Indulge in a symphony of flavors with our delectable Peanut Butter Chocolate Chip Cheesecake, a dessert that harmonizes the irresistible richness of peanut butter, the indulgence of chocolate chips, and the creamy elegance of cheesecake. This culinary masterpiece is a harmonious blend of textures and tastes, featuring a velvety smooth peanut butter filling swirled with decadent chocolate chips, all nestled in a graham cracker crust. The result is a symphony of flavors that will tantalize your taste buds and leave you craving for more.
In this comprehensive guide, we'll take you on a culinary journey, providing you with not just one, but three sensational peanut butter chocolate chip cheesecake recipes. Dive into the classic version, where the luscious peanut butter filling takes center stage, complemented by a sprinkling of chocolate chips. Embark on a more sophisticated adventure with our white chocolate variation, where white chocolate chips add a touch of sweetness and elegance to the mix. And for those who seek a delightful twist, explore our gluten-free recipe, catering to dietary preferences without compromising on taste.
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
Peanut butter and mini-chocolate chips! The filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.
Provided by Brooke the Cook in
Categories Cheesecake
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make the crust: Using a food processor, crush graham crackers into tiny crumbs.
- Add sugars and pulse until combined.
- Add butter and pulse until mixture begins to come together.
- Press into bottom and up sides of a 9 inch glass pie plate.
- Bake for 8-9 minutes, remove and allow to cool to room temperature.
- While crust is cooling, make the filling: Using stand mixture, beat cream cheese, sour cream, peanut butter, vanilla and powdered sugar.
- Fold in Cool Whip Free and mini-chocolate chips by hand; careful not to over mix or the cool whip will lose its fluff.
- Refrigerate for 30-60 minutes, the longer the better!
- Remove from fridge immediately before serving.
PEANUT BUTTER & CHOCOLATE CHIP LAYERED CHEESECAKE
I make this cheesecake many times!! My family love it the creamy sweet cheese with peanut butter.
Provided by Sylwia Wojdyla Ohlrich
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Heat oven to 325 F. Combine graham cracker crumbs, 1/3 cup sugar. cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1 1/2 inches up side of ungreased 9-inch springform pan. Bake 8 minutes; Cool slightly.
- 2. Increase oven temperature to 350 F. Beat cream cheese, remaining 1 cup sugar and vanilla with electronic mixer on medium speed until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
- 3. Pour 2 cup filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut chocolate chips evenly over filling. Carefully spoon remaining filling over chips.
- 4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife, loosen cheesecake from side of pan. Cool on wire rack 30 minutes. Remove sides of pan; cool 1 hour.
- 5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; over and refrigerate al least 4 hours. Cover and refrigerate leftover cheesecake.
PEANUT BUTTER CHOCOLATE CHIP CHEESECAKE
Make and share this Peanut Butter Chocolate Chip Cheesecake recipe from Food.com.
Provided by LizCl
Categories Cheesecake
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Mix crumbs and butter and put crumb mixture onto bottom of greased 9 inch spring form pan. Bake 10 minutes at 350 degrees, and cool crust on a wire rack.
- In a large bowl, combine cream cheese, sugar and peanut butter. Add eggs, one at a time, beating on low speed after each addition.
- Add sour cream and vanilla. Add the mini chocolate chips.
- Pour cheesecake mixture into prepared cookie crust.
- Put cheesecake in 350 degree oven on middle oven rack.
- Position a baking pan filled halfway with hot water on lower rack.
- Bake 15 minutes., then lower oven temperature to 300 degrees and bake 70 minutes.
- Turn oven off. Let cake stand in oven, with door ajar, 30 minutes.
- Remove from oven and let cool on wire rack.
- In a medium bowl, combine sour cream, melted chocolate chips, and powdered sugar for topping.
- Spread chocolate topping over cooled cheesecake.
- Let chocolate topping cool and set. Cool cheesecake completely on a wire rack.
- Refrigerate .12-24 hours.
Tips:
- Use high-quality ingredients for the best flavor. This means using real butter, cream cheese, and chocolate chips.
- Make sure the cream cheese is at room temperature before you start baking. This will help it mix smoothly with the other ingredients.
- Don't overmix the batter. Overmixing can make the cheesecake tough.
- Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
This peanut butter chocolate chip cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your cheesecake sweet or tangy, this recipe has you covered. So next time you are looking for a special dessert to impress your friends and family, give this peanut butter chocolate chip cheesecake a try. You won't be disappointed.
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