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This is going to be just a little bit different recipe post.  I made this cheesecake with my father who wanted to document his cheesecake making but he’s also one who does not stray from the recipe.  So instead of making this a tutorial – I’m going to share our experience and a link to the original recipe (which actually lacks pictures).

We made Chocolate Peanut Butter Cheesecake over the holiday weekend.  This is a lethal dessert and not something you make for every day.  It does have lots of eggs so I snuck a couple of bites but didn’t actually eat a piece.  My son (the teenage vacuum cleaner) said it was really rich.  It took him 30 minutes to eat his slice.

Chocolate Peanut Butter CheesecakeWe started with laying out the ingredients for the crust with my dad’s new springform pan.

Chocolate Peanut Butter CheesecakeWe had forgotten the cocoa in our first picture.  There’s something really great about laying out all the ingredients like this before hand.   It was easy to assemble.  Now in the instructions, the chocolate and peanut butter chips are listed as part of the crust ingredients, they aren’t really.

Chocolate Peanut Butter Cheesecake

Mixed up the crust which is a very dense brownie.

 Chocolate Peanut Butter Cheesecake

Smooth it out before baking.

Chocolate Peanut Butter Cheesecake

The ingredients for the filling.  Now, let me explain something that the recipe failed to explain.  The chocolate and peanut butter chips, along with the peanut butter cups actually go between the crust and the filling.  I don’t know why they didn’t put all three of those ingredients in the same section.  Nor did they clarify if you use full size or mini peanut butter cups.  I did end up doubling the peanut butter cups – using 12 minis cut into quarters.  It was worth it. Chocolate Peanut Butter CheesecakeCream the cream cheese, however – use a bigger bowl.  I don’t know what we were thinking.

Chocolate Peanut Butter CheesecakeMixing up the filling (the crust was still in the oven at this time).

Chocolate Peanut Butter Cheesecake

While the crust is still hot, cover with the peanut butter cups and chips.  I wanted to eat it so bad.

Chocolate Peanut Butter CheesecakePut filling in pan.  It’s a little overflowing and I might have preferred going with a 12 inch pan.

Chocolate Peanut Butter Cheesecake

Wrap in foil to keep water from sinking in. Chocolate Peanut Butter Cheesecake

Set in roasting pan and add about 1 inch of hot water.

Chocolate Peanut Butter CheesecakeOnce cooked (it will still be a little jiggly), let sit on counter for 1 hour and then refrigerate for a minimum of 4 hours.  We started late in the evening so it sat overnight in the refrigerator.

Chocolate Peanut Butter CheesecakeNext day we removed the cheesecake from the pan and set it on a plate.  I did trim the edges when it came out of the oven because everyone wanted to sample it.

Chocolate Peanut Butter CheesecakeThe ingredients for the glaze.  If I make this again (aside from attempting an egg free version), I would cut the glaze ingredients in half.  It was a ton of glaze and it was really think so I might opt to switch the cream for milk to thin it.

Chocolate Peanut Butter CheesecakeOur finished and decorated cake.

Chocolate Peanut Butter CheesecakeA quarter of the cheesecake was enough for about 5 people – just to give you an idea of how much this serves.

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