Choose a brand such as Jif®. On a low speed, add the cooled melted chocolate and coffee to the butter mixture and mix well. Tightly wrap the outside of the pan with foil, ensuring no gaps. 3 Place the cheesecake layer, flat-side up, on top of the chocolate cake layer. Add in the sour cream and mix on low speed until well combined, scraping bowl to ensure well incorporated. 8 Using a teaspoon, drizzle the melted chocolate ganache over the top of the cake, allowing it to cascade down the sides of the cake. Remove the cheesecake from the pan and place on a serving platter and cover. Remove from oven and allow to cool completely before placing in the fridge to chill at least 4 hours. 12 Turn the mixer to a low speed and slowly add the icing sugar, then beat on a medium speed until very smooth. Stir the peanut butter well before using. Bring the cream to a low boil over medium-low heat. The brownie crust came out well. Topped with chocolately ganache and a chocolate crumb crust, this peanut butter cheesecake checks all the boxes for a perfect dessert. 4 In a separate bowl, whisk the buttermilk, vegetable oil, eggs and vanilla extract until thoroughly combined. Set aside. Pour the ganache over the top of the cheesecake and smooth with an offset spatula. I have a specific order for adding the ingredients to the filling. Chopped solid chocolate will melt more smoothly for perfect ganache. 7 Switch off the oven, open the oven door slightly and leave the cakes inside to cool. Taste of Home is America's #1 cooking magazine. Pour peanut butter cheesecake batter into your cooled crust. Bake for 10 minutes. Technique is key. Place the cheesecake inside a roasting pan. Don't overbeat. 11 Add the egg yolks and vanilla extract and beat for a further 3 minutes, scraping down the sides of the bowl. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. This will create a perfectly creamy cheesecake, prevent it over-drying and becoming crumbly. The creamy peanut butter filling calls for cream cheese, heavy cream, sugar, vanilla, salt, peanut butter, and eggs. of edges. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. We're talking chocolate, peanut butter, frosting, ganache, more chocolate, the works. 7 For the peanut butter drizzle, heat the peanut butter in the microwave for 1-2 minutes until melted – be careful not to let it burn. Bake at 350° for 45 minutes or until center is almost set. In a food processor or blender, grind chocolate graham crackers into fine crumbs. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Allow to sit for 1 minute before whisking until smooth. Filled with peanut butter and cream cheese and drizzled with chocolate in a fudge crust, it's a showstopper. Leave to cool. Sprinkle the crushed peanuts around the edge of the cheesecake. Blissful Peanut Butter-Chocolate Cheesecake, Chocolate-Glazed Coconut Almond Cheesecake, White Chocolate Pumpkin Cheesecake with Almond Topping, Contest-Winning White Chocolate Cheesecake, Chocolate & Peanut Butter Pudding Pie with Bananas, White Chocolate-Raspberry Mousse Cheesecake, 37 Crispy, Chewy and Insanely Delicious Chocolate Cookie Recipes, Do Not Sell My Personal Information – CA Residents, Optional: Salted peanuts and melted semisweet chocolate. Basically, your staple cheesecake ingredients with the addition of peanut butter. This technique also helps to minimize cracking on the surface. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. 3 Using an electric mixer with a paddle attachment, beat the cream cheese until fluffy. Add the sugar and flour and continue beating for about 3 minutes. Bake in the oven for 10 minutes. I used dark chocolate, reduced the sugar by .25 cup and used chocolate chips instead of chopped chocolate. Place a large pan of water onto the bottom of the rack in the oven. All the layers should be flush with each other. Set aside to cool while you make the filling. Bring heavy cream to a boil in a medium saucepan, then pour over chocolate chips. I do like the ganache as it allows you to cover up any imperfections on the surface of the cheesecake as well! This Peanut Butter Cheesecake is perfect for the peanut butter lover in your life! Thaw overnight in the refrigerator. Pour filling into center. The Ultimate Peanut Butter Cheesecake marries together peanut butter and cheesecake for rich, creamy, dense dessert perfection! Place the cheesecake onto the second rack in the oven directly over the middle part of the water pan. Allow it to cool completely to room temperature. The perfect cheesecake comes from the texture. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Natural peanut butters can cause the oils to separate in your cheesecake. Remove and allow to cool while you make the filling. 10 Using an electric mixer with a paddle attachment, beat the butter for 3 minutes on medium speed until light and fluffy. We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties. Remove the sides of the pan and place the cheesecake on a serving platter. Sosnowski, Grand Island, New York, Chocolate Peanut Butter Cheesecake Recipe photo by Taste of Home. What's your favourite sweet treat? If you continue to use this site we will assume that you are happy with it. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! Add sugar and … The Ultimate Peanut Butter Cheesecake will delight and my easy to follow recipe will ensure success every time! Top it with whipped cream and peanut butter cups for maximum indulgence! No bake cheesecakes can be yummy with their light and sweetness, but cannot compete with the richness that comes from traditional baked cheesecakes. springform pan. Remove bowl from stand mixer and using a spoon or spatula, gently fold in the eggs one at a time, gently until just combined. Sometimes the oils will separate from the peanut butter and you need all that oily goodness to keep the cheesecake from drying out. It features a chocolate cookie crust and rich stripes of luscious chocolate and peanut butter cheesecake. This Chocolate Peanut Butter Cheesecake is the ultimate dessert for chocolate and peanut butter lovers! This Chocolate Peanut Butter Cheesecake is the ultimate dessert for chocolate and peanut butter lovers! Your email address will not be published. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over. Add chocolate chips into a heat-safe bowl and set aside. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Your email address will not be published. For the chocolate cake layersunsalted butter, for greasing230g plain flour, plus extra for dusting400g granulated sugar100g good-quality unsweetened cocoa2 tsp bicarbonate of soda1 tsp baking powder300ml buttermilk120ml vegetable oil2 large eggs, at room temperature1 tsp pure vanilla extract1 cup freshly made coffee (mix 1 tsp instant coffee granules with 240ml boiling water)For the chocolate frosting350g good-quality dark chocolate chips (about 53% cocoa content)500g soft unsalted butter2 large egg yolks2 tsp pure vanilla extract300g sifted icing sugar2 tbsp instant coffee granulesFor the chocolate ganache90g unsalted butter175g good-quality chocolate chips (about 53% cocoa content)For the peanut butter drizzle275g smooth peanut butterTo decoratepeanut butter M&Ms, or any other chocolate you like. Prepare a 9 inch spring form pan by spraying with nonstick baking spray. 6 Next, make the chocolate ganache. Cheesecake is always better the day after it is baked, so plan ahead! Remove the cheesecake from the water bath and run a small knife around the outer edge of the cheesecake to loosen it from the pan. Carefully run a knife around pan to loosen; cool 1 hour longer. Topped with chocolately ganache and a chocolate crumb crust, this peanut butter cheesecake checks all the boxes for a perfect dessert. If the cake is domed, trim it so that it lies flat on the board. Add eggs one at a time beating after each addition just to combine, do not over mix it. Wrap tightly in kitchen foil and refrigerate until you're ready to assemble the cake. Pour crumbs into a medium bowl and mix in the melted butter, then press crust into your prepared pan and bake for 10 minutes at 350°F. Simply bring heavy cream (no half & half or milk!) Use a stand or electric hand mixer to beat the cream cheese, brown sugar, and sour cream until well combined and smooth.
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