More Great Recipes: Cheesecake | Dessert

Peanut Butter Cup Cheesecake


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Crust:
1 package tea biscuits.
3 TB butter
1/2 cup Sugar
1/4 cup Dutch Process Cocoa

Filling:
4 8-oz Packages Cream Cheese at room Temperature
1 1/2 cups granulated sugar
4 Extra large eggs or 5 Large Eggs
1 1/2 cup creamy Natural peanut butter (Don't use the sugary stuff like JIF and Skippy)
1 1/2 TB all purpose flour
2 teaspoons vanilla extract

Topping:
10 oz Dark chocolate 60% or higher (broken into small pieces)
5 oz heavy cream


Crust:


Throw biscuits, sugar, and cocoa into food processor & pulse until fine.


Pour in butter and pulse again until crumbs begin to stick together in lumps.


Press into the bottom of a 9 inch springform pan.


Bake at 350 for 8 minutes.


Remove from oven & cool before pouring in cheesecake mixture.


Filling:


Preheat oven to 350 degrees.


Combine cream cheese and peanut butter in a large bowl.


Beat the mixture in an electric mixer until smooth.


Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.


Scrape ingredients from side of bowl before adding eggs.


Add eggs individually, mixing until just incorporated before the next addition.


Add the vanilla extract and beat an additional 2 minutes until mixture is smooth.


Pour mixture into prepared Chocolate Crust.


Place a water bath in oven on center rack.


Bake cheesecake for approximately 1 1/2 hours in 350 degree oven or until center still jiggles a little. Remove from water bath and cool to room temp, then chill for 3 hours.


Topping:


Bring cream just to a boil and pour over chocolate, let sit about 2 minutes, then begin stiring with a small whisk, in the center, gradually the mixture will come together into a shiny dark almost gel.


Let cool about 5 more minutes.


Remove Cheesecake from refrigerator.


Slide knife around outer rim and remove ring.


Place cheesecake on wire rack with rimmed baking sheet underneath.


Pour cooled ganache over cheesecake and spread thinly across the top and down the sides.


Re-chill cheesecake until ready to serve.


NOTE: Sometimes a cheese cake has a rim around the edge that is higher than the center.


If you find this happened to your cheesecake you may pour additional melted chocolate into the indention to bring the center level with the edge before applying the ganache.


And who would complain about additional chocolate?


I like to use Milk Chocolate for this purpose to give the ganache a different dimension.


Pairs Well With


Notes

I LOVE Peanut butter cups... I love CheeseCake... Best of both worlds....

I remember this one! Cheescake and Penut Butter...2 of the best things in the world combined!

I am so happy that you were pleased... I will Clarify the Tea biscuits... They are a particular brand I use called Kadeem, they are usually in the Kosher food section. I found they make a crispier crust than Graham crackers or Nilla Wafers.

What a wonderful, beautiful dessert! I made it for Mother’s Day.
The ingredient 'tea biscuits' left me a bit mystified. I looked up a basic cookie crumb recipe and used 1 1/2 cups of butter cookie crumbs, 1/4 cup of butter and 1/4 cup unsweetened cocoa.
Thanks for the post!

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