Best 2 Sweet Salty Peanut Butter Cheesecake Recipes
Indulge in a symphony of flavors with our irresistible Sweet and Salty Peanut Butter Cheesecake. This delectable dessert combines the irresistible richness of peanut butter with the tangy sweetness of raspberry swirls, creating a taste sensation that will tantalize your taste buds. Our curated collection of recipes offers variations to suit every palate, from a classic peanut butter cheesecake to a unique salted caramel twist. Explore our step-by-step instructions, expert tips, and a treasure trove of flavor combinations to elevate your baking skills and impress your loved ones with this extraordinary treat.
Here are our top 2 tried and tested recipes!
PEANUT BUTTER CHEESECAKE
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
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.
SWEET & SALTY PEANUT BUTTER CHEESECAKE
After a co-worker shared a recipe for a great bar cookie, I made it into a cheesecake using my standard recipe and tweaking it a bit. It's a wonderful combination of sweet and salty. -Joyce Schamberger, Amboy, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Place cookies in a food processor; pulse until finely crushed. Transfer to a bowl; stir in melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese until smooth. Beat in melted chips, milk and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 45-55 minutes or until center is just set and top appears dull. Top with marshmallows; bake 2-3 minutes longer or until marshmallows are softened. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer., In a small saucepan, combine peanut butter, corn syrup and butter; cook and stir over low heat until blended. Remove from heat; stir in vanilla. Sprinkle 1 cup peanuts over cheesecake; top with peanut butter mixture., Refrigerate overnight, covering when completely cooled. Remove rim from pan. Sprinkle remaining peanuts over top.
Nutrition Facts : Calories 743 calories, Fat 49g fat (21g saturated fat), Cholesterol 114mg cholesterol, Sodium 547mg sodium, Carbohydrate 62g carbohydrate (39g sugars, Fiber 3g fiber), Protein 18g protein.
Tips:
- Ensure all ingredients are at room temperature, particularly the cream cheese and butter, to allow for a smooth and even mixture.
- Use a high-quality peanut butter for a rich and creamy flavor. A natural peanut butter without added sugar or oil works best.
- For a more intense peanut butter flavor, lightly toast the peanuts before using them in the crust.
- Press the crust firmly into the pan to prevent it from crumbling. Use the bottom of a measuring cup or a flat-bottomed glass to achieve an even and compact crust.
- To prevent cracking, bake the cheesecake in a water bath. Place the cheesecake pan inside a larger pan filled with hot water.
- Allow the cheesecake to cool completely before serving. This will ensure a firm and well-set texture.
- For a glossy and professional-looking finish, brush the surface of the cheesecake with melted chocolate or caramel sauce.
Conclusion:
This sweet and salty peanut butter cheesecake is a delightful dessert that combines classic cheesecake flavors with the rich and nutty taste of peanut butter. With its creamy texture, decadent filling, and crunchy peanut butter crust, it's sure to be a hit with peanut butter lovers and cheesecake enthusiasts alike. Whether you're serving it for a special occasion or simply enjoying a sweet treat, this cheesecake is sure to satisfy your cravings.
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