Got Milk?

Chocolate Peanut Butter Cheesecake with Chocolate Drizzles and Peanut Butter Mousse

3

To to the store. Make this. Eat this. Savor this. If you don’t like it something wrong with you. 

1

Crust:

     4 cups chocolate animal cookie
     3/4 stick of butter, melted
     3 Tbl sugar

Put the cookies in the food processor and plus until they are all crushed.
With the food processor on pour in the sugar and the butter.
Transfer the cookie crumb mixture into a 10 inch spring form pan. Press the cooke crumbs up along the side of the pan as well as along the bottom of the pan.
Back for 15 minutes at 350.

Cheese cake:
     4 Brick of cream cheese, soften
     1 1/2 cups sugar
     1 1/2 cup heavy cream
     4 eggs
     1 cup peanut butter
     1 cup miniature peanut butter cups
     1 1/2 cup semi sweet chocolate, melted

In the bowl of the food processor, or a mixer would work to, combine the cream cheese a sugar.
Add the eggs one and a time.
Pour in the heavy cream. 
Process until everything is smooth.
Divide the batter in half. 
Add the peanut butter and the peanut butter cups to half of the cream cheese mixture.
Add the melted chocolate to the other half of the cream cheese mixture.

Pour 1/2 of the chocolate cream cheese mic into the bakes chocolate crust.
Using a large spoon, gently ladle the peanut butter cream cheese mixture over the chocolate cream cheese layer.
Gently layer the last of the chocolate cream cheese mixture on top of the peanut butter layer.

Place in a 350 degree over for about 1 hour 15 minutes. 

Allow the cake to completely cool before decorating.
I used semi sweet chocolate ganach and peanut butter mousse to make it look pretty.
I don’t know how to make peanut butter mousse and was entirely too lazy to look it up so this is what went down in my kitchen:

 

Peanut Butter Mousse:
     1/2 block cream cheese, soft
     1 cup peanut butter 
     1 1/2 cups powdered sugar
     1 1/2 cups heavy whipping cream

Mix the cream cheese and peanut butter together, I used the food processor. Mix half of the powered sugar into the peanut butter mixture.
Whip the cream to soft peaks, add the rest of the powered sugar and continue whipping to stiff peaks.
Fold the peanut butter mixture into the whipped cream.

I strongly do not recommend counting the calories in this; however it is high in protein! 

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