Dark Chocolate Cheesecake with Peanut Butter Drizzle

Michael LOVED this!

 

I haven’t made a cheesecake in forever. This originally was going to be a vanilla cheesecake with sriracha swirl. But once I made my “sriracha syrup” it was too garlicy for what I was going for, and well.

I WANTED CHOCOLATE!

This recipe makes a dense chocolatey almost truffle-like cheese cake. You can make it in a cheesecake pan, but I find it fits better in a shallower 8-9″ pie plate.

Graham Cracker Crust:

1 1/2 cups of graham cracker crumbs (or any crushed cookie, imagine those pirate sandwich cookies!)

6 tbsp melted butter

Cheesecake:

2 packages cream cheese, softened

1/8 cup cocoa powder

1/2 cup sugar

1 tsp vanilla

4 squares unsweetened chocolate (baker’s brand)

2 eggs

Chocolate Glaze:

2/3 cup sugar

1/2 cup cocoa

1/2 cup water

1/2 cup margarine

1 tsp vanilla

Peanut butter Drizzle:

1/2 cup peanut butter chocolate (chips or melts)

3 tbsp butter

Combine graham cracker crumbs and butter. Some recipes call for a bit of sugar in the crust as well, but I don't bother. It's sweet enough!

 

Press evenly into baking dish and set aside!

 

Begin by creaming sugar and cream cheese until fluffy and well mixed.

 

Add vanilla, then decide you're going to make a chocolate cheesecake. Seriously I decided to change the recipe 1/2 way through. This would be when you add your cocoa powder and melted chocolate.

 

Mix in eggs individually, or as I do. All at once. I don't have no time!

 

Gently pour batter onto graham cracker crust. It will be very thick so be careful. Smooth out into a even layer and bake in a 325 oven for 45 minutes.

 

Remove from oven and allow to cool.

 

Combine all ingredients for the chocolate glaze and cook over medium heat until it begins to bubble. Set aside to cool a bit. I had to make the glaze this way because I was actually out of chocolate, but you can make a ganache if you're feeling crazy!

 

Pour glaze while still slightly warm over cake, it will fill and even out any cracks in your cheese cake. It will begin to thicken more as it cools, so try and pop any bubbles that arise. Place in fridge until it solidifies a bit more.

 

Once the topping has hardened slightly, melt the peanut butter chocolate and butter. Drizzle with a spoon or in a piping bag in any pattern you’d like. I did a swirl and dragged a toothpick across the chocolate in numerous directions.

Enjoy!

The chocolate sauce still stays slighly liquid and will slowly ooze down the sides of the cheesecake. It’s wonderful.

Try it today!

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13 responses to “Dark Chocolate Cheesecake with Peanut Butter Drizzle

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