Smooth, creamy and with a hint of vanilla! This is an easy to make cheesecake recipe, and tasted delicious!
For the Crust
80g (1 cup) graham cracker crumbs
50g (1/4 cup) packed brown sugar
115g (1/4 cup) butter, melted
65g (1/2 cup) peanuts, finely chopped
For the Filling
250g (2 cups) creamy peanut butter
450g (16 ounces) cream cheese, softened
450g (2 cups) sugar
2 Tbsp butter, softened
2 tsp vanilla extract
30g (1 1/2 cups) heavy (whipping) cream, stiff beaten
For the Chocolate Topping
115g (4 ounce) semisweet chocolate chips
4 Tbsp hot coffee
peanuts, coarsely chopped (optional)
MAKE THE CRUST
1. Combine all crust ingredients. Press into the bottom of a 9 inch (25 cm) springform pan. Chill.
MAKE THE FILLING
2. In a large bowl, beat peanut butter, cream cheese, sugar, butter and vanilla on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust and refrigerate 6 ours or overnight.
MAKE THE TOPPING
3. In a small bowl melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 1 hour. Garnish with chopped peanuts, peanuts and chocolate glaze, if desired.
“Look, there's no metaphysics on earth like chocolates.” ― Fernando Pessoa