The Cheesecakerie

Where life is too short not to eat dessert first…

Peanut Butter – Brownie Cheesecake

From Bon Appetit Desserts

Shannon’s notes:

Rating: 2.5 out of 5

  • Just didn’t love this one, personally. It was a bit too much peanut butter for me! But…if you really love peanut butter and chocolate together, with a few tweaks, this could be a winner.
  • The main problem was the bottom crust. Although I liked that it went up the sides, the recipe says to bake the bottom crust first — for 15 to 17 minutes. WAY to long. It was quite dry on the bottom. The sides were fine.
  • The flavour of the crust was good, however. I think it would be a good substitute for any recipe calling for a chocolate crust. Keeping in mind, however, that the bottom crust needs only half the baking time to begin with.

Serves 12

For the crust:

  • 3 ounces unsweetened chocolate, chopped
  • 1/4 cup (1/2 stick) unsalted butter, diced
  • 1/2 cup unbleached all-purpose flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 2 large eggs
  • 1 cup packed brown sugar
  • 1 1/2 teaspoons vanilla extract

For the filling:

  • 12 ounces cream cheese, at room temperature
  • 1 cup packed brown sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 1/3 cups creamy peanut butter

For the crust:
Position rack in center of oven and preheat to 350 degrees F. Butter a 9-inch springform pan. Dust pan lightly with flour, tap out excess.

In a microwave-safe bowl combine chocolate and butter and heat in microwave until melted and smooth. Cool. Whisk flour, salt, and baking powder in a small bowl to blend. Using an electric mixer, beat eggs and brown sugar in a medium bowl until very thick, about 4 minutes. Scrap down the sides of the bowl. Beat in melted chocolate mixture and vanilla. Add flour mixture and beat until just blended.

Spread 1 cup brownie batter over bottom of prepared pan, reserving remaining batter. Bake until firm, 15-17 minutes. Cool bottom crust in pan in freezer for 15 minutes. Maintain oven temperature.

For the filling:
Blend cream cheese and brown sugar in the bowl of a food processor until smooth. Add eggs and sour cream and pulse until mixture is smooth, scraping down the sides of bowl as necessary. Add peanut butter and pulse until combined.

Using a small offset spatula or knife, spread remaining brownie batter evenly around sides of pan, sealing batter to bottom crust. Pour in filling (filling will not be as high as brownie batter).

Bake until center of cheesecake is set and brownie sides have fallen to form 1-inch-wide ring around filling, about 30 minutes. Set cake on rack to cool completely before covering pan with foil and chilling in the fridge overnight.

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