Today is Caroline King v1.0’s birthday – and as I often do, I baked her a cake that I know she would love, even though there are a thousand or so miles between us 😦 If you’re thinking we should ease up on the peanut butter chocolate desserts, you should make one and get back to me. This cheesecake is PBC perfection! The crust is so unique – it has loads of chopped chocolate in it, in addition to the chocolate wafers, and then you have the layers of chocolate and peanut butter plus that mouth watering sour of the cheesecake, mind BLOWN! Even if you just eat a sliver you’ll feel like it’s a LOT because this one is rich deluxe. HBD 1.0, I love you more than all the peanut butter chocolate desserts the world has to offer (and that’s quite a few!) -CK 2.0
9 ounces chocolate wafers – you can use the outsides of oreos if you can’t find the famous kind which I use most often because they are easier to find)
6 ounces bitter- or semisweet chocolate, coarsely chopped or 1 cup chips
1/2 cup packed dark brown sugar
7 tablespoons unsalted butter, melted and still hot
1 cup heavy or whipping cream
13 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons smooth peanut butter (optional)
2 8-ounce packages cream cheese, at room temperature
1 1/4 cups smooth peanut butter
1 cup granulated sugar
3/4 cup sour cream
3 large eggs
2 teaspoons vanilla extract
1/3 cup heavy or whipping cream
4 1/2 ounces bittersweet or semisweet chocolate, chopped
- To make the Chocolate Crust – If planning to use a water bath, double-wrap outside of a 9-inch springform with 3-inch high sides with aluminum foil (heavy-duty if you have it). If you aren’t doing a water bath, still wrap at least once as there is not in existence a springform pan that does not leak that I know of. In a food processor, blend cookies, chopped chocolate and brown sugar together until finely ground. Drizzle in melted butter and process until crumbs begin to stick together, scraping down the bowl if needed. Transfer crumbs to prepared pan. Wrap fingers with plastic wrap and press crumb mixture up sides to within 1/2 inch of top, then evenly over bottom of pan. It helps to use the bottom of a cup to even out the bottom layer of your crust. Chill crust until next step.
- Make fudge layer: Bring cream to simmer in large saucepan. Remove from heat; whisk in chocolate and peanut butter, if using, until chocolate is melted and mixture is smooth. Pour into bottom of chilled crust and spread in an even layer. Freeze until fudge layer is firm, about 30 minutes.
- Make cheesecake layer: Using electric mixer, beat cream cheese, peanut butter, and sugar in large bowl until well-blended and fluffy. Beat in sour cream, then eggs, one at a time, and vanilla. Mix until smooth. Pour over fudge layer that has set in the freezer.
- To bake in a water bath: Place foil-wrapped springform pan in a roasting pan large enough to hold it. Fill roasting pan with enough hot water to come 1-inch up the sides of the springform and carefully transfer to middle oven rack.
- To bake without a water bath: Place springform on middle baking rack.
- Both methods, to bake: Bake cake until slightly firm to the touch and the top appears dry, about 75 to 90 minutes. Cheesecake done times can be very tricky – Deb from Smitten Kitchen recommends this visual guide: The center two inches should only move slightly when pan is gently shaken. Transfer cheesecake to rack in the fridge until fully cool, at least three hours.
- Make ganache topping: Heat cream in a small saucepan until simmering. Off the heat, whisk in chocolate. Pour on top of chilled cheesecake and spread to the edges. Return cheesecake to the fridge until the ganache sets, about 30 minutes.
- To serve: Remove foil from outside cheesecake pan if you have not already. Gently cut around between edge of cheesecake crust and springform pan to make sure it isn’t sticking. Unhinge the sides. You can serve it on the springform base, or, if you’re feeling confident, slide a knife gently under the bottom crust to loosen it from the springform base and slide the cake onto a serving plate. Serve in very small wedges. Cake keeps for a week in the freezer and longer in the freezer.
Recipe (with hardly any changes because she’s a genius) from Smitten Kitchen, Feb 2014