Peanut Butter Cheesecake
This Peanut Butter Cheesecake is a Peanut Butter lover's dream! It is packed full of Peanut Butter, Peanut Butter Cups, Peanut Butter Chips and decorated with even more Peanut Butter!
Servings: 12 Servings
Ingredients
For the Biscuit Base
- 125 g Unsalted Butter or Stork
- 350 g Hobnobs
For the Peanut Butter Cheesecake
- 700 g Soft Cheese
- 150 g Icing Sugar
- 300 ml Double Cream
- 150 g Peanut Butter
- 90 g Peanut Butter Cups
- 100 g Peanut Butter Chips
For the Decoration
- 300 ml Double Cream
- Peanut Butter Cups
- Peanut Butter Chips
Instructions
To Make the Biscuit Base
- In a food processor blitz your biscuits to a crumb.
- Add the butter and pulse for 20-30 seconds until the butter is incorporated and the biscuits now resemble wet sand.
- Pour the mixture into your cake tin and press down with the back of a spoon, until the entire base is covered by the biscuit and it is nice and level. Leave to one side.
To Make the Peanut Butter Cheesecake
- In a bowl mix together the soft cheese and icing sugar, until it is nice and thick.
- Pour in the double cream, while mixing on a slow speed. The mixture should be thick and holds its shape.
- Add the peanut butter, peanut butter cups and chips and mix these through until evenly distributed.
- Pour the mixture into the cake tin and smooth.
- Put the mixture in the fridge to set overnight (or at least 8 hours).
To Decorate
- Remove the cheesecake from your cake tin.
- Whip the double cream until it is thick. If you would like to sweeten the cream add a tablespoon of icing sugar.
- Pipe the double cream onto the top of the cheesecake and decorate using the Peanut Butter Cups and Peanut Butter Chips.
Video
Notes
- This Peanut Butter Cheesecake will last in the fridge for up to 3 days.