Posts tagged ‘Graham crackers’

Peanut Butter Chocolate Cheesecake

One of the many reasons I love baking is being able to share my creations with those I love, my friends and family, and spread the love. So, when my bestie, Eliza (who is still in school – poor her!), invited me to celebrate her birthday with her at college, I jumped at the chance to bake her a cake.

Eliza and I have a lot in common. For one, we both love peanut butter and chocolate, especially in the form of Reese’s Peanut Butter Cup! That’s why her cake of choice was a Peanut Butter Chocolate Cheesecake.

Since I also made a second cheesecake (White Chocolate Raspberry – recipe to come!), I wanted an easy recipe that didn’t require too many ingredients. After some research, I compiled this recipe from a few difference sources (listed below). What I created was a rich, flavorful cheesecake filled with yummy peanut butter cream cheese filling and topped with chocolate ganache and peanut butter frosting. It’s like a Reese’s cup in cheesecake form!

Peanut Butter Chocolate Cheesecake

Adapted from Brown Eyed Baker, Confections of a Foodie Bride and Sweet Tooth, Sweet Life

Ingredients

Crust

  • Homemade or store-bought graham or Oreo crust (9 inch) – I used Ready Crust Reduced Fat Graham crust because I couldn’t find an Oreo crust and buying a crust saved me time.

Peanut Butter Filling

  • 12 oz cream cheese, at room temp – I used 4 oz Neufchatel (1/3 Less Fat Cream Cheese) and 8 oz nonfat cream cheese.
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 2 eggs

Chocolate Topping

  • 4 oz semisweet chocolate, chopped – I used chocolate chips
  • 1 tbsp butter
  • 1/2 cup heavy cream

Peanut Butter Frosting

  • 1/6 cup smooth peanut butter
  • 3/2 cup powdered sugar
  • 3/4 tsp vanilla extract
  • 2 tbsp cup milk (plus more to achieve desired consistency)

Any additional decorations – I used semisweet chocolate chips and a Reese’s cup

Method

Preheat oven to 350F degrees.

For the peanut butter cheesecake filling

Beat the cream cheese and peanut butter together on medium speed until smooth.

Add the sugar and vanilla extract, and beat until thoroughly combined.

Reduce the speed to low and add eggs one at a time, beating until combined after each addition.

Pour filling over crust.

Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 35-40 minutes.

Transfer to a wire cooling rack and cool to room temperature (at least 1 hour).

The edges of mine browned a bit because my oven doesn’t bake very evenly (and I forgot to turn the cake half-way through baking). Yours don’t need to be browned like mine.

While cooling, the raised, “puffy” cheesecake filling sunk in a bit. This is normal. After cooling, it looked like this:

For the chocolate topping

Put chocolate, butter and cream into a microwave-safe bowl. Microwave in 30 second bursts until hot, stirring (or whisking) in between each burst until smooth.

Pour the chocolate evenly over the tart. Do so slowly, so the chocolate doesn’t pour over the sides.

Refrigerate until set, at least 4 hours or overnight.


For the peanut butter frosting

Using the amounts outlined in the ingredients, follow the instructions for the frosting from my Chocolate Peanut Butter Cup Cupcakes w/Peanut Butter Frosting recipe.

Decorate as you wish. Be creative! I used the frosting, semisweet chocolate chips, and a Reese’s Cup.

I made this cake two days in advance, and it travels really well (especially thanks to the plastic crust “saver” that came with the store-bought crust).

This slice is 1/16 of the cake.

I hope you enjoyed this recipe. Please leave a comment. I love hearing from you! If you try this recipe, tell me how it goes.

Question: What is your favorite type and flavor of cake?

My favorite “traditional” cake is probably moist chocolate cake with raspberry filling and lots of chocolate frosting. I am also a huge believe in the power of sprinkles. Sprinkles make anything better! My favorite flavor of cheesecake is, you guessed it, peanut butter and chocolate!

May 23, 2011 at 3:51 pm 10 comments

Fueling My Addiction: No Bake Peanut Butter Cookies

Hi, my name is Lara, and I’m a peanut butter addict.

Don’t try to cure me. I can’t be fixed. If loving peanut butter is wrong, I don’t want to be right.

When I stumbled across these No Bake Peanut Butter Cookies on How Sweet It Is, I knew I had to make them as soon as I could. By the way, I am also addicted to no bake recipes. My parents had a party a few days back, and I took that as the perfect opportunity to make these. They are so easy (like most of my recipes, haha) and out of this world delicious! They aren’t the healthiest things ever, but they are so satisfying (thanks to the peanut butter) in moderation!

No-Bake Peanut Butter Cookies

Adapted from How Sweet It Is

Makes about 20 cookies – I doubled the recipe and made almost 60 smaller cookies.

  • 1 1/4 cups graham cracker crumbs
  • 1/2 + 1 tablespoon cup creamy peanut butter
  • 1/3 cup brown rice syrup – I used agave syrup. You can sub corn or maple syrup.
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • Pinch of ginger – I didn’t use this because I didn’t have any.
  • Optional: chocolate (for drizzling)

Instructions:

Step 1: Make graham crackers into crumbs.

I did this by putting the grahams into a plastic bag and smashing the bag with a peanut butter jar.

This worked pretty well, but I should have done it longer because there were still some larger crumbs.

You want a flour-like consistency, or else forming the cookies will be hard. I also suggest using a food processor or Vitamix to get this consistency.

Step 2: Add the rest of the ingredients.

Pool of peanut butter and agave syrups = makes me drool!

Vanilla river.

Final “layer” of ingredients.

Step 3: Mix it all up! The mixture will be crumbly. It may take a while for the mixture to come together, but it eventually will.

Step 4: Form dough into uniform balls.


x2

The original recipe suggests 1-inch balls. I made them a bit smaller (maybe 3/4-inch). It’s really up to you and your preferences. Since these are no bake, the size won’t affect the “baking” outcome.

If the balls are sticking together well enough, add a bit of peanut butter or agave. I didn’t have to do this.

Drool!

Step 5: If you want cookies (and not balls), either flatten first with your fingers and then indent with fork or flatten with fork while making indentations. I did the latter.

They look like true peanut butter cookies and taste like them, too, but they are no bake! Yay!

Step 6: If you want to “ice” with chocolate, melt the chocolate and drizzle on top.

You can either melt the chocolate in a double broiler… or be lazy like me and do it in the microwave.

Drool… Boy, my keyboard is getting dirty. 😉

I topped 1/2 of the cookies in chocolate just in case some of the party guests didn’t like chocolate. But who was I kidding? Who doesn’t love chocolate and peanut butter together? Stupid people.

And there y’all have it! No Bake Peanut Butter Cookies, with a chocolate topping option!

Now, go out and make them. I promise you won’t be sorry!

Question: What is your favorite flavor combination in cookies or other baked cookies?

I love PB + chocolate and PB + J.

(Source)

If only… Haha.

March 18, 2011 at 3:20 pm 6 comments


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