31 January 2011

Peanut Butter Cup Yogurt Cheese Cheesecake

So we have created a bit of a tradition here for birthdays. It goes something like this:

"What kind of cake do you want?"

"I don't know, cheesecake?"

"What do you want for your birthday dinner?"


For the last few birthdays Dave and I have had, that's what it has been. Sushi and cheesecake = totally incompatible, but awesome. I make his cheesecake, he buys mine and we order take-out from Sushi Kobo. This birthday, after moving it went a little bit differently:

"What kind of cake do you want?"

"I don't know, cheesecake?"

"What do you want for your birthday dinner?"

"I don't  know, chicken fingers?"

"Seriously? Chicken fingers?"


"Okay then."

Anyway, the cheesecake remained the same. After playing around with yogurt and yogurt cheese, I was determined to put the yogurt cheese to the ultimate test, in cheesecake. I had a bit of trouble finding "the" recipe, using yogurt cheese. All I found were recipes for very light, lemony cheesecakes, often without crusts. (It cuts the fat and calories, hey it's just a crust, and always an option to omit.) These recipes however, just won't do. So, I ended up experimenting successfully. Here it is:

My Very Own, Slightly Healthier Peanut Butter Cup Cheesecake Recipe

If you're allergic to peanuts, or want to avoid their toxins, try almond butter. I'm sure that would be amazing too.

Crust: (omit if you want to cut calories)

2 cups graham wafer crumbs
1/4 cup melted butter (yes, I used butter, next time I'll see if oil will work too)
1 Tbsp cocoa powder

Mix and press into a greased 9" springform pan. This was a pretty generous amount for the crust. It could be cut back to 1 1/2 cups of crumbs easily.


2 (8oz) packages light cream cheese
1 2/3 cups yogurt cheese
1 cup natural peanut butter
1/2 cup agave nectar or your choice of sugar
4 eggs
1/4 cup all purpose flour
1 Tbsp cocoa
6 peanut butter cups (omit if you want to)

Preheat oven to 425F. Blend cream cheese and yogurt cheese until smooth. Add peanut butter and agave nectar until well blended. Beat in eggs one at a time, then flour. Divide mixture in half, then blend cocoa into one for colour. Pour the mixture containing cocoa into pan. Cut 3 peanut butter cups in quarters and place on top. 

Slowly pour the remaining cheesecake mixture on top. Bake at 425F for 15 minutes then reduce to 225F. Bake for 1 - 1 1/2 hours until a toothpick in the centre comes out clean. This may vary with the moisture in the yogurt cheese. Remove from oven and chill for 2-4 hours. Freeze remaining 3 peanut butter cups.


Crumble peanut butter cups and chopped peanuts on top. (I bought peanuts but forgot to use them). The peanut butter cups break nicely when frozen.

The following can be used in a piping bag (Or a plastic bag with a tiny hole cut on the corner):

Peanut butter: Mix about 3 Tbsp natural peanut butter, with about 1 tsp agave nectar for sweetness. If this is too thin to pipe, add some powdered milk until you reach the desired thickness.

Chocolate: Melt 2 Baker's chocolate squares with 1 tsp butter, make sure they're well mixed and the chocolate isn't overheated, or it will seize and lose it's glossiness.

Looks good! Yay! It worked!

And it tasted amazing! Happy Birthday Dave! Ugh.. too full.. can't move.

1 comment:

  1. Oh, man, I can't wait to try this one, Amber! But it will have to be when I have guests, since you-know-who won't touch cheesecake and can't eat peanuts. I'm sure Roanna, Marc, and Eric will love it! Oh yeah, Eric is visiting soon! Yummy! Looks great!