Sunday, January 22, 2017

Mark Walkley's Chocolate-Peanut Butter Cheesecake

This amazing cheesecake is from a  firefighter/gourmet cook, and a friend. It is worth every minute it takes to make.

Be aware…this is a rich and addicting dessert, you won't want to put your fork down!  I promise.

Each layer is just as delicious as the next…in fact each layer could be its own separate dessert!!

Mark Walkley's Chocolate-Peanut Butter Cheesecake            
You will need one 9" or 10" springform cheesecake pan.

1 cup unsalted, dry roast peanuts, chopped.
1 cup graham cracker crumbs, gluten free if needed.
1/2 cup brown sugar.
1 cube (1/2) cup butter, melted.
Combine and press onto the bottom of pan. Chill one hour.

Chocolate Layer:
2 cubes (1 cup) butter, softened
1 1/2 cups powdered sugar
2 eggs
9 oz semi-sweet chocolate
1 tsp vanilla
Cream butter and sugar until fluffy. Mix in eggs, melted chocolate and vanilla.
Spread onto crust and chill one hour.

Peanut Butter Layer:
1 cup heavy cream
1 Tbsp vanilla
16 oz cream cheese, softened
1 cup peanut butter, creamy or chunky
1/2 cup sugar
1 cube (1/2) cup butter, softened
Whip heavy cream and vanilla until close to somewhat stiff peaks...kind of between soft and stiff. Set aside.
Mix cream cheese, peanut butter, sugar, and butter. Add to cream mixture. Spread over chocolate layer. Chill 1-2 hours. Until firm enough to spread ganache over.

3 oz semi-sweet chocolate.
1/2 cup heavy cream.
In a small sauce pan heat chocolate and cream. Bring to a low boil and stir until mixture thickens. Watch carefully and stir continuously. Pour warm ganache over chilled pie.
Sprinkle chopped peanuts over the ganache. Chill 1 -2 hours or freeze until ready to serve.

Remove outer ring of springform pan and serve.
We cut this dessert into smaller pieces, serving about 12.


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