Deconstructed Chocolate Peanut Butter Chili Cheesecake
Courtesy of Peanut Bureau of Canada
Ingredients
Cheesecake
½ cup (125 mL) whipping cream
½ cup (125 mL) plain cream cheese, about ½ tub
½ cup (125 mL) brown sugar
½ cup (125 mL) peanut butter
1 tsp (5 mL) vanilla
Chocolate chili sauce
⅓ cup (75 mL) chopped bittersweet chocolate, about 2 oz (60 g)
¼ cup (60 mL) whipping cream
Pinch of chili flakes and salt
6 graham crackers, or chocolate or ginger wafers
3 tbsp (45 mL) peanuts
Garnish
Grated chocolate and crushed chili flakes
Further informations
Kick up the WOW factor with this easy deconstructed dessert. Peanuts, chilli and chocolate are a
sure-fire combo to spice up your dessert. More great recipes can be found at www.peanutbureau.ca.
Per serving: 450 calories, 34 g fat (14 g saturated fat, 0.5 g trans fat), 60 mg cholesterol, 200 mg sodium,
29 g carbohydrate, 3 g fibre, 19 g sugars, 9 g protein.
Directions
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1
Using an electric mixer, in a large bowl, beat whipping cream until stiff peaks hold. Set aside.
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2
In a separate bowl, beat cream cheese and sugar until smooth. Beat in peanut butter and vanilla until combined.
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3
Stir in half the whipped cream, then fold in remaining whipped cream. Freeze at least 30 minutes, or freeze completely for a consistency more like ice cream.
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4
Meanwhile, in a double boiler or microwave, melt chocolate with whipping cream, chili flakes and salt.
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5
Coarsely break 1 graham cracker or wafer cookie and place in centre of a dessert plate. Drizzle chocolate sauce across plate and over cracker or wafer. Repeat with remaining plates.
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6
Using an ice cream scoop, place a scoop of peanut butter cheesecake onto each broken cracker or wafer. Divide and scatter peanuts over plates. Grate chocolate over cheesecake and lightly sprinkle with chili flakes.
