Showing posts with label liqueur. Show all posts
Showing posts with label liqueur. Show all posts

Peanut Butter & Chocolate Cheesecake

I love cheesecake. In fact, I think it's safe to say I've never had one I didn't like. And my favorite one? All.
Recently my sister and I decided to have a little sweet tooth challenge. It was a Monday and why not? If you're making dessert on a Monday how bad can your day be?


1 ready made chocolate cookie pie crust
2 8 oz. packages cream cheese, softened
1 egg
3/4 c. granulated sugar
2 tsp vanilla extract
1 c. powdered sugar
1/3 c. creamy peanut butter
1 c. chocolate chips
1/3 c. coffee liqueur

Preheat oven to 325 F.

In a mixing bowl, combine one package of cream cheese, egg, vanilla, and granulated sugar. Beat on low until smooth.

Pour into pie crust and bake for 45 minutes, or until a tooth pick comes out clean. The cake will settle as it cools. Let it cool completely.

Using a double boiler method, melt 3/4 cup of the chocolate chips. Spread the chocolate on top of the baked cheesecake.

In a mixing bowl, combine the remaining cream cheese, peanut butter, and powdered sugar. Beat on a medium speed until creamy.

Spread 1/2 the mixture on the chocolate layer of the cake. Use the remaining mixture in a cookie press to pipe designs around the edge. If the mix is a little loose, chill for about 20 minutes in the fridge first.

Using a double boiler method, melt the remaining chocolate chips and blend in the coffee liqueur. Drizzle over the top and refrigerate.


#MakingMondayGreat #OneDessertAtATime

Coffee Liqueur

I love all things coffee: ice cream, cake, candy-coated espresso beans, frosting....everything is just plain better when you add a little coffee. We've even added it to chili, soups, sauces, and stews. In my opinion butter isn't the only thing that makes things better. While this recipe wouldn't normally qualify as a dessert, it certainly makes for a tasty treat. I will admit, the trial runs for this recipe were fun and the neighbors were very helpful with the taste testing! I hope you enjoy it and a quick note: this makes about three quarts!

5 c. Brewed dark roast coffee, brew triple strength
1 1/2 c. Light brown sugar
2 c. White cane sugar
1/2 vanilla bean
1 litre 150 proof white rum

Mix the coffee and sugars in a pan over low heat. Let the mixture heat through until the sugars have completely dissolved. Stir often and be careful not to let the sugars burn. Once the liquid has started to thicken, remove from the heat. Add the vanilla bean to the pot and let the mixture cool. Once cool, add the rum and place in a gallon size glass container in a
cool, dark place for about a week before use.

This is great all on its own over ice or add some cream and vodka for a cocktail. It's also excellent over vanilla ice cream or added to a dessert sauce over cheesecake.

© 2013 E. Stilson-Ouderkirk