My love of cheesecake came later in life, now, it is a favorite occasional dessert. I have also had some success in making cheesecakes, remember my Brownie Sundae Cheesecake? When I received The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More I couldn’t wait to jump in and start planning to bake cheesecakes for Thanksgiving!
About The Cheesecake Bible Second Edition
Cheesecake! The Golden Girls made eating cheesecake a nightly ritual on the hit television series. The pastry chef who made those luscious and delicious cheesecakes and many other foods for hit sitcoms was George Geary. He later became the first award winning pastry chef for the Walt Disney Company at Disneyland. Geary’s cheesecakes became one of his most popular culinary calling cards that he published his favorite recipes in his first cookbook, 125 Best Cheesecake Recipes in 2002, and it was such a hit that a follow up book, The Cheesecake Bible was published in 2008 and became a best-seller.
Now Geary has expanded his cheesecake repertoire even more with the highly anticipated The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More (Robert Rose Inc./October 2018; Trade Paperback/$24.95). This second edition has 90 new recipes including vegan, gluten-free and additional savory cheesecake options. George provides home cooks with extensive how-to instructions, tips and techniques to make the perfect cheesecake.
Recipes in the book range from holiday favorites, savory and citrus cheesecakes, no-bake cheesecakes, to bars, pies, toppings and sauces, and breakfast items.
I loved the hints and tips at the front of the cookbook as well as how easy the recipes are to follow. There are even recipes for the different kinds of cookies you need for the different crusts, if you don’t want storebought cookies you can make them from scratch!
After a quick look through the cookbook I had a list of 12 cheesecakes that I couldn’t wait to make! I had to be reasonable though so I decided to make one for each of our two Thanksgiving celebrations. For the Foster Thanksgiving I made the Salted Caramel Cheesecake Bars on page 265. They were delicious, a huge hit! Unfortunately, they cut very messy and I didn’t take any pictures of them. For Schultz Thanksgiving I made the Chocolate Chunk Peanut Butter Cheesecake on page 108. Wow! This cheesecake is a bite of rich, creamy, deliciousness. That is the recipe I am sharing here today. This recipe is reprinted with permission from The Cheesecake Bible Second Edition: 300 Sweet & Savory Recipes for Cakes and More (Robert Rose Inc./October 2018; Trade Paperback/$24.95)
Oh my goodness! This Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!
- 1 1/4 cups cookie crumbs, peanut butter or chocolate I used chocolate
- 1/4 cup all-purpose flour omit if using chocolate cookies
- 1/4 cup unsalted butter melted
- 2 lbs cream cheese softened
- 1 1/4 cups granulated sugar
- 4 large eggs at room temperature
- 1 cup creamy peanut butter
- 3 TBS lemon juice fresh squeezed
- 1 tsp vanilla extract
- 2 cups semisweet chocolate chunks
- 1/2 cup sour cream
- 1/4 cup granulated sugar
- 1/4 cup creamy peanut butter
- 1 TBS lemon juice fresh squeezed
- 1/2 tsp vanilla extract
- 1/2 cup semisweet chocolate chunks
Preheat oven to 350°F. Make sure you have a 9-inch cheesecake pan or springform pan with 3-inch sides.
In a bowl, combine cookie crumbs, flour (if using peanut butter cookies), and butter. Press into the bottom of cheesecake pan and freeze.
In a mixer bowl fitted with a paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, about 3 minutes. Add eggs, one at a time, beating after each addition. Mix in peanut butter. Mix in lemon juice and vanilla. Fold in chocolate chunks by hand.
Pour over frozen crust, smoothing out to sides of pan. Bake in preheated over until top is light brown and center has a slight jiggle to it, 45-55 minutes. Let cool on the counter for 10 minutes (do not turn the oven off). The cake will sink slightly.
In a bowl, combine sour cream, sugar, peanut butter, lemon juice, and vanilla. Pour into center of cake and spread to edges. Sprinkle with chocolate chunks. Bake for 5 minutes more. Let cool in pan on wire rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving
To prevent cracking bring all ingredients to room temperature before using and incorporate the eggs one at a time.
I can’t wait to try the Dulce de Leche Cheesecake, Toffee Cheesecake with Caramel Sauce, Golden Girls Cheesecake, Triple-Chocole Cheesecake, S’mores Cheesecake, Caramel Apple Cheesecake, Fresh Strawberry Chocolate Chunk Cheesecake, Florida Key Lime Cheesecake, Cookies and Cream Cheesecake, Polka-Dot Cheesecake Bars, Banana Cream Cheese Pie, and Taco Night Cheesecake, just to name a few.
If you or someone you love loves cheesecake this book would make an amazing gift! I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!