![]() Remove the spring form, and pipe large dollops of frosting all around the edge of the cheesecake. ![]() Remove the cheesecake from the freezer, and run a sharp knife around the sides of the cheesecake, between the cheesecake and the spring form pan.About 30 minutes before you’re ready to serve the cheesecake, place the large fluted pastry tip in the pastry bag, and fill the pastry bag with the cream cheese frosting.Smooth the top of the cheesecake with the back of a spoon, or spatula, and place the pan back in the freezer, overnight, to allow the cheesecake time to set.Remove the pan from the freezer, and pour the Peanut Butter Cheesecake into the spring-form pan.Remove the mixing bowl from the mixer, and gently fold in the mini chocolate chips. Scrape down the sides of the mixing bowl, and blend on high until the mixture is smooth and creamy.Add the peanut butter, and powdered sugar and blend on low until mixed. Add the Greek Yogurt, and vanilla, and blend smooth.Scrape down the side of the mixing bowl, and blend again, on medium-high, until smooth and creamy. Blend on low until the cream cheese begins to soften, and blends smoothly with the sugar.In the mixing bowl of a stand mixer, place the softened cream cheese, and the sugar.Place the graham cracker crumbs in the Spring-form pan, on top of the parchment paper, and press the crumbs with the bottom of a glass, evenly into the bottom of the pan.Pour the graham cracker crumbs into the bowl with the melted butter, and stir well to coat the graham cracker crumbs.Place the butter in a microwave-safe bowl, and melt in the microwave.Place the graham crackers in a food processor, and pulse until they’re crushed into crumbs, add the sugar and pulse to blend.Line the bottom of the spring-form pan with parchment paper, and set it aside.
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