Cap'n Crunch Peanut Butter No-Bake Cheesecake

Description

Source: Holy Sweet! - Peabody Johnson

My blog is more than fifteen years old. Back when I started, food blogging was not as big a thing as it is nowadays. Because of that, mine actually inspired many current bloggers to start their own blogs, which is very cool. One of those bloggers is my blogging BFF and partner in crime Kita, who runs Pass the Sushi and Girl Carnivore. One of the first recipes Kita loved of mine that she shared on her blog was an ice cream make with Cap'n Crunch and peanut butter. In retrospect, I should have just used Cap'n Crunch Peanut Butter Crunch. This cheesecake is based on that flavor combo. I made it extra special by making a crust out of the cereal (think Rice Krispies treats), then filled it with a no-bake peanut butter cheesecake. This dessert is almost two desserts in one: cereal treats and cheesecake. I like to eat the no-bake cheesecake first and then finish off by eating the crust . . . but that's just me.

Ingredients

• 2 1/4 cups (540 ml) heavy cream
• 1 1/2 cups (54 g) Cap'n Crunch Peanut Butter Crunch cereal
• 3 tbsp (42 g) unsalted butter
• 6 cups (300 g) mini marshmallows
• 1/2 tsp vanilla extract
• 7-8 cups (252-288 g) Cap'n Crunch Peanut Butter Crunch cereal
• 1 3/4 cups (420 ml) Cap'n Crunch Peanut Butter cream, chilled
• 1 lb (450 g) cream cheese, at room temperature
• 1/2 cup (60 g) powdered sugar
• 1/4 cup (60 ml) sour cream
• 1/2 cup (44 g) powdered peanut butter
• 1/2 cup (65 g) malted milk powder
• 1 tsp vanilla extract

Directions

1. To make the Cap'n Crunch Peanut Butter cream: The day before you're making the cake, mix the cream with the Cap'n Crunch Peanut Butter cereal in an airtight container.
2. Put it in the fridge for 8 hours or overnight.
3. Then strain out the cereal.
4. To make the crust: Spray 10-inch (25-cm) springform pan with nonstick baking spray.
5. Melt the butter over low heat in a large heavy-bottomed pot - the bigger the better, as the cereal will spill out if the pot is too small.
6. Add the marshmallows to the melted butter and stir.
7. Wait for them to melt almost completely, so you can see only a couple of intact marshmallows.
8. This may take about 5 to 7 minutes.
9. Remove the pot from the heat and add the vanilla.
10. Mix until it's incorporated.
11. Add the cereal and mix and mix and mix until the cereal is well coated.
12. Make sure to stir up all the marshmallow at the bottom of the pot - it like to hide there.
13. Using a spoon at first and then your clean hands, form the Cap'n Crunch Peanut Butter mixture into a crust in the springform pan, starting with the bottom and going all the way up the sides.
14. If you crush some of the cereal, that is totally fine because the marshmallow will keep it together.
15. You might have a little leftover that doesn't fit into the pan . . . just eat it.
16. To make the cheesecake: In the bowl of a stand mixer fitted with the whisk attachment, whip the cold Cap'n Crunch Peanut Butter cream into stiff peaks on medium--high speed, about 4 to 5 minutes.
17. Set aside.
18. In another bowl for the stand mixer fitted with the paddle attachment, beat the cream cheese and powdered sugar together on medium speed until the mixture is perfectly smooth and creamy, about 3 minutes.
19. Scrape down the sides and across the bottom of the bowl with a rubber spatula as needed.
20. Add the sour cream, powdered peanut butter, malted milk powder and vanilla.
21. Beat for 2 to 3 minutes on medium-high speed until everything is smooth and combined.
22. Make sure there are no large lumps of cream cheese.
23. If there are lumps, keep beating until it's smooth.
24. Using a rubber spatula, fold the whipped Cap'n Crunch Peanut Butter cream into the cheesecake filling until it's combined.
25. Do this as slowly as possible so you do not deflate the whipped cream.
26. Pour the filling into the prepared crust and use an offset spatula to smooth the top.
27. Cover the cake tightly with plastic wrap or aluminum foil and refrigerate for at least 6 to 8 hours and up to 2 days.
28. I like to chill mine overnight, as the longer it is in the fridge the better it sets.
29. Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
30. Using a clean, sharp knife, cut the cake into slices.
31. For neat slices, wipe the knife clean between each slice.

Yield: Serves about 8