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 30 minute. Garnish with chopped peanuts, peanuts and chocolate glaze, if desired
“Look, there's no metaphysics on earth like chocolates.” ― Fernando Pessoa