Peanut Butter Mousse Cheesecake

newmousse

Cheesecake is yummy. It is also, despite popular belief, easy. You practically mix the sugar and cream cheese together with sugar and then add the other miscellaneous ingredients. This cheesecake, however, is not easy. It involves several steps and took me two days to make. The end result, pure heaven. The mousse-cheescake is light and airy, the crust is crunch, and the ganache is toothsome and chocolatey. If you decide to make this recipe, even though you devote two days to it, you will not be disappointed. I made this in individual servings, but feel free to do either.

Source: JaNon Furrer, courtesy Taste of Home

Peanut Butter Mousse Cheesecake

 

Ingredients

  • 1-1/2 cups chocolate wafer crumbs
  • 1/4 cup butter, melted
  • MOUSSE LAYERS:
  • 1-1/4 cups heavy whipping cream
  • 3/4 cup creamy peanut butter
  • 5 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1-1/4 cups confectioners’ sugar
  • 5 ounces bittersweet chocolate, chopped
  • 1 milk chocolate candy bar (3-1/2 ounces), chopped
  • 1/3 cup sugar
  • 1/4 cup 2% milk
  • 1 teaspoon vanilla extract
  • GANACHE:
  • 6 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • Shaved chocolate, optional

Directions

  • In a small bowl, mix wafer crumbs and 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 peanut butter, cream cheese and 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. 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. If desired, top cheesecake with shaved chocolate. Yield: 16 servings.
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