ANAPHYLACTIC CHOC CHEESECAKE (PEANUT BUTTER CHEESECAKE)

This isn't going to be a long, personal post. The recipe is long enough. I broke down lots of ways to use ganache, in my prior post. This recipe uses a few ganache applications. Have fun with that!

I really love to cook and bake. It is my passion. This is an example of my style. It's me, as a person: detailed, organized, creative, thoughtful. I bring you the best, of myself, in each creation. 

I don't make much money, for these blog posts. I don't get much notoriety. I would like that to change. Please, look through the blog. Check out my instagram. Watch my youtube videos. I present the recipes. I show you the recipes, in such detail, that no questions need to be asked. If you like the information: Subscribe. Share. Comment. It doesn't cost you, to do any of those things, but it can help me to grow. It can keep me motivated, to keep sharing. Thank you to the few that follow this blog. 

Here's one of my latest creations. It is called Anaphylactic (because of the peanut allergies some have) and Choc (because of the chocolate, and a riff on shock). Anaphylactic Choc. Enjoy! If you make it, share the recipe. Let people know where you found it! 

ANAPHYLACTIC CHOC CHEESECAKE (PEANUT BUTTER CHEESECAKE)

CRUST:

1 (16 ounce) Package Nutter Butter Cookies, filling reserved, crushed

1/4 Cup sugar

1/2 Cup butter, melted

 

FILLING:

1/3 Cup flour

1 3/4 Cups sugar

1/4 Cup peanut butter powder

5 (8 ounce) Packages Philadelphia cream cheese, room temperature

1 Cup creamy peanut butter

1/2 Cup sour cream, room temperature

3 Whole eggs + 2 egg yolks, scrambled, room temperature

 

CHOCOLATE DRIP:

1 Cup heavy whipping cream, heated

1 Cup semi sweet chocolate chips

(Reserve leftover drip, combine with chocolate ganache and chill)

 

WHIPPED CHOCOLATE GANACHE:

1 Cup heavy whipping cream, heated

1 Cup semi sweet chocolate chips

(Reserve leftover ganache, to make drizzle)

 

PEANUT BUTTER GANACHE:

1/4 Cup heavy whipping cream, heated

1/2 Cup peanut butter chips

 

TOPPINGS:

Hershey's Miniature Chocolate Candy Bars

Buddy Bars, chopped

Fudge Covered Nutter Butter Cookies, halved

Reese's Peanut Butter Cups, halved

Reese's Pieces

 

CHOCOLATE DRIZZLE:

Microwave left over whipped ganache, in a small bowl, for 15 seconds.

 

DIRECTIONS:

*  Before you begin this recipe. Make sure the cream cheese, sour cream, and eggs are at room temperature. 

 

TO MAKE THE CRUST:  

Combine cookies and sugar, in a food processor. Blend until cookies are a fine crumb. Add melted butter; mixing well. Press cookie mixture into a springform pan, covering the bottom, and up the sides; as desired. Place springform pan on a baking tray, to catch any potential leaks. Bake at 350 for 7 minutes. Remove from oven. Lower oven temperature to 275. 

 

TO MAKE FILLING:  

Sift flour, sugar, and peanut butter powder, in a small bowl. Set aside. In a large mixer; beat cream cheese and peanut butter, until smooth. Stir in sour cream. Beat in flour mixture. Stir in eggs, just until incorporated. Pour mixture into cooled crust. Run a butter knife through batter, to release air bubbles. Level batter with an offset spatula. Bake at 275, for 2 - 2:15 hours; until the middle of the cheesecake is firm. Cool cake to room temperature. Chill completely, in refrigerator. 

 

TO PREP CHEESECAKE FOR TOPPINGS:  

Release cheesecake from springform pan. Cover top with plastic wrap, to keep free of crumbs. Use kitchen scissors, to cut off excess crust. Level crust with top of cheesecake. Brush off crumbs, from sides of cheesecake. Remove plastic wrap. Place cheesecake on a clean baking tray.

 

TO MAKE CHOCOLATE DRIP:

Heat whipping cream, in a medium sized bowl, in the microwave for 1 minute. Add chocolate chips. Let sit for a minute. Whisk to combine. Let ganache cool, to a thick, but pourable consistency. Use a small spoon, to drizzle ganache, over the top edge, and down side of cheesecake. Reserve leftover ganache. You will add this to your whipped ganache. 

 

TO MAKE WHIPPED GANACHE:

Use the same directions, for the drip. Stir the left over ganache, from the drip, into this ganache. Spread into a mixing bowl. Refrigerate until chocolate hardens. Scrape ganache, from sides of mixing bowl. Beat ganache, using a wire whisk, until light and fluffy. Spoon into a piping bag, fitted with a large star tip. Pipe a border, starting on outer edge, of cheesecake. Pipe a second border, starting half way, onto first ring of piped border. To give a stacked effect. Use a spoon, to scoop excess border. You want to form a bowl, to hold the peanut butter ganache. Save whipped ganache, to use for the chocolate drizzle.

 

TO MAKE PEANUT BUTTER GANACHE:  

You want this ganache to go on the cheesecake, at room temperature. Mix it, right after you have whipped the ganache, for the border. Heat the cream, and stir in the peanut butter chips, just like making the chocolate ganache. Let cool, to room temperature. Spoon peanut butter ganache, into center of the cheesecake. 

 

TO ASSEMBLE CANDY TOPPINGS:

It's best to use kitchen latex gloves, to keep finger prints off chocolate candy. Unwrap, and sort candies, on a baking tray. Keep cookie crumbs off the chocolates. Cut larger pieces: full sized Reese's peanut butter cups, Fudge Covered Nutter Butter Cookies, in half. Arrange a mound of cookies, and candies, in the center of cheesecake. You want to cover the peanut butter ganache, and make what will look like a mountain.

 

TO MAKE CHOCOLATE GANACHE DRIZZLE:

In a medium sized, microwave safe bowl; scrape left over ganache from mixing bowl, and squeeze remaining whipped ganache, from the pastry bag. Microwave for 15 seconds, or until the whipped ganache is slightly warm, and is able to make a drizzle. Funnel into a food safe squeeze bottle. Squeeze chocolate into the center mound of cookies and candies. This will act as a binder, to keep decorations in place. Drizzle chocolate, liberally, over the center mound of cookies and candy. Being careful not to drizzle chocolate, onto the whipped ganache border.