Chocolate Peanut Butter Cheesecake

My girlfriend likes to woo me with cheesecake. After a discussion of the merits of different kinds, we found that Martha Stewart had just the ticket on her website. It was a little fussier than what either Michelle or I usually do, so she altered it a bit. First, by adding more peanut butter. Also, layers seemed like a better choice than swirling in order to make sure you get equal amounts of peanut butter and chocolate in every bite. I know we are not alone in never having good luck with a water bath, so Michelle used her patent pending method of cooking it low and slow.

Very complex and delicious flavor with the bittersweet glaze, peanut buttery and chocolatey layers and the chocolate crust. Just what Aunt Flo wanted!

I know that in some parts of the country it can be hard to find Famous Chocolate Wafers. Here is a recipe from King Arthur Flour for them. Just bake the rolled out dough if you’re making a crust instead of cookies.

Chocolate Peanut Butter Cheesecake

Chocolate crust:

1 box Famous Chocolate Wafers
5 tablespoons butter, melted
2 tablespoons sugar

Filling:

4 ounces semisweet chocolate, finely chopped
4 packages (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
Pinch of coarse salt
1 teaspoon vanilla extract
4 large eggs, room temperature
3/4 cup smooth peanut butter

Chocolate Glaze:

4 ounces bittersweet chocolate, finely chopped
3 tablespoons unsalted butter, cut into small pieces
1 tablespoon whole milk
2 teaspoons light corn syrup

Preheat oven to 325 degrees. Butter bottom and sides of a springform pan.

In a food processor, crush the cookies. Add sugar and pulse a couple of times. Pour in melted butter and pulse just until combines. Press mixture firmly into bottom of pan, and bake until firm, about 10 minutes. Let cool completely before filling.

Reduce oven temperature to 200 degrees F.

Melt chocolate in a bowl set over a saucepan of simmering water. Let cool. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and beat in sugar in a slow, steady stream until combined. Beat in salt and vanilla until thoroughly combined and completely smooth. Add eggs, 1 at a time, beating just until combined after each addition (do not overmix).

Divide cream-cheese filling in half. Stir peanut butter into 1 half; stir melted chocolate into other half. Pour the chocolate layer over the crust and shake the pan lightly to settle it in. Pour in the peanut butter layer and tap the pan lightly on the corner to bring up in bubbles.

Bake for 3 hours in a low oven. Let cool in pan on rack for 30 minutes. Run a knife around the sides to release from the pan. Place in the refrigerator to cool completely before adding topping, at least three hours or overnight.

Unmold cheesecake and place on serving plate.

Melt chocolate and butter in a double boiler, stirring until smooth. Remove from heat, and stir in milk and corn syrup.

Pour glaze over top of cake, smoothing with an offset spatula and letting it drip down the sides.

 

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