Peanut Butter Chocolate Cheesecake
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
Peanut butter chocolate pie is perhaps the best pie of all. It's two in one: cream cheese cheesecake and whole-grain chocolate graham cracker tarts, but in pie form.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cake
- 9 broken into large pieces
whole grain graham crackers (1 pack) - 4 tbsp melted butter, plus extra for the pan
- 1/4 cup salted peanuts
- 1/2 cup mini chocolate chips
Cottage cheese and peanut filling
- 225 g Philadelphia cream cheese at room temperature
- 1/4 cup cold heavy cream
- 1/3 cup milk
- 1 cup of homogeneous peanut butter
- 1 tsp vanilla extract
- 3/4 cup powdered sugar
- Chocolate shavings, for decoration
We recommend
Recipes with similar ingredients: crackers, chocolate chips (granules), Peanut, nuts, Peanut butter, Philadelphia cheese, powdered sugar, vanilla extract, cream, milk
Cooking the dish according to the recipe:
- Prepare the base: Preheat oven to 180°C (350°F). Grease a 9-inch (23 cm) pie pan. In a food processor, pulse the graham crackers until fine crumbs form. Add the melted butter and pulse until combined. Press this mixture into the bottom and up the sides of the prepared pan. Bake until the crust is set, 10-12 minutes. Cool on a wire rack.
- Meanwhile, place the chocolate chips in a microwave-safe bowl and melt at 50% power in 30-second intervals, stirring between each melt, until melted and smooth. Spread the mixture over the base with a small spatula or the back of a spoon, and let sit until the chocolate sets, about 10 minutes.
- Prepare the filling: Using a mixer on medium-high speed, beat the heavy cream in a bowl until soft peaks form. Refrigerate until ready to use. In another bowl, beat the peanut butter, cream cheese, milk, and vanilla extract on medium-high speed until smooth, about 1 minute. Add the powdered sugar and mix on low speed.
- Gently fold half the whipped cream into the peanut butter mixture and mix well, then fold in the remaining cream. Spoon the filling onto the prepared crust and smooth the surface. Cover with plastic wrap and refrigerate for at least 3 hours or overnight. Garnish with chocolate shavings before serving.
Categories:
Similar recipes
