Peanut butter cheesecake

Peanut butter cheesecake

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.


Peanut butter chocolate chip crumble oat bars

‘Peanut butter chocolate chip crumble oat bars’ is a bit of a mouthful to say, and these bars were definitely a bit of a mouthful to eat.

I made this as an alternative to the friendly pony’s usual flapjacks as a high calorie, sugar rush, energy boost.

The base is a cross between flapjack and shortbread, with a layer of fudgy peanut butter on top and finished with a chocolate chip crumble.

They are super rich, and you need a really sweet tooth to eat a whole one, but the pony loved them, and I enjoyed the odd nibble here and there. They’re a bit more time consuming and need more ingredients than flapjacks (not to mention the sky high calorie count) so I’m not sure I’ll make them that regularly, but they definitely make an awesome occasional treat.

Peanut butter chocolate chip crumble oat bars (adapted from 1001 cupcakes, cookies and other tempting treats):

  • 225g butter
  • 350g plain flour
  • 1tsp baking powder
  • 350g light brown sugar
  • 175g oats
  • 70g chopped peanuts
  • 1 egg
  • 200g milk chocolate chunks
  • 100g dark chocolate chunks
  • 400g tin condensed milk
  • 70g crunchy peanut butter

Rub together the flour, baking powder and butter with your fingers until it resembles breadcrumbs, then mix in the sugar, peanuts and oats. Transfer a quarter of the mix into a separate bowl, add in the chocolate chunks and set aside. Add the beaten egg to the remaining 3/4 of the mix then press into a 12×8″ tin. Bake at 180 for 15 minutes.

While the base is baking, mix together the condensed milk and peanut butter. When the base comes out the oven, spread the peanut butter mix over the top, then sprinkle the remaining crumb mixture on top. Return to the oven for another 20 minutes, the leave to cool before cutting into bars. This made 10 friendly pony sized bars, but would make 20 very reasonable sized squares easily.

Dinosaur Flapjacks

This week, the friendly pony (who you will notice appears a lot in my baking stories) took to the kitchen. He wanted to create something sweet and delicious that would give him an energy boost before cycling home from work and could also be frozen.

He decided on flapjacks, decided the key ingredients would be oats, peanuts and chocolates, and asked me to work out the rest.

I adapted a recipe for chocolate hazelnut flapjacks from 1001 Cupcakes, Cookies and Other Tempting Treats (a Christmas present from the pony himself).

We basically double the base amounts of oats, butter, syrup and flour, and threw in extra nuts and chocolate – because they’re the tastiest bit.

This recipe made 12 fairly large flapjacks in an oven roasting tin, so I reckon half the amount would fill a 10×10″ square and maybe make 9.

(PS, the name ‘dinosaur flapjacks’ doesn’t really have much to do with the finished bars, but it’s what the pony wanted to call them.)

Chocolate and peanut flapjacks


  • 400g oats
  • 200g peanuts
  • 200g dark chocolate, roughly chopped
  • 100g plain flour
  • 250g butter
  • 4 tbsp golden syrup
  • 180g light brown muscovado sugar
  • Heat the butter, sugar and syrup in a saucepan until the butter has melted and the sugar has dissolved. Leave to cool for a bit then mix in all of the dry ingredients
  • Spread the mixture evenly into a greased and lined tin, then bake at 180 degrees for about 30 minutes, or until it feels firm to the touch.
  • Leave to cool a little before cutting into squares, then chill in the fridge until set.