This cake is an adaptation of the Peanut Butter Cheesecake recipe from Bon Appetit. I am participating in a fundraiser this week and decided to try something new. In my humble opinion, peanut butter almost always benefits from the addition of chocolate, and in this case, the addition of chocolate ganache and a crust stretched this cake into a few more slices to go around. More slices = more fundraising dollars ! This should serve around 12, at least (I somehow managed to cut it into 17 slices for the fundraiser).
Here’s the recipe:
- One quantity of Microwave Peanut Brittle
- 300 gram package of peanut butter sandwich cookies (I used Pirate Oatmeal Peanut Butter cookies)
- 7 ounces chocolate
- 1/2 cup whipping cream
- 1 1/2 tbsp smooth peanut butter
- 2 8 ounce packages cream cheese, softened
- 1 cup sugar
- 1 1/4 cups smooth peanut butter
- 3/4 cup sour cream
- 2 tsp vanilla
- 3 large eggs
- 1 300 gram package peanut butter chips
- 1 1/2 cup + 1 tbsp whipping cream
- 20 ounces chocolate
- 4 tbsp smooth peanut butter
Preheat oven to 325 degrees. Grease a 10 inch springform pan and line bottom with a circle of parchment paper.
Add peanut butter sandwich cookies to a food processor and pulse until finely ground. Press crumbs onto bottom and partially up sides of prepared springform pan.
Pulse peanut brittle in food processor to result in small chunks and crumbs, enough to make 1 1/2 cups of peanut brittle crumbs. Set aside remaining brittle for decorating cake.
In a microwave safe container, warm 1/2 cup of whipping cream for about 2 minutes on high. Mix in 7 ounces of chocolate and 1 1/2 tbsp peanut butter until fully melted and blended. Pour this mixture into bottom of prepared crust. Top this with 3/4 cups peanut brittle crumbs and place in freezer for at least 30 minutes.
While waiting for the crust and ganache to set, make filling. Add 2 8 ounce packages of cream cheese and sugar to stand mixer and blend. Add 1 1/4 cups peanut butter. Scrape sides of bowl. Add sour cream and vanilla and mix, scraping sides of bowl again. Add eggs, one at a time, scrape bowl one more time and add package of peanut butter chips until mixed in.
When crust and ganache is set, remove from freezer and pour filling into pan. Bake at 325 degrees for about 1 hour. Remove from oven, allow to cool, and then fully cool in fridge.
Remove cake from springform by running a knife around edge, and lifting to serving platter with a cake spatula, removing parchment in process.
Prepare remaining ganache by warming 1 1/2 cup + 1 tbsp whipping cream in microwave container or in small saucepan on the stove. Stir in 20 ounces of chocolate and 4 tbsp peanut butter.
Divide mixture in half. Sprinkle remaining 3/4 cups peanut brittle crumbs over top of cheesecake. Pour half the warm ganache over top of cake and sides.
Allow remaining ganache to cool until at a consistency to be piped in icing bag around edge of cake. Decorate with slivers of remaining peanut brittle.
Next time I probably won’t coat the sides of the cake. It was more of a hassle and pulled apart somewhat when I made the slices. Still I was happy with the chocolatey, peanut buttery result !