In a food processor, mix oreos until completely pulverized.If you have any questions about making this chocolate peanut butter cup cheesecake, leave me a comment below! I’ll do my best to answer all of them □ Print This will help the ganache stick to the cheesecake and will prevent the cheesecake from turning to mush! Pour ganache onto chilled cheesecake-Top the cheesecake with ganache only after it’s been chilled completely. This will prevent condensation from forming on the cheesecake and will also prevent cracking. Then, place the foil-wrapped pan in a larger baking dish and fill the dish with water until the cheesecake pan is half submerged.Ĭool completely before refrigerating-You need to let the cheesecake cool completely on your countertop before putting it into the fridge. To make a water bath, first wrap the cheesecake pan in LOTS of tinfoil (like, 3 or 4 layers of foil). To make the cheesecake airy, the cream cheese needs lots of air whipped into it!īake in a water bath-Baking cheesecake in a water bath is a must, as it helps the cheesecake bake evenly throughout. If the cream cheese is still cold when you go to cream it with the sugar, it won’t whip up properly and your cheesecake will be the wrong texture. Use room temperature cream cheese-Room temp cream cheese is crucial for this chocolate peanut butter cheesecake. Who cares that it’s springtime and not made with fruit or topped with flowers? Cheesecake time can happen any day of the year, as far as I’m concerned. Top it off with a dozen peanut butter cups and you’ve got yourself one hell of a cheesecake. Like bookending everything with chocolate will make it all OK. I mean, chocolate on the bottom and chocolate on top! ← Can we make that a life motto? Chocolate on the bottom and chocolate on top. Sliiiiightlyyy…Īnd the chocolate ganache. It’s like eating peanut butter out of the jar, but with slightly less guilt. My crust broke from the pan, so I was eating handful after handful of crust that afternoon. I made the cheesecake less sweet to offset the sweetness of the crust, and man is the crust good. Let’s break it down: the chocolate cookie crust is perfectly crunchy and delicious. And adding chocolate and peanut butter makes it out of this world amazing. Because cheesecake on its own is amazing. So when Justin’s sent me some goodies to play around with, I knew exactly what I wanted to make: Chocolate Peanut Butter Cheesecake. It’s that perfect blend of sweet, salty, and umami and I can’t get enough of it. Hot chocolate? Stir in a scoop of peanut butter! Cheesecake? Why make a normal one, when you could have a CHOCOLATE PEANUT BUTTER cheesecake? Y’know whad I’m sayin? Brownies? Slather that baby with peanut butter. Chocolate bars? Dip ’em in peanut butter. I’ve been known to add peanut butter to any and all types of chocolate. This website uses affiliate links which may earn commission for purchases made at no additional cost to you.Ĭonfession: I’m obsessed with chocolate and peanut butter.
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