fiber; 102mg Cholesterol; 414mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 10 1/2 Fat; 2 1/2 Other Carbohydrates.



* Exported from MasterCook *

Chocolate Peanut Butter Cheesecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 cups cookie crumbs -- (cream-filled cookies) crushed
3 tablespoons peanuts -- chopped
3 tablespoons butter -- melted
19 ounces cream cheese
1 cup sour cream
2/3 cup dark brown sugar
5 teaspoons cornstarch
4 eggs
1 egg yolk
2/3 cup whipping cream
1 1/4 teaspoons vanilla
2 1/2 tablespoons sugar
5 teaspoons unsweetened cocoa powder
1 1/4 cups peanut butter
2/3 cup peanuts -- chopped

In a small bowl stir together crushed cookies and peanuts. Stir in melted butter until well combined. Press mixture evenly onto bottom of a greased 9-inch springform pan.

In a large bowl combine cream cheese, sour cream, brown sugar, and cornstarch. Beat with an electric mixer until smooth. Add eggs and yolk, one at a time, beating well after each addition. Stir in whipping cream and vanilla.

Remove 1 C. of the mixture and put into a small bowl; stir in sugar and cocoa powder. Set aside. Stir peanut butter and chopped peanuts into the remaining cream cheese mixture. Pour half of the peanut mixture over the crust. Spoon half of the cocoa mixture over the peanut mixture. Repeat with remaining mixtures. Without disturbing the crust, swirl the blade of a knife through the cake to create a marbling effect.

Bake at 350 for 15 min. Lower the temperature to 200 and bake for 1 hour and 10 min. or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of pan. Chill, uncovered, overnight. Serve with peanut butter fudge topping if desired.

Source:
"Cheesecake Extraordinare"

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Per Serving (excluding unknown items): 693 Calories; 47g Fat (59.2% calories from fat); 14g Protein; 58g Carbohydrate; 3g Dietary Fiber; 123mg Cholesterol; 415mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Non-Fat Milk; 8 1/2 Fat; 3 1/2 Other Carbohydrates.

funnybone
04-18-2002, 06:58 PM
I'm sure you could lighten this one, from Bon Appetit. Some of the reviewers loved it, others hated it. I have not made it.

CINDERELLA CHEESECAKE

Brownie Crust
3 ounces unsweetened chocolate chopped
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
1/2 cup sifted all purpose flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 large eggs
1 cup firmly packed golden brown sugar
1 1/2 teaspoons vanilla extract
1/2 ounce bittersweet (not unsweetened) or semisweet chocolate, finely chopped


Filling
12 ounces cream cheese, room temperature
1 cup firmly packed golden brown sugar
3 large eggs
1/2 cup sour cream
1 1/3 cups creamy peanut butter (do not use old-fashioned or freshly ground), about 12 ounces


Topping
3/4 cup sour cream
2 teaspoons sugar
1/2 cup creamy peanut butter

For crust:
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan lightly with flour, tap out excess.

Melt unsweetened chocolate and butter in heavy small saucepan over low heat. Cool. Blend flour, salt and baking powder in small bowl. Using electric mixer, beat eggs and sugar in medium bowl until slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Scrape down sides of bowl. Beat in melted chocolate mixture, vanilla and chopped chocolate. Add dry ingredients and mix until just blended; do not overbeat.

Spread 1 cup brownie batter over bottom of prepared pan. Bake until firm, about 17 minutes. Cool baked bottom crust in pan in freezer, about 15 minutes. Maintain oven temperature.

Meanwhile, prepare filling:
Blend cream cheese and sugar in processor until smooth. Add eggs and sour cream and process using on/off turns until mixture is smooth, stopping to scrape down sides of bowl as needed. Blend in peanut butter using on/off turns.

Using small knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling, which will not be as high as brownie batter. Bake until center of cheesecake is gently set and brownie sides have fallen to form a 1-inch-wide ring around filling, about 30 minutes.

For topping:
Blend sour cream and sugar in small bowl. Spread evenly atop cheesecake to within 3/4 inch of edge. Bake cheesecake 1 more minute.

Set cake on rack. Using small sharp knife, cut around top edge of cake to loosen from pan sides. Cool completely. Place peanut butter in pastry bag fitted with small (no. 1) star tip. Pipe tiny rosettes of peanut butter around edge of sour cream. Refrigerate cake until rosettes are firm, about 30 minutes. Cover pan tightly with foil and chill overnight. (Can be prepared 1 day ahead.)

Cut around pan sides to loosen cake. Release sides. Transfer cheesecake to platter. Cut into wedges and serve.

Serves 12.


Bon Appétit
February 1991

mbarra
04-18-2002, 08:29 PM
I know you did ask for a cheesecake recipe, but if you love peanut butter, you may want to try out the Peanut Butter Pie recipe in the Dec 2001 issue, pg. 154... I've made it several times to absolutely rave reviews...