Hey guys! It has been a while since I have shared any baking with you but, trust me, you won’t want to miss this chocolate peanut butter mousse cheesecake recipe!
When I saw this cheesecake recipe in Taste of Home, I knew I had to make it. Let’s just say that it didn’t disappoint. This is one of those desserts that you just have to forget how many calories it actually contains and just enjoy it! On the plus side, it is so decadent and rich that you really don’t need to eat a whole lot to feel satisfied! 🙂
INGREDIENTS
Crust
- 1 1/2 cups chocolate wafer crumbs
- 1/3 cup melted butter
Mousse Layers
- 1 1/4 cups whipping cream
- 3/4 cup creamy peanut butter
- 5 oz softened cream cheese
- 2 tbsp. softened butter
- 1 1/4 cup icing sugar
- 5 oz bittersweet chocolate,chopped
- 1 milk candy bar (3 1/2 oz or 100g),chopped
- 1/3 cup sugar
- 1/4 cups milk
- 1 tsp. vanilla extract
Ganache
- 6 oz. bittersweet chocolate, chopped
- 2/3 cup whipping cream
- 1 tsp vanilla extract
DIRECTIONS
Crust
In a small bowl, mix the wafer crumbs and butter. Press into the bottom of a greased 8 inch springform pan.
First Mousse Layer
Beat the whipping cream until stiff peaks form. In another bowl, beat the peanut butter, cream cheese, and butter until smooth. Beat in the icing sugar. Fold in half of the whipped cream and spread evenly over the crust. Refridgerate while preparing the next layer.
Second Mousse Layer
Place the bittersweet and milk chocolate in a small bowl. In a saucepan, add the sugar and milk and bring to a boil, stirring constantly. Pour over the chocolate and stir until smooth. Stir in vanilla. Cool to room temperature and fold in the remaining whipped cream. Spread over the peanut butter later and freeze for 2 hours until firm.
Ganache
Place chocolate in a small bowl. In a saucepan, bring the cream just to a boil. Pour over chocolate and stir until smooth. Stir in vanilla. Cool to room temperature and spread over cheesecake. Refrigerate for 1 hour or until set. Remove rim from the pan just prior to serving.
I hope you enjoy it as much as I did! 🙂
What an amazing looking cheesecake! It looks heavenly with all those layers!
Wow! This looks like it has my name written all over it! I love a rich dessert and this just looks wonderful! I pinned this and am planning on making it very, very soon! Yum! 🙂
Thanks Shannon! Hope you like it! 🙂
This cheesecake looks perfectly decadent Jenn! Gorgeous!
umm-peanut butter, cheesecake, and chocolate–I’m in 🙂
thanks for sharing
Oh my that looks amazing!!
What exactly does it mean, ” fold in half half of the whip cream? That part is confusing to me.
Once you have actually beaten the whipping cream, you will use half of it in the first layer and half of it in the second layer. Is that what was confusing you?
what percent milk do you normally use for this recipe?
I just used what I had on hand which was 2%.