Peanut Butter S'mores Cheescake

I made this cheesecake about a week ago and planned to wait to blog about it until mid-September.  I have to admit I was waiting for the weather to become a bit cooler since I baked it on a day when the temperature was in the triple digits. No one should be turning on their oven in that kind of heat!  However, my "official tasters" (my neighbors and friends) won't shut up about the Peanut Butter S'mores Cheesecake I shared with them, in a really good way.  Since it's already made its debut on Twitter and Instagram, thanks to my "tasters,"  I figured I should put my other recipes on hold and share this one instead. I hope you all enjoy it as much as all of my dear friends and neighbors did!

Peanut Butter S'mores Cheesecake

Preheat the oven to 350 degrees.

Crust:

Ingredients
2 cups honey graham cracker crumbs
1 tablespoon sugar
6 tablespoons unsalted butter, melted

In a small mixing bowl combine the graham cracker crumbs and sugar.  Add the melted butter and combine using a fork making sure the butter is evenly distributed.  Pour the graham cracker crust into a 9 inch springform pan.  Spread the graham cracker crumbs evenly and gently press them into the pan.  Place the springform pan on a baking sheet and bake in the oven for about 8-10 minutes.  The crust should be golden brown and fragrant.  Remove from the oven and set aside.


Filling:

Ingredients
16 ounces cream cheese, soften
1 cup sugar
1/2 cup creamy peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1 teaspoon vanilla extract

In a large mixing bowl beat the cream cheese, sugar, peanut butter and flour together until smooth and creamy.  Add the 4 eggs one at a time scraping the sides between each one.  Slowly add the milk and vanilla extract and beat until combined.  Carefully pour the filling into the springform pan on top of the graham cracker crust.

Place the springform pan on a baking sheet and bake in the oven for about 35-45 minutes.  The cheesecake will be ready when the edges are set and the center wiggles.  Remove the cheesecake from the oven and allow to rest for about 10-15 minutes.  This allows the cheesecake to set.  Transfer the cheesecake in the springform pan to a cooling rack to cool completely.


Topping:

Ingredients
1-1/2 cups Marshmallow Fluff
1 - 12 ounce package semi-sweet chocolate chips

Once the cheesecake has cooled completely, spread the Marshmallow Fluff on top.  Sprinkle the chocolate chips covering the cheesecake completely.  Refrigerate overnight.

Serves 8-10.


Note: For my west coast readers, if you can't find the original Marshmallow Fluff in your local grocery store look for it at World Market.

Dessert Sandwiches

Happy Monday!  I thought that this week should start off sweet.  As I ended my crazy weekend yesterday, I opened a nice bottle of red wine and gave into my sweet tooth.  I took two of my favorite fruits and a few of my favorite sweet spreads and smashed them between two slices of freshly baked french bread.  To top if off I grilled them in a butter coated pan making this a spin off of my favorite savory sandwich, grilled cheese. 

I thought as I ate them with my husband that these yummy, indulgent sandwiches would be a perfect spring/summer dessert to serve at any party, small or extravagant or just to enjoy at home like I did with a great glass of red wine.  And, don't forget to scrape the plate for every last melty, gooey drop.  Enjoy!

Grilled Almond Butter, Marshmallow Fluff and Banana Sandwich

Ingredients

2 slices french bread

1/2 banana, sliced lengthwise

1 tablespoon almond butter

1 tablespoon marshmallow fluff

1 tablespoon butter

Spread the almond butter on one slice of bread and the marshmallow fluff on the other.  Top the the almond buttered bread slice with the banana.

Melt the butter in a large skillet over medium heat.  Place the prepared slices of bread in the pan.  Cook for 1-2 minutes.  Place the marshmallow fluff slice on top of the banana, almond butter slice.  Cook for 3-5 minutes until golden brown.  Carefully flip the sandwich and cook for another 2-3 minutes until golden brown and the almond butter and marshmallow fluff has melted and become gooey.  Slice the sandwich in half and server immediately.  Makes 1 sandwich.

Grilled Nutella, Dark Chocolate and Roasted Strawberry Sandwich 

Ingredients

2 slices french bread

2-3 large strawberries, sliced

1/2 teaspoon olive oil

Sea salt to taste

1 tablespoon Nutella (more if you are obsessed like myself)

6-9 squares Hershey's Special Dark Chocolate

1 tablespoon butter

Preheat oven to 375 degrees.

Place the strawberries in a small mixing bowl.  Drizzle the olive oil over the strawberries and season with sea salt.  Toss to combine.  Spread the strawberries on a foil lined baking sheet.  Roast in the oven for 20 minutes.  Remove from oven and allow to rest for about 5 minutes.

Spread the Nutella on one slice of french bread.  Place the roasted strawberries on top of the Nutella.  Then add the dark chocolate squares on top of the strawberries.

Melt the butter in a large skillet over medium heat.  Place both pieces of bread into the skillet and cook for 1-2 minutes.  Place the plain piece of bread on top of the prepared slice of bread cooked side up.  Cook for 3-5 minutes until golden brown.  Carefully flip the sandwich and cook for another 2-3 minutes until golden brown and the chocolate and Nutella has melted.  Slice the sandwich in half and serve immediately.  Makes 1 sandwich.