A heavenly match – chocolate and peanut butter. Baked cheesecake can sometimes be a little heavy, but this recipe manages to keep the cheesecake light. Dollops of peanut butter are nestled in the slice. Topped with a decadent, drizzle of chocolate, peanut butter ganache and chunky, crunchy peanut brittle, it’s the perfect indulgence.
Chocolate Peanut Butter Cheesecake with Peanut Brittle
An indulgent make-ahead dessert for chocolate and peanut butter lovers
For the cheesecake:
1 x 250g packet Tennis Biscuits, crushed
100g melted butter
500g cream cheese
300g sour cream*
3/4 cup castor sugar
3 large eggs – lightly mixed
3 heaped tablespoons of peanut butter
For the topping:
80g good quality dark chocolate
¼ cup cream
2 heaped tablespoons of peanut butter
1 tablespoon butter
2 large slabs of peanut brittle
- Preheat the oven to 160°C.
- Process the biscuits to a fine crumb.
- Add the melted butter and mix to combine
- Press the crumb mixture into the base of a 22cm springform tin and refrigerate.
- Beat the cream cheese, sour cream and castor sugar until well combined, then add the eggs.
- Place the peanut butter into a bowl and heat in the microwave for 30 second bursts until it reaches a pouring consistency.
- Remove half a cup of the cheesecake mixture and combine with the peanut butter.
- Pour the cheesecake mixture onto the biscuit base. Dollop the peanut butter cheesecake mix randomly into the plain mix
- Place on a baking tray and bake for 1 hour. Turn the oven off and leave the door ajar for 30 mins. Remove from oven.
- When it has cooled completely, cover and refrigerate – best left overnight.
- Note: You can make sour cream by beating regular cream and slowly adding one teaspoon of fresh lemon juice until it thickens.
- Place the chopped chocolate, peanut butter and cream into a saucepan over a double boiler on a medium heat.
- As the chocolate starts to melt, mix until melted and well combined.
- Stir in the butter.
This can be stored in the fridge until ready to use.
Assemble the cheesecake just before serving.
- Remove the cheesecake from the mould and place onto a serving dish.
- Crush the peanut brittle into bite sized pieces and scatter over the top of the cheesecake
- If the chocolate peanut butter sauce has been made in advance, reheat for 30 seconds in the microwave to pouring consistency.
- Drizzle the sauce over the top of the cheesecake.