Peanut Butter Truffle Mousse Cheesecake
Fluffy peanut butter truffle mousse cheesecake topped with a peanut butter mousse layer and drizzled in warm peanut butter sauce.
I apologize to you in advance for this madness. But I do have a good excuse – last week my husband and I celebrated our 10 year wedding anniversary! So he gave me a gorgeous ring and I gave him…a gorgeous cake (don’t you think?). But I couldn’t stop with peanut butter truffle mousse cheesecake. I mean, this is a once in a lifetime celebration, right?
Once in a lifetime, People!
Let’s break this down, shall we?
This fluffy and full cheesecake is resting on a chocolate peanut butter Oreo crust, topped off with a thick layer of peanut butter truffle mousse and Reese’s Cups. Then…well, then I felt the need to drizzle it with warm peanut butter sauce.
So I made my husband’s favorite dinner and then surprised him with this beauty. I ran out of time to make him a card though – that’s okay isn’t it? If you’ll excuse my ramblings for a minute let me just tell you how happy I am to be married to my best friend! We are high school sweethearts and had dated 6 years before we graduated college and got married. He still makes my heart go all aflutter and I am full to bursting with love for him. We laugh every day and truly enjoy one another’s company. Believe me when I say I count my blessings every day.
Happy anniversary, Husband!
I love you.
More than peanut butter.
Peanut Butter Truffle Mousse Cheesecake Recipe
- 2 cups crushed peanut butter Oreos, approx. half a pack
- ¼ cup butter, meltedCheesecake:
- 4 8oz sticks of cream cheese, room temperature
- 1 ¼ cup granulated sugar
- 4 eggs
- 3/4 cup heavy cream
- 1 tablespoon vanilla extractPeanut Butter Truffle Mousse
- 8 oz cream cheese, room temperature
- 2/3 cup peanut butter
- 1 tablespoon milk
- 2 cups powdered sugar
- 2 8 oz tubs Cool Whip
- Reese’s Cups, optional
- Preheat oven to 350 degrees F. Wrap a 9 inch springform pan in heavy duty foil.
- Mix together crushed Oreos and melted butter and press into the bottom of your pan and up the sides. Bake for 7 minutes and cool on a wire rack.
- Boil a large pot of water for the water bath.
- In the bowl of your mixer fitted with the paddle attachment, combine the sugar and cream cheese and cream together until smooth. Add eggs, one at a time making sure to scrape down the bowl in between each egg. Add heavy cream and vanilla and mix until creamy and smooth.
- Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 45 to 55 minutes until the edges appear to be set. The center will still have some jiggle to it. Close the oven door, turn the heat off, and let rest in the cooling oven for 1 hour.
- After 1 hour has passed, remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, chill for at least 5 hours (overnight is better).
- The next morning assemble the PB Truffle Mousse:
- In the bowl of your mixer combine cream cheese, peanut butter and milk until smooth.
- Slowly beat in powdered sugar then fold in the Cool Whip.
- Spoon over the cheesecake then chill at least 3 hours. Garnish with peanut butter cups.
Now if you’ll excuse me?
I have some leftovers that need some attention.