Deconstructed Chocolate Peanut Butter Chili 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
Grated chocolate and crushed chili flakes
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.
Using an electric mixer, in a large bowl, beat whipping cream until stiff peaks hold. Set aside.
In a separate bowl, beat cream cheese and sugar until smooth. Beat in peanut butter and vanilla until combined.
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.
Meanwhile, in a double boiler or microwave, melt chocolate with whipping cream, chili flakes and salt.
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.
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.