Peanut butter cheesecake has been on my to-bake list since I first started this blog.
Up until maybe two years ago, I never liked peanut butter, and I couldn’t understand why anyone else did either. I wouldn’t bake with it, and I certainly wouldn’t eat it straight up – it’s not sweet, why would you?!
Before I was converted to the true delights of peanut butter, there was only ever one exception to my hating – a peanut butter cheesecake my mum made when I must have been about 9 years old.
Luckily my mum is the most organised woman you will ever meet, and so when I asked if she still had the recipe, the answer was of course yes.
I set about making the cheesecake myself, as a celebration of my new found peanut butter love but also to stir up a few childhood memories of good cake.
It’s a pretty simple recipe, with a chocolate chip cookie crust and creamy peanut butter filling, studded with chocolate coated peanuts. No need for any sort of topping or icing, it’s perfectly rich and decadent as it is.
My only complaint would be that it’s a little flatter than I remembered, so I think if I made it again I would do it in a slightly smaller tin or up the amounts of filling.
If you like peanut butter, or even if you don’t, you should try this recipe – it could be the one to convert you as it did me.
Peanut butter cheesecake (recipe from an old Waitrose recipe card)
- 200g chocolate chip cookies
- 40g butter
- 115g cream cheese
- 115g caster sugar
- 2 medium eggs
- 115g creamy peanut butter
- 200g creme fraiche
- 100g chocolate covered peanuts
Crush the biscuits with a rolling pin, or blitz them in a food processor. Melt the butter and then stir into the biscuits. Press into the base of an 8″ round cake tin and chill in the fridge for half an hour.
For the filling, beat the cream cheese and sugar together, then add the eggs one at a time. Add the peanut butter and creme fraiche and beat until combined, then pour over the biscuit base. Sprinkle the chocolate covered peanuts evenly on top. Bake at 180 degrees for 10 minutes, then reduce the heat to 110 degrees and bake for a further 45-55 minutes, or until set but still with a slight wobble. Leave in the oven to cool to room temperature, then chill completely in the fridge before removing from the tin and serving.