PEANUT BUTTER CAKE FILLING CREAM CHEESE RECIPES

PEANUT BUTTER CHEESECAKE | ALLRECIPES

Peanut Butter Cheesecake | Allrecipes image

Rich and creamy without being overly sweet, this cheesecake is perfect for all chocolate and peanut butter lovers!

Provided by Christina Ernst

Categories Desserts Cakes Cheesecake Recipes

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 1 10-inch cheesecake

Number Of Ingredients 11

Ingredients

2 (10 ounce) packages creme-filled chocolate sandwich cookie thins (such as Oreo® Thins)
½ cup unsalted butter, melted
4 (8 ounce) packages cream cheese, softened
5 large eggs, at room temperature
1?½ cups dark brown sugar
1 cup smooth peanut butter
½ cup heavy whipping cream
1 teaspoon vanilla extract
1 (8 ounce) package miniature chocolate-covered peanut butter cups (such as Reese's®), unwrapped
1 (8 ounce) package semisweet chocolate chips
½ cup heavy whipping cream

Steps:

Preheat the oven to 275 degrees F (135 degrees C). Line the bottom of a 10-inch springform pan with parchment paper. Wrap the outside bottom of the pan with aluminum foil; this will prevent water from seeping in during baking.
Prepare crust: Grind cookie thins in a food processor into a fine texture. Pour melted butter in slowly and pulse until combined. Press crumb mixture into the bottom and halfway up the sides of the prepared pan.
Prepare filling: Beat cream cheese in a large bowl until smooth. Add eggs, one at a time, beating well and scraping the sides of the bowl after each addition. Beat in brown sugar, peanut butter, whipping cream, and vanilla extract until smooth, scraping the sides as needed.
Pour 1/2 of the filling into the prepared pan and smooth it out with a spatula. Add mini peanut butter cups in an even layer on top, then pour remaining filling over, smoothing with a spatula. Place pan in a large baking pan and fill with 1 inch hot water.
Set baking pan in the middle of the preheated oven and bake until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 1/2 hours. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
While the cheesecake is cooling, prepare ganache: Place chocolate chips in a bowl. Heat whipping cream in a small saucepan until simmering, then pour over chocolate chips. Mix until chocolate has melted and mixture is smooth. Spread ganache on top of the cheesecake.
Place in the refrigerator to chill for at least 2 hours before serving.

Nutrition Facts : Calories 805.1 calories, CarbohydrateContent 67.8 g, CholesterolContent 156.2 mg, FatContent 56.3 g, FiberContent 3.5 g, ProteinContent 12.7 g, SaturatedFatContent 25.6 g, SodiumContent 436 mg, SugarContent 50.8 g

WHIPPED PEANUT BUTTER CREAM CHEESE FILLING

Whipped Peanut Butter Cream Cheese Filling image

This whipped peanut butter cream cheese frosting is soft, light, and has so much flavor! Perfect for filling chocolate cakes, cupcakes, and more!

Provided by Gracie

Total Time 0S

Yield 3

Number Of Ingredients 4

Ingredients

8 oz Full Fat Cream Cheese (This is one package Philadelphia Cream Cheese)
1 1/2 cup powdered sugar, sifted
3/4 cup peanut butter
1 cup heavy cream

Steps:

Chill the beaters (of hand mixer) or whisk attachment as well as a medium sized bowl in the freezer for about 10 minutes.
In the the chilled bowl, add the cream cheese, powdered sugar, and peanut butter and mix on medium speed until well combined. Slowly add the heavy cream and beat until fluffy (a minute or two)
Makes about 3 cups.

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