Hey guys! It has been a while since I have shared any baking with you but, trust me, you won’t want to miss this chocolate peanut butter mousse cheesecake recipe!
When I saw this cheesecake recipe in Taste of Home, I knew I had to make it. Let’s just say that it didn’t disappoint. This is one of those desserts that you just have to forget how many calories it actually contains and just enjoy it! On the plus side, it is so decadent and rich that you really don’t need to eat a whole lot to feel satisfied! 🙂
- 1 1/2 cups chocolate wafer crumbs
- 1/3 cup melted butter
- 1 1/4 cups whipping cream
- 3/4 cup creamy peanut butter
- 5 oz softened cream cheese
- 2 tbsp. softened butter
- 1 1/4 cup icing sugar
- 5 oz bittersweet chocolate,chopped
- 1 milk candy bar (3 1/2 oz or 100g),chopped
- 1/3 cup sugar
- 1/4 cups milk
- 1 tsp. vanilla extract
- 6 oz. bittersweet chocolate, chopped
- 2/3 cup whipping cream
- 1 tsp vanilla extract
In a small bowl, mix the wafer crumbs and butter. Press into the bottom of a greased 8 inch springform pan.
First Mousse Layer
Beat the whipping cream until stiff peaks form. In another bowl, beat the peanut butter, cream cheese, and butter until smooth. Beat in the icing sugar. Fold in half of the whipped cream and spread evenly over the crust. Refridgerate while preparing the next layer.
Second Mousse Layer
Place the bittersweet and milk chocolate in a small bowl. In a saucepan, add the sugar and milk and bring to a boil, stirring constantly. Pour over the chocolate and stir until smooth. Stir in vanilla. Cool to room temperature and fold in the remaining whipped cream. Spread over the peanut butter later and freeze for 2 hours until firm.
Place chocolate in a small bowl. In a saucepan, bring the cream just to a boil. Pour over chocolate and stir until smooth. Stir in vanilla. Cool to room temperature and spread over cheesecake. Refrigerate for 1 hour or until set. Remove rim from the pan just prior to serving.