Double Chocolate Peanut Butter Cup Cheesecake is a show stopper. Serve this cheesecake any time you want to make a huge impression.
It is best served very cold so that you can slowly savour every level. Perhaps even drizzle the cheesecake with caramel sauce just before serving just to add another layer of flavour.
Makes one deep 8 inch cheesecake.
Preheat oven your to 350F.
1 1/2 cups chocolate graham cracker crumbs
2 tablespoons sugar
2 ounces melted butter
Lightly grease an 8 inch spring form pan.
In a small mixing bowl, combine chocolate graham crumbs, sugar, and butter. Mix with a fork until fully combined. Press the mixture evenly into the bottom and sides of the spring form pan.
Place the spring form pan onto a baking sheet. Place the baking sheet into the pre-heated oven and bake for 10 minutes.
Remove the baking sheet from the oven and place the spring form pan on a wire rack to cool.
When your crust is completely cool; wrap the bottom and sides of the spring form pan tightly in aluminum foil. The foil will seal the water from getting into the cheesecake. Be sure it is sealed.
Lower the oven temperature to 325F.
1/4 cup semisweet chocolate chips
1/4 cup heavy cream at room temperature
3 (8-ounce) packages cream cheese at room temperature
1 cup granulated sugar
1/2 cup sour cream
1/3 cup unsweetened cocoa powder
3 eggs at room temperature
1 teaspoon pure vanilla extract
12 peanut butter cups, roughly chopped
Place the chocolate chips in a small heatproof bowl. In small saucepan heat heavy cream over low heat. When the heavy cream just starts steaming; pour the heated heavy cream over the chocolate chips.
Let the heavy cream mixture stand for 2 minutes.
Then stir the heavy cream and melted chocolate chips together until smooth. Set aside.
In a medium size mixing bowl beat on low speed the cream cheese and sugar and beat until smooth and creamy. Scrap down the sides of the bowl occasionally to be sure all of the sugar is totally blended.
Add the sour cream to the cream cheese mixture and continue beating. Once blended add the cocoa powder and vanilla then beat until combined.
Add the eggs one at a time beating well after each addition. Scrape down the side of the bowl and add reserved heavy cream/chocolate mixture. Beat until fully incorporated.
Fold in the chopped peanut butter cups.
Pour the filling evenly over the bottom of the prepared crust. Place cheesecake in a baking pan large enough to accommodate the spring form pan with at least an inch on all sides. Fill the baking pan with at least one inch of hot water. Be careful not to go over the top of the foil seal.
Gently place the cheesecake with the water bath into the pre-heated oven.
Bake for about an hour and a half or until the center appears nearly set.
Carefully remove the pans from oven.
Remove the cheesecake out of water bath.
Remove the foil that you put around the spring form pan.
Run a knife or spatula around the inside of the spring form pan to loosen the cheesecake.
Let the cheesecake cool on wire rack in the spring form pan for 1 hour.
Once cooled place the Double Chocolate Peanut Butter Cup Cheesecake into the refrigerator for at least 4 hours or overnight.
1 cup semisweet chocolate chips
1/4cup heavy cream
1 teaspoon pure vanilla extract
Place the chocolate chips in a small heatproof bowl. Heat the heavy cream with the vanilla extract until just simmering. Pour heated heavy cream over chocolate chips. Let this mixture stand for 2 minutes. Then stir until the mixture is smooth.
Spread the topping evenly over the cooled cheesecake and return to refrigerator for at least 1 hour.
When you are ready to serve your Double Chocolate Peanut Butter Cup Cheesecake you may garnish it with fresh whipped cream swirls topped with mini peanut butter cups.
Dec 04, 14 08:14 PM
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