Chocolate Peanut Butter Cheesecake with Peanut Brittle

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.img_0966

Chocolate Peanut Butter Cheesecake with Peanut Brittle

  • Servings: 8-10
  • Difficulty: some effort required
  • Print

An indulgent make-ahead dessert for chocolate and peanut butter lovers

 

Ingredients

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

Directions

Cheesecake

  1. Preheat the oven to 160°C.
  2. Process the biscuits to a fine crumb.
  3. Add the melted butter and mix to combine
  4. Press the crumb mixture into the base of a 22cm springform tin and refrigerate.
  5. Beat the cream cheese, sour cream and castor sugar until well combined, then add the eggs.
  6. Place the peanut butter into a bowl and heat in the microwave for 30 second bursts until it reaches a pouring consistency.
  7. Remove half a cup of the cheesecake mixture and combine with the peanut butter.
  8. Pour the cheesecake mixture onto the biscuit base. Dollop the peanut butter cheesecake mix randomly into the plain mix
  9. 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.
  10. 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.

Topping

  1. Place the chopped chocolate, peanut butter and cream into a saucepan over a double boiler on a medium heat.
  2. As the chocolate starts to melt, mix until melted and well combined.
  3. Stir in the butter.

This can be stored in the fridge until ready to use.

Assemble the cheesecake just before serving.

Assembly

  1. Remove the cheesecake from the mould and place onto a serving dish.
  2. Crush the peanut brittle into bite sized pieces and scatter over the top of the cheesecake
  3. If the chocolate peanut butter sauce has been made in advance, reheat for 30 seconds in the microwave to pouring consistency.
  4. Drizzle the sauce over the top of the cheesecake.

 


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