When I want a PEANUT BUTTER cheesecake, I'd like to actually TASTE peanut butter. I'm hoping for an answer here. The first time I served this peanut butter cheesecake recipe, my friends all went wild over it. Add the peanut butter, sour cream, sugar, and flour and beat until combined. Dust with powdered sugar or sprinkle with chopped mint. Mix all ingredients well. © 2020 Handle the Heat. Use hands to crumble peanut butter cookies in a small mixing bowl. Design by Weller Smith Design Privacy Policies. Bake at 325°F for 1 hour, or until the top looks slightly dry. I'll have to work on figuring that out. Be sure to follow the tips below for when the cheesecake is done baking. Beat the mixture in an electric mixer (using a wire whip) until smooth. Maintain oven temperature. Be careful not to overmix. The whole thing is just rich and delicious. Repeat twice so there’s three sheets of foil to ensure a waterproof seal. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray. He told me it's better than the restaurant's. Tons of cheesecake tips below. Add the peanut butter and stir until it begins to melt. The topping is amazing. Err on the side of underbaking rather than overbaking. So more cheesecake for me :)). But today, I want the PB to shine! Place cheesecake in oven on center rack. Set on rack to cool She ended up tossing it. I didn't use pretzels because last time it was a disaster (My fault, and now I'm hesitant to try again). Scrape down the bowl often and beat until totally smooth. Add the eggs and yolk, one at a time, and beat until just combined. Commentdocument.getElementById("comment").setAttribute( "id", "a51b171b3bc402f7fb2a712fd5e92acb" );document.getElementById("g728ae05a4").setAttribute( "id", "comment" ); Don't subscribe Sad but true. Only after chilling should you remove the springform ring. It does not have enough peanut butter, or sugar. In a small bowl, combine pretzels and butter. Ground the pretzels very fine in the food processor and the crust did not fall apart. Be careful not to over-mix. All © 2020 Discovery or its subsidiaries and affiliates. Alternatively, use a turkey roasting bag to seal the pan from the water bath. Pour over the chilled cheesecake. + chilling. Texture: The crust is crunchy, the filling is velvety smooth, and the peanut butter topping is rich and fudgy. Bake for 10 minutes. Will definitely be making this again. Oh definitely. Order now to have the book delivered to your doorstep! Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it’s not sticking to the sides (which can cause cracks as it cools). Everyone loved it. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes. I help take the luck out of baking so you *always* have delicious results! Open the springform latch and gently remove the sides. I made graham a cracker crust, used all choc. All rights reserved. I'm so glad I did. Learn more here. Pros: Perfect special treat for peanut butter lovers. Refrigerate leftovers. Allow to cool to room temperature. This is the ULTIMATE Peanut Butter Cheesecake recipe! Pour mixture into prepared peanut butter cookie crust. Pour over the crust. The lady I'm dating seems to enjoy it, but this isn't her review. springform pan. You can also subscribe without commenting. Use a sharp knife like to cut slices. Gradually add sugar and flour. This is an okay base to start a good recipe. I used 6 cream cheese instead of 5. This recipe made actually made two pretty full cheesecakes because i used the oreo crust. That’s why in this recipe the cheesecake cools inside the oven with the door cracked. However, once the eggs are added in ONLY beat until combined then stop mixing. Pour the batter into the prepared springform pan. The pairing of sweet and salty, creamy and crunchy, plus peanut butter and chocolate, left everyone asking for another slice. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Scrape down the bowl and paddle completely then blend again until combined. Let the cheesecake cool inside the oven for 30 minutes to 1 hour or until the oven is just warm. For topping, in a small bowl, combine the sour cream, peanut butter and sugar; spread over filling. I love when you guys try a new recipe out for the first time. I used an oreo crust, which I am more comfortable with. I used a pre-made oreo crust that I bought from walmart. Place pan on a, In a large bowl, beat cream cheese and sugar until smooth. Place a large square of heavy-duty aluminum foil underneath the pan. If the middle is slightly wobbly, that’s fine. Peanut Butter Ganache: Melt in a medium sauce pan 1 cup peanut butter chips and 1/2 cup heavy cream to make a Peanut Butter Ganache instead of chocolate. As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. 32 ounces (907 grams) cream cheese, completely softened to room temperature + cooling Bake: 55 min. —Lois Brooks, Newark, Delaware, Peanut Butter Cheesecake Recipe photo by Taste of Home, Prep: 20 min. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. https://www.tasteofhome.com/recipes/peanut-butter-cup-cheesecake Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run the knife under hot water and wipe off the blade between each slice so they’re clean and pretty. Taste of Home is America's #1 cooking magazine. Peanuts - raw, roasted, flavor? To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven. The pretzel crust is the best part of the recipe!!! Replies to my comments But thanks to all of Tessa’s tips and detailed instructions, it went beautifully!! That’s why I created this peanut butter cheesecake recipe with peanuts in the crust, peanut butter in the filling, and a peanut butter ganache topping! Remove from heat and stir vigorously until smooth. (70 grams) lightly salted roasted peanuts, (270 grams) conventional creamy peanut butter, cheesecake recipe, peanut butter cheesecake, ultimate peanut butter cheesecake, If you make this recipe, be sure to snap a picture and share it on. Freeze for up to 2 months. I have not yet made it but I want to. Peanut Butter - natural or sweetened or?? Quick temperature changes can be caused by opening the oven door too often or cooling the cheesecake down too quickly. *Please select a rating to complete your comment. Taste: Loaded with nutty peanut flavor to balance the sweet tanginess of the cheesecake! Remove bowl from mixer. Refrigerate until completely chilled, at least 6 hours but preferably overnight. A water bath helps to create that gentle moderated cooking environment which prevents cracks. If you have the time, let the cheesecake sit at room temperature for 30 minutes before serving for best taste and texture. It’s absolute nutty decadence! Refrigerate overnight. I love to write about all things sweet, carb-y, and homemade. This cheesecake will keep for 5 days loosely covered in the fridge. I came across this recipe about a year ago and it didn't turn out well. chips & eliminated the topping. Place pan on baking sheet and bake crust for 10 minutes. The downside to water baths is that they’re a little messy and it’s easy for the water to leak into your pan and create a soggy cheesecake crust. As is, this recipe does not work. This recipe was very disappointing. No clue why this is a five star dish.