Okay, I know what you’re thinking. “Peanut butter chocolate cheesecake?!?! The day after Thanksgiving?!? Are you crazy!?!”
Yes, I hear you. Like the rest of America, I gorged on turkey legs and cornbread dressing yesterday, and yes, there was lots of dessert involved too. I’m officially wearing stretchy sweatpants and my husband’s t-shirts until further notice, because I don’t see myself shimmying into anything not categorized as loungewear any time soon. But as you know, the holidays wait for no one, so I’m going full-throttle Christmas baking mode from now until New Year’s Eve. Let’s just expect the expected and make the most of our holiday baking okay? Starting with this peanut butter chocolate cheesecake!
To make this gem of a baked good, we start with the crust. I dumped precisely 31 chocolate sandwich cookies into the blender and let it whiz away until the cookies were reduced to crumbs. I added the crumbs to a bowl of melted butter and stirred to combine the two. The crust gets pat into the bottom of a 9″ springform pan and baked briefly in a preheated oven. Meanwhile, rinse out your blender and start adding cheesecake ingredients. Cream cheese, peanut butter, eggs, sugar, and cocoa powder are added first and blended on medium speed for 15 seconds. Scrape the sides of the blender jar and add some heavy cream. Allow the machine to run for an additional 10 seconds, or until the cream is incorporated. Pour the contents of the blender onto the baked cheesecake crust and bake in the oven for an hour.