In an effort to satisfy my craving for all things chocolate peanut butter flavoured, I turned to my favourite dessert – cheesecake – last week for a combo that was more than just a little bit decadent.
Chocolate cookie crumbs layered with rich cheesecake, chocolate fudge and chopped peanut butter cups, only to be topped with more chocolate fudge is a combination that had me drooling, but dreading having an entire cake of it in my fridge.
And because there were many other desserts on the table at this meeting I was even able to bring some home to the husband to try, and a little bit to work for the folks there. This is a big cake, it gets around.
My version is a combination of several recipes. The crust is from my favourite triple chocolate cheesecake, with the filling and layered effect inspired from, you guessed it, Pinterest postings. Yup, I’m a sucker for Pinterest. Without further adieu, here it is.
Peanut butter fudge cheesecake
1 1/3 cup chocolate cookie crumbs
1/3 cup butter, melted
3 250 g packages of cream cheese, softened
1 cup smooth peanut butter
1 tsp vanilla
3/4 cup sugar
20 peanut butter cups, chopped
1 lb semi-sweet mini chocolate chips
1 cup whipping cream
Combine the cookie crumbs and melted butter then press firmly into the bottom of a 9″ spring form pan.
Beat the cream cheese until fluffy, add peanut butter, mixing until incorporated, then add eggs, sugar and vanilla. Mix until smooth.
Heat the cream in the microwave until just about boiling, approximately one minute, add chocolate chips to heated cream and let sit 2-3 minutes. Mix until smooth.
Pour half of the cream cheese mixture over cookie crumb crust. Top with half the fudge and all of the chopped peanut butter cups. Pour remaining cream cheese mixture on top.
Bake in 350 degree oven , in a water bath, approximately one hour until centre is just a little jiggly. Let cool in pan then refrigerate overnight. Several hours before serving, reheat the remaining fudge to a pourable/spreadable consistency. Remove sides of pan and pour fudge overtop so it drips down the sides. Refrigerate until ready to serve.