Peanut Butter Cheesecake



Happy Easter everyone!


This year for Easter I was asked to bring dessert.  The main request was Cheesecake, it didn’t matter the flavour.  I asked a few people for suggestions, they hummed and hawed but really didn’t give me anything to work with.  With out any input I went with a flavour I wanted! haha. It is hard to come up with a flavour that everyone likes, but most people like peanut butter (I know I do!) and if they don’t, I also made a pie.

* excuse some of my photos, my camera is on the fritz, had to use my phone, some did not turn out that great..*

Peanut Butter Cheesecake


While preparing the cheesecake have water boiling for your water bath to bake the cheesecake in.

2 cups cookie crumbs
1/4 cup butter, melted
3 tbsp sugar


1. Combine all ingredients and press into the bottom of a spring form pan and bake for 10 minutes at 350º F.  Allow to cool while making the batter




3 pkg of cream cheese, 8 oz each, room temperature
1 cup sugar
3 large eggs
1 cup  heavy cream
1 tbsp. vanilla extract
1 heaping cup of peanut butter



1.  Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth.



2. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.



3. Add heavy cream, vanilla, blend until smooth and creamy.


4. Add peanut butter and beat until smooth




5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.


6. 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. Once fully chilled, it is ready to serve.




The next day… As tasty as it looks, had to spruce it up a tad

Chocolate-Peanut Butter Glaze


3 ounces seimsweet chocolate, coarsely chopped
1 1/2 tablespoons smooth peanut butter
3 teaspoons light corn syrup
3 tablespoons heavy cream


1. Combine chocolate, corn syrup and peanut butter in a double boiler, over simmering water



2. Stir (with a metal spoon or whisk, NOT wooden, it holds moisture and will seize the chocolate) often until melted and smooth


3. Add heavy cream (this is where I always get nervous, as soon as you start to stir it looks like it has curdled and is ruined!  Trust me, it will come together (unless you used that wooden spoon), keep stirring!)



4. While the chocolate is still warm spread on the cold cheesecake


This cheesecake was delicious!


Usually I have something to complain about or want to change when I bake, but not with cheesecake.  I will admit to making a good cheesecake.  It was delightfully creamy, yet firm texture.  It had the perfect amount of peanut butter and the glaze on top brought it all together.  Chocolate and peanut butter are a delightful combination.  Thought it did not please all, some were not peanut butter fans, some don’t like cheesecake, others do not like chocolate and peanut butter together (yes my parents are weird!) but of those that ate it said it was great!  Definitely making this one again!











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