Thursday, August 16, 2012

Peanut Butter Cheesecake

I had several people ask me about the peanut butter cheesecake recipe that I was raving about awhile ago. I made it again a couple of night's ago for a girl's night out recipe exchange and yet again, it did not disappoint. I am a huge fan of any peanut butter pie dessert and I also really enjoy cheesecake. This recipe combines those two types of desserts. I found the recipe here

I modified the recipe slightly because I don't use a water bath to bake a cheesecake and I also bake my cheesecakes at a lower temperature. My only other suggestion would be to make a larger amount of ganache than the recipe calls for. I double it so that I can cover the entire top of the cheesecake with a nice smooth layer. 

Peanut Butter Cheesecake with a Brownie Crust

Brownie Base 
(adapted from King Arthur Flour)

12 tablespoons (6 ounces) unsalted butter
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
3 large eggs
1 1/2 cups (10 1/2 ounces) sugar
3/4 cup (3 ounces) Unbleached All-Purpose Flour
1/8 teaspoon salt

Preheat the oven to 350°F. Grease and flour (or spray with baking spray) a 9 x 9 square or 10" round springform pan.

Melt the butter and stir in the cocoa powder. Cover, and set aside to cool.

Using an electric mixer, beat the eggs for 3 minutes (longer if you're using a hand mixer), then gradually add the sugar, beating 2 to 3 minutes more. Stir in the butter/chocolate mixture. Gently fold in the flour and salt, just until combined.

Pour the batter into the prepared pan. Bake for 18 to 20 minutes, until a toothpick comes out clean or with just a few crumbs. Cool completely.

Peanut Butter Cheesecake

2 pounds (32 ounces) cream cheese
1 cup peanut butter (not the natural kind that you have to stir)
1 1/3 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
4 eggs
1/3 cup sour cream
1 cup heavy cream

Be sure to have all ingredients at room temperature, especially the eggs and cream cheese. This will help keep cracks from forming in the top of the cheesecake.

Preheat the oven to 325°F (I bake mine at 315 degrees). In a stand mixer with the paddle attachment, beat the cream cheese at medium speed for about 4 minutes, until soft and creamy. Add the peanut butter and beat for another 2-3 minutes. Add the sugar and beat for another 4 minutes. Beat in the salt and vanilla. Add the eggs, one at a time, beating well (about 1 minute) and scraping sides of bowl after each addition. Beating at low speed, add the sour cream and heavy cream. The batter will be thin.(Note: If you're using a hand mixer, you will want to increase the mixing times).

Pour the batter on top of the cooled brownie base. You'll want to leave a little room (half-inch or so) at the very top of the pan, but it should be nearly full (depending on your pan size and your base, you may have a little extra batter which can be cooked in small cake pans or muffin tins). 

Place the cheesecake in the oven. Bake the cheesecake for about 55-65 minutes: it should hold together and appear set at the edges, but there will still be a lot of jiggle in the center.  Refrigerate overnight if possible. 

Ganache Topping

5 ounces semisweet chocolate, finely chopped
3 fluid ounces heavy cream

Place the chopped chocolate in a medium-sized bowl. Bring the heavy cream to a boil, and pour over the chocolate. Let sit for one minute, then stir until smooth. Let the ganache cool to lukewarm or even room temperature, and then pour over the chilled cheesecake. Spread the ganache evenly over the entire cheesecake, and return to the fridge to set.

Bring the cheesecake to room temperature before serving. Run a thin sharp knife around the edge of the spring form pan before removing the outer rim of the pan.

1 comment:

  1. That sounds so good but like a lot of work!