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Blissful Peanut Butter-Chocolate Cheesecake

 Blissful Peanut Butter-Chocolate Cheesecake
When I think of this specialty cheesecake, three words come to mind: "decadent," "fun" and "delicious. One bite and I think you'll agree this dessert is pure bliss. —Julie Ruble, Charlotte, North Carolina
12 ServingsPrep: 1 hour Bake: 1 hour + chilling

Ingredients

  • 32 Nutter Butter cookies
  • 1/3 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 3 ounces semisweet chocolate, melted
  • 3 ounces bittersweet chocolate, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • PEANUT BUTTER MOUSSE:
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 cup heavy whipping cream
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons sugar
  • 2 egg yolks
  • GARNISH:
  • 3 ounces semisweet chocolate, chopped
  • Chocolate curls and sweetened whipped cream, optional

Directions

  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.

2 of 2

Blissful Peanut Butter-Chocolate Cheesecake (continued)

Directions (continued)

  • Place cookies in a food processor; cover and process until fine
  • crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides
  • of prepared pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the melted chocolates and vanilla. Add eggs; beat on low speed just
  • until combined. Pour into crust. Place springform pan in a large
  • baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 60-65 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer.
  • For peanut butter mousse, sprinkle gelatin over cold water; let stand
  • for 1 minute. Microwave on high for 20-30 seconds. Stir and let
  • stand for 1 minute or until gelatin is completely dissolved.
  • Meanwhile, in a small heavy saucepan, heat the cream, peanut butter
  • and sugar until bubbles form around sides of pan. Whisk a small
  • amount of hot mixture into the egg yolks. Return all to the pan,
  • whisking constantly.
  • Cook and stir over low heat until mixture is thickened and coats the
  • back of a spoon. Stir in gelatin mixture. Quickly transfer to a
  • bowl; place in ice water and stir for 15 minutes or until cold and
  • thickened. Pour over cheesecake. Refrigerate overnight. Remove sides
  • of pan.
  • For garnish, in a microwave, melt chocolate. Drizzle over cheesecake.
  • Garnish with chocolate curls and whipped cream if desired. Yield: 12
  • servings.
Nutritional Facts: 1 slice (calculated without garnishes) equals 792 calories, 59 g fat (31 g saturated fat), 228 mg cholesterol, 448 mg sodium, 58 g carbohydrate, 2 g fiber, 15 g protein.