Peanut Butter Cheese Torte
1 cup graham cracker crumbs
1/4 cup packed brown sugar
1/4 cup butter, melted
1/2 cup finely chopped peanuts
2 cups creamy peanut butter
2 packages (8 ounces each) cream cheese, softened
2 cups sugar
2 tablespoons butter, softened
2 teaspoons vanilla extract
1-1/2 cups heavy whipping cream, stiffly beaten
4 ounces semisweet chocolate chips
3 tablespoons plus 2 teaspoons hot coffee
Coarsely chopped peanuts, optional
Combine all crust ingredients. Press into the bottom and halfway up the sides of a 10-in. springform pan. Chill. For filling, beat peanut butter, cream cheese, sugar, butter and vanilla in a large bowl on high until smooth, about 2 minutes. Fold in whipped cream. Gently spoon into crust; refrigerate 6 hours or overnight. For topping, melt chocolate with coffee until smooth. Spread over chilled torte. Refrigerate until firm, about 30 minutes. Garnish with chopped peanuts if desired. Yield: 14-16 servings.
*I double the crust ingredients and split the filling. It makes a very big tall torte and is very rich. By splitting the filling you get 2 pies out of the recipe! Feel free to make it in pie pans if you don't have a spring form pan, it turns out either way.
*I freeze the pies when finished and thaw out only enough to slice and then put back. This torte can get soft quickly, and I found that freezing this recipe worked wonderfully and it kept better in the freezer.
*I don't make the chocolate topping suggested. I buy my favorite chocolate ice cream syrup and drizzle it over each individual piece as I serve it.
Picture and recipe courtesy of Taste of Home.