Recipe
Description
Just one bite of this delightfully rich cheesecake dessert, and your guests will know how much they're loved.
Servings and Ingredients
Ingredients
Serves 12
Quantity | Ingredient | Add |
---|---|---|
Crust | ||
1 ¼ c. finely crushed Hy-Vee graham crackers (about 21 squares) | ||
1 c. Hy-Vee roasted salted peanuts | ||
⅓ c. Hy-Vee granulated sugar | ||
½ c. Hy-Vee unsalted butter, melted | ||
Ganache | ||
6 oz. bittersweet chocolate, chopped | ||
½ c. Hy-Vee heavy whipping cream | ||
Filling | ||
1 c. Hy-Vee creamy peanut butter | ||
1 (8 oz) pkg Hy-Vee cream cheese, softened | ||
1 ¼ c. Hy-Vee powdered sugar | ||
¼ c. Hy-Vee heavy whipping cream | ||
Peanuts, for garnish | ||
Marshmallow Creme Blossoms, for garnish |
Directions
- Preheat oven to 350 degrees.
- In a food processor, combine crushed crackers, peanuts and granulated sugar. Cover and pulse to form fine crumbs. Add melted butter; cover and pulse to combine. Press onto the bottom and up the sides of a 9-inch tart pan with a removable bottom.
- Bake for 8 to 10 minutes or until crust is light brown. Cool on a wire rack.
- For ganache, place chocolate in a medium bowl. In a small saucepan, bring heavy whipping cream just to boiling over medium-high heat. Remove from heat; pour over chocolate in bowl (do not stir). Let stand for 5 minutes. Stir until smooth. Cool on a wire rack.
- For filling, place peanut butter and cream cheese in a medium mixing bowl. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar; beat until smooth. Add cream; continue beating until smooth.
- Add filling to crust, spreading evenly. Spread ganache over top. Cover and refrigerate for 2 to 24 hours.
- Just before serving, sprinkle additional peanuts and pipe small mound of Marshmallow Creme Blossoms on top. Use a torch to lightly toast blossoms. To serve, cut tart into wedges.
- Marshmallow Creme Blossoms: In a 2-quart top of a double boiler, combine 1/2 cup Hy-Vee granulated sugar, 2 tablespoons water, 1 egg white and 1/8 teaspoon cream of tartar. Place top pan over simmering water. Cook, beating constantly with an electric mixer on high for 10 minutes, or until an instant-read thermometer registers 160 degrees. Remove top pan from heat; add 1/3 cup marshmallow creme and 1/2 teaspoon Hy-Vee vanilla extract. Beat about 1 minute more or until mixture is fluffy and holds soft peaks. Spoon into pastry bag fitted with plain pastry tip.
Nutrition facts
Servings
570 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 60mg
- Sodium: 250mg
- Total Carbohydrates: 53g
- Protein: 9g
Daily Values
0%
Vitamin A 15%
0%
Vitamin C 0%
0%
Iron 8%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Holiday 2016.