Tuesday, March 31, 2015

The Peanut Butter Overload Cheesecake

For my brother's birthday cake, he had one request: Peanut Butter. Upon further questioning, he said a cheesecake would be acceptable. So, Mom and I set out to make it contain all the peanut butter that a sane person would want and maybe a little extra for good measure.

Now, just a fair warning... Not only is this cheesecake peanut butter-y, but it's so rich. This cheesecake lasted for a good five days with four people eating it. I think that might be a record...

Also, this was my first time making a cheesecake and it was so much easier than I thought it would be!

The Filling:
  • 32oz of cream cheese
  • 5 eggs
  • 11/2 cups of brown sugar 
  • 1 cup of smooth peanut butter
  • 1/2 cup cream
  • 2 tsp of vanilla
  • 1 pinch of salt

The Crust:
  • 2 cups crushed graham crackers
  • 1/3 cup sugar
  • 1/3 cups cocoa powder, unsweetned
  • 1/2 cup butter, melted
  • 1 pinch of salt
The Topping: 
  • Peanut butter
  •  12 oz peanut butter cups, chopped

I'll start with the crust.
In a bowl, combine the dry ingredients.

Once they're combined, dump it in a spring-form pan. Add the butter to it and mix it around. You can form the crust when you're ready. You can go all the way up the sides or half way. I did it half way because I prefer most of the crust to be on the bottom.

When the crust is to your liking, bake it for 10 minutes at 350 degrees, then set it aside to cool. It's time for the filling.

In a mixing bowl, add the cream cheese, vanilla, salt, and brown sugar. Mix them together until they're thoroughly combined.

Next is adding the peanut butter. Mix it together.

Now, this might taste good, but it's too thick for cheesecake. So, now we add the eggs one at a time. Add a egg, Mix it in. Add a egg. Mix it in and repeat. Once all the eggs are in, add the cream. Keep mixing it until it's nice and smooth.

Once it's all smooth, the filling is done. Pour about half of the filling into the crust. Sprinkle some of the peanut butter cups. Not a lot, just enough so that it's not all cheesecake. Then, pour the rest of the filling on top of that. Then you can bake it. 

Don't forget the water bath. we put it in ahead of time and I think that made all the difference. After the cheesecake had baked and cooled, it didn't crack!

After the cheesecake has cooled a bit, it's time for the final stage... adding the toppings. The topping is simple. Sprinkle the remaining peanut butter cups on it.

And then, put about 2 spoonfuls of peanut butter in a sandwich bag, microwave it for like ten to twenty seconds. Cut one of the corners and proceed to drizzle the peanut butter on the cheesecake. If you don't want to do this part, that's fine, but I think that the cheesecake needs the peanut butter... It's kind of a break from the sugar.

It looks great and tastes AWESOME! I think my dad may decide he wants something like this for his birthday this summer. Now I need to think about what kind of dessert I want for my birthday :-).

This gets 5 out of 5 cat whiskers!
This recipe is a M&D original!

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