Peanut Butter Cup Cheesecake with Chocolate Cookie Crust
New York Style Cheesecake
Oreo Cheesecake
No Bake Cookie Dough Cheesecake
Cookie Dough Cheesecake
Ingredients
cookie dough
24 oz cream cheese
1 cup sugar
1 cup sour cream
1/2 teaspoon vanilla
3 eggs
Directions
1) In a bowl, mix the cream cheese and sugar until fluffy.
2) Add sour cream and vanilla and mix thoroughly.
3) Add the eggs, one at a time, mixing thoroughly after each one.
4) Press the cookie dough into a springform pan.
5) Pour the cheesecake mixture in.
6) Drop more cookie dough balls on top of cheesecake batter.
7) Bake at 350 degrees for 1 hour.
8) Cool completely, then refrigerate overnight.
No-Bake Chocolate Peanut Butter Cheesecake
Ingredients
10 graham crackers
7 tablespoons butter, melted
24 oz cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chocolate chips, melted
2 cups peanut butter, melted
1 cup powdered sugar
Directions
1) Crush graham crackers.
2) Mix graham cracker crumbs with melted butter until texture is like wet sand.
3) Press the graham cracker crumbs in an even layer into the bottom of a 9-inch spring form pan. Refrigerate
4) Mix together softened cream cheese until smooth.
5) Add powdered sugar and continue to mix until there are no lumps.
6) Add vanilla and melted chocolate chips and mix until the color is even.
7) Pour mixture over the graham cracker crust in the pan. Refrigerate.
8) Mix together melted peanut butter and powdered sugar.
9) Pour mixture over cheesecake in pan.
10) Refrigerate for 2-4 hours.
Chocolate-Covered Cheesecake Bites
tasty.co/recipe/chocolate-covered-cheesecake-bites
Ingredients
9-10 sheets graham crackers, crushed
1/4 cup confectioners sugar
1 teaspoon salt
1 stick butter
16 oz cream cheese, softened
1 cup confectioners sugar
1 teaspoon vanilla extract
3 cups chocolate chips, melted, optional
Directions
1) Finely crush graham crackers.
2) Mix crumbs with 1/4 cup confectioners sugar, salt, and melted butter.
3) Line a 9x9 inch baking dish with parchment paper.
4) Dump graham cracker mixtures into dish and press down creating an even layer.
5) Freeze for 10 minutes.
6) Combine cream cheese, 1 cup confectioner's sugar and vanilla, stirring until smooth.
7) Spread cream cheese mixture evenly on top of the graham cracker crust.
8) Freeze for 1 hour.
Ingredients
1 box brownie mix, prepared according to package instructions
16 oz cream cheese, softened
1 cup sugar
1 tsp vanilla
8 oz whipped cream or whipped topping
1 cup chocolate chips
Directions
1) Prepare brownie mix and pour batter into a springform pan.
2) Bake according to package instructions and cool completely.
3) Beat cream cheese and sugar until smooth.
4) Fold in vanilla and whipped cream.
5) Fold in chocolate chips.
6) Spread cream cheese mixture over the cooled brownie in the springform pan.
7) Refrigerate for at least 4 hours.
Cookies & Cream Brownie Cheesecake
Ingredients
1 box brownie mix, prepared according to package instructions
24 ounces cream cheese, softened
3/4 cup sugar
2 eggs beaten
1 tablespoon vanilla extract
36 oreos
Directions
1) Prepare brownie mix in a bowl.
2) In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
3) Stir in egg and vanilla.
4) Preheat oven to 325 degrees and grease a 9x13 baking pan.
5) Spread brownie batter in an even layer on bottom of pan.
6) Place oreos in a single layer on top of brownie batter.
7) Pour cheesecake batter on top, spreading evenly over the cookies.
8) Crush remaining oreos and sprinkle on top of cheesecake batter.
9) Bake for about 45 minutes, until edges are slightly golden brown and the middle is slightly jiggly.
10) Cool and chill for at least 2 hours.
Mini peanut butter cheesecakes
Ingredients
Ritz crackers
Peanut butter
16 oz cream cheese
1/2 cup sugar
1/2 cup peanut butter
1/2 cup sour cream
1 tsp vanilla
2 eggs
Directions
1) Form peanut butter sandwiches with Ritz crackers. Place in the bottom of each muffin tin.
2) In large bowl, beat together cream cheese and sugar.
3) Add the rest of the ingredients and beat again.
4) Pour mixture over each peanut butter sandwich until 3/4 full.
5) Bake for 22 minutes at 275 degrees.
6) Let cool completely and then refrigerate for 2 hours.
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