I have been dreaming of making a peanut butter and chocolate cheesecake for about a month. I hosted a baby shower for one of my closest friends and thought this was the perfect opportunity to try them out. She is as big of a peanut butter and chocolate fan as I am. This time I wanted to try a different cheesecake batter than my Chocolate Cherry Swirl and Blueberry Swirl Cheesecake Cupcakes. I got this recipe from Simply In Season, it is a "lower-fat" recipe because it uses low-fat cottage cheese as a bulk of the batter. It may seem a bit strange to use cottage cheese but you won't be disappointed. It makes a lighter creamier flavor, unlike cheesecake that just uses cream cheese.
Peanut Butter and Chocolate Cheesecake Cupcakes
Makes Approx 27 Cupcakes
2 1/2 cups of Graham Crackers
3 Tbs Brown Sugar
3 Tbs Canola Oil
3 cups Low-Fat Cottage Cheese, at room temperature
12 oz Cream Cheese, at room temperature
1 1/4 cups Sugar
1/4 cup Corn Starch
2 Eggs, beaten
2 tsp Vanilla
1/4 tsp Salt
1 cup Peanut Butter, preferably unsweetened
3/4 cup Chocolate Chips, melted
1 Tbs Baking Cocoa
To Make the Crust
- Preheat the oven to 325, set water bath on bottom rack in the oven, and line muffin tin with papers.
- In a food processor, blend the Graham crackers until they are crumbs.
- Add in brown sugar and oil.
- Drizzle in a little bit of water. (The mixture should be wet, but crumbly).
- Scoop 1 Tbs of the Graham Cracker Crust in each paper and evenly press down into each paper.
- Set aside.
- In a food processor, puree the cottage cheese.
- Add in the cream cheese, sugar, and corn starch, beat until smooth.
- Pour into a large bowl and add in eggs and vanilla, stir until well mixed.
- Remove 1 cup of the filling, set aside.
- In a medium bowl, using electric mixer on low, beat the peanut butter until light and smooth.
- Stir into the large bowl of the filling until well combined.
- Dollop a large spoonful of peanut butter filling into each of the prepared cups.
- Mix the remaining batter with the melted chocolate chips and the cocoa powder.
- Using a large spoon dollop the peanut butter batter into each cupcake paper. Don't do it all the way to the top since you will be adding more with the chocolate.
- Drop about a tsp full of the chocolate batter into each cupcake. (I used a syringe to make 4-5 drops of the chocolate batter). If the chocolate batter starts to thicken (or starts out too thick), add some water to it. Use a couple drops at a time as to not make it too runny. The more the batter sits, the harder it will become since the chocolate starts hardening.
- Use a toothpick to swirl together.
- Put the cupcakes in the oven on the rack above the water. Bake for 22 minutes, rotating tray half way through.
- Turn off the oven and open the oven door and leave the cupcakes in for another 15 minutes.
- Remove and set on a cooling rack for another 15 minutes.
- Refrigerate for 4 hours prior to serving.
I have been blogging now for five months! I can't believe how fast the time has past. My cooking has grown leaps and bounds since my first post, hopefully my writing and my pictures taking skills have developed also. I have been cooking for my family now for about seven years, but I feel I have grown more over the last few months then the previous years (not counting the very beginning). I am more comfortable taking risks and coming up with different ideas. I can't wait to see what the next five months and beyond will bring!
I hope you have enjoyed my blog so far. If this recipe or any other looks tasty to you, I'd love to hear your feedback.