Easy Peanut Butter Cake Recipe

(mydeliciousmeals.com)
Easy no bake peanut butter cheesecake, topped with a velvety chocolate ganache. The smooth and nutty peanut butter flavor perfectly complements the rich chocolate, creating a heavenly marriage of flavors in every bite. The creamy texture of the cheesecake and the smoothness of the ganache will melt in your mouth, making this dessert a truly irresistible treat. This simple peanut butter cheesecake recipe reminds of Reese’s pieces, but with even more delicious taste.
Easy Peanut Butter Cake Recipe

Ingredients

  • CRUST:
  • 20 chocolate sandwich cookies
  • 5 tablespoons butter (melted)
  • FILLING:
  • 8 ounces cream cheese
  • 1 cup peanut butter (creamy)
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • TOPPING:
  • 1 cup chocolate chunks
  • 1/2 cup heavy whipping cream
  • peanuts (chopped, for decoration)
Yield:
10" cake
Prep time:
2 hours, 30 minutes
Yield: 1 10" cake | Prep time: 2 hours, 30 minutes |

Instructions

1. Prepare the crust. Add cookies to a food processor, pulse until you have fine crumbs. Add melted butter and stir well. Press the cookie crumbs evenly across the bottom and sides (about 1” high) of a 10” springform pan (I previously lined the bottom of my pan with parchment paper). Chill uncovered in the fridge until filling is ready.

2. Prepare the filling. In a bowl, beat heavy cream (look for amount under “filling”) with an electric mixer until stiff peaks form.
3. In a separate bowl, beat together peanut butter, cream cheese, sugar and vanilla extract. Stir in heavy cream.

4. Add the filling to the crust, smooth the top with a knife and refrigerate while preparing the topping.

5. Add heavy cream (look for amount under “topping”) to a saucepan. Bring to a light simmer, turn off the heat. Add chocolate pieces and cover with a lid. Let stand for 10-15 minutes. Stir well.


6. Top the cake with the ganache topping, decorate with chopped peanuts. Refrigerate for at least a couple of hours before serving.


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