- 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
- 6 ounces bittersweet chocolate, chopped
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 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 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.
Freeze option: Wrap individual portions of cheesecake in plastic wrap and place in a resealable plastic freezer bag. Seal bag and freeze for future use. To use, thaw completely in the refrigerator. Yield: 16 servings.
Reviews for Chocolate & Peanut Butter Mousse Cheesecake
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"This was stupid amazing!! A friend had made this recipe for my husband and he loved it, so I thought I'd give it a try for his bday. There were a lot of steps to it, but so worth it. I let a coworker try it and her response was, "I'd like to swim in it"! Haha Anyway, I did have a few revisions. First, I used shortbread cookies instead of chocolate wafers. I used the same amount as it calls for in the recipe. Second, I used semi-sweet chocolate instead of bittersweet and for both chocolate it called for, I just used chocolate chips. Worked like a charm! I will absolutely be making this again!"
"I made this for a Booster Club dessert silent auction at the annual crab feed and it was a hit!$$$$$"
"This tasted pretty good but, I wouldn't take it to a potluck or work to impress anyone. My crust was to thick with 1-1/2 cups and much of it stayed in the pan when serving. My peanut butter layer was way thin and my chocolate layer didn't set. Part of that peanut butter layer was my issue with the way the recipe was written. I had to keep rereading and cross checking and still I made the mistake of using 1/3 cup of confection sugar instead of the 1-1/4 cups confection sugar as my eyes say the 1/3 cup sugar so I only had 1/3 cup confection sugar int he peanut butter layer. My whipped cream got very stiff and I don't know how I could have added more confection sugar anyway. I did find this recipe to be very costly with all the ingredients. My whip cream ran over 5.00 my chocolates over 5.00 as well. It also take a lot of bowls and pans so be ready to wash in between layers or have a large collection of cookware. It was rich and taste just not pretty."
"I followed this recipe exactly and the final product left me wondering how in the world it ever won any contest and how it received the reviews that it did. This tastes like a sickly-sweet puddle of lard! I have over 60 years baking experience, write a food column and cater. I do admit the recipe has possibilities if it were completely rewritten. I'll work on it and report back."
"What did I do wrong? The chocolate layer was as hard as a rock when it was cooled to room tempeature!"