Peanut Butter, Chocolate, and Dulce de Leche Cheesecake

November 25, 2012 · 0 comments Print This Post

Peanut Butter Dulce de Leche Chocolate Cheesecake

Peanut Butter Dulce de Leche Chocolate Cheesecake

So the Dulce de Leche I made recently kept taunting me every time I opened the refrigerator, just daring me to open a jar, get a spoon, and start eating.  My will power, surprisingly enough, held that idea in check, but I knew it was only a matter of time, so I figured I outta do something with Dulce de Leche.

There’s no shortage of yummy things to make with Dulce de Leche, but when the Kuhn Rikon Push Pan I’d ordered arrived, I knew it had to be a cheesecake.  The Kuhn Rikon Push Pan has a silicon ring at the base which claims to eliminate the need wrap the pan in double foil when using a water bath.

The Dulce de Leche isn’t a super strong flavor, so I jacked up the flavor with some peanut butter, and topped the cheesecake with a chocolate ganache, as peanut butter/Dulce de Leche and chocolate are like the yin and yang of sweets.  With the sweetness of the Dulce de Leche and the peanut butter, I was able to tune back the amount of sugar typically used in a cheesecake.

Peanut Butter, Chocolate, and Dulce de Leche Cheesecake

5 oz graham cracker crumbs
1 tbsp sugar
6 tbsp + 1 tsp butter, melted and cooled
4 (8oz) packages cream cheese, at room temperature
pinch of salt
3/4 cup Dulce de Leche
1 cup sugar
1/3 cup creamy peanut butter
1 tbsp vanilla
4 eggs + 2 egg yolks, at room temperature
3 oz chocolate chopped (semisweet or bittersweet…bittersweet preferred)
1/4 cup cream
1 tsp butter

  • Adjust oven rack to lower-middle position and heat oven to 325 degrees. Mix graham cracker crumbs and sugar together in medium bowl; add the melted butter and toss with fork until evenly moistened. Brush bottom of 9″ springform pan with 1 tsp melted butter. Empty crumbs into springform pan and press evenly into pan bottom. Spray a flat bottomed drinking glass with cooking spray (Pam) and press crumbs into the bottom of the pan. Bake until fragrant and beginning to brown around edges, about 13-16 minutes. Cool on wire rack while making filling.
  • Bring 1 quart of water to boil while making the cheesecake filling.
  • In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt, Dulce de Leche, peanut butter, and vanilla and beat at medium-low speed until combined, about minute.  Add the sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 30 seconds.  Scrape bowl; add eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
  • Wrap the springform pan in a double cover of aluminum foil.  Set springform pan in a roasting pan. Pour filling into cooled crust, place in oven, and pour boiling water into the roasting pan, coming no more than 1/2 way up the springform pan.  Obviously skip the foil part if using the Kuhn Rikon PushPan.
  • Bake for 1 1/2-2 hours, or until center of cheesecake registers 160 degrees when measured with an instant read thermometer inserted into the center.  Cool still in the water bath about 30 minutes, then remove from water bath and cool until barely warm, another 2 to 2 1/2 hours.  Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
  • About 30 minutes before serving, place chocolate in a small bowl.  Heat cream to a simmer over medium heat, then pour over chocolate.   Cover for 1 minute, then add the 1 tsp butter and stir until chocolate is melted and mixture is smooth and glossy.
  • Pour over cheesecake and spread to edges with small offset spatula.  Refrigerate at least 15 minutes to allow ganache to firm up.

To serve, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.

Initial testing of the Kuhn Rikon PushPan worked great! Crust was as crisp when un-molding the cheesecake as it was when the crust came out of the oven after being initially baked. I’m going to test it a few more times before I give it a seal of approval, but so far, so good!

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