For The Glutton’s
Elvis Cheesecake
Peanut butter and banana, that’s what the man wanted. Add some locally made chocolate, and we have a winner! I brought this in to work, and it was gone in the first hour 😊
This is my Elvis Cheesecake: banana peanut butter inside, topped with beautiful @aschenti chocolate outside. The first bite is smooth, almost pudding-y cheesecake, the nutty Aschenti chocolate hitting that oh-so-satisfying centre part of your tongue, as you get the salty crunch of the pretzel base. Next you get the denser, creamier peanut butter cheesecake bite- not too sweet, not too salty, always leaving you wanting more… licking your fork
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I’ve put a focus on partnering with local businesses, as I feel it’s important to our local economies to buy local, and it’s doing my part to narrow the gap between the have-alls and have-nots. If you’re local, check out the @aschenti beautiful shop on Corydon. If you’re not, check them out on Instagram (their website link is in their bio), and know you’re ordering beautiful chocolate where the profits benefit real people living in my community, not some impartial millionaire/billionaire.
To watch me make this and another beautiful dessert with Aschenti chocolate, head to my Aschenti Highlight on my home page on Instagram!
Crust
2 cups Pretzels, smash after measuring
1/4 crud crushed graham crackers
3/4 cup butter
Batter
2x 8oz cream cheese
2 tbsp Icing sugar
250 whipping Cream
1.5 cups smooth Peanut butter
2 Banana pudding snack packs
3/4 cup brown sugar
2 tsp vanilla extract
3 large eggs
1 tbsp flour
Chocolate topping
1 package 42% Cacao Aschenti Chocolate
1.5 tbsp butter
Whatever decorative bits you’d like to add
Preheat oven to 350F. Melt butter and stir into pretzel/graham cracker bits in a large bowl. Press into greased springform pan. Bake until lightly golden, about ten min. Remove from oven.
Beat room temperature cream cheese with sugar until smooth.
Mix in vanilla. Add eggs one at a time beating after each addition just to combine, do not over mix it. Divide batter in two.
In a large bowl, combine half batter and banana pudding. Whisk in flour.
Adding peanut butter and cream to mixing bowl with remaining 1/2 batter. Beat until combined.
Pour peanut butter batter onto crust and bake ten mins. Remove from oven and pour banana batter into the middle of the peanut butter dough. The banana batter with remain very soft, so you need the peanut butter batter around the outside.
Bake for 55-70 minutes, until the cheesecake is set around the edges and slightly loose in the center.
Turn the heat off, but leave the cheesecake in the oven to slowly cool down. This reduces the chances of cracking.
After half an hour, remove from oven and run a knife between the cheesecake and side of the springform pan, and pop into the fridge to cool for 4 hours or overnight. Again, bc as it’s cooling it’ll reduce in size, this helps prevent against cracking.
Aschenti Chocolate Coating
Melt the butter over medium heat in a small pan on the stove. Add the chocolate and stir until smooth. Pour over cake and return to fridge for 1 hour or until you’re ready to serve! (If you’re adding ant decorative bits, like I did, do so while the chocolate is warm.)
For The Glutton 