Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, peanut butter cheesecake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Peanut Butter Cheesecake is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Peanut Butter Cheesecake is something which I have loved my entire life.
Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. In a small bowl, combine pretzels and butter.
To begin with this particular recipe, we must first prepare a few ingredients. You can have peanut butter cheesecake using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Peanut Butter Cheesecake:
- Make ready For the base:
- Take 200 g gluten free digestive biscuits crushed
- Make ready 100 g dairy free spread melted
- Make ready For the middle layer:
- Prepare 225 g dairy free cream cheese
- Prepare 110 g icing sugar
- Get 180 g dairy free whipping cream
- Prepare 190 g smooth peanut butter
- Prepare For the topping:
- Make ready 120 g dairy free whipping cream
- Get 1 tbsp dairy free dark chocolate chopped
Oreo crust, creamy peanut butter cheesecake filling with chocolate chips, milk chocolate ganache, and a pile of chopped Reese's cups on top, equals pure bliss! Sprinkle the chopped peanuts around the bottom of the pie crust. Make cake: In a large bowl, prepare cake mix according to package instructions. Tip the cheesecake mixture into the tin and spread to make an even layer.
Instructions to make Peanut Butter Cheesecake:
- Preheat the oven to 160 oC - Grease a 7" round flan tin - Mix together the crushed biscuits and melted spread - Press into the flan tin base and up the edges - Bake in the oven for 12 minutes and then set aside to cool
- Whisk the dairy free whipping cream until light and fluffy - Whisk in the icing sugar, peanut butter and dairy free cream cheese - Spread on the cooled biscuit base
- Top with more whipped cream and flaked dark chocolate - Chill in the fridge for 2 hours before serving
When ready to serve, remove cheesecake from tin and transfer on. This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a water-bath as I do the Pumpkin Cheesecake. The water-bath is excellent if you want a silky texture, but for me, the peanut butter constituent demands a certain amount of pleasurable, palate.
So that’s going to wrap it up for this special food peanut butter cheesecake recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
