White PB cheesecake and ganache

Try this white chocolate peanut butter cheesecake for a dinner party with friends, so sure to please. Many folks love cheesecake for a satisfying dessert. It's easy to make from scratch, it will impress your guests and family. A white chocolate and peanut butter cheesecake blend makes this recipe unusual. Offer an optional silky chocolate ganache drizzle or side sauce for those who like the addition of an extra sensuous--dark chocolate topping.

Step 1

Crust: Blend together finely crushed cookies and melted butter. Pat the mixture in the bottom of a well-buttered and lightly floured spring form pan.

Step 2

Filling: Blend the first six ingredients with a hand blender until creamy smooth. Add creamy peanut butter and white chocolate morsels and gently fold in, mix thoroughly.

Step 3

Spread filling evenly on top of the cookie crust.

Step 4

Place white chocolate peanut butter cheesecake in a preheated 350 degree oven for 30 minutes. Take the cheesecake out and turn off the oven. Wait 15 minutes before placing the cheesecake back into the warm oven to rest for 2 hours. Prepare optional ganache topping. Cool for 15 minutes before releasing from pan, cutting and serving.

Step 5

Ganache Topping: Heat heavy cream over low heat to a light scald. Take off the heat and add chocolate chunks. Whisk until fully melted and silky smooth. Drizzle over individual cheesecake servings.

Things that are needed:


· 14 vanilla cream sandwich cookies

· 1/2 c. melted butter


· 3 cups cream cheese

· 1 cup sour cream

· 3 eggs

· 2 tbsp. heavy cream

· 1 cup sugar

· 2 tsp. vanilla extract

· 3 tbsp. peanut butter

· 1/2 cup white chocolate morsels

· 10" springform pan

· Mixing bowls

· Utensils

· GANACHE (optional):

· Dark or milk chocolate chunks

· 1/2 c. heavy cream

· Qt. cooking pan


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