Peanut Butter. Chocolate. Cheesecake. Oreo.
It sounds so wrong, but it tastes sooooo right.
I'm continuing on with my mini Cheesecake love with a super rich version which is based on one of my favorite flavor combinations....peanut butter and chocolate.
At first I thought I might just pop a whole Peanut Butter Cup into the cheesecake on top of the Oreo, y'know make it super easy, and if you look carefully at the picture below you can see that is exactly what I did to the one on the left side - see the little layer of chocolate in between the peanut and cheesecake. But for my tastes I found that section of the cheesecake a little crumbly and dry, don't get me wrong it was good, but not quite what I was hoping for. So I did a google search around and found this cheat recipe and decided to modify it a bit for use in the cheesecake.
Not only is the filling creamier - it's more cost effective plus I could make it a bit smaller than the shop bought one so I got a little bit more cheesecake in.
(.......also just in case you missed my previous post I would like to clarify mostly for Mr Sweet's sake that the statement in the photo is not true - I pretty much always want to be right.)
Peanut Butter Baked Cheesecakemakes 14 large Texas muffin sized cheesecakes. For the pictures I poured over some melted chocolate peanut ganache and added chopped mini Reece's Peanut Butter Cups.
Peanut Butter Filling3/4 cup smooth peanut butter
3/4 cup icing sugar (powdered sugar) sifted
2tbsp + 1 tsp unsalted butter or 45g (3 US Tbsp or 1 1/2 oz)
Place all ingredients in a bowl and mix until combined. If it's a very hot day you may like to place the 7oz that will be used in the cheesecakes in the fridge to make it easier to handle.
14 Oreo Cookies
7oz of the Peanut Butter Filling (see recipe above)
625g (21oz) cream cheese at room temperature
1 tin condensed milk
3 large eggs at room temperature
14 large muffin papers (I bought these ones from woolies)
Preheat oven to 140C (280 F)
Line the muffin tins with the muffin/cupcake papers. Place one single oreo in the bottom of each paper.
Top each Oreo with 3 tsp (1 US Tbsp) of peanut butter mixture and press down onto the top of the Oreo cookie.
In a large bowl beat the cream cheese using a mixer at medium speed until just smooth, add the condensed milk and mix until combined. Reduce speed to low and add the eggs one at a time, beating after each addition until just combined.
Spoon the mixture into the large muffin papers dividing mixture evenly between the papers using a scant 1/3 cup to each to make 14.
Place the tray into the oven and bake until the mixture is just setting in the center, around 16- 20 mins
Allow to cool in the trays for 10-15min and then pop in an airtight container in the fridge until chilled.
Top each cheesecake with a swirl of Peanut Chocolate Ganache (recipe follows).
Peanut Chocolate Ganache
4oz Dark or Semi Sweet Chocolate
1 oz cream
4 oz Peanut Butter Filling
20g (3/4 oz) unsalted butter at room temperature
Chop the chocolate into fine pieces. Place in a microwave safe bowl with the cream and heat in the microwave at medium low heat for 1 minute bursts until melted. Make sure you do not overheat the chocolate.
Cover and allow to set at room temperature until firm.
Beat the chocolate mixture on high for a couple of minutes until it lightens in color. Add the Peanut Butter Filling and mix well at medium speed, add the butter and continue to beat at medium speed until the mixture comes together, do not over mix.