Chocolate & Peanut Butter Mousse Cheesecake
Total TimePrep: 50 min. + chilling
- 1-1/2 cups chocolate wafer crumbs (about 24 wafers)
- 1/4 cup butter, melted
- MOUSSE LAYERS:
- 1-1/4 cups heavy whipping cream
- 5 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 3/4 cup creamy peanut butter
- 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
- Mix wafer crumbs and melted 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 cream cheese, butter and peanut 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 to dissolve sugar. 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.
Nutrition Facts1 slice: 467 calories, 36g fat (18g saturated fat), 62mg cholesterol, 186mg sodium, 38g carbohydrate (28g sugars, 2g fiber), 7g protein.
Mar 8, 2020
This was a huge hit by everyone who had a slice. I agree you should only eat a sliver at a time being that it is so rich, but this cheesecake is absolutely fabulous just the way it is written.
Dec 15, 2019
Made it without the ganache top and glad I did - it is rich enough with the two layers, plus just the two layers filled my store-bought graham cracker pie crust. I used Almond butter instead of Peanut, and added half a teaspoon of Almond Extract. I think non-cheesecake fans will love this!
May 4, 2017
This was better the next day. Make a day ahead.
Dec 24, 2015
I made this for a Christmas celebration. It is a bit time consuming to make, but it is delicious! It is very rich, so cut small pieces. Almost better than a Reese's Peanut Butter Cup!
Mar 15, 2015
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!
Feb 23, 2015
I made this for a Booster Club dessert silent auction at the annual crab feed and it was a hit!$$$$$
Aug 8, 2014
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.
Apr 3, 2014
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.
Jan 25, 2014
What did I do wrong? The chocolate layer was as hard as a rock when it was cooled to room tempeature!
Dec 29, 2013
Holy sickening sweetness Batman! This recipe gets 10 stars with some revisions! The way it is it's WAAAAY too sweet! So I made it again and changed some things. For the peanut butter layer, instead of 3/4 cup of peanut butter I used 1 cup. Instead of 5 oz of cream cheese I used 8 oz. Instead of 1-1/4 cup confectioner's sugar I used 1/2 cup. For the chocolate layer, instead of 5 oz of bittersweet chocolate and 3-1/2 oz milk chocolate candy bar I used 8 oz of bittersweet chocolate. And completely removed the 1/3 cup of sugar. VERY rich, VERY creamy and you don't go into diabetic shock after 2 bites! With these revisions it is an AMAZING cheesecake! (Obviously I LOVE dark chocolate....but if you're not a fan of dark, then anywhere it says "bittersweet" you can use semi-sweet =). Also, I always use my food processor to blend cheesecake ingredients....I don't like cheesecake to be too dense, I like it light and creamy, and the food processor is the way to go!