This weekend I went back home to visit my parents and sisters. I wanted to make a special treat to take with me, and this recipe from In Katrina’s Kitchen caught my eye. Cheesecake? Peanut butter? Mousse?? Sign me up! No pictures — I tried taking some and they looked horrible (I couldn’t let that tiny detail stop me from spreading the word on this awesome recipe though) — so click over to In Katrina’s Kitchen to see this thing of beauty. Katrina really knows her stuff. There’s a peanut butter Oreo crust, topped with cheesecake. On top of that is a wonderfully smooth and creamy peanut butter mousse. I made the recipe exactly as directed, but did forgo the warm peanut butter sauce. I thought it was perfect without it, but I’m sure would be fantastic with it as well. This cheesecake was awesome. It was the bomb dot com. Make. This. Cheesecake. You won’t regret it.
Peanut Butter Truffle Mousse Cheesecake by In Katrina’s Kitchen
Crust
· 2 cups crushed peanut butter Oreos (approx. half a pack)
· ¼ cup butter, melted
Cheesecake
· 4 (8oz) sticks of cream cheese, room temperature
· 1 ¼ cup granulated sugar
· 4 eggs
· 3/4 cup heavy cream
· 1 tablespoon vanilla extract
Peanut Butter Truffle Mousse
· 8 oz cream cheese, room temperature
· 2/3 cup peanut butter
· 1 tablespoon milk
· 2 cups powdered sugar
· 2 tubs (or 1 large tub) Cool Whip
· Reese’s Cups (optional)
Directions
1. Preheat oven to 350 degrees F. Wrap a 9 inch springform pan in heavy duty foil.
2. Mix together crushed Oreos and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
3. Boil a large pot of water for the water bath.
4. In the bowl of your mixer fitted with the paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
5. Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6. Bake 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
7. After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for 5 hours, or overnight.
The next morning assemble the PB Truffle Mousse…
1. In the bowl of your mixer combine cream cheese, peanut butter and milk until smooth.
2. Slowly beat in powdered sugar then fold in the Cool Whip.
3. Spoon over the cheesecake and chill for at least 3 hours. It will be worth the wait. Garnish with peanut butter cups.
Peanut Butter and Bacon 