Friends, I promised you a long time ago that I’d share with you how to make what is (for reals) quite possibly the greatest cheesecake – nay, dessert – I have ever created.
I wouldn’t lie to you, would I? Nope.
And let’s not forget, healthy choices aren’t just about organic rabbit food.
Balance. Right? Right.
So let’s talk about Peanut Butter Cup Cheesecake, then. I feel like fanfare should blare whenever those words are typed together.
Picture it: August 2012. A certain blogger was about to approach a certain birthday and knew that not just any traditional birthday cake would do. Although Chocolate Truffle Cake is perfection and should never be kicked out of anyone’s party, ever.
Still, it was time for a change. So I (yeah yeah, we were talking about me, surprise!) found something at Tammy’s Recipes, thanks to Pinterest (which by the way I refuse to visit right now since I always become way too obsessed and wind up telling Rob that he has approximately 57 new things to do around the house and then I wonder why a recipe for crock pot chicken has, in fact, never “changed my life”. Is there something wrong with me?).
I fell in love with this beautiful cheesecake. However, I felt like it needed a bit of a shake-up.
I dig white chocolate. I dig chocolate in general. Still…I wanted something a little jazzier.
Then the heavens opened and the angels sang and a voice whispered two sweet words in my ear: Peanut butter
Done.
I have to tell you, I took a total stab at it and added a cup of peanut butter instead of the white chocolate as instructed and it worked tremendously well for my tastes and, as evidenced by the approval I received and the rate at which the cake disappeared, the tastes of everyone else who ate it.
Still, you may want to add more if you want a more intense peanut butter flavor. I can’t speak to how that would affect the texture of the cream cheese, though, so be warned.
Once the cake was baked and cooled, it was time to make the chocolate glaze.
Look.at.that. Just look at it. Take a minute and soak it in.
And in case you were wondering: Yes. It tastes as good as it looks.
In fact the general consensus was “It takes just like a peanut butter cup”. What else do you need to know?
Whether it’s for a birthday, anniversary or a Wednesday night, you need to make this cheesecake NOW. And feel free to invite me over to help you, um, get rid of it.
It’s the least I can do.
Adapted from Tammy’s Recipes
Crust:
1 cup chocolate graham crackers, finely crushed
2 tbs white sugar
4 tbs butter, melted
Cheesecake:
32 oz cream cheese, softened
1/2 cup heavy cream
4 tbs butter, softened
1 1/3 cups white sugar
2 tsp vanilla extract
4 eggs, at room temperature
6 oz semi-sweet chocolate, melted and cooled to room temperature
1 cup creamy peanut butter
Chocolate Glaze:
8 oz semi-sweet chocolate, chopped (or chocolate chips)
3/4 cup butter
1 1/2 tbs light corn syrup
Preheat oven to 325 degrees.
Prepare a 9-inch springform pan by lining the bottom and outside with two layers of heavy-duty foil. Lightly grease the inside of the pan.
Mix graham cracker crumbs, melted butter and sugar and press onto bottom of the pan to form the crust. Place the pan in the fridge to firm up the crust while you prepare the cream cheese layers.
In a large mixing bowl, combine the cream cheese, cream, butter and sugar on medium-low speed. It’s very important to make sure the cream cheese is thoroughly softened prior to doing this, or else you’ll end up with a lumpy cheesecake. Make sure to scrape down the sides and bottom of bowl from time to time.
Once cream cheese mixture is smooth, add the vanilla and combine. Then add the eggs, one at a time, blending after each addition until thoroughly combined and smooth.
At this point, put a kettle or pot of water on to heat up (it doesn’t have to boil, just make sure it’s hot).
Pour about half of the cream cheese mixture into a second large bowl. Into one bowl, add the melted chocolate and stir until combined. Into the second, add the peanut butter and stir until combined (a mixer is better for this job).
Remove the springform pan from the refrigerator. Pour the chocolate mixture on top of the crust and smooth out the top. Then gently dollop – don’t pour! – the peanut butter half on top. Gently spread out the dolloped mixture until you have a smooth finish.
Place the springform pan inside a large roasting pan or Pyrex and place the pan inside your preheated oven. Add the hot water from the kettle to the outside pan until it’s about an inch up the sides of the springform pan.
Bake in preheated oven for 60-80 minutes until the top looks dry and the edges are puffed. Don’t worry – it’ll still wiggle a little in the center when moved. Turn off the oven and, using a wooden spoon or other safe utensil, prop open the oven door. Leave the cheesecake in the oven for another hour to cool.
Remove the cheesecake from the oven and allow to cool to room temperature before covering and placing in the refrigerator overnight.
The next day, combine the glaze ingredients in a medium saucepan and heat over medium heat until the chocolate is melted and the glaze is smooth. Remove from heat and let it cool a bit in order to thicken up.
Remove the cheesecake from the refrigerator take off the foil. Place the pan on a rack to catch drips or, if you’re like me, put it right on the serving dish. Run a knife gently around the inside of the pan to loose the cake, then remove the sides of the pan.
Slowly pour the cooled glaze over the top of the cake. You may want pour half at a time to prevent it from running off and allow for a thicker coating.
Store any leftover cheesecake in the refrigerator, or slice and freeze.
Sharing with these amazing bloggers.
Um, yes please.
It is worth every.single.calorie. Truly!
you had me at peanut butter…I think that was a good choice over the white chocolate (I’m not a fan). I’m def going to try this – for my Super Bowl party!
Yeeeeah I’m on the fence with white chocolate. Lindt makes a white chocolate and coconut bar that I absolutely die over. Otherwise? Meh. I hope you DO try it and I hope you love it!!
Look delicious, but just one question. The instructions say to layer on peanut butter than chocolate, which appears to be the opposite from the photos. Was that an intentional variation? Does it make a difference? Thanks!
Thanks again for pointing that out to me!
Oh. My. Goodness.
Would it be wrong to want to make this for myself and eat it all without sharing?
Absolutely not. You’re entitled.
I kind of hate you right now. In a totally good way. My anniversary is next week – balance, right? I’m pinning this!
Seriously – it’s outstanding. My mom and husband both swear that it tasted even better the day after, when it had a lot more time to set up. Dude, whatever. It was good from the moment I licked the batter off the spoon.
The recipe is for a graham cracker crust but the crust looks chocolate?
Oh.My.Goodness.
That looks UH-MAZE-ING. I need to make this. Three days from now is…Wednesday, and that’s good enough reason, yes?
Um, I’m coming over if you do. Seriously.
Now that looks amazing!
Thank you!
Cheese cake is my favorite thing to eat. I could seriously live off of it, no lie. This one looks absolutely delicious. Thanks for sharing.
Thank YOU! And yes, cheesecake should be a food group.
that has basically all of my favorite things in the world all put together and topped with chocolate. so yum!
xoxo, Amy @ Interpret As You May
{PS – I’m giving away a Fitness Notebook & would love for you to win!}
WOWZA!! These looks insanely Y U M M Y !! Thanks for sharing!! Pinning pronto
~Brenda @ChattingOverChocolate.blogspot.com
YUM! Can you send me a piece?!
I am co-hosting a link party today called Tell Me Tuesdays! I’d love for you to come check it out and link up!!
Beth @ The First Year Blog
Just wrote something on the recipe for Buffalo chicken dip. OOPS! I just took this out of the oven. Hoping it didn’t cook to long since my 3 year old shut the oven door while it was cooling. Can’t wait to try it. It looks and sounds amazing!
Wow! How delicious your cheese looks and I bet it tastes even better.
This looks amazing. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com
Debi and Charly @ Adorned From Above
Wow does this look yummy. Great job with the recipe and your pictures!
This looks unreal and maybe a little over my head! Luckily I don’t have a springform pan so I won’t be tempted to make this anytime soon. Sigh-it really looks amazing tho. Thanks for sharing!
Oh this looks heavenly! Thanks so much for linking up to Mom On Timeout! Pinned!
Oh my goodness, I’m pinning this! Found you on Miz Helens!
I could lick the screen! That looks delicious!! I have a new Pinterest party and would love to have you share this if you have a chance!!
http://www.thetaylor-house.com/2013/01/24/pinterest-power-party-3.html
Thanks!
Chrissy
Oh my heck… all I can say is yes! I want to make and eat this right now!!! Just saw your link over at Miz Helen’s Country Cottage. Would love to have you link up at my first ever link party that I just opened for the weekend
Hope to see you there! http://thebestblogrecipes.blogspot.com/2013/01/the-weekend-re-treat-1.html
Shauna {The Best Blog Recipes}
http://thebestblogrecipes.blogspot.com/
Holy cow that looks so amazing! I am pinning this asap
If you don’t mind I wanted to invite you to come link up at Recipe Sharing Monday and share your favorite recipes. Have a super week.
Does this look wonderful or what? I’d love to have you link this to my What to Do Weekends Party on my blog. This definitely looks like a weekend yummy to make. Take care, Following on Facebook. Linda
http://twosucculentsisters.blogspot.com/2013/01/what-to-do-weekends-3.html
Oh my word! I am salivating! This looks delicious, so of course I’m going to have to pin this for later!
Thanks for sharing
Stopping by from One Artsy Mama’s link up party
Hi Jen,
What an elegant Peanut Butter Cup Cheesecake, it looks fabulous! Hope you have a great weekend and thanks for sharing your tasty recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks so much for linking up to Monday Funday! This looks absolutely ah-mazing! I have a few family members who would go nuts for this! xoxo – Cheryl
I found you from the Friday Favorites link up. You had me at peanut butter and chocolate! Your cheesecake looks delicious. I just started a new Saturday Spotlight Linky Party on my blog this week, and would love to have you stop by and share! http://angelshomestead.com/saturday-spotlight-1/
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oh good lord that looks delicious … and if it came from Tammy, I know it’s all that and more (her recipes are always spot on … not sure what thats all about!) … I’ve pinned … for future reference, like in about 3 days …
Wow this sounds amazing! I saw you featured at the Hope Studios link party. I have a link party starting tonight at 8pm if you want to link up!
Totally ridiculous – in the very best way possible
Featuring tonight – thanks so much for sharing at Mom On Timeout!
[...] Peanut Butter Cup Cheesecake from The Misadventures of Mrs. [...]
This cheesecake looks beyond delicious!! I have got to try this~ Wish I had s slice and fork! Lynn H @ Turnips 2 Tangerines
This looks amazingly delicious. I’ve pinned it and added it to stumbleupon so I won’t forget to make it some time soon, like for my birthday in two weeks.
Thanks for sharing. Your photos are great.
Sound Delicious!! I love the way you cooked. It really awesome!! Thanks for sharing with us.
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Hey!! Waiting for cheesecake and now got it. It looks so yummy. I love it very much. Thanks for sharing.
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