Chocolate Cheesecake with Peanut Butter Cream
This is a the ultimate fix for any chocolate-peanut butter craving. It’s been a little while since I shared a chocolate and peanut butter dessert, and if you are like me it’s about time! I will tell what else it is about time for! The results of my kitchen remodel! I often wish I could just finish projects once I start them, but life just doesn’t work that way for me. We always have a million things going at once and that’s why it’s taken so long. Now, in case you have forgotten or if you are new here, I shared before photos here. I have to say I am completely loving my larger, updated kitchen. It was challenging to redesign the kitchen, it seems easier to start from scratch than to redesign from existing plumbing, wiring and all of that good stuff, but I am loving every part of it. I rearranged a few things and kept some the way they were. So could I get a drumroll please?
I went with natural hickory cabinets from Mid Continent Cabinetry, click here for the cabinet review. I love the rustic look which fits right in our log home. My new sink is a composite material that is easy to clean and much larger than my previous sink which was enameled cast iron. I was constantly breaking dishes in the cast iron sink but no more with the new one! Plus It is a light brown speckled color and compliments the cabinets, counter tops and tile back splash really well. I kept my wall oven and refrigerator because they were still in really good shape, even though they are white. I will replace them in black when I they are no longer working. I can live with the mixed colors for now, that’s what the budget allowed anyway!
Here you can see the vinyl flooring that I chose rather than going back with tile, it is so much easier to clean! Also you can see the new bar which really extended the kitchen. I love that the kids can sit and talk with me while I cook. It is also great for spreading out to make things like homemade pizzas and cinnamon rolls!
Here you can see my new pride an joy, the Bosch cook top. My old dilapidated cook top would barely cook on three burners, this thing has a simmer burner, 3 regular burners and a mega burner in the center. Boiling water has never been so much fun! Of course I have been cooking up much more than boiling water! ]You can also see the pantry cabinet that has pull out drawers and holds all of my canned goods and baking supplies. I love it!
Here you get a nice view of the hickory cabinets and the counter tops. Before I had tile floors and tile counter tops and I was so tired of trying to keep the grout lines clean, it was a challenge. I went with Wilsonart HD Laminate counter top. Cleanup is a breeze, the pattern has depth and texture to it; I love the look and it is quite durable. Well there you go. I am totally loving the new look and having a more spacious kitchen to work in. And what better way to celebrate than a cheesecake recipe!
Chocolate Cheesecake with Peanut Butter Cream
Ingredients:
for crust:
- 9 graham crackers
- 1/4 cup sugar
- 1/4 cup melted butter
for cheesecake:
- 3 8 oz packages cream cheese, softened
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sugar
- 1 1/2 cups semi-sweet chocolate chips, melted
for topping:
- 1/2 cup peanut butter
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 1 oz shaved chocolate
Cooking Directions:
Preheat oven to 350 degrees.
Crush graham crackers or process into a fine crumb in a food processor.
In a small bowl combine graham cracker crumbs, 1/4 cup sugar and melted butter.
Press into bottom of a 10 inch spring form pan.
Bake for 8 minutes. Remove from oven and set aside to cool.
Melt semi-sweet chocolate in a microwave safe bowl in 30 second intervals, stirring in between until chocolate is melted and smooth. Set aside.
In a large mixer bowl add cream cheese and beat at medium to high speed until smooth. Beat in sugar and vanilla. Add eggs one at a time, mixing just until combined after each addition. Add chocolate and mix until all combined.
Pour over crust and bake for 45 minutes or until center is set.
Remove from oven and cool for about 5 minutes. Slide a knife around the edge and remove outer ring and cool for 45 minutes.
Meanwhile, add peanut butter, cream and powdered sugar to a mixing bowl or food processor and beat or process until smooth. Spread over top of cooled cheesecake.
Sprinkle shaved chocolate over peanut butter cream.
Refrigerate for 6-8 hours or overnight.
Enjoy!
Miss
More Cheesecakes!
Chocolate Cheesecake with Caramel Ganache Nutella Cheesecake Bites
Mini Chocolate Cheesecakes with Nutter Butter Crust
Check out other awesomeness on Mingle Monday at addapinch.com!
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