By Simon Greenwood-Haigh

Peanut Butter Cheesecake

This indulgent and impressive dessert is perfect for a special occasion!


  • BASE:
  • 200g digestive biscuits
  • 30g Proper Nutty peanut butter
  • 100g dark chocolate chips
  • 50g butter
  • 500g cream cheese
  • 5 medium eggs
  • 200g caster sugar
  • 125g sour cream
  • 250g Proper Nutty peanut butter
  • 250g sour cream
  • 100g milk chocolate chips
  • 30g light brown sugar


  1. Preheat the oven to 170°C (160°C fan).
  2. Blitz the ingredients for the base in a food processor until they look like coarse breadcrumbs.
  3. Press firmly (but not too hard) into the bottom of a 23cm / 9inch springform tin lined with a circle of greaseproof paper, press up the sides just a little and put into the fridge while you make the filling.
  4. Put the ingredients for the filling into the food processor and whizz to combine.
  5. Pour the filling onto the base and cook for 40-45 minutes.
  6. Take the cheesecake out of the oven while you make the topping.
  7. Warm the topping ingredients gently in a small saucepan, stirring continuously, then spoon over the top of the cheesecake and put it back in the oven for a final 10 minutes
  8. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  9. Before serving, take it out of the fridge to take the chill off as this will make it easier to remove from the tin.

Cooks tip: Put the base of the springform tin in upside down as this gives a completely flat surface and makes removing the cheesecake easier!


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