peanut butter rum cheesecake with tiger butter ganache

AuthorHeather WallaceCategoryDifficultyIntermediate

This 6-inch cheesecake hits all peanut butter notes!

Not only does it have peanut butter in the batter but it also is infused with a decadent creamy peanut rum and topped with a tiger butter ganache, which is white chocolate and peanut butter, that is poured on top and drips down the sides. Ugh...are you drooling yet?

A chocolate graham cracker crust compliments the rich flavors and is sprinkled with chopped peanuts. Go ahead, slide your fork slowly through a slice...maybe you'll wish that it wasn't just a 6-inch cheesecake but a full size one. lol

Just remember to NOT use the natural peanut butter where the oil separates, I used Jif Natural peanut butter so there are fewer preservatives than the regular Jif smooth peanut butter, but it doesn't separate when sitting on the shelf. However, for the ganache, you could use any peanut butter you desire.

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

For the crust:
 ½ cup chocolate graham crackers (about 1/2 packet)
 2 tsp sugar
 2 tbsp unsalted butter (melted)
For the cheesecake filling:
 1 lb (16-ounces) cream cheese, softened and room temperature
 ½ cup sugar
  tsp salt
 1 ½ tsp cornstarch
 1 tsp vanilla extract
 1 tbsp Peanut Rum Cream (I used Nutz'n Cream)
 1 cup creamy peanut butter
 2 large eggs, room temperature
 1 large egg yolk, room temperature
For the ganache:
 ¼ cup heavy cream
 2 oz white chocolate (chopped)
 ½ tsp sugar
 1 tbsp Peanut Rum Cream (I used Nutz'n Cream)
 1 tbsp creamy peanut butter
 peanuts, chopped for garnish

About Peanut Rum...
1

We recently took a tropical vacation back to Sandals in St.Lucia (where we got married) for our 5 year anniversary.

During our trip, we went on a Sugar to Rum tour where they guide you through the distillery and show how they ferment sugar, molasses, and yeast to make rum.

2

It was interesting to see all the steps in the process of distilling rum and seeing all the stills and the wooden barrels that the rum is aged in.

3

They also had an area dedicated to St.Lucia's Carnival festival with all kinds of costumes that are worn during the festivities and gave us photo opportunities.

We had fun laughing at each other!

4

Then came the rum tasting that had a wide variety of rums to sample...they ones that stood out the most to us were a spiced rum, a cappuccino cream rum, and of coarse the peanut rum cream which is aptly named Nutz'n Rum.

5

Now let me just say that I can't drink much, especially when it's hot... so all I sampled was 2 rums after my husband had his sample...and it was just the couple of drops at the bottom of the cup....lol But that was enough to know that I liked this peanut rum cream!

As soon as it rolled over my tongue I had all kinds of ideas pop into my head of desserts to make with it, visions started pouring in my head of baked goods and cocktails...

Needless to say, we knew right away we had to get a bottle of this liquid dessert! And it didn't disappoint in this cheesecake!!

Gather Ingredients...
6

Making the Crust . . .
7

Preheat your oven to 350 degrees F.

Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.

Place 1/2 cup of chocolate graham crackers (about 1/2 packet) and 2 teaspoons of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 2 tablespoons of melted butter and continue processing until well-mixed.

If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.

8

Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.

Bake 5-7 minutes, until set. Let the crust cool while you make the filling.

For the Cheesecake Filling . . .
9

In the bowl of an electric mixer beat 2 bricks (16-ounces) of room temperature cream cheese in a blender, add 1/2 cup sugar and 1 1/2 teaspoons of cornstarch, and 1/8 teaspoon salt; mix until blended. About 2 minutes, scraping down the sides of the bowl.

10

Stir in 1 teaspoon of vanilla extract, and 1 tablespoon of peanut rum cream (such as Nutz'n Rum).

Mix until combined.

11

While the blender is running, add in 1 cup of smooth peanut butter and continue blending until creamy and all lumps are gone; scraping the bottom of the bowl several times.

Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".

12

Add 2 room temperature eggs and 1 room temperature egg yolk, one at a time, stirring on low or by hand thoroughly between each one.

It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.

13

Pour the filling over the cooled crust and smooth the top.

Water Bath . . .
14

Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.

Carefully transfer to the preheated oven and bake at 350 degrees F for 35-45 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.

Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.

15

Remove from oven and cool on a wire rack for one hour, refrigerate for at least six to eight hours but is best chilled overnight.

Do not remove the ring of the springform pan while chilling.

For the Ganache . . .
16

After you have chilled the cheesecake you can make the ganache.

Heat 1/4 cup of heavy cream to just boiling, pour overtop 2 ounces of white chocolate, and 1 tablespoon of Peanut Rum (such as Nutz'n Rum), 1/2 teaspoon of sugar.

Whisk until smooth.

17

Add 1 tablespoon of creamy peanut butter and whisk again.

18

Cool slightly, and then pour the ganache over the cheesecake, spreading it to the edge of the top, allowing it to drip down the sides.

19

Lastly, top with chopped peanuts for garnish.

20

Chill for one hour, until the topping is set.

Before serving, allow the cake to sit at room temperature for one hour.

21

Slowly savor each bite!

Ingredients

For the crust:
 ½ cup chocolate graham crackers (about 1/2 packet)
 2 tsp sugar
 2 tbsp unsalted butter (melted)
For the cheesecake filling:
 1 lb (16-ounces) cream cheese, softened and room temperature
 ½ cup sugar
  tsp salt
 1 ½ tsp cornstarch
 1 tsp vanilla extract
 1 tbsp Peanut Rum Cream (I used Nutz'n Cream)
 1 cup creamy peanut butter
 2 large eggs, room temperature
 1 large egg yolk, room temperature
For the ganache:
 ¼ cup heavy cream
 2 oz white chocolate (chopped)
 ½ tsp sugar
 1 tbsp Peanut Rum Cream (I used Nutz'n Cream)
 1 tbsp creamy peanut butter
 peanuts, chopped for garnish

Directions

About Peanut Rum...
1

We recently took a tropical vacation back to Sandals in St.Lucia (where we got married) for our 5 year anniversary.

During our trip, we went on a Sugar to Rum tour where they guide you through the distillery and show how they ferment sugar, molasses, and yeast to make rum.

2

It was interesting to see all the steps in the process of distilling rum and seeing all the stills and the wooden barrels that the rum is aged in.

3

They also had an area dedicated to St.Lucia's Carnival festival with all kinds of costumes that are worn during the festivities and gave us photo opportunities.

We had fun laughing at each other!

4

Then came the rum tasting that had a wide variety of rums to sample...they ones that stood out the most to us were a spiced rum, a cappuccino cream rum, and of coarse the peanut rum cream which is aptly named Nutz'n Rum.

5

Now let me just say that I can't drink much, especially when it's hot... so all I sampled was 2 rums after my husband had his sample...and it was just the couple of drops at the bottom of the cup....lol But that was enough to know that I liked this peanut rum cream!

As soon as it rolled over my tongue I had all kinds of ideas pop into my head of desserts to make with it, visions started pouring in my head of baked goods and cocktails...

Needless to say, we knew right away we had to get a bottle of this liquid dessert! And it didn't disappoint in this cheesecake!!

Gather Ingredients...
6

Making the Crust . . .
7

Preheat your oven to 350 degrees F.

Line the bottom of a 6-inch springform pan with parchment paper and wrap the outside of the pan in a double layer of foil covering the underside and extending all the way to the top. This protects the cheesecake from water leaking in with the water bath.

Place 1/2 cup of chocolate graham crackers (about 1/2 packet) and 2 teaspoons of sugar in a food processor and process until finely ground. While the processor is running, drizzle in 2 tablespoons of melted butter and continue processing until well-mixed.

If you don't have a food processor you can always put the graham crackers in a ziplock bag and crush with a rolling pin and combine with remaining ingredients in a medium bowl.

8

Press the crumb mixture into the bottom of the springform pan, making sure to leave a level surface.

Bake 5-7 minutes, until set. Let the crust cool while you make the filling.

For the Cheesecake Filling . . .
9

In the bowl of an electric mixer beat 2 bricks (16-ounces) of room temperature cream cheese in a blender, add 1/2 cup sugar and 1 1/2 teaspoons of cornstarch, and 1/8 teaspoon salt; mix until blended. About 2 minutes, scraping down the sides of the bowl.

10

Stir in 1 teaspoon of vanilla extract, and 1 tablespoon of peanut rum cream (such as Nutz'n Rum).

Mix until combined.

11

While the blender is running, add in 1 cup of smooth peanut butter and continue blending until creamy and all lumps are gone; scraping the bottom of the bowl several times.

Whip for at least 1-2 minutes after you don't see any more lumps and the batter is "satiny smooth".

12

Add 2 room temperature eggs and 1 room temperature egg yolk, one at a time, stirring on low or by hand thoroughly between each one.

It is very important that the cream cheese and eggs are room temperature. This will ensure that you won't have any lumps in the batter and will give it a smooth, lump-free texture.

13

Pour the filling over the cooled crust and smooth the top.

Water Bath . . .
14

Place into a large roasting pan, jelly roll pan or deep sheet pan, and pour hot water into the roasting pan to a depth about halfway up the cheesecake.

Carefully transfer to the preheated oven and bake at 350 degrees F for 35-45 minutes, until center is lightly set and looks dry. The center should still jiggle slightly like jello.

Turn the oven off and run a knife around the edge of the cheesecake to make sure it doesn't stick to the pan as it cools. Leave oven cracked and cool for 30 minutes to an hour.

15

Remove from oven and cool on a wire rack for one hour, refrigerate for at least six to eight hours but is best chilled overnight.

Do not remove the ring of the springform pan while chilling.

For the Ganache . . .
16

After you have chilled the cheesecake you can make the ganache.

Heat 1/4 cup of heavy cream to just boiling, pour overtop 2 ounces of white chocolate, and 1 tablespoon of Peanut Rum (such as Nutz'n Rum), 1/2 teaspoon of sugar.

Whisk until smooth.

17

Add 1 tablespoon of creamy peanut butter and whisk again.

18

Cool slightly, and then pour the ganache over the cheesecake, spreading it to the edge of the top, allowing it to drip down the sides.

19

Lastly, top with chopped peanuts for garnish.

20

Chill for one hour, until the topping is set.

Before serving, allow the cake to sit at room temperature for one hour.

21

Slowly savor each bite!

peanut butter rum cheesecake with tiger butter ganache
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