I live with a Cookie Monster under one roof. Not the ordinary one though. Chocolate chip cookies are on the list of favourites but to make him go ‘om nom nom nom’ you need a bit more than that.

Peanut butter on the other hand, always draws his attention. Whether it’s peanut butter chocolate bar or peanut butter Kellogg’s clusters in disguise of nutritive granola. He’s got a magnet for it!

I wanted to bake a cake with special dedication for my domesticated Monster and while thinking of his favourites, an idea popped in my head! Let’s just join forces of both ingredients and create perfect dessert. Perfect in his eyes, I thought! Peanut butter cheese cake on a base made of chocolate cookies; in case that wasn’t enough of indulgence, I could always decorate it with some more chocolate!

Oh! How naive I was thinking that I might have come up with some brilliant and, most of all, an innovative idea. Pinterest quickly brought me back to reality and showed that the world was full of peanut butter/cookie lovers! Enthusiasts so passionate about golden, nutty cream that their entire boards are dedicated to it. They picture it in such a beautiful way that at some point I really thought I found a recipe for magic in a baking tin!

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Original Recipe Peanut Butter Cheesecake /

Ingredients
For the crust:
whole chocolate graham crackers- 14 units
light brown sugar- 1 tbs
unsalted butter (melted) – 7 spoons

For the filling:
cheesecake cheese- 230 g
powdered sugar- 3/4 cup
creamy peanut butter- 1 cup (in my opinion 1/2 would be enough)
whipping cream- 1 cup
vanilla extract- 1 tbs

For decoration:
Use whatever you like the most, either chocolate or crushed peanuts, or both! 

Directions
Start from pre-heating your oven, 175C.
For the crust:
1.In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup to press the crust mixture into the bottom. Bake until fragrant, about 12 minutes. Cool completely on a wire rack.

For the filling:
2. In a large bowl, use an electric mixer to beat the cream cheese, 3/4 cup powdered sugar, and the peanut butter until light and fluffy, about 3 minutes.

3. In a separate bowl, use an electric mixer with the whisk attachment to whip the heavy cream until thick and light. Add in the remaining 2 tablespoons powdered sugar and the vanilla extract and continue to whip until stiff peaks form.

4. Gently fold the whipped cream into the peanut butter mixture. Pour into the prepared pie shell and freeze for 3 hours.

5. Decorate with melted chocolate and other goodies of your liking! Enjoy!

Source: https://www.handletheheat.com/peanut-butter-pie/

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 Was it as tasty as described? I am not entirely sure whether it was down to my, still developing, baking skills or untrained palate but I found the flavour of peanut butter slightly overpowering. Sadly, I wasn’t the only one… Despite my best effort, it was not as mind blowing peanut butter cake as I really wanted it to be. Well, let just say, we weren’t nuts about it! 😉