As I suggested on Monday’s post I had been cooking this weekend for house guests. My son celebrated his first Holy Communion and he was asked to pick out what dessert he wanted for his dinner celebration. He originally asked for Chocolate Eclair Cake, but since his sister chose that recipe for her party, I stared him away.
I happened to have a copy of Taste of Home Magazine in the car and this month they were featuring the best cheesecakes. I had not made a cheesecake in a while so I suggested he pick one of the contest winners in that issue.
After reading the recipe, I was shocked that it was still considered a cheesecake as it only contains 5 oz of cream cheese. I am used to recipes with at least a pound. Also there is no baking involved so great for a hot summer day when you want the comfort of a cheesecake but minus the heat in the kitchen.
No worries I was going to make it up in chocolate purchases and lots of it. We had some milk chocolate Easter Bunnies I used for the milk chocolate portion but purchased the bittersweet at the store.
I also realized I need to read the directions more carefully. The reason it is called mouse is that they want you to incorporate the whipped cream in the peanut butter and chocolate mixtures. Well had I read the ingredients more carefully it said heavy cream, whipped.
I was worried I had ruined the expensive cake as I just added whipping cream to the peanut butter mixture. I did it right for the second layer!!
|Middle of cut cake
I think it still looked and tasted amazing.
Small slivers please, this recipe serves 16 and you will know why. If you are a fan of a Reece’s Peanut Butter cup you need to try this one.
Just read the reviews and I was not the only one who read the directions wrong. They made it less confusing on the web page version!!
- 1-1/2 cups chocolate wafer crumbs
- 1/4 cup butter, melted
- MOUSSE LAYERS:
- 1-1/4 cups heavy whipping cream
- 3/4 cup creamy peanut butter
- 5 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1-1/4 cups confectioners’ sugar
- 5 ounces bittersweet chocolate, chopped
- 1 milk chocolate candy bar (3-1/2 ounces), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, chopped
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- Shaved chocolate, optional
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
- In a large bowl, beat cream until stiff peaks form. In another bowl, beat the peanut butter, cream cheese and butter until smooth. Beat in confectioners’ sugar. Fold in half of the whipped cream. Spread over crust.
- Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil. Pour over chocolate and whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread over peanut butter layer. Freeze for 2 hours or until firm.
- For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool, stirring occasionally, to room temperature or until ganache reaches a spreading consistency. Spread over cheesecake. Refrigerate for 1 hour or until set.
- Just before serving, remove sides of pan and garnish with shaved chocolate if desired. Yield: 16 servings.
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