Peanut Butter & Chocolate Cheesecake

Because Reese's is trademarked.  And, strictly speaking, I'm not using anything Reese's in it.

This is what I made for Pi Day (March 14th), and was primarily to use up some chocolate cookie crumbs I had in the freezer from a previous pie crust.  For this crust, you can use chocolate grahams, Oreos, or any other plain hard chocolate cookie you like.  These were Kedem chocolate tea biscuits.  I saw Reese's Oreos recently, but those may be special edition.

This recipe is an adaptation of my blender cheesecake.  I didn't want to clean peanut butter out of the blender and made it in the stand mixer.  Or, you can make this with a hand beater.  I'm going ahead and posting the 1/3 version for a 6" springform.  Triple everything if you're making this in a 10".  I bought all those smaller pans when 6" cakes were a thing, and I still prefer to bake smaller cakes.  You don't have to wait for a huge party that way.

*1/2 C chocolate cookie crumbs
3 Tb butter, melted
*8 oz cream cheese, softened
*1/2 C plain Greek yogurt
*1/3 C creamy peanut butter
1/3 C sugar (1/4 for less sweet)
2 eggs, room temperature 
2 tsp cornstarch
1/2 tsp vanilla
*1/4 C semisweet chocolate chips
*2 Tb cream or whole milk

1.  Preheat oven to 350º.  Line a 6" springform pan with parchment paper, if desired.

2.  In a small bowl, combine cookie crumbs and butter.  Actual butter works better than margarine because it will harden more firmly.  Press into the bottom of the springform.  I did an especially good job this time, so I took a photo.  Bake 10 minutes, before it starts to look darker.  Set aside while you mix the cake.

3.  Cream together cream cheese and yogurt until smooth.  Add peanut butter and sugar and beat again.  Scrape down the sides.  Add eggs, which will make the mixture a little broken and soupy at first.  Last, beat in cornstarch and vanilla.  Scrape down again, checking the bottom of the bowl, and beat another minute.  Everything should be well mixed at this point.  If still broken or clumpy, continue to beat.  While this is happening, boil about a quart of water.

4.  Wrap springform in foil and place in a baking dish.  Pour filling into the springform, and place on the baking rack.  Carefully pour boiling water into the baking dish surrounding the cake pan, until it comes up about an inch on the sides.

5.  Bake 45 minutes, then check for doneness.  Cake should be mostly set when jiggled.  It's ok if it cracked or gets a little browned.  Check at 5 minute increments if too wet.

6.  Once cake is done, turn off oven.  Leave it in the oven with the door shut for 30 minutes.  Then open the door a crack and let it sit another 30 minutes.  This slow cooling is to reduce the chance of it collapsing.  Once cool enough to handle without oven mitts, remove it from the oven and let it sit until room temperature.  Only then, move on to the next step.

7.  Melt chips in the milk, either on a double boiler or in the microwave at 20 second intervals.  Stir until smooth into a ganache.  Spread onto cake, then chill until firm, at least 2 hours and preferably 4.   I made too much ganache and froze it in ice cube trays for later.  I'll either make it into truffles or stir into hot milk to make hot chocolate.

8,  When ready to serve, run a knife around the edge to loosen the cake, then pop the spring.  You'll notice I did the reverse in the photos, and I think it would have looked better if I had glazed it in the pan.  If you lined the bottom, you may be able to slide it off the bottom plate.  If not, it isn't worth the risk.  Just serve it on the springform's bottom on a platter.  If you've planned ahead, decorate with Reese's cups, whipped cream, or another garnish.

Serves 6-8

Difficulty rating  :-0