New York-style cheesecake with a peanutty crust

You simply won't believe how easy this baked cheesecake recipe is to make!

Brought to you by SKIPPY® Peanut Butter

 

This recipe had us at cheesecake, but we knew it was love when we discovered the peanut butter crust. A baked cheesecake recipe of dreams! With a lovely method and easily-sourced ingredients, this recipe will go down a treat for afternoon tea, cake sales and family gatherings alike. Check out this super-simple recipe from Skippy® below.

Ingredients

  • 195 g crushed biscuit crumbs (blend of Digestive and Rich Tea works well)
  • 195 g Skippy® peanut butter (Divided into 185g and 60g portions)
  • 4 large eggs
  • 680 g cream cheese
  • 250 ml soured cream
  • 1 tblsp vanilla extract

Instructions

1
Heat oven to 160°C (Gas Mark 3)
2
To make the crust, in a bowl, beat together biscuit crumbs, 125g peanut butter, 60g sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch (2.5cm) up side of 10-inch (25cm) spring form pan.
3
Meanwhile, in a bowl, beat together the cream cheese, remaining 185g sugar, sour cream and vanilla extract with electric mixer until smooth. Add the remaining 3 eggs, one at a time, beating until fluffy. Pour into crust
4
Bake cheesecake 1 hour or until the centre is almost set. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight.
5
Melt the remaining 65g peanut butter and drizzle over cheesecake just before serving.

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