Tuesday, December 25, 2012

Peanut butter fudge cheesecake

Happy holidays everyone! My little stepbrother is a cheesecake fan, so we adapted this to what my mom had around the house. (Making ganache with sour cream worked surprisingly well.) It's like a big creamy peanut butter cup, but even better--a good addition to your white Christmas.

1.5 packs graham crackers + 1/4 c cocoa powder (or just use oreos)
5 T melted butter

Grind the cookies in the food processor, then combine with other ingredients.

cheesecake filling:
2.5 packs cream cheese (20 oz), softened (lowfat ok)
1 c sugar
1 c peanut butter (crunchy, unsalted)
1 t vanilla
3 eggs + 1 egg white

Cream all ingredients together, eg in the food processor.

chocolate filling:
1 c sour cream
2 T milk
1 egg yolk
2 c chocolate chips

Warm the sour cream, milk, and egg yolk in a small saucepan over low heat, taking care not to scald. Stir in the chocolate until smooth.

to assemble:
6 mini Reeses cups, chopped

Preheat oven to 325F. Press the crust into a 9" springform pan (there may be extra) and bake for 10 min, then cool completely. Pour 2/3 of the chocolate filling into the crust, smooth, and sprinkle with the chopped peanut butter cups. Pour in all of the cheesecake filling, top with the last 1/3 of the chocolate filling, and smooth carefully. The springform will be quite full, so place it on a cookie sheet to catch any overflow. Bake for about 1 hr 15 min until the center is just set, then chill overnight.

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