If you are observing Lent, I hope you haven’t chosen to give up sweets for 40 days, because after you read this post you may all throw caution to the wind. I promise I am not here to tempt you with my wily ways, so if you must, bookmark this for after Easter!
I was looking for a dessert to make for a dinner party at my in-laws’ house and my brain went straight to cheesecake. But not just any cheesecake. My husband and mother-in-law are two of the biggest chocolate fanatics I think I have ever known. It is unlike anything I’ve ever seen! I knew I wanted to included chocolate for them, but what is my weakness? Peanut butter!
Peanut butter and chocolate is such a winning combination. You really must try this cheesecake recipe!
Chocolate and Peanut Butter Swirl Cheesecake: Based on recipe From Martha Stewart (serves 12)
4 oz finely ground Famous chocolate wafer cookies (1/2 package)
3 tbs melted butter
2 Tbs sugar
4 oz semisweet chocolate
4 8 ounce packages of cream cheese (I used 2 1/3 fat, 2 full fat)
1/2 cup smooth peanut butter (I used JIF!)
1 1/2 cups sugar
1 tsp vanilla
4 oz bittersweet chocolate
3 tbs butter
1 tbs evaporated milk
2 tsp light corn syrup
Grab a 9″ springform pan and triple wrap the bottom and sides with foil. The cheesecake is cooked in a waterbath in the oven and you need the extra foil layers to protect the cake from water. Line the bottom with parchment. I evidently have a real problem with cutting circles. Spray the parchment with non-stick spray. Preheat oven to 325.
TO MAKE THE CRUST
Grind your cookies finely in a food processor, combine with melted butter and sugar. Press into the bottom of your lined springform pan.
Bake the crust for about 10 minutes and allow to completely cool.
TO MAKE THE FILLING:
Melt the semisweet chocolate in a double boiler and set aside. Beat cream cheese on medium until fluffy, about 3 minutes. Reduce speed and add sugar until combined. Add vanilla and salt. Add eggs 1 at a time until just combined. Do not overmix!
You will want to eat this entire bowl of deliciousness. But don’t! Divide the above mixture in half. One half gets combined with the chocolate, the other half gets combined with the peanut butter.
Grab your COOLED crust and spread alternating layers of chocolate and peanut butter mixture on the crust. Slow and steady wins the race here. The more layers you do, the more pretty swirls you get when you cut into the cake.
Listen up, this is the kicker. To get an extra creamy and PROFESSIONAL texture, you want to cook the cheesecake in a water bath. Find a large roasting pan that your springform pan will fit into. Fill it about 2 inches up with hot water that you have been simmering on the stove top. Carefully place into the oven and cook that bad boy for about 80 minutes. I’m so sorry but you have to let it cool, ideally for 6 hours in the refrigerator before finishing with the ganache layer!
Now that your cake is cooled and you are about to drop dead because all you want to do is eat this cheesecake, melt bittersweet chocolate and butter in a double boiler, stirring until smooth. Remove from heat and stir in the milk and corn syrup. Pour over the cake and let it cool (AGAIN!!) in the refrigerator for 30 minutes. This allows the ganache layer to set. If there was anything in life worth waiting for, this is it.
Beauty beauty! It looks like something from a fancy dessert shop. But, you can make this in the comfort of your own home in your PJs and no makeup. I mean, if that is your thing.
Dessert is served!
S0-who is the chocoholic in your life?
I hope you guys like my dessert posts. Let me know in the comments if you have any special requests!
The Lady Olive