Hey
Beauties! I saw this on Facebook and I thought that I would share this recipe
with all of you!
These cheesecakes are one word: sinful. They’re
truly almost too good and as someone who is famously fond of peanut butter and
chocolate together and tends to eat spoonful’s of peanut butter topped with
chocolate chips as a snack, these are my complete weakness.
To
make this recipe as mini cheesecakes, use this pan by Chicago Metallic. If you
don’t have one, you can use a regular 8 inch cheesecake pan or use cupcake
liners to keep with individual servings.
This can be fully assembled 1 day in advance. Keep covered for freshness.
Make sure to chill and set the cheesecake before pouring the warm chocolate glaze on top.
Crust:
-1/2
sticks unsalted butter, cut into tablespoons
-8
ounces chocolate wafer cookies, finely ground (2 cups)
Cheesecake:
-¼
cup water
-1
tablespoon powdered gelatin
-1
1/2 cups heavy cream
-8oz
cream cheese, softened
-¼
cup creamy peanut butter
-1/3
cup sugar
-Pinch
of salt
-½
cup Buttercup and Pretzel mixture
Chocolate
Pouring Glaze:
-2/3
cups dark chocolate
-2
tablespoons heavy cream
-4
tablespoons powdered sugar, sifted
-4-5
tablespoons water, warm
Crust:
1. Melt
butter and stir into the cookie crumbs.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes.
2. Press remaining mixture into pan and bake at 350 degrees F for about 7 minutes.
3. Set
aside to cool. (No need for butter the chocolate will melt and bind the crust
together.)
Cheesecake:
1. Pour ¼ cup of cold water into a shallow, heat-proof bowl.
1. Pour ¼ cup of cold water into a shallow, heat-proof bowl.
2. Sprinkle
gelatin over water and set aside for five minute until gelatin blooms.
3. Place
bowl of bloomed gelatin in microwave at 50% power and heat for 10 seconds.
4. Mixture
should be hot, but not steaming.
5. Make
sure mixture is liquidified and no lumps are visible. Set aside.
6. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
7. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
8. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine.
6. Place heavy cream into a stand mixer bowl fitted with a whisk attachment and beat on high until medium peaks form. Set aside.
7. Add cream cheese, peanut butter, sugar, salt, Butterfinger and Pretzel mixture, in a bowl and beat until smooth.
8. Add one tablespoon of gelatin into cream cheese mixture at a time and gently fold to combine.
9. Add heavy cream mixture and fold to combine.
10. Transfer mixture to a pastry bag and pipe into wells.
10. Transfer mixture to a pastry bag and pipe into wells.
11. Refrigerate
for at least 6 hours to set or overnight for best result.
12. For
smooth and even sides, use an offset spatula and run it along the edge of the
removable bottom, using that as a guide, continue all the way around the mini
cake until you end up where you started.
13. Refrigerate
for 2 hours
Chocolate
Pouring Glaze:
1. Place
chocolate and heavy cream in a bowl over simmering water.
2. Let
chocolate and cream sit for 2-3 minutes to melt without stirring.
3. Then
slowly stir mixture to combine.
4. Add
powdered sugar and mix to combine.
5. Add
water 1 tablespoon at a time, mixing after each addition until pouring
consistency is reached.
6. Set
aside and let sauce cool to warm.
TO ASSEMBLE:
1. Pour
warm glaze on top of cheesecake.
2. Return
to fridge for an hour or until 20 minutes before serving
Recipe
yields 10 two inch cheesecakes or one 8 inch cheesecake.
