A graham cracker and chopped peanut crust, covered with a rich chocolate ganache layer, then topped with a layer of sweet, creamy, peanut butter mousse. Does it get any better than that? This no-bake pie is easy to make and totally satisfying!!
1 cup graham cracker crumbs
1/3 cup honey-roasted peanuts finely chopped
6 tablespoons butter (room temperature)
1½ cups whipping cream (divided)
(1) 14 ounce can of sweetened condensed milk (not evaporated)
1½ cups semisweet chocolate chips
(2) 3 ounce cream cheese (room temperature)
¾ cup creamy peanut butter
Mix graham cracker crumbs, chopped peanuts and melted butter. Spread on the bottom and up the sides of an ungreased 9″ pie plate (set aside).
Microwave one half cup of whipping cream for 2 minutes (on high). Stir in one half cup of sweetened condensed milk and the chocolate chips. Stir until very smooth. Pour evenly over graham cracker crust bottom and chill for an hour (I put mine in the freezer for 20 minutes).
In a medium size bowl, beat the cream cheese until it is smooth. Beat in the remaining sweetened condensed milk and the peanut butter. Whip until this mixture is very smooth (it will be thick). In a large bowl, whip the remaining one cup of whipping cream until stiff peaks form. Fold in the cream cheese-peanut butter mixture (by hand). Keep folding gently until everything is well blended together. Spoon over the chilled chocolate layer. Chill for about 4 hours or overnight.
Whether you are a small family or “empty nesters” like us, this scaled down recipe for mini-butterscotch cheesecakes is a handy one.
I started scaling down full sized dessert recipes because we got tired of eating the same dessert several nights in a row. This recipe (depending on how big you make them) will give you 5 or 6 cupcake sized cheesecakes.
Preheat oven to 325°F and line a cupcake pan with paper liners.
GRAHAM CRACKER CRUST:
3/4 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons melted butter
Mix crust ingredients and divide evenly between 5-6 paper liners (press crumbs down to make flat crust inside paper liners).
1/2 cup butterscotch baking chips
4 ounces regular cream cheese (room temperature)
2 tablespoons sugar
1 eggs slightly beaten (room temperature)
1 teaspoons all purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract (see note)
Melt butterscotch baking chips (I use my microwave) just until they are melted and smooth, don’t overheat. Set aside to cool down a little.
Beat the cream cheese until it is very smooth (1 minute or so?). Beat in the melted (and cooled) butterscotch chips and sugar until well mixed. Add the egg, flour and extracts and beat until smooth, but don’t over beat.
Pour the batter over the crust and fill paper liners about 80% full, or almost to the top. When these cheesecakes are done baking, they will look domed, but as they cool, they will lose that “dome”.
Bake for 25-30 minutes (my electric oven takes 30 minutes). Of course it will depend on how much you fill up the paper liners and how hot your oven runs. Just bake them until they are set.
Cool in the pan for half hour or so, then put them (still in the pan) in the fridge to chill for a few hours. Remove paper liners before serving.
NOTE: If you don’t have rum extract, just double the vanilla.
Every family holiday dinner, I make way too many desserts. There is usually a cheesecake, a cream/pudding type pie, a fruit pie, cookies and something “experimental”. That just means it is a recipe that I really want to make but I know picky-picky husband wouldn’t touch it, so I need my family to “step in” and try it.
As fun as it is to try new recipes, the old classics are always a hit; this banana cream pie is a tried and true family classic; it is the “real deal”. It has a baked graham cracker crust, cooked vanilla custard, bananas and the most delicious whipped cream topping I’ve ever tasted (it has cream cheese in it)
GRAHAM CRACKER CRUST
1½ cups finely crushed graham crackers
¼ cup white sugar
6 tablespoons melted butter
Mix everything well and pat into a 10″ pie plate. Bake at 350 for 8 minutes.
3 tablespoons cornstarch
1 and 1/3 cups water
1 14 oz. can sweetened condensed milk (see note)
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
2 medium ripe bananas (cubed)
In a heavy saucepan over medium heat, dissolve the cornstarch in the water; stir in the sweetened condensed milk and egg yolks. Cook until thickened and bubbly remove from heat; add butter and vanilla. Set aside to cool slightly. Cube the bananas and fold into the slightly cooled pudding. Pour into cooled crust and lay some plastic wrap on the surface of the filling so that it doesn’t form a skin. Chill in the fridge for about 3 hours. Frost with whipped cream topping.
WHIPPED CREAM (Stabelized)
I hope you do not skip this step because it really is delicious and “makes” the pie. This is my new “go to” whipped cream recipe.
(1) 8 ounce cream cheese (room temperature)
½ cup granulated sugar
1 teaspoon vanilla extract
2 cups heavy cream
With your electric mixer, beat the cream cheese, sugar and extracts in a large bowl until smooth (scrape sides to make sure you don’t have any cream cheese sticking to the interior of the bowl). While the beaters are still running, slowly add the whipping cream (stop a couple times and scrape the bowl). Beat until you get stiff peaks. This makes enough topping to cover a 10″ pie generously.
NOTE: Make sure you use sweetened condensed milk in the pie filling (and not evaporated milk).
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Honey Yogurt Cheesecake Recipe. Enjoy Middle Eastern food and learn how to make Honey Yogurt Cheesecake.
Quick and easy with a light citrus flavour.
Preparation time: 20 minutes
Cooking time: 40 minutes
2 cups (500 mL) 2% yogurt
2 cups (500 mL) ricotta cheese (low-fat is fine)
2 cups (500mL) graham cracker crumbs
1 teaspoon (5 mL) finely grated lemon zest
1/4 teaspoon (1 mL) salt
1/2 cup (125 mL) unsalted butter, melted
1 recipe Yogurt cheese
1/4 cup (60 mL) honey
1 large egg
1 teaspoon (5 mL) finely grated lemon zest
1 teaspoon (5 mL) vanilla extract
1 1/2 cups diced fresh mango
Prepare yogurt “cheese” a day before needed. Stir yogurt and ricotta together and place in a cheese cloth (or large paper coffee filter) in a strainer. Place strainer over a bowl, wrap loosely with plastic wrap and chill for 24 hours. Discard whey (liquid in bowl), and refrigerate yogurt cheese until ready to use.
Preheat oven to 325 F (160 F).
Combine graham cracker crumbs, lemon zest, salt and melted butter and press into an ungreased 9-inch (22 cm) pie plate. Bake for 10 minutes, then cool while preparing filling.
For filling, stir yogurt cheese with honey, egg, lemon zest and vanilla. Spoon into cooled pie shell and bake for 30 minutes. Cool to room temperature, then chill at least 4 hours before serving.
Top with diced mango immediately before slicing.
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I love any kind of cheesecake. It doesn’t make much difference, to me, whether it is perfectly baked or if it has a big old crack in the middle of it … I will enjoy it just as much.
HOWEVER, there ARE those special occasions where you want your cheesecake to impress company, so here is a trick that has not failed me yet: bake your cheesecake at a super low temperature for a longer time. It will come out ultra-creamy and will NOT crack.
2 cups graham cracker crumbs
¼ cup granulated sugar
1/3 cup melted butter
Spray the bottom and sides of your springform pan with a little cooking spray. Mix everything well and press into the bottom of a 9″ springform pan. Bake at 300 for 8 minutes. Set aside to cool.
(4) 8 ounce packages of cream cheese (room temperature)
1 cup sugar
5 eggs (room temperature)
1 tablespoon vanilla extract
Preheat oven to 350. Beat the cream cheese in a large bowl until it is light and smooth. Gradually beat in the sugar. Add the eggs, one at a time, beating well after each egg. Mix in vanilla.
Pour over graham cracker crust and smooth the top. Set the pan on a heavy cookie sheet and bake at 350 for fifteen minutes, then TURN YOUR OVEN DOWN TO 200 and bake for 75 more minutes. DON’T FORGET TO TURN THE OVEN DOWN!!!!!!!!!!! After 75 minutes, the center of the cheesecake will be almost set. Take it out of the oven and loosen the sides of the cheesecake by running a VERY thin blade around the edge. Leave it in the pan and let it cool to room temperature before putting in the fridge. Chill for several hours, or better yet, overnight.
PRALINE TOPPING (this is sinfully delicious!!)
¼ cup butter
1¼ cups brown sugar (packed)
16 large marshmallows
2 tablespoons light corn syrup
dash of salt
1 cup of evaporated (canned) milk
½ cup toasted pecans (or almonds)
1 teaspoon vanilla extract
Melt the butter in a saucepan over low heat. Stir in the sugar, marshmallows, syrup and salt. Bring to a boil over low heat, stirring constantly. Simmer gently for one minute. Remove from heat and cool for five minutes. Stir in evaporated milk, nuts and vanilla, mix well. This is good warm or cold over the cheese cake.
The great cooks over at Mennonite Girls Can Cook posted this recipe a few days ago. Their original recipe was for a 9″ x 13″ pan (I made a pie). It was a little soft for a pie, so next time I’m definitely making the 9″x13″, but man-o-man is it delicious!!! It is super simple to throw together and it keeps beautifully in the fridge for 3 or 4 days. If you have a potluck, family gathering, or company coming this weekend, I hope you give this recipe a try; it will be a big hit with everyone from the little guys to Grandpa!! CRUST
2½ cups graham cracker crumbs (see note)
½ cup melted butter
(I added ¼ cup of white sugar)
Mix and press into a 9″ x 13″ baking dish and bake at 350F for 12 minutes then cool.
1 box vanilla pudding
2 cups milk
Cook per box directions and spread over cooled crust
NOTE: I used a 3.4 ounce of instant pudding
PINEAPPLE CREAM LAYER
1 large can of crushed pineapple drained well
2 cups whipping cream
1 teaspoon vanilla
2 tablespoons white sugar
Whip the cream, vanilla and sugar together until you get stiff peaks. Fold in the pineapple (I squeezed it dry with my hands) then spread the pineapple-cream over the pudding layer. Chill in the fridge for several hours before serving.
NOTE: The original recipe on the MGCC site, said to reserve ¼ cup of the graham cracker crumbs to sprinkle over the top of the pineapple cream layer (for decoration).
1 wax paper-wrapped package graham crackers (1/3 of a 16 ounce box)
5 tablespoons butter, melted
2 tablespoons sugar
|I like to use my pyrex 9″ pie plate for this recipe. Anything larger will be too big.|
CRUST: Preheat the oven to 350. Put the graham crackers into the bowl of the food processor and pulse until you have fine crumbs. Add the sugar and melted butter and pulse until the mixture the crumbs are all wet. Press the crumb mixture into the bottom of the prepared pie pan, pressing up the sides. Bake in preheated oven until golden, about 5 minutes. Set aside on a wire rack and leave the oven on.
Filed under DessertsIngredients80 Club crackers1 cup butter2 cups graham cracker crumbs1 cup packed brown sugar1/2 cup milk1/3 cup white sugar2/3 cup creamy peanut butter1/2 cup semi-sweet chocolate chips1/2 cup butterscotch chipsDirectionsLine a 9×13 …
The Éclair Cake idea has been around for years. It is a magical dessert that starts with pudding mix and graham crackers, and when it sits in the fridge overnight, something magical happens. The graham cracker layer “softens” and sort of turns into a “cake” layer (people are shocked when they find out its just graham crackers). The whole thing is delicious and I’ve made it a billion times. But todays post is a new and simple twist to the Éclair Cake: peanut butter!!
Yes, peanut butter is mixed into the pudding and it takes this simple dessert in a whole different direction. The next time I make this variation, I will use chocolate graham crackers (I only had regular ones this time)….you’ve gotta give this one a try.
(2) 3½ ounce instant vanilla pudding
1 cup creamy style peanut butter
8 ounce Cool Whip thawed
3 cups of milk
1 pound of graham crackers
6 tablespoons butter (melted)
6 tablespoons boiling water
6 tablespoons baking cocoa
2 cups powdered sugar
1 teaspoon vanilla
Place a single layer of graham crackers in the bottom of a 9×13 dish (breaking to fit if necessary). With an electric mixer, beat the instant pudding, peanut butter with 3 cups milk until very smooth (about 2 minutes) then fold in the Cool Whip. Immediately pour half of this mixture over the 1st layer of graham crackers, spreading it out evenly.
Put another layer of graham crackers on top of the pudding and then another layer of pudding mixture. Top second layer of pudding with a final layer of graham crackers.
Cover the dish tightly, with plastic wrap, and refrigerate for about an hour before you frost it.
After an hour of chilling, whisk together the melted butter, boiling water, cocoa and vanilla until well blended. Add powdered sugar and whisk until smooth. Immediately pour the frosting over the chilled pudding dessert and gently smooth it out.
Place dessert (uncovered) in fridge for an hour or so (until the frosting feels dry to the touch),then stretch plastic wrap over the pan(stretching it tightly so that it doesn’t sag and touch the frosting)or just snap a lid onto the dish.
NOTE: After this “cake” has been in the fridge, overnight, it is easy to cut into squares to serve because the graham crackers are soft.
Just when I thought I had seen the last of this summer’s strawberries, Steven comes home with a huge box from none other than Costco and better yet, they were as delicious as they were bountiful! I spoiled myself earlier this summer and purchased a set of 6 mini tart pans, an 8 in tart pan, and a rectangular tart pan (I adore this one because it looks so elegant). Since then, I’ve fallen head over heels in love with tarts of all shapes, sizes, flavors. What I love most about fruit tarts is that it is a simple way to showcase the fresh flavors of seasonal fruit. Just take a pate brisee, pate sucree, or graham cracker crust, some pastry cream or curd, fresh fruit and voila! you have a beautiful dessert that’s sure to be a definite crowd pleaser.
Steven likes to eat his strawberries dipped in a little honey, whereas I usually do without the extra sugar, but a honey pastry cream paired perfectly with these ruby red berries. To go with the honey pastry cream, I opted for a graham cracker crust instead of my usual flaky pate sucree. The only problem I came across with this tart was taking a picture because as soon as I got within range for a photograph, the tantalizing aroma of the sweet berries, honey, and buttery crust ensnared my senses. All I could think about was gobbling up the distracting tart that was sitting mere inches from me. So with a few hurried click clicks of the camera, I quickly sat down to enjoy my reward.
Strawberry and Honey Cream Tart
1 recipe Honey Pastry Cream (recipe follows below, you will need to make this at least 4 hours in advance, preferably overnight)
About 1 lb strawberries
Graham Cracker Crust
9 graham crackers
5 Tbsp butter, melted
1 Tbsp sugar
pinch of salt
Preheat the oven to 350ºF.
In a food processor, pulse the graham crackers until they are finely crushed. Alternatively you can place the crackers in a bag and use roll over them with a rolling pin to crush them.
Add the sugar and melted butter and pulse to combine in the food processor, or mix with a fork until the crumbs are evenly coated in butter.
Press the crumbs firmly into the bottom and sides of a tart pan. Use the flat bottom of a dry measuring cup or the bottom of a drinking glass. The recipe makes one 9in crust or one 8in and a 4in tarlet crust.
Bake at 350ºF for 11 – 13 minutes, until browned, and rotate the crust halfway.
Let the crust cool completely before filling with pastry cream and fruit slices. Fill with cream and fruit just before serving.
If your strawberries are uniformly small, you can hull them and place them on whole. If they are large and too unwieldy to place on the tart whole, cut them in half or into slices and arrange them on the tart.
– Make the pastry cream at least 4 hours before serving, preferably chill it overnight. The cream will hold in the fridge for about 2 days.
– To make the classic vanilla pastry cream, use 6 tablespoons of granulated sugar and 1 teaspoon of vanilla extract. Honey is sweeter than sugar so I used 5 instead of 6 tablespoons.
Heat milk and honey in a heavy saucepan over medium heat, whisk to dissolve the honey. Heat until almost simmering.
In a mixing bowl, whisk the egg yolks with the corn starch and pinch of salt until the mixture is pale yellow and thick, about 30 seconds to a minute.
Anchor your mixing bowl with a wet kitchen towel wrapped around the base of the bowl. Using a ladle with one hand, ladle some of the hot milk mixture into the egg yolks while whisking with the other hand to temper the egg yolks. Add the milk ladle by ladle until you have added about half the milk. Then switch from whisking the egg yolks to whisking the milk in the saucepan and whisk the egg mixture back into the saucepan with the remaining milk.
Heat this mixture over medium heat and bring to a simmer, whisking constantly. Continue simmering the cream for 30 seconds to 1 minute then take it off the heat. Off heat whisk in the butter.
Cover the cream with a piece of plastic wrap pressed directly onto the surface (to prevent a skin from forming) and chill for at least 4 hours. (Lemme tell ya this stuff is plenty good with just a spoon) 😉