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 store bought 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)

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Chocolate Chunk Peanut Butter Cheesecake

Oh my goodness! This Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!

Course Dessert

Cuisine American

Keyword cheesecake

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

freezer time, cooling time, setting time 2 days days 14 hours hours

Total Time 2 days days 15 hours hours 10 minutes minutes

Servings 12 servings

Author George Geary

Ingredients

Crust

• 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

Filling

• 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

Topping

• 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

Instructions

• Preheat oven to 350°F.  Make sure you have a 9-inch cheesecake pan or springform pan with 3-inch sides.

Crust

• In a bowl, combine cookie crumbs, flour (if using peanut butter cookies), and butter. Press into the bottom of cheesecake pan and freeze.

Filling

• 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.

Topping

• 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

Notes

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!

The post Chocolate Chunk Peanut Butter Cheesecake Recipe and Cookbook Review appeared first on The Mom Maven.

The book starts with an introduction about how Dreamcakes Bakery got started. Then there is Cupcakes 101 which covers basic baking terminology and the tools of the trade…I need some new cupcake pans and a few ice cream scoops! Next come the delicious cupcake recipes broken down by season. I’ll share just a few of the delicious cupcake names: Over the Moon-a white cupcake with blue vanilla bean frosting, Caramel Mocha Sea Salt-chocolate cupcake with mocha frosting and caramel drizzle, Mocha Latte-mocha cake, vanilla frosting, chocolate ganache and caramel drizzle, Mojito Cupcakes-white cupcakes with a mojito glaze, Peanut Butter Cup-chocolate cupcake filled with chocolate ganache and topped with peanut butter frosting Yum! Each recipe also comes with a “Flip It!” idea. This is a simple way to modify the cupcake recipe to make something new!

I chose to make the Orange Cream Dream cupcakes for Father’s Day this year. I am usually a mix girl but I made everything from scratch with the help of my 16yo son. We made the white cupcakes and orange frosting-using several ingredients I’ve never used before and they were delicious! The cupcake was moist and light and the frosting was a tangy orange. (I couldn’t find orange flavoring so I used orange extract and I had to add a lot more than was called for to get the desired taste.)  My cupcake may not look as pretty as the ones in the book, but it sure did taste good! Now I’m trying to decide which one to make for 4th of July!

Do you like cupcakes? What is your favorite kind? Leave me a comment and let me know.

Disclosure: I received a copy of the book for the purpose of the review. All opinions are 100% mine.

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When two mothers wrote a cookbook to save themselves time and money, and hopefully get them OUT of the kitchen, they had no idea that it would to go on to become an international bestseller.  Indeed, Australian natives Kim McCosker and Rachael Bermingham have stunned the culinary world outselling Jamie Oliver, Nigella Lawson, and Gordon Ramsey with their cookbook, 4 INGREDIENTS, which has sold over two million copies to date, and consistently sits near the top of the bestsellers lists in both Australia and the UK.

Kim and Rachael believe their cookbook has been such a huge success (even outselling J.K. Rowlings’ Harry Potter series in 2008!) because people can relate to the 4 INGREDIENTS concept. Why? Because it helps people get great food on the table fast, without compromising on taste, and uses ingredients that are already mostly found in the kitchen cabinet or fridge.  And now, Atria Books is bringing this revolutionary cookbook to busy Americans with the US publication of 4 INGREDIENTS: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients(Atria Books; $18.00; March 29, 2011).

 

Pesto Chicken

I had the delight of reviewing 4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients and it is a hit in my house! We enjoyed the Pesto Chicken which was something we had never eaten before! The 4 ingredients were boneless skinless chicken breasts, olive oil, pesto and mozzarella cheese-how basic is that?

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Pesto Chicken

Author cindy

Ingredients

• 4 boneless skinless chicken breasts
• 1 TBS olive oil
• 3 TBS pesto
• 8 thin slices mozzarella cheese

Instructions

• Pre-heat the broiler.
• Pound chicken breasts to flatten slightly.
• Heat oil in a nonstick skillet.
• Add chicken and sautee over medium-high heat until browned on both sides, about 10 minutes.
• Transfer to a broiler pan.
• Divide pesto among chicken breasts, spreading almost to the edge.
• Top with cheese slices and grill just until cheese has melted.

The book is broken down into sections including breakfasts, appetizers, sauces and salsas, light lunches, sides, mains and desserts. The next recipe we want to try is the Chicken Schnitzel and then the Brie Bruschetta, Easy Quesadilla, Grilled Corn with Parmesan & Cayenne and the list goes on and on. This book would make a great addition to any kitchen and it would especially make a great bridal shower or wedding gift.

Disclaimer: I received a copy of the book for the purpose of this review. All opinions are 100% mine.

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I am also choosing a new winner of the Rio Soundtrack since 1 winner never responded to me. The new soundtrack winner is…Theresa!

Congratulations to both winners!

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