Peanut butter cheesecake
Luscious, light cheesecake made with peanut butter cookies and a crunchy chocolate topping.
Most mouth-watering, decadent and beautifully decorated cakes take quite awhile to prepare, and a special touch to decorate. Not this one. This easy peanut-butter cheesecake recipe is practically foolproof. The batter is simple to prepare, and the décor almost instant. Using the Magic Shell to create the look and taste of a chocolate glaze is pure brilliance. It hardens up instantly and adds a great little crunch topping to the cheesecake. If your local supermarket carries the peanut butter Magic Shell, use that for a doubly peanut butter flavor. No need to share your secret, unless you’re the generous and honest type.
The instructions include several steps for creating a water bath. This is not absolutely necessary, but does help in preventing cracks on the cheesecake top. Some people like those cracks, they say it gives the cake character. But if you’re planning on glazing the cake, you definitely don’t want a crack or it will create a deep well that will soak up all your chocolate sauce.
- 1 package peanut butter sandwich cookies
- 1/4 cup butter or Earth Balance, melted
- 4 packages Neufchatel (or reduced fat) cream cheese
- 1/3 cup whipping cream
- 1 1/4 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons flour
- 4 eggs
- 1 bottle chocolate Magic Shell
Preheat oven to 350° (175°).
Crush peanut butter cookies in a food processor.
Mix half of the cookie crumbs with the melted butter and press into bottom of 8” springform pan. Bake for 10 minutes.
Whip up cream cheese. Add 1 1/4 cups sugar, beat well.
Add whipping cream, flour and vanilla. Mix well. Add eggs one at a time, beating well after each one.
Pour half the batter into prebaked crust, sprinkle with remaining cookie crumbs, then pour in remaining batter.
To prevent the cheesecake top from cracking, use a second pan large enough to hold the springform pan to create a water bath: Place about an inch of water into the larger pan.
Wrap springform pan with foil to prevent water from leaking in and making the crust soggy.
Place springform pan with cheesecake batter into the water bath.
Bake for about 50 minutes to an hour, or until set. Turn off oven, leave door partially open, and let cheesecake sit in warm oven for 15 minutes.
Remove from oven and cool completely. Chill overnight in fridge or freezer.
Drizzle with Magic Shell (an ice cream topping that hardens upon contact with cold food) to create ganache-like topping.
Garnish with mini peanut butter cups, chocolate or peanut butter syrup.