Best 3 Sweet Salty Peanut Butter Cheesecake Recipes
Step into a culinary adventure that blends savory and sweet notes in a harmonious dance of flavors. Our journey takes us to the world of "sweet salty peanut butter cheesecake," a dessert that tantalizes the taste buds with its captivating flavor combination. In this article, we embark on a quest to uncover the secrets behind creating the perfect sweet salty peanut butter cheesecake. We'll delve into the selection of the finest ingredients, the techniques that ensure a creamy, velvety texture, and the art of balancing the salty and sweet elements. Whether you're a seasoned baker or just starting your culinary exploration, this guide will empower you to craft a masterpiece that will leave your guests in awe.
Check out the recipes below so you can choose the best recipe for yourself!
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.
PEANUT BUTTER AND SOUR CHERRY CHEESECAKE RECIPE
This is my ultimate cheesecake: sweet cream cheese, salty peanut butter and tart sour cherries all mingle together to create one perfectly balanced flavor sensation. It is set with gelatin, which means it takes a little longer to make, but the beautiful smooth texture makes it worth the wait.
Provided by Martha Collison
Yield 10 servings
Number Of Ingredients 18
Steps:
- Grease a 20cm (8-inch) springform tin and line with baking parchment.
- Put the dried sour cherries into a small saucepan with the sugar, vanilla, and 1 tablespoon of water. If you are using kirsch, add this now. Bring to the boil and leave to simmer for 4-5 minutes. The cherries should soften and absorb some of the liquid. Set the pan to one side to cool.
- To make the biscuit base, blitz the digestive biscuits and peanuts in a food processor until they resemble very fine crumbs. Pour the melted butter into the crumbs and blitz again until all the biscuit crumbs are coated in butter. Alternatively, finely chop the peanuts and place into a plastic bag with the biscuits, use a rolling pin to crush them to a fine powder, then put into a bowl and stir in the butter. Tip the crumbs into the base of the prepared tin, then press them down firmly with the back of a teaspoon to make sure they stick together, then chill for at least 30 minutes.
- In a large bowl, whisk together the cream cheese, caster sugar and egg yolks until smooth. Stir in the cream until you get a thick but not stiff consistency.
- Soak the gelatin leaves in cold water and allow to soften completely. This will take around five minutes. Melt the smooth peanut butter in the microwave in a medium bowl for about 30 seconds until it is even smoother. Squeeze the gelatin leaves to remove any excess water, then stir into the warm peanut butter until completely dissolved.
- Spoon a few tablespoons of the cream cheese mixture into the peanut butter and mix well, before pouring all of the peanut butter mixture into the remaining cream cheese and stirring until completely smooth.
- Drain the cherries then add half to the cream cheese mixture and stir in. Spread onto the prepared biscuit base and use a spatula to smooth the top. Leave to set in the refrigerator, preferably overnight, but for at least four hours.
- When the cheesecake feels firm enough to hold a layer of chocolate (usually after around two hours of chilling), make the chocolate topping. Place the chocolate, golden syrup and cream into a small bowl. Microwave on high for around one minute, removing from the microwave and stirring well every 15 seconds, until the mixture is smooth and no lumps of chocolate remain. Pour over the cheesecake, tilting the tin until the whole top is covered. Decorate with the remaining sour cherries and peanuts. Chill for two hours before serving.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the cheesecake will be. Use real cream cheese, not a spread or whipped topping. And use a good quality peanut butter that you enjoy the taste of.
- Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients. If the cream cheese is too cold, it will be difficult to mix and may cause the cheesecake to curdle.
- Don't overmix the cheesecake batter: Overmixing can cause the cheesecake to be dense and crumbly. Mix just until the ingredients are well combined.
- Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking. Place the cheesecake pan in a larger pan filled with hot water. The water should come up about halfway up the sides of the cheesecake pan.
- Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly and develop its full flavor.
Conclusion:
This sweet and salty peanut butter cheesecake is the perfect dessert for any occasion. It's rich and creamy, with a delicious peanut butter flavor. The saltiness of the pretzels adds a nice contrast to the sweetness of the cheesecake. This cheesecake is sure to be a hit with everyone who tries it!
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