3/12/2014

Chocolate-Peanut Butter Cheesecake

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After a big Sunday dinner, my children and husband usually take the sweet and savory leftovers on Monday for their school/work lunches.  And this Monday happened to be one of those times.  So as I am strolling through the isles of a certain super store at lunch time on Monday, I get this text from my husband--  "Should do a reality show.  Put pieces of that cheesecake in front of  people in the middle of a diet regimen.  Film their anguish for cheap laughs."  I snickered out loud and responded, "That's too funny!"  He then sent another text--  "Damn good cheesecake. Best I've ever had."  I can't argue with that.

I don't think I need to sell you on the combination of peanut butter and chocolate.  But as for the texture, cheesecake can be hit or miss.  Dry and over cooked-- miss.  It's almost tough to eat at that point.  This here beauty-- bullseye!  I don't know if it is the creamy peanut butter addition to the filling or the eggs to cream cheese ratio, but it is hands down the smoothest, creamiest cheesecake that I have ever put in my mouth!  

Unlike the more traditional graham cracker crust, this recipe uses store bought peanut butter-filled sandwich cookies.  I used the popular store-bought variety Nutter-Butters, but since it is Girl Scout cookie distributing time, I can't see why you couldn't use up some of those Do-Si-Dos.  Better to put them to good use rather then have them laying around tempting you.  Wait... then you'll have this cheesecake laying around tempting you!  Dilemmas...
Printable Recipe

Chocolate-Peanut Butter Cheesecake
serves 12-16

For the Crust
2 cups finely crushed peanut butter-filled sandwich cookies (about 18 Nutter-Butters)
1/4 cup (2-ounces) unsalted butter, melted
Pinch of kosher salt

For the Filling
12 ounces milk chocolate, coarsely chopped
1 cup heavy whipping cream
3 (8-ounce) packages cream cheese, softened
1/2 cup creamy peanut butter
1 1/4 cups packed light brown sugar
3 extra large eggs
Pinch of kosher salt
2 teaspoons pure vanilla extract

For the Garnish
1/2 cup heavy whipping cream
1 1/2 teaspoons granulated sugar
6-8 miniature peanut butter cups, cut in half

For the Crust
Preheat the oven to 350ยบ F.  In a medium bowl, combine the crushed cookies, melted butter, and salt.  Press the mixture onto the bottom and about 1 1/2 inches up the sides of a 9-inch spring-form pan.  Bake for 8 minutes.  Cool on a wire rack.

For the Filling
In a small saucepan, cook the chocolate and cream over medium-low heat, stirring frequently, until chocolate is completely melted and smooth.  Pour 1 1/2 cups of the chocolate mixture into the crust-lined pan, spreading evenly.  Place in the freezer for 20 minutes.

In a large mixing bowl, beat the cream cheese and peanut butter with a hand-held mixer on medium-high speed until smooth.  Beat in the brown sugar.  Add the eggs and salt, beating just until combined.  Stir in the vanilla extract.  Pour the cream cheese mixture over the chocolate layer in the pan, spreading evenly.  Place the pan on a rimmed baking sheet and bake until a 2 1/2-inch border around the outside edge appears set when gently shaken, about 45-55 minutes.  Cool completely in the pan on a wire rack.
Once cool, spread the remaining chocolate mixture (rewarm slightly in the microwave until spreadable if necessary) on top of the cheesecake.  Refrigerate for at least 4 hours and preferably overnight.

For the Garnish
In a medium bowl using a wire whisk, beat the cream and sugar until soft peaks form.  Transfer the cream to a pastry bag fitted with a fluted tip.  Pipe 12-16 rosettes around the edge of the cheesecake.  Place a chocoalte-peanut butter cup half on top of each rosette.  Enjoy!

Source: Adapted from BHG: Chocolate, 2012

4 comments:

  1. I totally need this in my life. I've made several chocolate peanut butter cheesecakes in the past - and you're right, sometimes adding peanut butter to the batter can make it a little dried out. I'm gonna try this one for SURE. Thanks!

    ReplyDelete
  2. Hi Nicole:

    This looks absolutely delicious, but I have two questions. The recipe calls for one cup of whipping cream, divided. Does one-half cup go into the cheesecake and one-half cup for the topping, or is it one cup in the cheesecake and one-half cup for the topping? I suspect it is one-half cup and one-half cup, but I want to be sure. Did you use natural peanut butter (oil separation) or the already-creamed variety?

    I love your Homemade Ricotta Cheese, and I save and freeze the whey for use later in breads.

    Karen

    ReplyDelete
    Replies
    1. Thanks for pointing that out. When I was writing up the recipe at the time, I was including the cream for the topping as well. But I decided to put that in a separate entry in the recipe. Edited! Yes, I did use already-creamed peanut butter, Jiff to be specific:) Best!

      Delete
    2. Thank you so much for your prompt response! Whenever I get time to make this, I'll report back to you!!

      Karen

      Delete

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