Peanut Butter-Fudge Cheesecake {My 30th Birthday Cake}
[donotprint]
Today is the big day. Today I turn the big 3-0. I don’t look a day over 29, do I? ;-) I certainly don’t feel thirty. Not that I’m sure what exactly it should feel like. But I do know that today 30 will feel like getting pampered at the spa with a manicure/pedicure and a haircut. I’m pretty sure that I should have started doing this years ago. I mean, taking the day off from work and enjoying some relaxation? It’s a no-brainer. I think I may need to do this every year from now on, make it a tradition of sorts. Speaking of traditions…
I have created quite a tradition of baking myself a birthday cake over the last handful of years. The first year I did it I made an Oreo cheesecake, then I did an orange and cream cheese icing twist on Dorie Greenspan’s Perfect Party Cake, and now this beauty. Hmm, there seems to be a theme of cream cheese. I do love my cheesecake. And my cream cheese icings. And peanut butter. And chocolate. And, well, so many other things (pizza, burgers, popcorn, soft pretzels, pizza… oh, I said pizza already). But today I decided to celebrate not only my birthday, but my love of cheesecake, chocolate and peanut butter. And what a delicious celebration it is!
The inspiration for this dessert came from a couple of different places. First, let’s go back to an old-school favorite – the Dairy Queen ice cream cake. For the better part of 10 years, whenever my mom would ask what kind of birthday cake I wanted the reply was always the same: a Dairy Queen ice cream cake. Truthfully, I could do without the ice cream or the whipped topping. I was in it for the fudge and chocolate crunchies in the middle. It was totally the best part. I always saved it for last, eating around it, and then savored each forkful. And so, I started off this dessert with that in mind. Being absolutely insane for chocolate and peanut butter together and loving peanut butter cups, I decided that chopped peanut butter cups would take the place of crunchies on top of the fudge layer.
The rest of the cheesecake took shape quite naturally. There needed to be an Oreo crust because I believe they make the best cheesecake crusts. Especially if peanut butter or other chocolate is involved. (In any other case, this shortbread crust is my go-to.) Given my love for cheesecake and my love for peanut butter (especially when sitting on top of a layer of fudge), I put together a peanut butter cheesecake. Finally, after making the Chocolate Peanut Butter Torte again for my Chief Culinary Consultant’s birthday back in February, I realized how much I love the idea of a chocolate ganache on top of a cheesecake-style dessert. It gives it a smooth and finished look and provides a great canvas on which to decorate!
And so there you have it: my decadent, rich and wonderfully chocolate-and-peanut-buttery 30th birthday cake.
It’s for the little girl in me that cherished a peanut butter and jelly sleeping bag more than anything when she was a kid. And for the slightly more grown-up girl that managed to grow out of a peanut allergy that reared its ugly head when she was 24. And that Reese’s Big Cup on top? My Chief Culinary Consultant bought me a whole bag of them the weekend after I learned I was no longer allergic last year. I have a soft spot for them now. Did I mention that my Chief Culinary Consultant is awesome in every way possible? He is.
Don’t wait for your birthday to make this; it’s much too good to keep filed away. Bake it, to celebrate all of the wonderful little things that happen between the birthday cakes.[/donotprint]
Peanut Butter-Fudge Cheesecake
Ingredients
For the Crust:
- 32 Oreo cookies, finely crushed or ground in a food processor
- 5½ Tablespoons (5.5 Tablespoons) unsalted butter, melted
- Pinch of salt
For the Fudge:
- 8 ounces (226.8 g) bittersweet chocolate, finely chopped
- ½ cup (119 ml) heavy cream
- 1 teaspoon vanilla extract
- 20 miniature peanut butter cup candies, unwrapped and roughly chopped
For the Cheesecake:
- 24 ounces (680.39 g) cream cheese, at room temperature
- 1 cup (258 g) creamy peanut butter
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 4 eggs
For the Ganache Topping:
- 4 ounces (113.4 g) bittersweet chocolate, finely chopped
- ½ cup (119 ml) heavy cream
Instructions
- 1. Preheat the oven to 325 degrees F (300 degrees F if you are using a dark or non-stick pan). Butter a 9" springform pan and set aside.
- 2. To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I've found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.
- 3. Bake the crust for 10 minutes, then transfer it to a rack and let cool.
- 4. To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
- 5. Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.
- 6. Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.
- 7. Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheese and, using an offset spatula, spread evenly over the top of the cheesecake. Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired (I had some leftover peanut butter icing from filling a customer cake, so I piped that around the border).
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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Of all the BEB recipes I have tried, this is my all time favorite and I’ve made it countless times since 2012. It is guaranteed to make coworkers giddy with excitement when they see it arrive, and I’ve never encountered anyone who didn’t consider it to be deliciously dangerous. Just be warned that it is super-rich!
There is noticeably a bundle to know about this. I assume you made sure nice factors in options also.
How do you make the cream they keep saying to pour on top of things?
I must admit, I do not like peanut butter at all, not peanut butter cookies, blossoms, candy, sandwiches & you especially will not find me eating spoonfuls out of the jar. But my friend loves it & I wanted to make this for her! It was amazing!!!!! Everyone loved it, including me! I am a limited baker & this was 1 of a handful that I have ever made & I will definitely make it again! Thank you!
Made this for hubbys birthday today, I can’t wait to try it!!
I’m making this and a few of your other cheesecakes for a wedding. They need to be pre-sliced but still in their original cheesecake form! What is your recommendation for doing that so it great?! I know to wipe the knife after every cut but wondered about cutting. Should I do it very cold and when it starts to get warm, put it back in the fridge to harden again and then resume? Do you recommend putting pieces of parchment betw each slice??? Help!!!
Hi Juli, I would actually use (unflavored) dental floss! It makes super clean slices – I’ve done it a few times. You can google it and there are tons of YouTube videos. Good luck!
Thanks! When is the best time to cut it? Before it hardens overnight? Also, regarding cutting it and still leaving it “together”, what is the best way to do that?
Hi Juli, No, I would wait until it sets. As for keeping it together, if you use the dental floss trick, it will all be perfectly together – the cuts are thin and clean.
Can you tell me which tip you used to make the rosettes on top of the cheesecake? I’d like to try it. Thanks!
Also, once you put the rosettes on the cheesecake, do they keep their shape for a few days?
Hi Janet, Gosh, I honestly don’t remember, but it looks like an open star tip, so it was probably a Wilton 20, 21 or 22. I can’t tell from the picture exactly which size, but I’m guessing 21. And yes, the rosettes definitely hold their shape!
Thanks so much, Michelle. I bought a set that has a 32, a 105, a 1M and a 2D. I bought the Twist Quick Coupler so I may just experiment. I just made a peanut butter cheesecake with a ganache topping for my son’s 30th birthday and want to try decorating it using this peanut butter icing. I will check into the other tips for the future.
Hi Janet, The 1M is that same shape, just larger! I use it for a lot of cupcakes :)
I used the #32 tip because that was the closest I had, but I will definitely get a #21 for the future. I tried to post a photo, but was not able to. Thanks again, Michelle!
This with Reese’s Oreos….ahoy. It’s time to kiss postpartum weight loss goodbye. I hear the cheesecake calling….
Hi Michelle. I sent a question a few days ago asking about freezing cheesecake. In your response you noted it was fine to freeze and then thaw in fridge. I am considering making this cheesecake for an auction that will be held outdoors. Would it be okay to freeze in advance and then let it thaw at “room temp”, outdoors at the auction on the table? Please let me know as this auction is coming up within the week! Thank you!
Hi Juli, I would not recommend thawing at room temperature, especially outside since it would be warmer. I would stick with the refrigerator, then transport the thawed cheesecake to your auction.
I was wondering if you were to make these in a mini form (in a cupcake pan) how long would you cook them? Or any cheesecake recipe for that matter.
Hi Mary, I’m really not sure, the baking time will be much shorter, obviously, but I’ve never tried to make cheesecake in muffin tins, so I can’t give you a specific time.
Hi Michelle!
I’ve been following your blog for a while and this is not the first recipe of yours that I made, but it was the first I just had to comment on! This is only the third cheesecake I’ve ever made, but it was so simple to put together and turned out oh so divine!! I brought it to a dinner party and everyone raved over it!!! I had to make a few small adjustments, since it’s hard to find American style peanut butter here. I used 1/2 cup + 2 tbsp natural peanut butter, 1/4 cup butter, and an extra 2 tbsp sugar, and it tasted just like I hoped it would! Thank you so much for all of your wonderful recipes (and your doggie updates, Einstein and Duke remind me of my own Golden!) and can’t wait to try another!
Courtney
I made this cheesecake over the weekend and let me just tell you- it was fantastic!! I was a little scared at first, it looked so intimidating, but it was fairly easy to make. Everyone loved it! Thank you so much your website is fantastic and all your recipes look so delicious!
Wow! What a great cheesecake! Made it for Christmas and several people commented. My husband thought it was a little too much chocolate (and he was very wrong), but it did make me think about possibly making the same cake using Nutter Butter cookies for the base. Is it too soon to make another one with the change if we still have a small portion of the first one in the refrigerator?
I just made this but had a few concerns. I had scraped the middle of the oreos out because the recipe didnt say to leave them in… will that affect the crust? Also I used 4 eggs but the recipe didnt say what size egg. Is it possible to clarify that? Is the mixture supposed to be that creamy and not more liquid like batter? I just put it in the oven so Im excited to hopefully see if it turned out well or not. I put a water bath under the cheesecake on the bottom rack and the cheescake on the top rack because any cheesecake I have made usually requires that but the recipe didnt say so I got nervous. So many questions I know lol But I just need some clarity!!! HELP!
Kristy, You are to use the whole cookie for the crust, you do not need to remove the cream filling. Unless otherwise stated, you should use large eggs for baking.
wow!!! this cake looks amazingly delicious!! can we use a square pan to bake this? i must try this!
Hi Jona, If it is a springform pan with the equivalent volume as the 9-inch round, go for it. Otherwise, it may not accommodate the amount of batter.
This cheesecake is currently in the oven for my husband’s 29th birthday. I can’t really imagine anything going wrong… As if there weren’t enough peanut butter , I splurged and used the peanut butter cream Oreos for the crust. Thanks for another great recipe!
This is a fabulous recipe. Made it as a birthday cake for a cheesecake lover. The taste was phenomenal.
Just one question Michelle… the texture of my final product was a “soft” cheesecake.
For future reference, is that how it’s expected to be?
Thanks,
Sharon :)
Hi Sharon, Yes, it’s on the soft side, versus a drier, firmer texture. I’m glad you enjoyed it!
Looks great. I hope you can check out my variations of cheesecakes on Facebook. It’s called Nick Knack Cheesecake.
https://www.facebook.com/NickKnackCheesecake
Would there be any way to use brownies instead of the fudge?
Hi Ivy, Do you mean putting down a 9″ round layer of brownie? Or cut up brownies? I’m sure you could try it; I haven’t made it like that, so unfortunately I can’t offer much advice or guarantee on how it’ll turn out. If you try it, I’d love to hear how it worked out!
Want to make this for my best friend’s bday tomorrow. Do I need to bake in water bath? How far in advance can I make the ganache? I know it thickens with time; I don’t want it to be hard to slice. Thanks!
Hi Carmen, No need for a water bath, just bake it as the recipe states. I wouldn’t make the ganache until you’re ready to top the cheesecake with it; it should be a pourable consistency. However, once it’s on the cheesecake you can refrigerate it for up to a day before serving. It’s a soft-set ganache and doesn’t get hard.
Hi! I am planning to make this recipe in a few days for my husband on our anniversary. I’ve never made a cheesecake before, so I’m quite nervous! I have a couple (probably stupid) questions:
1. After we bake the crust, we transfer to a wire rack. Should it still be in the springform pan while cooling?
2. When spreading the oreo crust in the springform pan, should it go all the way up the sides of the pan? Or just partially up the sides?
3. I have never used a springform pan before, so do I need to grease the pan at all?
Thanks for your help with this! I’m really excited/nervous for my first attempt! :)
Hi Malinda, Here are answers to your questions:
1. Yes, it should still be in the pan.
2. Just partially.
3. Yes, as the instructions state, you should butter the pan.
Enjoy!
Thanks! I realized that last one was already stated in the recipe as soon as I started cooking. Sorry about that!
My husband and I ate the cake tonight and it was fabulous! This was a great first cake to do and now I cannot wait to try another. Thanks for such a great recipe, really helped to make our anniversary dinner special! :)
I made this a few days ago while my dad was in town. It combines his favorite desserts of cheesecake and all things pb/chocolate. It was my first cheesecake ever and was a huge hit!!! The one small trouble I had was getting the cream to fully melt the chocolate. I used unchopped chips, a finely chopped chocolate would probably have been better. With both processes I took to my double boiler. My husband loved this too so I think it will likely be making another round sooner, rather than later :) Thank you!
It is my roommates 30th this weekend. I thought of making her a pb choc cheesecake and it seems so perfect to stumble onto this. It looks exactly like what I was picturing in my head. I know she will love it. Thank you.
How much in advance do you think I can make this cake? Three days?
Hi Christy, I think three days would be the max, anytime up to and including that would work. Enjoy!
The Oreo cookies…do you leave the filling when you grind them? And is 32 cookies…whole cookies (ie both halves), and not 32 halves?
Hi Brooke, You leave the cookies whole (with filling).
Made this for my best friends 30th today. Amazing!! Loved by all. Thanks for such a awesome recipe.
Did anyone else have any trouble? My cheesecake is overflowing all over my oven…
Are you sure you have a 9″ pan? My 9″ pan was filled right up to the brim.
This was awesome! I should have cooked it a little bit longer, but other than that, it was amazing!
Could you omit the peanut butter? My friend is allergic to them, unfortunately, which really sucks :/
Hi Li-Anne, If you need to omit the peanut butter then I would go ahead and assemble the crust and the fudge layer as described here, but use the cheesecake portion from this recipe: https://www.browneyedbaker.com/2010/09/28/fig-almond-cheesecake/ (it’s a basic vanilla cheesecake). And then proceed with the rest of the recipe as directed.
I have just found your blog, and I think I’m in love! While touring around, I came across this recipe, and noticed we share a birthday – must be why we have such similar taste in food! I think I may adopt this recipe, and make it for my birthday this year (not my 30th – just a few years past that!) Thanks for sharing your love of food and recipes!
Michelle do you have a Lemon cheesecake recipe. my daughter loves lemon
Hi Ruth, I do not have a lemon cheesecake recipe. I’ll have to add it to the list :)
Help! We’ve just started making this and we’re unclear if the number of Oreos is counting 1 side of the cookie or both sides? I’m afraid we make have doubled the crumbs . . . advice?
Both sides. The number of Oreos includes the entire cookie, both sides and the cream in the middle.
This cake looks absolutely amazing and sounds delish. Love ur blog! Wanted to ask when you use oreos for cheesecakes do you crush it with the cream or remove cream then crush?? And number of busicuites you have in above recipe is one oreo with cream
In the middle?? Or is that 2 biscuites??
Thank you!!
Hi Nabila, I crush them with the whole cookie, cream and all. One Oreo equals one actual cookie – two wafers with cream in the middle.
I made this last night for my husband’s birthday and it was sooooo yummy! However, I didn’t really care for the fudge layer with the bittersweet chocolate just cause I’m not a big fan of dark chocolate. Could I use a different kind of chocolate instead for the fudge layer? Oh, and I just want to add that this was the first time I’ve ever made cheesecake and it was really easy… took a lot of time but it was pretty easy. :-)
Hi Nichole, Absolutely! You could use whatever type of chocolate you like.
This is gorgeous! I need to make this asap but I was wondering when you say 32 cookies do you mean whole cookies or just the single tops and bottoms?
Hi Jessi, Whole cookies, enjoy!
The link didn’t post, so I’m trying it again differently.
http://yohopiratediva.blogspot.com/2011/08/cheeeeeeeesecake.html
This cheesecake was amazing!!! Thank you so much for posting it. Here is a link to my blog and a picture of my rendition of this cake.
I made this yesterday and had my family over for dessert. (I just found your web site). My husband re-fell in love with me and my parents finally decided I was the favorite child! My boys loved it too! My 7 year old went on and on about the textures and announced his mom was the best cook ever! Thanks for this great forever recipe for me!
Made this for a best friend’s birthday and it was absolutely amazing! Everyone loved it and thought it was absolutely delicious! And it wasn’t complicated at all! Thank you!
My husband sends his infinite thanks for sharing this recipe. I made it for his bday last year but forgot to come back and comment. He also said it rivals his favorite cake at Cheesecake Factory and has requested it for every birthday from this point forward. Thanks!
http://christineskitchenchronicles.blogspot.com/2010/11/peanut-butter-fudge-cheesekcake.html
I just have to say I have been reading your blog for a couple of months now, ya I know I’m a little late on the up-take! But I just had to leave a comment and say that I made this decadent cheesecake and I was blown away! It is by far my favorite cheesecake recipe now! I like it more than the peanut-butter cheesecake I buy from Cheesecake Factory, which is saying something!! Thank you for all of your hard work and thanks for sharing!!!
Wow, better than the Cheesecake Factory is definitely saying something! Thank you for the wonderful compliment!
Oh my gosh! I made this cheesecake this past weekend for a couple of peanut butter and chocolate lovers and it was amazing! So decadant and delicious! Thanks for all the great recipes! I love your blog!
Aw, you are very welcome! I’m glad you have loved what I love! This cheesecake being no exception :)
I fell in love with the cake the moment i saw it… i was drooling over the pictures for a long time before i actualy got to baking it. i had a slight problem though.. the centre didnt get set.. when i took it out of the oven the top started browing and i checked if the ckae was fully cooked completely.. my knife came out clean.. but after refridgerating and cutting a slice the next day.. i had a slight runny centre.. could you tell me what i might have done wrong.. but it tasted absolutely divine… i want to perfect this recipe… help please!!!
Hi Veena, Hmmm I have never experienced a cheesecake with a runny center. A couple of thoughts… #1 Is your springform pan nonstick? If so, you should bake it at 25 degrees F lower than the recipe calls for. The nonstick coating will cause the outside (and top) to brown faster than the inside cooks. #2 Cheesecake doneness isn’t necessarily determined the same way it is for a cake (a knife inserted in center comes out clean) – you want to bake it until the edges are set and the middle still jiggles a bit when moved slightly. If the top starts to brown before then, you can tent it with foil. #3 Cooling is very important – it needs to cool to room temperature before going into the refrigerator, and then chilled for at least 4 hours (preferably overnight) in the refrigerator – this all helps it set up properly.
I hope that all helps and maybe gives you some ideas about the cheesecake. Let me know if you have any other questions!
I saw this recipe a few months ago and bookmarked it as “Holy COW.” I made it last weekend for my sweetheart’s 30th birthday. It is the perfect cheesecake! I had never made one before but it wasn’t difficult at all. Thanks for posting such thorough and easy to follow directions. He says he’s obsessed with it – lol. Actually, it’s 3pm right now and he’s having his second piece of the day. That’s really sayin’ somethin’! Not for the faint of heart with respects to richness, but it’s amazing. Thanks again!
Made this last night for my brother’s birthday today. It cracked alot in the middle, atleast I can cover that with ganache! Can’t wait to try it. Thanks for the recipe!
I made this Saturday for my fiancee’s birthday. He loved it and said I think this is the first dessert you’ve made that I don’t think I can have sceonds of! Wonderfully delicious and VERY rich.
Your cake is a work of art – I love that flavor combination too. And I love your blog!
It looks like it came straight from a fancy shmancy bakery! Verryyy nice!
can any parts of this be made ahead and frozen? or put in the fridge for a few days?
Hi Sarah,
Yes, you can freeze this after baking the crust, as well as after pouring the fudge filling over the peanut butter cups. Once baked you can cover it and keep it in the refrigerator for, I would say, 2 days. If you refrigerate it, I would hold off on adding the ganache topping until the day you serve it.
I made this for my mother for this Mothers day! :)
That is flippin’ amazing looking!! Happy belated birthday!
oh! I almost forgot, here’s a picture!
http://hphotos-sjc1.fbcdn.net/hs263.snc3/27832_410676843085_636168085_5236827_4961841_n.jpg
Hello! Another successful recipe from you! I made this for two of my employees whose birthdays were yesterday. Everyone LOVED it! It was really pretty as well. Two thumbs way up!
p.s. Happy VERY belated birthday!
Happy belated birthday!
I don’t dare make this cheesecake. While I didn’t hibernate like a bear this past winter, I put on enough weight to do so…it’s going away, but this cheesecake would put be back about 2 months (or more) in the weight loss department.
Will definitely keep this recipe handy though, as this combines some of my favorite things…peanut butter, chocolate, and cheesecake.
My kids and I had fun making this yesterday. I just layed the ganache topping. Hoping we can wait for Easter dessert before digging in. Looks amazing. Thank you for the recipe. The icing is delicious as well, had to dig into that:)
Happy birthday!
That is one GORGEOUS cheesecake!
About how long does this take to make from start to finish?
Hi Amy,
Generally speaking, this takes about 3 hours of prep and cooking time. In addition to that, at least 4 hours of chill time in the refrigerator. So you’re looking at at least 7 hours. You could also chill overnight once the cheesecake is baked and cooled to room temperature.
Ommnomnom! I’m making this for my son for his birthday and shipping it to him. He’ll be delighted!
Love this recipe! I think I will make it for my 30th birthday this saturday.
Are you my Dairy Queen twin? I wish they would create a cake made solely of the fudge/cookie crunch! Happy Birthday!
That is ABSOLUTELY GORGEOUS!!! Oh my goodness!!! I loved my 30’s…just entered the 40’s in October and they’re not too shabby, either! :)
Happy belated birthday!
I think I’ve fallen in love with your cake! Absolutely beautiful in every way: ingredients, photos, and how you wrote it up. And, BTW, happy birthday (Oh to be 30 again!).
Happy Birthday (a bit late but no less heartfelt)! And, no, you don’t look a day over 29, even these few days into the big 3-0! (The 30s are great. Enjoy it!)
The cake looks amazing, like a delicious work of art.
I too share your obsession with both peanut butter/chocolate AND cheesecake! This looks so good! I keep meaning to tell you that I made the cheesecake truffles…except I put a couple of spoonfulls of peanut butter into the chocolate before I dipped them. Oh my…you should try it. They were fab. Happy Birthday! 30’s aren’t so bad :)
congratulations! :D you have an award. please feel free to check it out here. :D thank you! http://blissfulnibbles.blogspot.com/2010/03/my-first-award.html
Happy Birthday! That cake looks absolutely decadent. Enjoy it!
Oh boy!!! I came here looking for one of your other recipes and saw this. This has GOT to be made at my house and soon!!
Happy Birthday! Have a great year and thanks for sharing your recipes.
Happy Belated Birthday! This cake looks like a great way to relax!
Beautiful… and happy 30th birthday!
Happy (belated) Birthday !!!
Wow… great to you from you gift
Aries are the best bakers ever (my bthday is march 28th and I turn 30 too, wink !)
Happy belated birthday! That cheesecake looks beautiful! Isn’t it great to eat peanuts again? :) If I had a peanut allergy I think I would cry.
Happy 30th, Michelle! Really hope you had the greatest day! That cake had to make it amazing! It looks decadent!
Happy Birthday! Now that is the way to welcome your 30’s! Its a great decade…I am two years in and love it!
My birthday is in 3 weeks and I’ve been trying to plan my cake for months… I take my cake very seriously! I’ve gone though 6 recipes yet and nothing has been special, but I think I’m done searching. This looks perfect!
Happy birthday! Sounds like a day at the spa finished with that lovely cheesecake is the prefect present…. I will be 30 in 2 months and I would love that as a present.
Happy Birthday!! Gimme some of that cake!!
Happy Big 3-0! That cheesecake looks heavenly!
Happy Birthday, Michelle! You outdid yourself on the cake. It’s absolutely gorgeous. Definitely chocolate and pb heaven!
Hi Michelle
I’m wishing you a very HAPPY BIRTHDAY, and may you be blessed with many more to come. I have a couple of questions about the cheesecake. What brand of Peanut Butter did you use. Did you bake the cheesecake directly on the oven rack or did you bake it in a water bath.
Hi Jackie,
Thank you for the birthday wishes! I used Jif creamy peanut butter, and I baked the cheesecake directly on the oven rack, no water bath.
How fun–we share a birthday! (Though I am three years ahead of you. . . .) I’m going to try making myself one of these–it looks amazing. And has anyone mentioned lately that your pictures are really well done?
So… this is almost exactly like the birthday “cake” I made my husband this year. DEFINITELY a better alternative to traditional b-day cake :) Your’s looks phenomenal!
Happy Birthday! That cake looks AMAZING!
I would sing, but it might not be pretty, so Happy Birthday instead! This cheesecake looks totally decadent! Cheesecakes have always been my one true weakness in the dessert category. This one would be really dangerous to have around, but perfect to celebrate the big 3-0!
You have outdone yourself. This is Awesome!! Thanks so much, can’t wait to try.
Kathleen
Happy Birthday!!! Your cheesecake looks like the perfect way to celebrate – YUM!
First of all, Happy Birthday!
This recipe looks amazing! I’ll definitely be making it for my husband, he is peanut butter crazy!
:)
Wishing you a fabulous birthday filled with sweet surprises…like that devilish little cheesecake you whipped up for yourself! Fill your belly up with that yummy cake and glide right into your 30’s with style! You won’t regret it.
Happy Happy Birthday! That cheesecake looks amazing. The proportions and decorations look so perfect!
Happy Birthday!!!! This cakes looks amazing!
¡FELIZ CUMPLEAÑOS! HAPPY BIRTHDAY! This cheesecake looks amazing and reminds me of the chocolate mousse cheesecake I made for my birthday this year.
You deserve this beauty! YUM! I already bookmarked this recipe. Have a great day!
Happy Birthday! That’s a wonderful cake. I love cheesecake. I’ll have to try that one. Thanks for the recipe :)
happy birthday hun! looks delish!
oh good lord, that was NOT good for me to see at all because now i just want to make it and devour the whole thing! :)
happy birthday! i hope you have the most wonderful day ever :)
OMG!!! Im licking my screen. Happy Birthday!
Happy Birthday!
Your cheesecake looks AMAZING! I swear I can smell it off the screen! No joke! =D
sounds like the perfect way to ring in 30!
Happy Birthday! I love the idea of taking off on your birthday.. I am going to do that this year … and the cheesecake is killing me :)
HAPPY BIRTHDAY! What a way to celebrate–I’m ready to lick my computer screen if only I could get even a nibble! YUM!
Ok, the cheesecake looks amazing! Utterly amazing. And happy birthday!
I so want to lick my computer screen!! My friend is making it this Saturday for out monthly Bunco get together! Nachos and PB Cheesecake – can’t go wrong with that – oh! don’t forget the beer!
HAPPY BIRTHDAY! This cake is ridiculous. My birthday is in 2 weeks and I told my husband I wanted to make my own cake – because I love baking and I love my birthday and I don’t see why I shouldn’t merge the two – and he thought it was a terrible idea. But I’ve officially decided to bring my own cake to my own birthday party and it’s going to be this. cake. Have an amazing day today!
Happy Birthday! Great treat to celebrate with! enjoy!
Happy Birthday!!!!
Happy 30th Bday Michelle.
The cake looks amazing, hope you enjoy your day.
Happy Birthday! Love your blog and recipes. I have gained weight just looking at your cheesecake.
Happy Birthday! Have a wonderful day!
Wow, yum! Happy Birthday! I turned 30 just a few months ago – so far, I haven’t really noticed a difference either! I wish I would have had this cheesecake for my birthday!
Happy Birthday!
The cheesecake looks fabulous. I bet it tastes even better.
Happy Birthday! What a great way to spend the day!
Happy Birthday!!!
OH!! MY!! That looks FANTABULOUS!! My birthday is coming up and this may be my treat as well.
Happy Birthday Michelle. And thanks for the (cheese)cake.
Happy Birthday!! I lovvved your birthday cake! It is spectacular!
Happy birthday to you! What a sweet way to celebrate. I’ve definitely added this to my must make list. Have a wonderful day!
Happy Birthday! I’m the big 3-0 too! Your cheesecake looks amazing!! I love the peanut butter-chocolate combo. Definitely bookmarking this one to make for a special occasion!
Happy Birthday, Michelle. What an awesome decandent cake for a special birthday.I’m waaaay past the 30’s, but 30’s are great…you’re mature, but still young .Such a great idea of pampering yourself on your birthday, so enjoy every moment.
Happy 30th Birthday!!!! This is the perfect cake to celebrate! You’ve decorated it so beautifully! I always asked for the Dairy Queen Ice Cream cake as a kid too – I agree that the chocolate crunchies and fudge are the best :)
Happy birthday! I turn the big 3-0 in four months. It still blows my mind, but now that’s is almost here it doesn’t seem as scary. I think your birthday plans are right on!
Happy Birthday!!! That cheesecake looks so amazing and decadent!
Happy Birthday! This looks amazing! I love chocolate and peanut butter!
Happy birthday! Your cake looks fantastic
Happy Birthday!
I’m jealous that you grew out of your peanut allergy — I found out I was allergic to peanuts when I was 24 (a couple years ago) and now that I know it’s possible – praying I’ll grow out of it! I love all things peanut butter.. :( How did you find out you were no longer allergic?
Happy Birthday…and welcome to your thirties (I just hit the big 3-0 in December). So far so good!! I’m super jealous of your birthday cake and even though it’s only 8:30 in the morning I am dieing for a piece!!
Happy Birthday to you. I am almost halfway through my 30’s and must say I have never made myself a birthday cake. We have so many September birthdays that when it’s my turn I don’t want cake anymore…lol. Maybe this year will be the year I change that. This cheesecake looks good.
Wow, that looks good. I want to make that – STAT!
Well Happy Birthday! I too will be turning 30 this year, not that I look it or feel like it either!
Your cake is beautiful, and delicious looking. indulge in an extra piece just for me…that cheesecake def doesn’t fit into my diet plan! :)
That cake looks amazing! I am a huge fan of the Dairy Queen ice cream cake too. In fact, I had one for my 30th birthday!
Happy birthday!! And that looks delcious!
Happy Birthday!!!! What an amazing looking cake!!! I used to love Dairy Queen cakes too and the fudgey crunchy centre was soooo the best part!! This cheesecake would top that any day though!! Have such a fun day and enjoy your cake!!
Girl..you gotta stop counting birthdays now.
You actually just celebrated the 1st anniversary of your 29th Birthday!!!!!
Happy Birthday!
Happy Birthday, Michelle! This looks delish! I turned 30 in January & the best thing about being 30 is that you quickly forget that you are 30! Enjoy your day!
I hope you have a wonderful birthday! This cheesecake looks divine…wish I would have made this for my birthday a couple of days ago!
Happy Birthday! I turn the big 3-0 in a few weeks too — eek! Can’t believe the 20’s will be gone forever! That cake looks absolutely divine. You are very talented!
haapy birthday and oh yeah…this cake looks like a spa day cake ;)
Happy B-day! The cake looks amazing.
Happy birthday!! What a wonderful cake. I love chocolate, peanut butter and cheesecake too :) This would also be my ideal birthday cake. Thanks for the recipe.
Happy Birthday! This cheesecake looks like the perfect way to celebrate!
I too always asked for a Dairy Queen ice cream cake when I was little. AND — I ate it the exact same way as you!! I always always always saved the fudge and crunchies for last! Happy Birthday!
michelle…wishing you a very magical 30th!
the b.day cake looks amazing & since i am on a roll re-creating ALL your cheese cakes…this baby is up next…so excited…
wishing you all the best!
Happy Birthday Michelle!!
That looks amazing! I’m drooling!
that.
is.
INCREDIBLE.
I share your love for chocolate and peanut butter and I think I would die if I found I was allergic. So glad you’re out of that stage!
And HAPPY Birthday!!
Happy birthday to you! :D
The cheesecake looks great. I don’t like peanuts (blasphemy, I know) but I have a jar of almond butter in the cupboard looking for a use, so this has inspired to me to do some adaptation & experimentation, thanks! :)
This cake looks utterly delicious!
Happy birthday! May all things delicious and fantastic come your way!
Happy Birthday!!! It’s my birthday, too!! And my cousin Steve’s! A great day. Best wishes for your 30’s (mine have been great); This is my last year in the 30’s :-(
Happy Birthday Michelle!! I made the Oreo Cheesecake yesterday and its now chilling in the fridge. Cant wait to go home and try it ! This one looks great ! yum
Happy Birthday! What a beautiful cake!!! Wishing you a great year! – mary
Happy Birthday!!! Even though I’m partial to my traditional seven-layer chocolate pound cake as my birthday cake, this looks amazing! :)
Happy Birthday!
Your cake looks really yummy… makes me wanna lick it right off the screen! hahaha :D
I’m absolutely sure it tastes yummy too. :D
Happy Birthday! The 30’s are supposed to be the new 20’s is what I’ve heard. Well I’m 33 and I feel like I’m 40, LOL. I hope your birthday is wonderful. Your cake looks absolutely scrumptious!
Happy birthday! The cake looks beautiful. And it seems PB & chocolate has been the theme for birthday cakes recently.
Well. Sweet baby Jesus, happy birthday to YOU and THERE GO MY HIPBONES. Gorgeous, decadent, insane.
Celebrate and enjoy! Only two years in, I think my 30s will be my best years. Just sayin’.
Now that’s a birthday cake! Many happy returns! :)
Happy Birthday! This birthday cake isn’t messing around! Yum!
Happy birthday! Yummy cake!
Happy Birthday! What an incredible birthday cake. I might have to make that for myself on my birthday.