BUTTERFINGER NO-BAKE CHEESECAKE


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Makes 10  two inch cheesecakes or one 8 inch cheesecake.

Ingredients:

Crust:

  • 9 oz mini size butterfingers (about 24 mini size Butterfingers)
  • 3 oz pretzels

Cheesecake:

  • ¼ cup water
  • 1 tablespoon powdered gelatin
  • 1 1/2 cups heavy cream
  • 8oz cream cheese, softened
  • ¼ cup creamy peanut butter
  • 1/3 cup sugar
  • Pinch of salt
  • ½ cup Buttercup and Pretzel mixture

Chocolate Pouring Glaze:

  • 2/3 cups dark chocolate
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  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar, sifted
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  • 4-5 tablespoons water, warm

Peanut Butter Cream Cheese Frosting:

    • ¼ cup cream cheese, softened
    • 2 tablespoons peanut butter
    • 5 tablespoons powdered sugar
    • 2-3 tablespoons whole milk

See a Zesty Sausage Cheese Balls Recipe

Instructions:

Crust:

1. Combine Butterfingers and pretzels in a food processor bowl or blender and process until finely ground. Measure out ½ cup Butterfinger and Pretzel mixture and set aside.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes. Set aside to cool. (No need for butter the chocolate will melt and bind the crust together.)

Cheesecake:

  1. Pour ¼ cup of cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water and set aside for five minute until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
  2. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
  3. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
  4. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
  5. Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best result. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started.

Chocolate Pouring Glaze:

1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Peanut Butter Cream Cheese Frosting:

1. Combine all ingredients and beat to combine.

TO ASSEMBLE:

1. Pour warm glaze on top of cheesecake and pipe a dollop of peanut butter cream cheese frosting on top. Return to fridge for an hour or until 20 minutes before serving.

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Reese’s Peanut Butter Cup Mini Cheesecakes Ingredients


Reeses-Mini-Cheesecakes-Recipe

Reese’s Peanut Butter Cup Mini Cheesecakes
Ingredients

3/4 c graham cracker crumbs
3 Tbls sugar
3 Tbls butter, melted
12 Miniature Reese’s Peanut Butter Cups
16 oz (2 8 oz packages) of light cream cheese
1 c sugar
1/4 c all-purpose flour
2 eggs, room temperature
2 tsp vanilla extract
1/2 c Reese’s Peanut Butter chips
1/2 c chocolate chips
2 tsp shortening, divided
Instructions

Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
Remove the wrappers from the Reese’s. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese’s in the center of the crust in each cup.
Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like
Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
Spoon the cream cheese mixture over the Reese’s, evenly dividing the mixture among the 12 cups. I use about 1/4 c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
Let the cheesecakes cool – or don’t! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
Makes 12 cheesecakes. Store in refrigerator.

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Apple Crisp Cheesecake


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Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.
For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers. –

 

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Pumpkin Cheesecake Bars with Caramel Swirl


These decadent chocolate-crusted bars are topped with a homemade caramel that sinks into the pumpkin cheesecake batter during baking.

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Ingredients:

Caramel:

 

  • 1/4 cup(s) sugar
  • 2 tablespoon(s) heavy cream
  • 1 tablespoon(s) unsalted butter
  • 1/4 teaspoon(s) pure vanilla extract
  • Salt

 

Crust:

 

  • 13 ounce(s) chocolate wafer cookies, crushed (about 3 cups)
  • 1/4 cup(s) sugar, plus 2 tablespoons
  • Salt
  • 1 stick(s) unsalted butter, softened

 

Cheesecake:

 

  • 1 1/2 pound(s) cream cheese, softened
  • 3/4 cup(s) sugar
  • 1 can(s) (28-ounce) pumpkin puree
  • 1/4 cup(s) sour cream
  • 1 tablespoon(s) pure vanilla extract
  • 4 large eggs
  • Hot water

 


 

Directions

 

  1. In a small saucepan, combine the sugar and 2 tablespoons of water and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter, vanilla and a pinch of salt. Let the caramel cool to room temperature.
  2. Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan. In a food processor, pulse the chocolate wafers with the sugar and a pinch of salt until fine crumbs form. Add the butter and process until the crumbs are evenly moistened. Using your fingers, press the crumbs into the prepared baking pan in an even layer. Bake the crust for about 10 minutes, until set. Let cool completely.
  3. In a large bowl, beat the cream cheese with the sugar at medium speed until blended. Beat in the pumpkin puree, sour cream and vanilla, then beat in the eggs until just incorporated. Transfer 1/3 cup of the cheesecake batter to a small bowl and stir in the caramel sauce.
  4. Set the pan with the crust in a large, deep roasting pan. Pour the pumpkin cheesecake filling over the cookie crust and carefully drizzle the caramel mixture over the top. Using a toothpick, decoratively swirl the caramel sauce. Transfer the roasting pan to the oven and carefully pour in enough hot water to reach halfway up the side of the baking pan. Bake the cheesecake for about 55 minutes, until the filling is barely jiggly in the center. Transfer the roasting pan to a rack and let the cheesecake cool completely. Remove the baking pan from the water bath and refrigerate the cheesecake overnight. Cut into bars and serve.