It’s National PB Lover’s Month and Here’s What You Should Make!
November is the month to celebrate all things Peanut Butter since it is “National Peanut Butter Lover’s Month”. There are so many fantastic peanut butter recipes to choose from, of course, but I had to try a recipe that would combine two of my very favorite things: peanut butter and cheesecake. Then you find a recipe that tops this cheesecake with a layer of chocolate ganache and is covered with chopped peanuts and coarsely chopped Reeese’s peanut butter cups and you have one fantastic, albeit VERY rich dessert. I think this would be the best rich dessert to get you ready for all the sweets coming your way this holiday season. This is really just to prime the pump, so to speak :)
This cheesecake recipe today is definitely for all my peanut butter lovers out there, which are many! So I’ve got two very important peanut butter-related questions for you today.
Question 1: Are you the kind of person that eats peanut butter by the spoonful right out of the jar? I know there are plenty of people out there who love peanut butter that would never do this! But I am admittedly one of those people.
Question 2: You knew it was coming--chunky or smooth? This can be a pretty polarizing topic and one that I don’t know that I have a solid answer on. Can it be both?! I love each in their own forms, but I guess if I had to choose one, I would choose chunky. You just can’t beat that crunch!
Now, let’s get back to this cheesecake. What makes this so great it is essentially a giant Reese’s cup since it has a delicious creamy peanut butter layer sandwiched between two chocolate layers--the decadent ganache on top and the crust, which is a classic chocolate crust. The cheesecake layer is pretty standard, with plenty of cream cheese and the addition of 1 cup of peanut butter and even has mini chocolate chips to give it some more texture and chocolate! You can never have too much chocolate, I think! :)
How will you be celebrating National Peanut Butter Month this November? What is your favorite peanut butter recipe to make? Please share your thoughts in the comments below.
FOR OREO CRUST:
2 cups Oreo crumbs
4 tablespoons unsalted butter, melted
PEANUT BUTTER CHEESECAKE FILLING:
32 ounces cream cheese, softened
1 1/3 cups sugar
4 large eggs
1 cup smooth peanut butter
2 teaspoons vanilla extract
1/3 cup heavy cream
1 1/4 cups miniature semi-sweet chocolate chips
FOR MILK CHOCOLATE GANACHE:
1/2 cup heavy cream
1 1/2 cups milk chocolate chips (or 9.5 oz milk chocolate-finely chopped)
FOR GARNISH:
Chopped Reese's cups
Crushed roasted peanuts
Directions:
Add Recipe to Cook'n
This cheesecake recipe today is definitely for all my peanut butter lovers out there, which are many! So I’ve got two very important peanut butter-related questions for you today.
Question 1: Are you the kind of person that eats peanut butter by the spoonful right out of the jar? I know there are plenty of people out there who love peanut butter that would never do this! But I am admittedly one of those people.
Question 2: You knew it was coming--chunky or smooth? This can be a pretty polarizing topic and one that I don’t know that I have a solid answer on. Can it be both?! I love each in their own forms, but I guess if I had to choose one, I would choose chunky. You just can’t beat that crunch!
Now, let’s get back to this cheesecake. What makes this so great it is essentially a giant Reese’s cup since it has a delicious creamy peanut butter layer sandwiched between two chocolate layers--the decadent ganache on top and the crust, which is a classic chocolate crust. The cheesecake layer is pretty standard, with plenty of cream cheese and the addition of 1 cup of peanut butter and even has mini chocolate chips to give it some more texture and chocolate! You can never have too much chocolate, I think! :)
How will you be celebrating National Peanut Butter Month this November? What is your favorite peanut butter recipe to make? Please share your thoughts in the comments below.
Chocolate Peanut Butter Cheesecake
If there’s nothing you love more than the combination of chocolate and peanut butter, you must try this delicious Reese's Peanut Butter Cheesecake recipe!
Serving size: 16
Calories per serving: 526
Ingredients:
Calories per serving: 526
FOR OREO CRUST:
2 cups Oreo crumbs
4 tablespoons unsalted butter, melted
PEANUT BUTTER CHEESECAKE FILLING:
32 ounces cream cheese, softened
1 1/3 cups sugar
4 large eggs
1 cup smooth peanut butter
2 teaspoons vanilla extract
1/3 cup heavy cream
1 1/4 cups miniature semi-sweet chocolate chips
FOR MILK CHOCOLATE GANACHE:
1/2 cup heavy cream
1 1/2 cups milk chocolate chips (or 9.5 oz milk chocolate-finely chopped)
FOR GARNISH:
Chopped Reese's cups
Crushed roasted peanuts
Directions:
Directions:
First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in the water bath!!!
TO MAKE THE CRUST:
1. In a food processor, finely ground whole Oreo cookies with the filling to the fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
2. Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.
TO MAKE THE CHEESECAKE FILLING:
1. Preheat the oven to 350 F.
2. Beat softened cream cheese with sugar until smooth.
3. Mix in peanut butter, heavy cream and vanilla.
4. Add eggs one at a time beating after each addition just to combine, do not over mix it.
5. Sitr in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
6. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.
7. Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
GANACHE:
1. When the cake is completely cooled, run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.
2. On medium heat, bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
3. Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache running down too much and cover the whole edges of the cake. Also, if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s cups.
4. Set in the fridge until ready to serve.
Source: omgchocolatedesserts.com
First, coat a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Wrap pan with two layers of aluminum foil and bring the foil up the sides of the pan and make sure it is tight and secure so no water gets in during the baking in the water bath!!!
TO MAKE THE CRUST:
1. In a food processor, finely ground whole Oreo cookies with the filling to the fine crumbs. Combine the crumbs with melted butter and stir until evenly moistened.
2. Press the mixture into the bottom of the springform pan and set it in the fridge to firm while making the filling.
TO MAKE THE CHEESECAKE FILLING:
1. Preheat the oven to 350 F.
2. Beat softened cream cheese with sugar until smooth.
3. Mix in peanut butter, heavy cream and vanilla.
4. Add eggs one at a time beating after each addition just to combine, do not over mix it.
5. Sitr in chocolate chips and spread the mixture over chilled crust. Smooth the top and place the springform pan in a roasting pan. Pour hot water into a roasting pan (about a quarter of the way).
6. Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center. Tent the top of the springform pan with aluminum foil if it starts browning too quickly.
7. Remove the cheesecake from the water bath and set it on a cooling rack to cool. Remove aluminum foil and refrigerate (at least 5 hours or overnight).
GANACHE:
1. When the cake is completely cooled, run a thin knife around the edge and release the ring of the springform pan, then transfer the cake on a serving plate.
2. On medium heat, bring heavy cream to boil. Place half of the milk chocolate chips (or chopped chocolate) in a heatproof bowl and pour the cream over the chocolate, stir until the chocolate is melted completely. Add the remaining chocolate and stir until it’s melted and smooth. Set aside to cool. The ganache should be pourable but not too thin.
3. Spread the ganache on top all over to the edges and let it drip down the sides. I suggest you do this in two layers to avoid the ganache running down too much and cover the whole edges of the cake. Also, if the ganache won’t drip enough you can slightly reheat the second batch and drizzle it with the spoon. Let the ganache set slightly then sprinkle with chopped peanuts and pile with coarsely chopped Reese’s cups.
4. Set in the fridge until ready to serve.
Source: omgchocolatedesserts.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
