Peanut Butter Cheesecake

This irresistible cheesecake is the perfect indulgence for peanut butter fans. In addition, you can freeze it for up to two months, and serve as a dessert and topping off a great dinner. At a party it will be a surprise. We are talking about the delicious peanut butter cheesecake.

If you like cheesecakes and you are passionate about peanut butter, write down this recipe that you are going to love.

Peanut Butter Cheesecake

Preparation data:

Preparation time: 30 minutes
Cook time: 5 minutes
Skill level: easy
Servings: Makes 6-8 people

Nutrition per serving:

Kilocalories: 743
Proteins: 19 g
Carbohydrates: 53 g
Fat: 52 g
Fiber: 2 g
Sugar: 44 g
Salt: 0.81 g

Ingredients

For the base

¼ cup of butter (55 g)
175 g of biscuits

For the filling

5 gelatin sheets
500 g of ricotta cheese
1 cup of smooth peanut butter (175 g)
½ cup of honey (175 g)
¾ glass of milk (150 ml)

To decorate

1 cup of whipped cream (270 ml)
2 tablespoons of soft brown sugar (30 g)
Chopped caramelized peanuts

Preparation

pumpkin cheesecake

We make the base

To start, melt the butter in a skillet.
Then crush the cookies by pounding them into a bag with a rolling pin.
Then mix them with the butter until it is very well coated. Finally, press the mixture firmly into the base of the mold and chill in the fridge.

We make the filling

First, soak the gelatin in water while you make the filling.
Next, put the ricotta cheese in a bowl, then add the peanut butter and honey. Ricotta cheese has a slightly grainy texture, so you should beat it until smooth. To obtain the desired texture, it is advisable to use a mixer.

Finally, take the gelatin soaked in water and squeeze it. Put it in a saucepan with the milk and heat very gently until it dissolves. To finish, whisk in the peanut mixture, then pour over the cookie base. Let stand and cool until set.

Optional freezing

To freeze, leave the cheesecake in the mold and as soon as it is solid, cover the surface with plastic wrap, then wrap the mold with cling film and aluminum foil.
To defrost, you have to put it in the fridge overnight.

To serve

To serve, carefully remove peanut butter cheesecake from pan. Next, beat the cream with the sugar until it holds its shape, then spread on top of the cheesecake and sprinkle the ground caramelized peanut.

However, for those who have an even more sweet tooth, there is another option of the peanut butter cheesecake. Find out below.

Chocolate Peanut Butter Cheesecake

This is not for the faint of heart and natural sweet tooth. On this occasion, we prepare the cheesecake in the oven, to create a light crust on top when it cooks, which is even easier to spread the chocolate coating.

The ingredients should be at room temperature. Makes 10-12 servings.

Ingredients

For the base

200 g of digestive biscuits
50 g salted peanuts
100g dark chocolate chips
2 ½ tablespoons of smooth unsalted butter (50 g)

For the filling

500 g cream cheese
3 large eggs
3 large egg yolks
1 cup of sugar (200 g)
½ cup of sour cream (125 ml)
1 cup of smooth peanut butter (250 g)

To decorate the top

1 cup of sour cream (250 ml)
100g milk chocolate chips
2 tablespoons of brown sugar (30 g)

Preparation

butter5

Preheat the oven to 170 ° C.

We make the base

First, crush the cookies, peanuts, dark chocolate chips, and butter for the base in a food processor.
Then put and crush in a mold and leave to cool in the fridge.

We make the filling

To start, we put in the food processor or a bowl with a mixer: the cream cheese, the eggs and egg yolks, the sugar, the sour cream and the peanut butter, until we obtain a smooth mixture.
Then pour over the filling and cook for 1 hour in the oven. The top should feel dry. Finally, remove it from the oven.

We do the coverage

First, gently heat the sour cream and brown sugar chocolate in a small saucepan over low heat, stirring constantly, then remove.
Next, with the help of a spoon, carefully place the topping on the top of the cheesecake, taking care not to break the peanut butter cheesecake.

Then put it back in the oven for about 10 more minutes.
Finally, once out of the oven, leave the cheesecake in its mold, cover and put in the fridge overnight.

Now you have two recipes for this delicious and whimsical sweet. Therefore, you only have to prepare them and delight your guests.