Are you looking for a crazy, decadent, over-the-top in deliciousness, dessert? Well then look no further. Seriously. I have you covered right here. This cheesecake is heaven. I am a lover of all things peanut butter and chocolate (who isn't though, right?!), so this was right up my alley. You know, when my husband and I were dating, he claimed to be a hater of cheesecake. I thought he was completely nuts and it was almost a deal breaker for me. I mean, how could I be with someone who wouldn't share a slice of cheesecake with me?! Thankfully, I have since converted him (yeah, I'm taking credit for it) and he now loves it...as long as it is high quality and totally rich. And let me tell you, he loved this! He even had a piece for his after-church snack today and he does NOT do left overs of any kind! My favorite part was the peanut butter mousse. It balanced perfectly with the rich chocolate and ganache layers to create a little bit of heaven in every bite. Make this as soon as you can, but make sure you have someone to share it with...and maybe a tall glass of milk. This is insanely delicious! You will love it!
Chocolate & Peanut Butter Mousse Cheesecake
1-1/2 cups chocolate sandwich cookie crumbs (like Oreos)
1/4 cup butter, melted
3/4 cup creamy peanut butter
5 ounces cream cheese softened
2 Tablespoons butter, softened
1-1/4 cups confectioners' sugar
1-1/4 cups heavy cream, whipped, divided
5 ounces bittersweet chocolate, chopped
1 milk chocolate candy bar (3.5 ounce), chopped
1/3 cup sugar
1/4 cup milk
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, chopped
2/3 heavy cream
1 teaspoon vanilla extract
In a bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-inch springform pan. In a bowl, beat the peanut butter, cream cheese and butter until smooth. Add confectioners' sugar and beat until smooth. With a spatula, fold in 1-1/4 cups of the whipped cream. Spread over crust.
Place bittersweet and milk chocolate in a bowl. In a small saucepan, bring sugar and milk just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature. Gently fold in remaining whipped cream. Spread over peanut butter layer. Cover and freeze for 2 hours or until firm.
For ganache, place chocolate in a bowl. In a small saucepan, bring heavy cream just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to reach spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set. With a knife, loosen cheesecake from the springform pan and remove rim. Serve. Refrigerate leftovers.
Recipe Source: Adapted from Taste of Home