This is my fourth year living with my roommate M, which means we have celebrated four of her birthdays together (all of which I have no recollection of). You see, last night we (me, her, our other roommate A, and a few other select close friends) spent the night wandering incoherently all throughout Manhattan. Luckily this morning we were able to piece together the night (seeing as how all of us had different memories and different blackouts) to conclude that we indeed did have an excellent time for her 21st birthday.
The following morning was a different story though. All of us woke up groggy, tired, and extremely thirsty. Somehow I managed to crawl downstairs and rummage through the kitchen for birthday-baking-ideas (while at the same time chugging copious amounts of water).
M is a pretty picky eater (and by picky, I mean she really only eats a few things- pasta, pasta, and pasta). One thing that I know for sure that she likes is cheesecake. But I've already made a ton of basic cheesecakes - Brown Sugar, Blackberry, Strawberry, Lime. And to be quite honest- I don't even know if she likes crazy flavored cheesecakes.
Ah but alas- my memory has saved the day. Every time she goes to TGIF, she comes home with a doggy bag of her unfinished Peanut Butter Cheesecake. I know this because she always ends up asking me to her her finish (which of course I gladly do).
Coincidentally, I happen to be the ultimate peanut butter lover. Perhaps this idea was just as much for me as for her; but nonetheless, I knew that she would enjoy a peanut butter flavored cheesecake.
Hungover and all, I made my other roommate A help me in the creation of this delicious cheesecake.
Of course the cheesecake cracked in the center (in the shape of a T nonetheless) just like every cheesecake I have ever made. I attempted to distract the attention from the deep gorges by decorating the top with big white blobs of royal icing (like she'd care anyways).
So after the birthday girl blew out the candles and opened up her presents (a pasta cook book and a 30-pack of Bud Light- yeah, we're really classy here), it was time to eat! Being the nazi that I am, I was given the knife to cut everyone their slice.
The cheesecake was smooth and creamy, how I personally prefer it. Unfortunately the peanut butter flavor was lacking and could have been much stronger. I wouldn't call this recipe a fail by any means, but I'd definitely like to try fiddling with it in the future.
Typical to my roommate, she ate one whole slice of cheesecake before the entire thing was gone. You see, she's not much of a sweets person, which contrasts greatly with the other two people in the house. What I'm basically getting at is that me and my other roommate happily helped the birthday girl finish her cheesecake. Happy birthday M!
---RECIPE---
Taken from Taste of Home.
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup crushed cream-filled chocolate sandwich cookies
6 tablespoons butter, melted
3/4 cup creamy peanut butter
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
3 eggs, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
directions:
1. In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
3. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
4. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
2. Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
3. In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
4. Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.
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