This year I was on dessert duty for Christmas Eve. I racked my brains for ever trying to come up with something ‘Christmasy’ that everyone would enjoy. I came up with nothing! I knew that everyone loved chocolate and peanut butter because I made a Chocolate Peanut Butter Cake last Easter for dessert and it was a huge hit, so I went with Peanut Butter Cup Cheesecake!!
Peanut Butter Cup Cheesecake
Chocolate Cookie Crumb Crust
1 1/4 cups Chocolate Cookie Crumbs
1/4 cup butter, melted
Combine crumbs and melted butter and press into a spring-form pan.
Bake the crust at 350 degrees for approx 10 minutes. Cool.
*** Now is a good time to waterproof your spring from pan for the water bath.
I have found that just because foil is just not wide enough and I can’t seem to fold 2 pieces well enough to make it seal, I like to put a layer of parchment paper on first. Then the foil. This keeps the water out every time!
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 cup Peanut Butter
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth.
3. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.
4. Add heavy cream and vanilla, blend until smooth and creamy.
5. Add peanut butter and mix until fully combine
6. Chop up peanut butter cups and stir them into the cheesecake batter
7. Pour batter onto prepared crust and place in a large pan, I use a large roasting pan. Fill the roasting pan with the boiling water, half way up the sides of the cake pan.
8. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill over night.
4 oz semi sweet Chocolate
1/2 cup heavy cream
2 tbsp butter
1. Chop chocolate into small pieces
2. Scaled the heavy cream in a put, bringing it just to a boil, then our it over the chocolate, let it sit for a minute to start to melt the chocolate then stir to combine. Add the butter while it is still warm. Chocolate will be thick and shinny
When you first start to stir it will look like it is curdling, but don’t worry, it will come together, Keep stirring!!
3. Pour ganache on top of cheesecake and top with more chopped peanut butter cups.
This cheesecake was delicious, just the right combination of chocolate and peanut butter. Everyone loved it. I will definitely be making this one again!