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.
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
- 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
Heat oven to 160°C (Gas Mark 3)
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.
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
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.
Melt the remaining 65g peanut butter and drizzle over cheesecake just before serving.