Dip Recipes: Cheesecake

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Friday, June 28, 2013

Peanut Butter Cheesecake

Peanut Butter Cheesecake Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsCustomer Care Log In Join Us

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$(document).ready(function() { $("#MainMenu a[href^='http://www.tasteofhome.com/rd.asp?id=20964']").attr("target", "_blank"); }); Home > Recipes > Peanut Butter Cheesecake .close_btn{position:absolute;font-size:11px;right:20px;top:17px;z-index:1;}.close_btn:hover{text-decoration:underline; cursor:hand;} Peanut Butter Cheesecake Recipe

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The first time I served this cheesecake, 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

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[X] Peanut Butter Cheesecake Recipe Prep: 20 min. + cooling Bake: 55 min. + chilling Yield: 12-14 Servings 20 55 75 Ingredients 1-1/2 cups crushed pretzels1/3 cup butter, meltedFILLING:5 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar3/4 cup creamy peanut butter2 teaspoons vanilla extract3 eggs, lightly beaten1 cup peanut butter chips1 cup (6 ounces) semisweet chocolate chipsTOPPING:1 cup (8 ounces) sour cream3 tablespoons creamy peanut butter1/2 cup sugar1/2 cup finely chopped unsalted peanuts Directions 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. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 539 calories, 32 g fat (14 g saturated fat), 86 mg cholesterol, 366 mg sodium, 54 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Peanut Butter Cheesecake in Taste of Home December/January 1999, p25

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Peanut Butter Cheesecake

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(1-10) of 21 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated

Reviewed on Feb. 13, 2013 by JennTats

Very rich and peanut buttery tasting. I made it for my moms 62 Birthday and everyone seemed to like it. Remember very rich so small goes a long way! Thanks for sharing your recipe.

Reviewed on Feb. 05, 2013 by KmMcK

It was good, but very very rich. Preztel crust didn't stay together at all.

Reviewed on Dec. 18, 2012 by Sarah7180

This was a really good, restaurant quality cheesecake. However, I ended up having to bake this significantly longer than 55 minutes. At 55 minutes, the middle was still gooey and cold. Probably more like 1 1/2 hours. I suppose it depends on your oven though - I didn't see that anyone else had this problem. Will make again!

Reviewed on Jun. 18, 2012 by bobstrains

This was very good. Took it to a friend's for dinner Saturday and the peanut butter lovers loved it. They could not believe the crust was made from pretzels.

Reviewed on Apr. 06, 2012 by Sprucetree18

I did not make any changes or adjustments to any of the ingredients, it turned out perfectly as-is.... ;-)

Reviewed on Dec. 16, 2011 by 2boyz4sarah

My most requested cheesecake. Everyone raves this cheesecake is better than the Cheesecake Factory.

Reviewed on Nov. 28, 2011 by JADunn

Fantastic recipe! It came out just like the picture. It is huge and would serve a crowd but it would also be great to make into two smaller cheesecakes and freeze one or send home with guests. Perfect addition to my Taste of Home Recipe Box!

Reviewed on Nov. 25, 2011 by jengl

Based on other reviews, I did not want to try the pretzel crust as I planned on taking this to our Thanksgiving dinner. I crushed peanut butter sandwich cookies, mixed in peanut butter and melted butter for the crust. I really wanted to try this cheesecake because it seemed to have the best reviews of the ones I looked at. But, while I was looking I found a recipe for butterscotch sauce, and thought that would be absolutely delicious on my peanut butter cheesecake. So, instead of chocolate chips, I used peanut butter chips and butterscotch chips. This cheesecake was the most eaten dessert there. A truly delicious combo. My rating of 5 was for the peanut butter filliing. Creamy and scrumptious as a cheesecake should be. Of course I will make this again. But I'm not sure I will ever try the pretzel crust. Maybe at some point I will mix some pretzels in with graham crackers to get the "sweet/salty" experience. Thanks for the recipe.

Reviewed on Sep. 21, 2011 by Sharon Martin

Sprucetree18
Made this for my son's birthday, it was a big hit... VERY rich and creamy, VERY peanut-buttery, and very easy to do. I found the pretzel crust a little messy, but for the most part it held together. However, I have a new oblong springform pan, which makes for easy cutting of cake pieces in squares, so probably that helped. Note that the batter for this cake is very thick, more spreadable than pourable (it uses 5 blocks of cream cheese, with no extra liquid such as sour cream), which probably contributes to its baking so evenly without cracking, I found it turned out perfectly...

What did you do to adjust the ingredients? Thanks Sharon M

Reviewed on Aug. 19, 2011 by Sprucetree18

Made this for my son's birthday, it was a big hit... VERY rich and creamy, VERY peanut-buttery, and very easy to do. I found the pretzel crust a little messy, but for the most part it held together. However, I have a new oblong springform pan, which makes for easy cutting of cake pieces in squares, so probably that helped. Note that the batter for this cake is very thick, more spreadable than pourable (it uses 5 blocks of cream cheese, with no extra liquid such as sour cream), which probably contributes to its baking so evenly without cracking, I found it turned out perfectly...

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Wednesday, June 19, 2013

Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of Home Subscribe Cookbooks Newsletters Digital Editions Share a Recipe Customer Care Log In Join Us

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My friends like the tartness of the pink lemonade layer against the sweetness of the cheesecake layer. For a pretty look, I top the parfaits with crushed pomegranate seeds and lemon zest. —Teena Petrus, Johnstown, Pennsylvania

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[X] Lemonade Cheesecake Parfaits Recipe Prep: 40 min. + chilling Yield: 6 Servings 35 5 40 Ingredients 2 whole graham crackers, crushed1 cup half-and-half cream1-3/4 cups sugar, divided2 tablespoons lemon juice, divided2 envelopes unflavored gelatin1 package (8 ounces) Philadelphia® Cream Cheese, softened[x]Perfect Any Time of DayFrom breakfast to snacks, dinners and desserts, Philadelphia® Cream Cheese helps you make the most of your meals.

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3 teaspoons grated lemon peel, divided1 teaspoon vanilla extract1-1/4 cups cold water1 tablespoon grenadine syrupDash salt Directions Divide graham crackers among six dessert dishes. In a small saucepan, combine the cream, 1 cup sugar and 1 tablespoon lemon juice. Sprinkle 1 envelope of gelatin over cream mixture; let stand for 1 minute or until softened. Heat over low heat, stirring until gelatin and sugar are completely dissolved. In a large bowl, beat cream cheese until smooth. Beat in gelatin mixture. Stir in 1 teaspoon lemon peel and vanilla. Pour into glasses over graham crackers, about 1/2 cup in each. Cover and refrigerate until firm. In a small saucepan, combine the water, grenadine, salt and remaining sugar and lemon juice. Sprinkle remaining gelatin over water mixture; let stand for 1 minute. Heat over low heat, stirring until gelatin and sugar are completely dissolved. Pour 2 tablespoons mixture into each parfait glass. Cover and refrigerate until firm. Refrigerate remaining grenadine mixture until syrupy, about 30 minutes. With a hand mixer, beat until frothy. Divide among glasses. Cover and refrigerate until firm. Garnish with remaining lemon peel. Yield: 6 parfaits.

Nutritional Facts 1 parfait equals 449 calories, 18 g fat (11 g saturated fat), 62 mg cholesterol, 193 mg sodium, 67 g carbohydrate, trace fiber, 7 g protein.

Originally published as Lemonade Cheesecake Parfaits in Taste of Home February/March 2011, p35

Gelatin Parfaits

Here's a fun twist on layered gelatin served in parfait glasses: Pour the first layer into the glasses, then tilt the glasses in the refrigerator while the gelatin sets. To do this, carefully lean the glasses against the side of the fridge and support the bases with a rolled towel. Once the first layer is firm, add the next layer and stand the glasses upright while it sets. This is an easy way to make your parfaits look impressive. —Mrs. Saburo Aburano, Ann Arbor, Michigan

Sweet White WineEnjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Lemonade Cheesecake Parfaits

Lemonade Cheesecake Parfaits

Tell us what you think of this recipe.
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(1-8) of 8 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated

Reviewed on Apr. 20, 2013 by nwalker52

If you want the pomegranate flavor, why not try substituting 1/4 cup of pomegranate juice for 1/4 cup of the water for the middle layer? You would get the essence of the pom at least.

Reviewed on Apr. 20, 2013 by tinarm

Looks fancy and delicious, can't wait to try!

Reviewed on Apr. 20, 2013 by dihiggins

This is just the perfect recipe for a light and summery dessert! I loved it!

Reviewed on Aug. 14, 2012 by flowernerenergize

The flavor of this recipe is great, and it's nice in cups because otherwise it would be too rich. I made a red simple syrup to substitute for the grenadine; might have been nice to have the pomegranate flavor as the recipe intended. The top foamy layer is astounding! Very, very nice recipe.

Reviewed on Jun. 10, 2011 by LaDawn Marie

Really good and beautiful but way too sweet. Cut back on the suger by at least a fourth. Also when it says to "heat up gelatin and sugar" really heat it up so it does dissolve. Mine didn't totally dissolve but good anyway.

Reviewed on Apr. 09, 2011 by BirdWatchinFool

This looks like a really good recipe.

Reviewed on Apr. 08, 2011 by ctmom05

I haven't made this, but it sure looks appealing to me.

Beth, you may want to take a peek at the Knox site; they're the gelatin folks: http://www.knoxgelatine.com/basics.htm

You may be right - it could be the amount of wate that needs to be adjusted.

Reviewed on Feb. 03, 2011 by beth.mahoney

I had trouble getting my second layer of gelatin to set up. Any suggestions? Is there two much water in the second layer? Or should there be two packets of the gelatin in the second layer? The taste was there though!

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