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Chocolate & Peanut Butter Mousse Cheesecake

This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal - and definitely worth the wait. —JaNon Furrer, Prescott, Arizona

16 ServingsPrep: 50 min. + chilling

Ingredients

1-1/2 cups chocolate wafer crumbs (about 24 wafers)
1/4 cup butter, melted
MOUSSE LAYERS:
1-1/4 cups heavy whipping cream
3/4 cup creamy peanut butter
5 ounces cream cheese, softened
2 tablespoons butter, softened
1-1/4 cups confectioners' sugar
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3-1/2 ounces), chopped
1/3 cup sugar
1/4 cup 2% milk
1 teaspoon vanilla extract
GANACHE:
6 ounces bittersweet chocolate, chopped
2/3 cup heavy whipping cream
1 teaspoon vanilla extract

Directions

In a small bowl, mix wafer crumbs and butter. Press onto bottom of a
greased 9-in. springform pan.
In another bowl, beat cream until stiff peaks form. In a large bowl,
beat peanut butter, cream cheese and butter until smooth. Beat in

2 of 2

Chocolate & Peanut Butter Mousse Cheesecake (continued)

Directions (continued)

confectioners’ sugar. Fold in half of the whipped cream. Spread
evenly over crust. Refrigerate while preparing the next layer.
Place bittersweet and milk chocolates in a small bowl. In a small
saucepan, combine sugar and milk; bring just to a boil, stirring
constantly. Pour over chocolate; stir with a whisk until smooth.
Stir in vanilla. Cool to room temperature, stirring occasionally.
Fold in remaining whipped cream. Spread evenly over peanut butter
layer. Freeze 2 hours or until firm.
For ganache, place chocolate in a small bowl. In a small saucepan,
bring cream just to a boil. Pour over chocolate; whisk until smooth.
Stir in vanilla. Cool to room temperature or until ganache thickens
to a spreading consistency, stirring occasionally. Spread over
cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.
Yield: 16 servings.

Nutrition Facts: 1 slice equals 467 calories, 36 g fat (18 g saturated fat), 62 mg cholesterol, 186 mg sodium, 38 g carbohydrate, 2 g fiber, 7 g protein.