这是很可能的,我曾经做了我最喜欢的甜点。巧克力和花生酱奶酪蛋糕,对里斯的PB杯床的顶层,在奥利奥外壳,巧克力伽纳彻突破。

Difficulty: 3(你能做到)

牵手时间: 30 minutesCook Time:60分钟设置时间:2个小时Total Time: 3 hrs 30 minutesServings:10-12

Behold, the glory of Peanut Butter Chocolate Cheesecake. There may just be Reese’s PB cups in here. Mmmhmmm. You heard me. REESE’S PB CUPS IN THIS CHEESECAKE.

Cheesecake has been a long time favorite dessert of mine. When I was younger I always would get the cheesecake desserts at restaurant. As I’ve gotten older, it’s usually the chocolate desserts. But when there’s巧克力芝士蛋糕?没有比赛。我不在乎多少,我自己酿与开胃面包和晚餐。yabo2017天哪织补它我会为了和吃巧克力芝士蛋糕。或者这一个。This Berry Cheesecake是相当不错的了。

Peanut Butter Chocolate Cheesecake
Print
Total Time
3 hr 30 min
Total Time
3 hr 30 min
FOR THE CRUST
  1. 20个奥利奥
  2. 4 tbsp buter - melted
FOR THE CHEESECAKE
  1. 24 oz cream cheese - room temperature
  2. 1杯糖
  3. Pinch of salt
  4. 1 tsp vanilla
  5. 3 eggs
  6. 半杯酸奶
  7. ½ cup peanut butter
  8. 6 oz semi sweet chocolate - melted
  9. 15个Reese的花生酱杯
FOR THE伽纳彻TOPPING
  1. 2 cups cream
  2. 1 bag (12 oz) semi sweet chocolate chips
FOR THE CRUST
  1. 烤箱预热至350。
  2. 将在食品加工的奥利奥和混合直到完全切碎。
  3. 与融化的黄油混合切碎的奥利奥。
  4. Press the oreo mixture into the bottom of a buttered 9 inch spring form pan.
  5. 烤5分钟s.
FOR THE CHEESECAKE
  1. 与桨附件的混合器,混合奶油奶酪和糖直至光滑。
  2. 添加的盐,香草,鸡蛋和酸奶油 - 混合,直到顺利。
  3. 平均分配两碗之间的乳酪蛋糕面糊。
  4. 在一个碗中拌入花生酱。
  5. In the second bowl, mix in the melted chocolate.
  6. Place the peanut butter cups in the bottom of the pan with the oreo crust, as many as you can fit!
  7. 倒在奥利奥地壳和花生酱巧克力芝士蛋糕混合物。
  8. Carefully pour the peanut butter cheesecake mixture over the chocolate cheesecake mixture.
  9. 烘烤45分钟(奶酪蛋糕仍然会在45分钟后不平稳的,这是正常情况)
  10. Chill the cheesecake for 1-2 hours. Then carefully remove from the springform pan.
FOR THE伽纳彻TOPPING
  1. 热火在一个小平底锅奶油直到它开始冒泡。
  2. 5分钟,让我们坐,然后再打,直到顺利 - 从火上移开,并添加巧克力片。
  3. 小心倒出过熟,冷却芝士蛋糕巧克力伽纳彻。
  4. 让食用前坐在冰箱1-2小时。
DIY的美食家//www.petermeissner.com/

39条评论

  1. This is a BANGIN’ recipe. Some friends got together to celebrate two January birthdays and they requested a peanut butter chocolate cheesecake. There are a ton of recipes out there and this one works beautifully. It’s isn’t hard but takes planning (preferably two days; make it one night, let chill and finish with the ganache the next day). What a wonderful recipe. I guilded the lily and added more chopped peanut butter cups on top for a knockout presentation. Make cheesecake, make friends. Thanks!

    • 迪克西您好,我没有!你绝对可以尝试一下。如果你要冻结的话,我建议把保鲜膜接触乳酪蛋糕,因此不会得到任何形式的电影。让我知道,如果它的工作原理。

        • Hi Donna! I’m sure it would cook fine in a muffin tin, but you would not want to cook it nearly as long. If you find another recipe for cheesecake in a muffin tin, you can probably use that cooking time. But my concern is getting the cheesecake out of the muffin tin! I don’t know if they would come out very easily because cheesecake is so soft…but let me know!!

    • Hey Emily, you can definitely try it! I would think it would work out just fine, but I have never tried it myself. Maybe you can cut the sugar in half to start and see how it is? Let me know if you try it that way and how it turns out!

    • That is a GREAT question! I definitely need to go edit that in the recipe. After you take the cheesecake out of the oven, chill it for about an hour. Then carefully remove the springform pan and pour over the (room temperature) chocolate ganache. If you don’t want the ganache to run down the sides of the cheesecake, you can pour the ganache on while it is still in the pan and chill it again for about 30 minutes. Hopefully this makes sense, please let me know if you have any more questions! And thank you for bringing that to my attention

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