Chocolate Peanut Butter Mousse Cheesecake Recipes

CHOCOLATE PEANUT BUTTER MOUSSE

Steps:

• In a microwave-safe bowl, combine the candy bar, cream and peanut butter. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl. Cover and refrigerate for 1 hour or until chilled. , Beat until soft peaks form. Spoon into dessert dishes; sprinkle with chocolate-covered peanuts.

CHOCOLATE & PEANUT BUTTER MOUSSE CHEESECAKE

Steps:

• Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan., In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners' sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer., Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan.

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• Cook's Note: All the ingredients should be at room temperature before you start.
• Preheat the oven to 325 degrees F. Process the crackers, peanuts, bittersweet chocolate chips, and butter in a food processor. Once it comes together in a clump, turn it into a springform pan and press into the bottom and up the sides to make the crunchy crust. Put it in the refrigerator while you make the filling.
• Add all the filling ingredients to a food processor and pulse until it becomes a smooth mixture.
• Pour and scrape the filling into the crust and bake for 1 hour, checking after 45 minutes. The top, only, should feel set and dry.
• Take the cheesecakes out of the oven and set aside while you make the topping. Warm the sour cream and milk chocolate with the brown sugar in a small saucepan over a low heat. Gently whisk to blend in the chocolate as it melts, then take the pan off the heat.
• Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you so as not to break the surface. (Not that anything bad will happen; you'll just have chocolate marbling the cake a bit.) Put it back in the oven for a final 10 minutes. Remove the cake from the oven and cool. Slice and serve.
• Make Ahead:
• Make the cheesecake up to 2 days ahead. Cool and chill as directed. Do not cover until completely cold, then cover with a plate or plastic wrap, making sure that the covering does not touch the surface. Unmold and serve as directed in the recipe. This will keep in the refrigerator for up to 4 days total.
• Freeze Note:
• The cheesecake can be frozen for 1 month. Make sure it is thoroughly chilled then wrap, still in its pan, in a double layer of plastic wrap and layer of aluminum foil. Thaw overnight in the refrigerator and eat within 2 days. A small amount of condensation may appear on surface of the cheesecake after thawing, but it is still fine to eat.

BLISSFUL PEANUT BUTTER-CHOCOLATE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., Place cookies in a food processor; cover and process until fine crumbs. Stir in butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolates and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer., For peanut butter mousse, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20-30 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., Meanwhile, in a small heavy saucepan, heat the cream, peanut butter and sugar until bubbles form around sides of pan. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Stir in gelatin mixture. Quickly transfer to a bowl; place in ice water and stir for 15 minutes or until cold and thickened. Pour over cheesecake. Refrigerate overnight. Remove sides of pan., For garnish, in a microwave, melt chocolate. Drizzle over cheesecake. Garnish with chocolate curls and whipped cream if desired.

CHOCOLATE PEANUT BUTTER CHEESECAKE

Steps:

• In a microwave, melt butter and unsweetened chocolate; stir until smooth. Set aside. In a large bowl, beat brown sugar and eggs until light and fluffy, about 4 minutes. Beat in chocolate mixture and vanilla. Combine flour and baking powder; gradually add to batter and mix well. Stir in chopped chocolate. , Spread 1 cup into a greased 9-in. springform pan. Cover and refrigerate remaining batter. Place pan on a baking sheet. Bake at 350° for 17-19 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 5 minutes; place in freezer for 15 minutes. , For filling, in a large bowl, beat the peanut butter, cream cheese and brown sugar until smooth. Add eggs and sour cream; beat on low speed just until combined. Spread remaining brownie batter about 1-1/2 in. high around sides of pan, sealing to baked crust. , Pour filling into center. Bake at 350° for 45 minutes or until center is almost set. , For topping, combine sour cream and sugar; spread over filling to within 3/4 in. of edges. Return cheesecake to the oven; turn oven off and let stand for 5 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around pan to loosen; cool 1 hour longer. Refrigerate overnight. If desired, top with peanuts and drizzle with melted chocolate. Refrigerate leftovers.