Chocolate & Peanut Butter Mousse Cheesecake Recipe

This no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal - and definitely worth the wait.

By JaNon Furrer, Taste of Home

Prescott, Arizona

Chocolate & Peanut Butter Mousse Cheesecake Recipe

TOTAL TIME: Prep: 50 min. + chilling

MAKES: 16 servings

[post_ads_2]

Ingredients

1-1/2 cups chocolate wafer crumbs (about 24 wafers)

1/4 cup butter, melted

MOUSSE LAYERS:

1-1/4 cups heavy whipping cream

5 ounces cream cheese, softened

2 tablespoons butter, softened

3/4 cup creamy peanut butter

1-1/4 cups confectioners' sugar

5 ounces bittersweet chocolate, chopped

1 milk chocolate candy bar (3-1/2 ounces), chopped

1/3 cup sugar

1/4 cup 2% milk

1 teaspoon vanilla extract

GANACHE:

6 ounces bittersweet chocolate, chopped

2/3 cup heavy whipping cream

1 teaspoon vanilla extract

Directions

1. Mix wafer crumbs and melted butter. Press onto bottom of a greased 9-in. springform pan.
2. [post_ads]In another bowl, beat cream until stiff peaks form. In a large bowl, beat cream cheese, butter and peanut butter until smooth; beat in confectioners’ sugar. Fold in half of the whipped cream. Spread evenly over crust. Refrigerate while preparing the next layer.
3. Place bittersweet and milk chocolates in a small bowl. In a small saucepan, combine sugar and milk; bring just to a boil, stirring constantly to dissolve sugar. Pour over chocolate; stir with a whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Fold in remaining whipped cream. Spread evenly over peanut butter layer. Freeze 2 hours or until firm.
4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature or until ganache thickens to a spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate 1 hour or until set. Remove rim from pan. Yield: 16 servings.

[post_ads_2]

Nutritional Facts

1 slice: 467 calories, 36g fat (18g saturated fat), 62mg cholesterol, 186mg sodium, 38g carbohydrate (28g sugars, 2g fiber), 7g protein.