Time 1h5m Yield 8 servings Number Of Ingredients 19 Steps:
Preheat the oven to 350°F (180°C). Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper. Add the graham crackers to a food processor and process until broken down into coarse crumbs. Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs. Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute. Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan. Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath. Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes. Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl. Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries. Pour the filling into the crust. Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan. Turn off the oven, leaving the cheesecake inside for 1 hour to cool. Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight. Make the candied peanuts: Line a baking sheet with parchment paper. In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes. Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces. Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter. Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts. Slice and serve. Enjoy!
Time 2h15m Yield 6 Number Of Ingredients 7 Steps:
In medium bowl, mix crushed crackers, coconut oil and brown sugar. Divide mixture among 6 (6 oz) ramekins, pressing mixture in bottom and partly up sides using a small glass (a shot glass is perfect for this). In large bowl, beat cream cheese with electric mixer on high speed until light and creamy. Beat in peanut butter and condensed milk until combined. Pipe or spoon mixture into crust-lined ramekins. Cover ramekins with plastic wrap; refrigerate about 2 hours to set. Serve with remaining ingredients.
Time 1h50m Yield 16 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Number Of Ingredients 0 Steps:
For the crust: Spray the inside of a 9-inch springform pan that is at least 2 1/2 inches tall evenly with nonstick cooking spray.Put half of the cookies and 1/4 teaspoon of the salt into a food processor and process until the cookies are broken down to fine crumbs. Add 3 tablespoons of the melted butter and pulse until just combined and the mixture resembles wet sand.Press the crumb mixture evenly into the bottom of the prepared springform pan, then freeze while you make the cheesecake mixture.For the peanut butter cheesecake: Combine the gelatin with 2 tablespoons water in a small microwave-safe bowl and set aside to soften, about 5 minutes.Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl. Add the confectioners’ sugar, peanut butter powder, sour cream, lemon juice, vanilla and salt and beat on medium-high speed until incorporated and smooth, about 1 minute.Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium-high speed to combine, about 30 seconds. Pour the cream cheese-gelatin mixture into the springform pan and smooth out the top. Tap the pan a few times on a flat tabletop to release any air bubbles in the cheesecake. Cover with plastic wrap and refrigerate while you make the strawberry jelly.For the strawberry jelly: Pour 1 1/2 cups water a medium saucepan and sprinkle the gelatin over top. Let sit until the gelatin is absorbed, 2 to 3 minutes. Add the strawberry jelly and bring to a simmer over medium heat. Cook, whisking occasionally, just until the gelatin and jelly dissolve, 1 to 2 minutes. Sprinkle in the strawberry gelatin powder top whisk until dissolved.Pour the gelatin mixture into a large bowl and use a spoon to scoop away any bubbles on the surface. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken and is the consistency of thin fruit jelly, 30 to 45 minutes.Pour the thickened gelatin mixture over the cheesecake. Refrigerate until the gelatin is almost completely set, about 20 minutes.Meanwhile, put the remaining 8 ounces cookies and 1/4 teaspoon salt into a food processor and process until the cookies are broken down to fine crumbs. Add the remaining 3 tablespoons melted butter and pulse until just combined and the mixture resembles wet sand.Sprinkle the crumb mixture evenly over the top of the gelatin and gently press it into a smooth layer. Refrigerate until firm, at least 4 hours and up to overnight.Source: foodnetwork.comRecipe formatted with the Cook’n Recipe Software from DVO Enterprises.
Time 50m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
Preheat oven to 350°. In a small bowl, beat peanut butter and sugar until blended. Beat in egg. Press 2 teaspoons mixture into each of 32 paper-lined mini-muffin cups., For cheesecake layer, in another bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla. Spoon a scant 2 teaspoons cream cheese mixture into each cup. Drop jelly by 1/4 teaspoonfuls over tops. Cut through batter with a toothpick to swirl., Bake 12-14 minutes or until centers are set. Cool completely on a wire rack., If desired, mix confectioners’ sugar and enough cream to reach desired consistency; drizzle over cheesecakes. Refrigerate until serving.
Time 20m Yield 8 servings Number Of Ingredients 9 Steps:
Add 24 chocolate sandwich cookies to the bowl of a food processor. Pulse until broken down into fine crumbs. Transfer to a large bowl and add the melted butter. Stir until well combined and the consistency resembles wet sand. Transfer the crust mixture to a 9-inch springform pan and firmly pat down in an even layer. Add the brownie mix to a large, heat-proof bowl. Microwave for 2 minutes, stirring every 30 seconds, until the internal temperature reaches 165°F (75°C). This will help kill any harmful bacteria. Set aside. Add the cream cheese to a separate large bowl and beat with an electric hand mixer on medium-high speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the powdered sugar, vanilla, heavy cream, and sour cream and beat until the filling is smooth, about 2 minutes, scraping down the sides of the bowl as needed. Gradually add the brownie mix and beat on low speed until fully incorporated and smooth, 1-2 minutes, scraping down the sides of the bowl as needed. Pour the filling over the crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, or ideally overnight, until the filling is set. Remove the cheesecake from the fridge, unwrap, and release the springform. Transfer to a serving plate and garnish with whipped cream and the 8 halved chocolate sandwich cookies. Slice and serve. Leftover cheesecake will keep in the refrigerator for 2-3 days. Enjoy!
