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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.

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24 people

Servings

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

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.