Photo: Toa Heftiba
Peanut Butter-Fudge Cheesecake
18 ingredients
1 hr
12 to 16 servings (depending on how generous you are with your cuts)
openrecipes
Estimated Nutrition (whole recipe, rough)
707
Calories
17g
Protein
55g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- 32 Oreo cookies, finely crushed or ground in a food processor
- 5½ Tablespoons unsalted butter, melted
- Pinch of salt
- :
- 8 ounces bittersweet chocolate, finely chopped
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 20 miniature peanut butter cup candies, unwrapped and roughly chopped
- :
- 24 ounces cream cheese, at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
- :
- 4 ounces bittersweet chocolate, finely chopped
- ½ cup heavy cream
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes