Peanut Butter Cheesecake
This delicious peanut butter cheesecake is the perfect combination of creamy and nutty flavors. Follow this easy recipe to impress your family and friends.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 packages cream cheese, softened
- 1 1/4 cups sugar
- 1 cup creamy peanut butter
- 4 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350F and place a baking dish filled with water on the bottom rack.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well and press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
- In a large mixing bowl, beat the cream cheese until creamy. Add 1 1/4 cups sugar and beat until smooth. Add the peanut butter and mix well.
- Beat in the eggs one at a time, mixing well after each addition. Add the heavy cream, vanilla extract, and salt. Mix until well combined.
- Pour the mixture into the prepared crust and smooth the top with a spatula.
- Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and cool the cheesecake in the pan for 30 minutes.
- Remove the cheesecake from the pan and continue to cool at room temperature for another 30 minutes.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Blueberry Cheesecake
This classic blueberry cheesecake is a crowd pleaser. Follow this recipe to enjoy a creamy, tangy, and sweet dessert.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 packages cream cheese, softened
- 1 1/4 cups sugar
- 4 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp cornstarch
- 1/4 cup water
Instructions:
- Preheat your oven to 350F and place a baking dish filled with water on the bottom rack.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix well and press onto the bottom and up the sides of a 9-inch springform pan. Set aside.
- In a large mixing bowl, beat the cream cheese until creamy. Add 1 1/4 cups sugar and beat until smooth.
- Add the eggs one at a time, mixing well after each addition. Add the sour cream, vanilla extract, and salt. Mix until well combined.
- Pour the mixture into the prepared crust and smooth the top with a spatula.
- Bake for 55-60 minutes or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and cool the cheesecake in the pan for 30 minutes.
- In a saucepan, combine the blueberries, 1/4 cup sugar, and cornstarch. Cook over medium heat until the mixture boils and thickens.
- Remove from the heat and stir in the water. Let the mixture cool before pouring it over the cooled cheesecake.
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Enjoy these delicious cheesecakes with your loved ones!
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