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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

When I decided I needed something different to impress the Art Museum with a fundraiser dinner, this recipe became one of the deserts. We love cheesecake and I wanted to make something a little different. I decided to add peanut butter to my recipe and then make a little Merry-Go-Round out of cookies for the top of the cake. The top of the tent was out of chocolate. It was a hit and wonderful to eat.

Ingredients You'll Need

1½ cups ground cookie crumbs
6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons cocoa
2 tablespoons peanuts
2 tablespoons peanut butter
3 tablespoons soft butter
8 ounces cream cheese
½ cup peanut butter
½ cup sugar
1 teaspoon vanilla
½ cup heavy cream, whipped
Chantilly Cream:
1 cup heavy cream
3 tablespoons sugar
2 teaspoons vanilla extract
Peanut toffee


For Crust, preheat oven to 300 degrees. Combine cookie crumbs, 6 tablespoons butter, sugar, cocoa, and peanuts in work bowl of food processor. Mix until completely blended. Blend in peanut butter. Line 6 ring molds with 3 tablespoons butter. Place rings on parchment paper-lined cookie sheet. Press cookie crumb mixture into 3-inch rings lined with butter. Bake crust 20 to 25 minutes or until golden.

For Filling, beat cream cheese with peanut butter and sugar until light. Add vanilla and fold in heavy cream. Fill center of rings with mixture. Chill in refrigerator overnight.

For Chantilly Cream, whip the heavy cream until light peaks form. Add sugar gradually and vanilla extract. Unmold cheesecake by carefully cutting around rim to loosen crust and release cake.

Garnish with cookies, chocolate tent and Chantilly Cream. Serve and enjoy!

Questions, Comments & Reviews

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