Pasokin's decadent take on the classic cheesecake is filled with peanut butter flavor and topped with chocolate. A perfect dessert for special occasions or if you are looking for something more original other than pumpkin pie.
260g Graham crackers
260g Pasokin PB Crumbs Topping
650g cream cheese
½ tsp vanilla extract
100g Pasokin PB Crumbs Topping
100g semisweet chocolate
100g heavy whipping cream
1. Make the crust: Using a food processor, pulse the crackers into crumbs. Pour the crumbs with Pasokin into a medium bowl, and stir in melted butter until combined. The mixture will be sandy. Press firmly into the bottom and slightly up the sides of a 9-inch or 10-inch springform pan. Go just a little over half of the pan height. Place pan on a large piece of aluminum foil. The foil will wrap around the pan for the water bath in step 3.
2. Make the filling: Using a mixer fitted with a paddle attachment, beat the cream cheese alone until creamy and then add sugar until the mixture is smooth and creamy. Add the vanilla extract and the eggs one at a time, beating after each addition until just blended. After the final egg is incorporated into the batter, stop mixing. With a spatula, incorporate the Pasokin into the batter.
3. Prepare the simple water bath: Boil a pot of water. You need 1 inch of water on your baking sheet for the water bath, so make sure you boil enough. Pour the cheesecake batter on top of the crust. Place the pan inside a large baking sheet.
4. Preheat the oven to 375ºF. Carefully pour the hot water inside the baking sheet and place it in the oven. Bake for 55-70 minutes or until the center is almost set. When it’s done, the center of the cheesecake will wobble slightly if you gently shake the pan. Turn the oven off and open the oven door slightly. Let the cheesecake sit on the oven range in the water bath as it cools down for 1 hour.
5. Make the topping: melt the chocolate completely. If you are using the microwave, do rounds of 30 seconds. Then add the whipping cream and whisk until smooth and shiny. Pour the ganache over the cheesecake, then refrigerate the cheesecake for at least 4 hours or overnight.