No bake Peanut Butter cheese cake
Ingredients
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For the crust
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1-1/4 cups Ground Graham Crackers
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6 Tbsp Unsalted Butter, at room temperature
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1/4 cup Peanuts
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1/4 cup Granulated Sugar
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Filling
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2 (8 oz) Blocks of Cream Cheese, softened at room temperature
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1 cup Confectioner Sugar
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1-1/2 cups Smooth Peanut Butter
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1/2 tsp Vanilla Extract
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1/4 cup Heavy Cream
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For the topping (optional)
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1/3 cup Heavy Cream
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4 oz Semisweet Chocolate Chips
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1 tsp Butter, softened at room temperature
Cooking Instructions
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1
In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.
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2
Press the mixture in the bottom and one inch up the sides of a 9” springform pan, set it in the fridge.
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3
In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and peanut butter and mix it on medium speed for about 2 minutes.
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4
Add the remaining ingredients and keep mixing for another minute or so or until you have a smooth batter.
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5
Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight.
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6
About an hour before you are ready to serve it, make the ganache.
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7
In a small saucepan, add the cream and bring it to a simmer.
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8
Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.
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9
Whisk it all together until the chocolate chips have melted, whisk in the butter as well.
Place it back in the fridge for about an hour to set a bit.
Remove the sides of the springform pan, and serve.
Wipe your knife in between cutting each slice so that all the slices come out nice and neat.
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