No Bake Peanut Butter Cheesecake / topped w/ White Chocolate Peanur Butter Ganache
An incredible combination: creamy, velvety peanut butter in a peanut butter cookie crust.
Ing Crust: 2 1/2 c 1 Oreo p/butter cookie crumbs, ½ c melted butter. Cheesecake: 18 oz cream cheese (cold), 3/4 c powdered sugar 1 tsp vanilla 3/4 c creamy peanut butter 1 ¼ c heavy cream, cold. Peanut butter ganache-3/4 cup + 2 tablespoons creamy peanut butter 1/2 c + 2 tablespoons white chocolate chips. Garnish Chopped peanuts
Instructions Mix crumbs and melted butter to resemble wet sand. Add to 8” springform baking pan, pushing down into a compact even layer with the back of a spoon; chill 30 min.
Cheesecake: Add cream cheese, powdered sugar, vanilla and peanut butter to mixer bowl; elec/mixer with paddle on med til combined. Pour in cream and switch to the whisk attachment. Beat on med til thick, holds shape. Spoon atop Crust; spread evenly. Gently tap pan on counter top to get rid of bubbles. Chill 6-24 hours; preferably overnight--run sharp knife at inside edge to loosen. Unclip springform and gently lift onto server.
Peanut Butter Ganache Add the peanut butter to one bowl and the white chocolate chips to another. Microwave each in 30 seconds bursts until melted. Stir together the runny peanut butter and melted white chocolate. Leave to cool for 5 minutes. Pour the ganache over the top of the cheesecake. Spread it right up to the edges with an offset spatula or knife, then use a small spoon to gently push small amounts of the ganache over the side of the cheesecake at roughly 1 ½” intervals, allowing it to drip down. Garnish w/ chopped peanuts. Fridg 30 min before slicing.