Chocolate peanut butter cheesecake

By -

 

So. I made this for the ward Christmas party, and I did not taste it. However, a lady texted me and said it was heaven, so I guess that gives it a 9 rating. The chocolate filling tasted good when I licked it off the spatula. I didn’t get a picture because they ate the whole thing, but it looked like the original, which chocolate filling on the bottom.

WP_20141123_003

Chocolate peanut butter cheesecake

Crust:

24 Oreos, powder these in a food processor

1/4 cup butter

Put this in the bottom of a 9 or 10 inch springform pan and bake at 350 for 5 minutes.

Then, add your chocolate cheesecake filling:

2 (8 ounce) packages cream cheese, room temp

1/2 cup white sugar

1 T. milk

2 eggs

1/2 cup sour cream

1 1/2 tsp. vanilla

1 1/2 Tbs. flour

2 T. cocoa

3/4 cup melted, high quality, semisweet chocolate

MIx cream cheese and sugar until there are no lumps. Add milk and stir
to combine. Add eggs one at a time. Add sour cream, vanilla, cocoa, and flour, and
stir until smooth. Fold in chocolate.

Then, add the peanut butter filling, but spread it by spoonfuls on top (don't dump it in the middle all at once, or you will have what happened with me, where you have the peanut butter filling push the chocolate filling out to the edges and over the peanut butter filling)

Now, add your peanut butter filling:

2 (8 ounce) packages cream cheese, room temp

1/2 cup brown sugar

1 T. milk (if you like it less dense, aka more creamy, add more milk, up to 6 Tbs.)

2 eggs

1/2 cup creamy peanut butter

1 1/2 tsp. vanilla

1 1/2 Tbs. flour

12 mini peanut butter cups, cut into fourths.

MIx cream cheese and sugar until there are no lumps. Add milk and stir
to combine. Add eggs one at a time. Add peanut butter, vanilla and flour
stir until smooth. Fold in peanut butter cups.

Bake at 350 for 1 hour, turn off oven and leave in for 2 more hours. Cool completely and chill for 8 hours. Doesn’t rise much, so you can fill it to the top. If you don't want it to crack, put it in a water bath. This is too much work for me, so I cover the top with peanut butter cups to cover the cracks.

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more