My husband always says, "No good deed goes unpunished." Punishment was not what I had in mind when I made this peanut butter and chocolate delight for a very helpful neighbor. However, the following day I was informed that after eating just one slice, he had to retreat for a nap!
Triple Peanut Butter & Chocolate Cheesecake Recipe
Ingredients
Crust
1 cup chocolate cookies, crushed
3 tablespoons butter, unsalted, melted
1 tablespoons sugar
Filling
2 packages 8 ounce cream cheese, room temperature
2/3 cup peanut butter, natural with salt and peanuts only
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
3 each eggs
1/4 cup sour cream
Topping
Reese’s Peanut Butter Cups
Reese’s Peanut Butter Chips
chocolate ganache (recipe follows)
Directions:
Crust
Preheat oven to 350 degrees. Blend first three ingredients and press firmly into a 7-inch springform pan.
Cheesecake
Beat cream cheese and peanut butter for 3 minutes. Add both sugars; beat 3 minutes. Beat in vanilla, then eggs, one at a time; then sour cream. Pour into prepared pan. Bake 50 - 60 minutes or until barely firm - center should still be shaky. Turn off oven; leaving door ajar, cool for 1 hour. Remove from oven and cool completely in pan. Chill in fridge overnight or at least 8 hours.
Topping
Topping
Remove the side the of springform pan. Halve the peanut butter cups and arrange over cheesecake, followed by peanut butter chips. Drizzle with chocolate ganache (recipe follows).
Chocolate Ganache Recipe
8 ounces semisweet or bittersweet chocolate, cut into small pieces
3/4 cup heavy whipping cream
1 tablespoon cognac or brandy (optional)
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Allow to cool until slightly thickened; then pour over prepared cheesecake.
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