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.
We 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.
Mixed up the crust which is a very dense brownie.
Smooth it out before baking.
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. Cream the cream cheese, however – use a bigger bowl. I don’t know what we were thinking.
While the crust is still hot, cover with the peanut butter cups and chips. I wanted to eat it so bad.
Set in roasting pan and add about 1 inch of hot water.
The 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.