I got worried when I went looking for this recipe and couldn't find it. I need to start posting my favorite recipes again so I can find them when I need them. I have no idea where found this recipe but it is a good one.
For the crust:
5 Tbsp unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs Its a good idea to weigh them on a kitchen scale if you have one.
1 Tbsp sugar
For the cheesecake:
2 1/2 lb (5 8oz pkgs) cream cheese, cut into 1 inch chunks, at room temperature
1/8 tsp salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp freshly squeezed lemon juice
2 tsp vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature
to make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 F. Brush the bottom and sides of a 9 inch springform pan with 1/2 tbsp. of the melted butter. In a medium bowl combine the graham cracker crumbs, 5 tbsp. melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.
Increase the oven temperature to 500F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula ; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
Brush the sides of the springform pan with the remainng 1/2 tbsp. melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads to about 150 degrees on an instant read thermometer inserted in the center, about 1 1/2 hrs. Transfer the cake to a wire rack and cool until barely warm, 2 1/2-3 hrs. Run a aring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.
To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
I love peanut butter and I love this cake. My 3 yr old loves peanut butter too so I knew this was the cake to make to celebrate his birthday. My daughter discovered and adapted this recipe but I have no idea where it originally came from.
2 cups brown sugar
1/2 cup applesauce
1/2 cup oil
1 cup creamy peanut butter
1 1/2 cups milk
1 tsp vanilla
2 1/2 cups all purpose flour
1 tsp baking soda
2 tsp cream of tartar
1 pinch salt
Preheat overn to 350. Linke cupcake pan with paper liners.
In large bowl, mix together the brown sugar, applesauce, oil, and peanut butter until light and fluffly. Beat the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
Bake for 15-20 minutes in the preheated oven, until the top of the cupcake springs back when lightly pressed. Cook in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Rich chocolate frosting:
1 1/2 cups heavy cream
2 Tbsp unsalted butter
18 oz semisweet chocolate, broken into 1/2 oz pieces (I like ghiradelli 60% chocolate chips)
2-3 cups powdered sugar
Heat the heavy cream and butter in a saucepan over medium high heat. Bring to a boil. Place the chocolate pieces in a bow. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Add in the powdered sugar one cup at a time. Stir it in and then use a mixer to blend it together well until you have the consistency and sweetness you like. Frost the cupcakes.
My niece posted this recipe on my daughters facebook page. I knew immediately I had to try it. I went the the blog Foodie and the family to find the recipe. Go to that website to see pictures that will do this cheesecake justice. It was everything I thought it would be and more. It is recipes like this that make me feel really bad for all those people that are allergic to peanuts these days. They are really missing out.
Ingredients 2 cups Oreo crumbs 2 tablespoons butter, melted 4x 8 ounce packages cream cheese, room temperature 5 eggs, room temperature 1 cup packed brown sugar 1 cup peanut butter 1/2 cup whipping cream 1 tablespoon vanilla 1 bag mini peanut butter cups
Topping: 1/2 cup peanut butter 6 ounces semi-sweet chocolate 3/4 cup heavy cream 15-20 mini peanut butter cups (saved from the cheesecake ingredients) Directions Preheat oven to 350°. Stir together Oreo crumbs and 2 tablespoons melted butter. Press into the bottom of a 9" springform pan and bake for 15 minutes. Cool.
Beat cream cheese with a mixer until smooth. Add eggs, one at a time, beating well between each. Add sugar, peanut butter, and cream; mix thoroughly. Stir in vanilla. Pour half of the mixture into the cooled crust, layer with 2 cups of mini peanut butter cups, then top with remaining cheesecake mixture.
Bake for 1 to 1 1/2 hours. The sides of the cheesecake should be set but the middle will be a little jiggly. (it should not be runny) Cool slightly then put it into the refrigerator for at least 4 hours.
Chop up the chocolate and melt it in a double boiler (or microwave). Cool slightly then add all but 1 tablespoon of cream. Stir and then pour over the cool cheesecake (while still in the springform pan). Refrigerate for 30 minutes.
Place peanut butter and 1 tablespoon of whipping cream in a bowl and microwave until it's a runny consistency. Either place the mixture in a piping bag or using a spoon, top the cheesecake with a peanut butter swirl. Before the swirl sets, surround the outer edge of the cheesecake with the remaining mini peanut butter cups
I found this recipe on a new to me blog called skinny taste. I absolutely loved it. It was yummy and yet seemed pretty healthy with all of the berries. I added raspberries in addition to the strawberries. It was delicious.
Ingredients: 10 oz angel food cake, cut into 1 inch cubes 2 pints strawberries, sliced 2 pints blueberries for cream filling: 6 Tb fat free sweetened condensed milk 1 1/2 cups cold water (I used milk) 1 pkg sugar free white chocolate pudding mix 12 oz fat-free frozen whipped topping
Directions: Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Arrange half of the cake in the bottom of a 14 cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least 1 hour.
Directions 1.Preheat oven to 350 degrees F (175 degrees C). 2.Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm (it's going to seem really watery). Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Mix in mashed sweet potatoes. 3.Divide bean and sweet potato mixture evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. 4.Bake for 12 minutes in the preheated oven, and serve.
I loved the idea of these cookies as soon as I saw them on How Sweet it is. I thought maybe I could improve on them by adding chocolate chips as well as the blueberries. There are very few things chocolate doesn't improve, but this is actually one of those things. I liked the cookies with just blueberries better than the blueberry and chocolate chip cookies.
Ingredients: 1 stick butter, at room temperature 3/4 cup packed brown sugar 1 egg 1 tsp vanilla 1 3/4 cups flour 1/4 tsp salt 1/2 tsp baking powder 1 1/2 tsp cinnamon 1 Tbsp milk 3/4 cup fresh blueberries
Directions: Preheat oven to 375. Beat butter and sugar with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 min. Stir in flour, baking powder, salt, and 1 1/2 tsps cinnamon with the mixer on low speed. Mix until dough comes together. Fold in blueberries gently with a spatula--it is okay if they break a bit. Refrigerate for 30 min. Remove dough from fridge and roll into 1 1/2 inch balls or scoop out with an ice cream scooper. Bake at 375 for 10-12 minutes. Let cool completely.