For the base:
For the filling:
For the chocolate ganache:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
can you add gelatin to make it stable?Reply
I’ve made this cake three times so far. It always starts crumbling into a pile of goo once I leave it out of the fridge for too long. I will try to add some eggs this time and bake it for a bit this time. See what the results will be likeReply Show More Comments
The video shows softened cream cheese and melted peanut butter why doesnt the recipe reflect what the video shows? Also how do you get them softened and melted?Reply
yea, this needs to get an answerReply
To soften butter and cream cheese just take it out of the fridge and let it sit for an hour. Do not microwave!! Room temperature.Reply
The author stated at the end of the recipe that they used natural peanut butter and that's why it's so runny.Reply
The peanut butter could probably be mixed WITHOUT heating it up and liquifying like shown in the video. Also, if you FREEZE it, it would be best to cut the pie FROZEN (or pretty much frozen), but serve after each slice has been plated for approx 10+ minutes or so.Reply
I've mad this twice so far and it comes out absolutely delicious. The only problem I get is that I chose to use white chocolate both times and the ganache always stays very runny and thin even after being refrigerated over night and just runs off the cheesecake when I take it out of the spring-form pan. Any suggestions on how to thicken up the ganache if using white chocolate? Adding gelatine? Thanks for the delicious recipe. My daughter loves it!Reply
If you prefer white chocolate ganache, use a bit less cream. Probably 1/2 cup will be enough.Reply
You can use gelatin but it's difficult. Btw nice recipeReply
I don't know if you can get this in USA but in Scandinavia we have something called "husblas" and you can melt it and add it into the mixture. I just typed "gelatine" because i thougt that it was the same thing...Reply
I made this cake last month and I have to say; it was incredibly rich. Too rich. I calculated the caloric content of a single slice using the data on the wrappers for all the ingredients. One slice, that's 1/8th of the whole cake, had over 900 calories! I ate this as a dessert, but it had more calories than the main course..... I love peanut butter, and will almost certainly make this again. But I will substitute the cream cheese with low-fat quark.Reply
1. All dessert have an insane amount of calories. 2. I’d like to see you eat 1/8th of this cheesecake and not throw up (it’s very rich). If you’re gonna eat dessert - know it has a lot of calories and do it in moderation instead of substituting for low fat second best and compromising the dessert.Reply
I didn't use this base instead I used packet brownie mix and halved it and made two cheesecake slices rather than cake. I also stirred through approx 1/2 cup chopped Reece's peanut butter chips. peanut butter from holds it shape a fine once set.Reply
Would it be ok just to add gelatin ?Reply
I loved it, but next time I intend to bake the base for a few minutes to make sure it is not so sandy.Reply
Just whip up the mixture in a food mixer or with an electric whisk for a minute or two, the heavy (double) cream will stiffen, job done. No need for gelatinReply
I bake every Friday night and tonight I was told this was my best dessert ever! I chose to bake the crust for 12 minutes at 350 because I like a crunchy crust. I used a stand mixer and let it run a few minutes with each of the cheesecake ingredients to ensure it was super smooth. I put it in the freezer overnight to set, tightly wrapped with plastic, and took it out around noon the next day and then I put it straight in the fridge. I put the ganache through a sieve to get it extra smooth and pouReply
Can I freeze overnight with the chocolate on top?Reply
Did this cake for my son's birthday. Followed the recipe to a fault. It was incredible. Everybody was in love with it. Great recipe!Reply
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