ridiculous chocolate dessert for my husband's birthday... This year's entry: Chocolate Cheesecake with Peanut Butter Cookie Crust.
Peanut Butter Crust:
1 1/2 cup flour
1/4 cup brown sugar
1 stick of butter - cold
3/4 cup peanut butter (creamy or chunky)
1 tsp. vanilla
Chocolate Cheesecake Layer:
3- 8 oz. bricks of cream cheese (at room temperature)
1 cup sour cream (at room temperature)
1 cup sugar
1 Tbsp. vanilla
3 eggs (at room temperature)
6 oz. melted chocolate (semisweet recommended)
*Yield: One 9-10" Round Cheesecake- Serves about 16-20 people.
Preheat the oven to 350-degrees (F).
Line the bottom of a 9-10" springform pan with parchment paper.
Find a roasting pan large enough for the cake pan to sit inside straight and comfortably.
Make The Crust:
Add the peanut butter. Mix on low until the peanut butter is well-blended. (It will still be crumbly.)
Add the egg, and again mix on low until the entire mixture is pea-sized chunks.
Bake in the 350-degree (F) oven for 10-15 minutes. Remove from the oven to a cooling rack while you make the cheesecake filling.
**Note: When you remove the crust from the oven, start a tea kettle on the stove to boil, and turn the oven down to 325-degrees (F).
Make the Cheesecake Filling
Add sour cream and vanilla. Mix well.
Add each egg, one at a time, mixing well with each addition.
Add the melted chocolate, and mix until no white streaks remain.
Bake the Cheesecake:
Set the pan in the oven, and pour the boiling water to about halfway up the cake pan.
**NOTE: If your foil doesn't reach halfway up the pan, pour the water only to just below the top of the foil. If the water goes above the foil it is useless!
Let it sit for about 15 minutes, then slide a sharp knife along the edge to loosen the crust from the pan.
Refrigerate for at least 3 hours to overnight.
PS- Happy Birthday, Jason!
Click the Links Below to See More Chocolate:
The Most Ridiculous Chocolate Cake
Chocolate Peanut Butter Cup Brownies
Chocolate Lover's Cake