Through the course of the past three years,(yes it has almost been three years since we started our blog) we have tried and concocted many recipes for cocktails, desserts and various food items. Many of them have been very tasty, and some of them have been better than delicious, but every once in a while we feel like we have struck gold. The recipe that we are going to share with you this week definitely feels like we have found a major vein of gold running through the hills. Thus, we aptly named this wonderful find: 24 Kt. Cheesecake. Once you get a taste of this rich, decadent dessert, it will have you feeling like you are eating like the rich and famous. Move over Kardashians, we don’t need gold plated toilets. We’ve got cheesecake!
We shared with you in our March Bonus Post this week, that Grandma Ruth was in town. You know that great things happen when Grandma Ruth joins Rhonda in the kitchen. We attribute the great find of this cheesecake to Grandma Ruth’s divine kitchen intervention! Twenty-Four Karat Cheesecake is a mouthwatering combination of two layers of chocolate cheesecake with a layer of peanut butter cheesecake in the middle surrounded by a chocolate graham cracker crust.
To make this decadent dessert, you will need some basic ingredients: chocolate graham crackers, melted butter, sugar, 2 packages of cream cheese, creamy peanut butter, eggs, semisweet chocolate chips, Kerrygold Irish Cream, vanilla, and a few peanuts for garnish.
For the crust , you will need to finely chop the graham crackers in a food processor or blender. Mix together with melted butter and 2 tablespoons of sugar. Press into the bottom and 1 inch up the sides of a spring form pan.
For the peanut butter cheesecake layer, beat together 1 package of softened cream cheese, peanut butter and 1/4 cup of sugar in a bowl. Lightly beat one egg and fold into the mixture. Set aside.
For the chocolate cheesecake layers, stir chocolate chips in a saucepan over low heat until melted. Remove from heat. Cut remaining package of cream cheese into cubes and stir in to melted chocolate until well combined. Next add Kerrygold Irish Cream, vanilla and two lightly beaten eggs.
Spread half of the chocolate cheesecake mixture over the graham crust.
Spread the peanut butter cheesecake mixture over the chocolate.
Then follow with a final layer of chocolate cheesecake mixture.
Bake the cheesecake 45 minutes or until top is set. The outer inches of the top will be slightly puffed and dry. The center should appear darker and wet.
Remove from oven and cool in the pan on a rack for 15 minutes. The secret to a great cheesecake is to make sure that it cools very slowly. You do not want to speed up the cooling process by adding it to the refrigerator. Some cheesecake recipes suggest you bake your cheesecake in a water bath. We did not do the water bath for this recipe and we did not have any cracking or over cooling.
After 15 minutes, loosen the pan from the cake by using a small knife around the inside edge of the pan. Continue to cool for 30 minutes. Remove the sides of the pan and continue to let cake cool completely.
Cover and chill for 4 hours. Sprinkle with peanuts.
If you are viewing this post via email, visit us at www.theblindpig.blog for a complete downloadable recipe of 24 Kt. Cheesecake.
- 1 1/2 cups of chocolate graham cracker crumbs (18 cracker squares)
- 1/2 cup melted butter
- 2 Tbsp. sugar
- 2 8 oz. packages of cream cheese
- 1 cup creamy peanut butter
- 1/4 cup sugar
- 3 eggs
- 1 package of semi-sweet chocolate chips (about 1 1/2 cups)
- 2 ounces of Kerrygold Irish Cream
- 1/2 tsp. vanilla
- peanuts for garnish
- Preheat oven to 300 degrees.
- Combine cracker crumbs, melted butter, and 2 tablespoons of sugar. Press into bottom and up sides of spring form pan.
- In a bowl beat 1 package of soften cream cheese with electric mixer. Beat in peanut butter, 1/4 cup of sugar and one lightly beaten egg. Set aside.
- In a saucepan melt chocolate chips over low heat. Remove from heat. Add package of softened cream cheese cubed until well blended. Fold in 2 lightly beaten eggs.
- Spread half the chocolate mixture into pan on the graham crust.
- Carefully spread peanut butter mixture over chocolate mixture.
- Evenly spread remaining chocolate mixture over the top.
- Bake 45 minutes or until top is set when slightly shaken. Remove from oven.
- Cool in pan on rack for 15 minutes. Loosen crust from sides of pan and cool for another 30 minutes.
- Remove rim of pan from cake and continue to cool completely.
- Cover and chill for 4 hours.
- Sprinkle with peanuts for garnish.
Here is another helpful tip for serving cheesecake. You know how you try to cut cheesecake and your knife gets all gunked up and then it destroys the look of your beautiful cheese cake? So frustrating… right? We have two words for you… dental floss! To create smooth professional cuts on your cheesecake use unflavored dental floss. Pull out a piece of floss long enough to stretch the diameter of your cheesecake with a little extra to comfortably hold on to with each hand. Press down on the cake and with a gentle sawing motion move the floss back and forth until you feel you have cut through the crust. Pull the floss out of the bottom of the cake, and repeat making even diameter cuts through the center of the cake. You will have flawless pieces of cheesecake ready to serve.
If you like peanut butter and chocolate and you like cheesecake, this dessert will not disappoint. This dessert will definitely make its way to the top of “Desserts to Impress Guests” list at The Blind Pig household. We would love to have you stop by and have a piece ;).
Happy St. Patrick’s Day to all of you. We will leave you with an Irish toast:
May you always have a clean shirt, a clear conscience, and enough coins in your pocket to buy a pint!