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Today's post is another chocolate covered goodie. I do not usually like cheesecake, but I LOVE peanut butter and the two combined with chocolate is heavenly. This recipe also comes from Macaroni and Cheesecake. Please see her post as my pictures do not really do it justice. I should also add that although this recipe is time-consuming (it has to be refrigerated overnight) it's surprisingly quite simple to make.
Chocolate Covered Peanut Butter Cheesecake Bites
Cheesecake:
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon vanilla extract
1 3/4 cups creamy peanut butter
Chocolate Coating:
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips
For the Cheesecake:
Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes.
Turn off the oven, and cool cheesecake in the oven for 45 more minutes.
Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil.
Transfer to a cutting board. Cut into 1 1/2-inch cubes.
Stick a wooden pop stick halfway into each bar and freeze for 1 hour (optional).
For the Chocolate:
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Assembly:
Holding two forks side-by-side, dip into chocolate and drizzle over cheesecake bites. Let stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen bites make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
1 1/2 cups dark brown sugar
1 1/2 pounds cream cheese, at room temperature
1/2 cup heavy cream
2 large egg yolks
1 tablespoon vanilla extract
1 3/4 cups creamy peanut butter
Chocolate Coating:
5 tablespoons vegetable shortening
12 ounces semisweet or bittersweet chocolate chips
For the Cheesecake:
Position a rack in the middle of the oven and preheat to 325 degrees F. Line a 8 by 8-inch baking pan with foil letting long flaps overlap on each side. Spray foil with nonstick spray.
Break up the brown sugar to remove all lumps. In a standing mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until very smooth. Add the cream and beat slowly; then add the yolks and vanilla mixing until just combined. Gently stir in peanut butter. Take care not to over beat the mixture; this incorporates too much air and causes the cheesecake to crack.
Pour and evenly spread the batter in the prepared pan. Bake for 15 minutes. Open the oven to release some heat, then lower the temperature to 200 degrees F. Continue to bake the cheesecake until the outside is set but the center is still loose, for about 45 minutes.
Turn off the oven, and cool cheesecake in the oven for 45 more minutes.
Cover and refrigerate at least 8 hours or overnight.
Lift cheesecake from the pan by lifting up the foil.
Transfer to a cutting board. Cut into 1 1/2-inch cubes.
Stick a wooden pop stick halfway into each bar and freeze for 1 hour (optional).
For the Chocolate:
Meanwhile, put the shortening and chocolate in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from the heat and let cool slightly. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 minute more.)
Assembly:
Holding two forks side-by-side, dip into chocolate and drizzle over cheesecake bites. Let stand on waxed paper to set, about 5 minutes. Serve cold (straight from the fridge), or freeze up to 2 weeks. Frozen bites make a cool summer treat, or can be allowed to temper for 10 minutes at room temperature before serving.
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