Today is "National Cheesecake Day" and so in honor your Chocolate Priestess decided to try and make a cheesecake. There's a story behind this if you'd care to continue reading.
The very first failure I ever had as a wife when it came to cooking was my first attempt at making a chocolate cheesecake. You didn't think I'd make a plain cheesecake, did you? Really? No, no, no. I was a chocoholic back then and the idea of making anything else was foreign to me. Of course now it's still foreign but in healthier reasons, right?
While I tried to make this recipe healthier it still is very decadent. Did I say recipe? Yes! I did. The first I'll be posting here on The Chocolate Cult. We've had a few other recipes in the interviews I've done but this is my first one. I based this on a "Chocolate Brownie Cheesecake" dessert I adapted many years ago. Recently I've seen several food bloggers use peanut butter cookies in various forms as crusts or bottoms for their desserts so I adapted this further.
Here are the brief version of the recipe:
"Chocolate Brownie, Peanut Butter Cookie Cheesecake" by The Chocolate Priestess
2 pouches of peanut butter cookie mix made as directions state
1 brownie mix for a 9X13 pan made as directions state
24oz light cream cheese softened
1 egg substitute
1tsp real vanilla
1T cocoa powder
1/3 C sugar
Press peanut butter cookie mix into 9X13 inch pan, flattening it out on the bottom and building up on all four sides. Mix brownies as directed. Add in extra egg, vanilla, cocoa, and sugar and mix thoroughly. Add in softened light cream cheese one package at a time. Mix for four minutes on highest setting scraping the sides of bowl as necessary. Spoon over cookie crust and smooth out.
Bake at 350°F for 30 minutes. Turn off oven but leave cake inside for five more minutes. Remove and allow to cool away from the oven for at least one hour before cutting into 16+ pieces. Refrigerate any left over dessert. If you don't think it is firm enough after an hour, and I often do not think it is quite what I expect from cheesecake, you can put it in the refrigerator until it's a firmness you like but this is cheesecake, it isn't going to be as firm as a regular cake or brownies or peanut butter cookies. Baking it longer is not feasible since that will burn the cookie crust.
I ended up letting it set overnight in the refrigerator. Then we couldn't wait any longer and I served one piece each to myself and the Milk Chocolate Acolyte who was too busy eating it with a smile on his face to tell me if it was good or not. Below is the picture of those two slices. It tastes very much like a rich cheesecake but the peanut butter of the crust also baked into the cake to make it a great chocolate and peanut combination. Very decadent so I hope we get guests tonight to help us finish this off. I have a Sacrament to do tomorrow for you all. I don't need too much of this cake around.
So please tell me what you did to celebrate "National Cheesecake Day".