Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake - Peanut Butter Cup Cheesecake
Famous Authors (View All Authors)
Cakesandfrostings - Cheesecake -  Peanut Butter Cup Cheesecake Post by :raamakant Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1974

Click below to download : Cakesandfrostings - Cheesecake - Peanut Butter Cup Cheesecake (Format : PDF)

Cakesandfrostings - Cheesecake - Peanut Butter Cup Cheesecake

1 (9 oz.) pkg. chocolate cookie wafers
4 tbl. Butter, melted
4 (8 oz.) pkgs. soft cream cheese
1 cup Sugar
4 Eggs
3 tbl. Flour
1/3 cup Milk
1 1/2 tsp. Vanilla
6 (1.8 oz.) pkgs. peanut butter cups (2/pkg.), chopped
1 cup Heavy cream, whipped


Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.

In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2-3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes.

Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.

Bake 15 minutes. Reduce oven temperature to 250 F and bake 40-50 minutes longer, or until edges are set and cake jiggles only slightly in center.

Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.

Source: 365 Great Chocolate Dessert Recipes by Natalie Haughton
If you like this book please share to your friends :
NEXT BOOKS

Cakesandfrostings - Cheesecake -  Praline Cheesecake Cakesandfrostings - Cheesecake - Praline Cheesecake

Cakesandfrostings - Cheesecake -  Praline Cheesecake
1 cup graham cracker crumbs 3 eggs 1/3 cup finely chopped NC Pecans 2 teaspoons vanilla extract 1/4 cup margarine, melted 1 cup whipping cream 3 Eight ounce pkgs. Cream cheese, softened 1/4 cup margarine 1 cup sugar 1/2 cup brown sugar, firmly packed Candied Pecans (recipe below) Combine first 3 ingredients; stir well. Firmly press crumb mixture in bottom of a 9-inch spring form pan; set aside. Beat cream cheese at high speed of an electric mixer until light and fluffy; gradually add 1 cup sugar, beating well. Add eggs and vanilla, beating just until blended. Stir in whipping cream.
PREVIOUS BOOKS

Cakesandfrostings - Cheesecake -  Passover Cheesecake Cakesandfrostings - Cheesecake - Passover Cheesecake

Cakesandfrostings - Cheesecake -  Passover Cheesecake
4 extra large eggs 1 c sugar 1/4 c fresh lemon juice grated rind of 1 lemon 1/8 t salt 1 lb. cottage cheese (I use Breakstone small curd) 1 lb. cream cheese 2 c sour cream 1/4 c potato starch Preheat oven to 350. Blend eggs, sugar, lemon juice, rind and salt. Add cottage cheese, cream cheese and sour cream. Blend until smooth and creamy. Add potato starch and blend. Pour into well greased 9" springform pan. Place in center of oven and line oven on rack below to catch any leaking. Bake 60-70 minutes. Do not remove from oven
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT