Best 3 Hannahs Peanut Butter Cup Cheesecake Recipe By Tasty Recipes
When it comes to tantalizing treats, there's nothing quite like a peanut butter cup cheesecake that blends the irresistible flavors of creamy peanut butter and luscious chocolate, all wrapped in a velvety cheesecake filling. Hannah's Peanut Butter Cup Cheesecake recipe by Tasty stands out as a culinary masterpiece, promising an extraordinary dessert experience that will delight your taste buds and leave you craving more. This delectable recipe combines a rich peanut butter cup filling swirled into a creamy cheesecake batter, resulting in a harmonious symphony of flavors that will make any occasion special. So, prepare to embark on a culinary journey as we explore the secrets behind Hannah's Peanut Butter Cup Cheesecake and guide you through the steps to recreate this remarkable dessert in your own kitchen.
Here are our top 3 tried and tested recipes!
CHOCOLATE PEANUT BUTTER CUP CHEESECAKES RECIPE BY TASTY
Here's what you need: cream cheese, sugar, flour, eggs, chocolate chips, vanilla extract, chocolate peanut butter cups
Provided by Hannah Williams
Categories Desserts
Yield 12 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).
- In a bowl, beat cream cheese, sugar, and flour until smooth.
- Add eggs and mix until combined.
- Fold in melted chocolate and vanilla extract.
- Line a muffin tin with muffin liners. Place a peanut butter cup upside down in each cup.
- Fill cups ¾-full with cheesecake mixture.
- Bake 20 minutes, cool completely, and refrigerate for 3 hours.
- Enjoy!
Nutrition Facts : Calories 355 calories, Carbohydrate 28 grams, Fat 25 grams, Fiber 1 gram, Protein 6 grams, Sugar 22 grams
PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, peanut butter cups, semisweet chocolate chip
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325°F (160°C).
- Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
- Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
- Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
- In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
- Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
- Pour the filling into the cooled crust.
- Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
- In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
- Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
- Slice with a warm knife and serve.
- Enjoy!
Nutrition Facts : Calories 895 calories, Carbohydrate 52 grams, Fat 72 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams
MINI PEANUT BUTTER CHEESECAKES RECIPE BY TASTY
Here's what you need: ritz crackers, cream cheese, sugar, peanut butter, sour cream, vanilla, eggs
Provided by Tasty
Categories Bakery Goods
Yield 12 mini cheesecakes
Number Of Ingredients 7
Steps:
- Form peanut butter sandwiches with Ritz crackers.
- Place them in the bottom of each cup of a muffin tin.
- In a large bowl beat together cream cheese and sugar.
- Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
- Pour mixture over each peanut butter sandwich until each cup is ¾ full.
- Top with crushed Ritz cracker.
- Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 15 grams, Fat 22 grams, Fiber 0 grams, Protein 6 grams, Sugar 8 grams
Tips:
- For a creamier cheesecake, use full-fat cream cheese and sour cream.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the excess pastry dough around the edges.
- To make sure the cheesecake is set, insert a toothpick into the center. If it comes out clean, the cheesecake is done.
- Let the cheesecake cool completely before serving. This will help it set and make it easier to cut.
- For a more intense peanut butter flavor, use dark chocolate peanut butter cups.
- You can also add chopped peanuts or peanut butter chips to the cheesecake batter.
- Serve the cheesecake with whipped cream, chocolate sauce, or fresh berries.
Conclusion:
Hannah's Peanut Butter Cup Cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy cheesecake filling, rich chocolate ganache, and peanut butter cups, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try.
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