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Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Salty pretzels and peanut butter form a delicious and savoury crust for a chili-spiked, sweet ribbon of ganache hiding under a decadent cheesecake. It's like all the planets align! Start at least 24 hours ahead, though. Ingredients:
--crust |
14 oz crushed pretzels |
2 tbsp honey |
2 1/2 tbsp butter, melted |
1/3 cup smooth peanut butter, warmed until runny |
--chili ganache |
1/2 cup 2% (at least) milk |
1/2 tbsp chili powder |
4 oz bittersweet chocolate |
---cheesecake |
24 oz. cream cheese, softened |
1/3 cup sugar |
2 eggs |
2 tbsp milk |
1 tbsp custard powder |
Directions:
1. -Crust-
2. Preheat oven to 325F.
3. Blend pretzels, butter and honey until well combined.
4. Press into the bottom of a greased and lined 9 springform pan.
5. Bake 8 minutes.
6. Pour the melted peanut butter over the pretzel crust, and cool completely.
7. -Ganache-
8. In small saucepan, heat milk and chili powder over medium-high heat, bringing just below a boil.
9. Remove from heat and pour over chocolate.
10. Stir, and allow to sit until chocolate has melted completely.
11. Pour over cooled crust and chill.
12. -Cheesecake-
13. Reduce oven temperature to 300°F.
14. Beat cheese and sugar in large mixing bowl until fluffy.
15. Mix eggs, milk and custard powder, beat into cheese.
16. Pour into crust.
17. Bake 45 minutes, then turn off oven and allow to cool inside for 1 hour.
18. Remove to a rack and cool to room temperature, then cover and chill overnight before unmoulding.
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