Peanut Butter Cheese Torte
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 14-16 servings.
This dessert has long been a favorite with my family. I especially like the fact that it requires no baking—and who doesn’t melt for the combination of peanut butter and chocolate? —Ruth Blair, Waukesha, Wisconsin
Ingredients
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CRUST:
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1 cup graham cracker crumbs
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1/4 cup packed brown sugar
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1/4 cup butter, melted
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1/2 cup finely chopped peanuts
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FILLING:
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2 cups creamy peanut butter
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2 packages (8 ounces each) cream cheese, softened
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2 cups sugar
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2 tablespoons butter, softened
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2 teaspoons vanilla extract
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1-1/2 cups heavy whipping cream, whipped
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CHOCOLATE TOPPING:
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4 ounces semisweet chocolate chips
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3 tablespoons plus 2 teaspoons brewed coffee
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Chopped peanuts, optional
Directions
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1.
Combine all crust ingredients. Press onto the bottom and halfway up the sides of a 10-in. springform pan. Chill.
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2.
For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight.
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3.
For topping, in a microwave, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired.
Nutrition Facts
1 piece: 545 calories, 38g fat (16g saturated fat), 58mg cholesterol, 278mg sodium, 45g carbohydrate (36g sugars, 3g fiber), 11g protein.
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