Peanut Butter Cheesecake

Peanut Butter Cheesecake from PasstheSushi.com
Handsome and I are headed out for a weekend of adventure in North Carolina. I’ll be meeting his sister, niece, and nephews for the first time.  It’s a much needed ‘family’ vacation and I, for one, am really excited. Handsome and I actually do really well in a car together for several hours – and I figure that’s a pretty big accomplishment for any couple. Nothing is going to plan, and we are both over due for a few days off so this is going to be a blast! Follow my Instagram for random photos and probably at least one Waffle House visit (no really, we could probably turn this into a drinking game).

This weekend North Carolina! Next: Niagara Falls! (someday).

As far as cheesecakes go, something hit me the other day for peanut butter cheesecake. Maybe it’s just my rebellious side again not wanting to bust open the pumpkin yet, but I wanted a simple smooth kind of cheesecake. And this really (really) fit the bill. If you don’t have Reese’s peanut butter chips in the pantry, I feel that a creamy peanut butter would go just as far in creating a perfect cheesecake.

(I thought having this in the fridge for my house sitter would be a great add on bonus) 😉
Peanut Butter Cheesecake from PasstheSushi.com

Peanut Butter Cheesecake

Peanut Butter Cheesecake

Ingredients

  • 1/3 cup sugar
  • 1/3 cup cocoa powder
  • 1/3 cup butter, melted and cooled
  • 1 1/4 cup fine graham cracker crumbs
  • 24 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 14oz can sweetened condensed milk
  • 1 2/3 cups Peanut Butter Chips
  • 4 eggs
  • 2 teas vanilla
  • pinch of salt
  • 1 cup heavy cream
  • 1 1/2 cup bittersweet chocolate, chopped

Preparation

Combine the sugar, cocoa powder and butter in a bowl and whisk to combine. Add the graham cracker crumbs and toss. Press the crumb mixture evenly into the bottom and about a 1/4 to 1/2? up the sides of a 9? spring-form pan. Place in freezer to set.

Preheat the oven to 300 degrees F.

Beat the cream cheese and sugar on medium high speed in the bowl of your stand mixer for 5 to 6 minutes, until creamy. Scrape down the sides as needed. Reduce the speed and slowly drizzle in the sweetened condensed milk.

Meanwhile, in the bowl of a double boiler over simmering water, melt the peanut butter chips. These are temperamental just like white chocolate, so be patient. Let cool.

Drizzle the melted peanut butter chips into the cream cheese mixture.

Add the eggs, one at a time, scraping down the sides as needed. Finally, add the vanilla and the pinch of salt. Mix 30 seconds longer to combine.

Pour the filling into the prepared pie crust and gently tap sides to release any air bubbles.

Bake for 1 hour to 70 minutes until center has just set. Let cool on wire rack for 10 minutes. Run a sharp knife around the edges to loose cake and allow to cool completely.

Meanwhile, make the ganache. Bring the cream to barely a simmer over medium heat. Remove from heat and pour in the chocolate. Let sit for 5 minutes. Whisk until smooth. Let stand until thickened. With an offset spatula, coat the top of the cheesecake. Drizzle down the sides if you like. You will probably have some extra ganache leftover.

Cover and let cool 4 to 6 hours before serving in fridge.

Remove from fridge 10 minutes before slicing.

Adapted From

http://passthesushi.com/peanut-butter-cheesecake/

Peanut Butter Cheesecake from PasstheSushi.com

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Comments

  1. says

    Glad to hear you are struggling with opening cans of pumpkin too. I am warming up to it though. Being bombarded with it every day on other blogs makes it tough to fight. But I would take this cheesecake over any seasonal treat any day!

  2. says

    I would gladly house sit if this was in the fridge! Amazing bonus! And when you visit Niagara Falls, be sure to hit the Canadian side. The US side is a little disappointing :)

  3. Michael says

    All we have left is to put this sucker in the oven and the rest of the process, it looks amazingly good on picture and so far the one I’m making is looking good (I hope)! First cheesecake I’ve ever made and the filling could replace cookie dough as a sinful favorite dish on its own, can’t wait to take a bite of this cheesecake! I’m so glad I found it and props to you for spilling the secrets 😉

  4. Caitlin says

    I made this last year and absolutely loved it. I wanted to make again this year and am wondering if anyone has ever tried to make the filling ahead of time (4 days before baking)? It would make life a lot easier! Not sure if the peanut butter chips will re-harden if I make the filling and refrigerate or if once mixed into the filling it won’t matter. Once it’s baked, you refrigerate it anyway….
    Thoughts?

      • Caitlin says

        I was only looking to make the filling ahead of time and not bake anything until the night before. Decided to wait and do it all on Christmas Eve, which is not my favorite plan but it will have to do.

        If anyone else has tried to make any part of this recipe ahead of time, please share! It’s time consuming to do on a weeknight when you’re already in a rush to get home from work and back out the door to parties!

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