Peanut Butter Cheesecake
June 13, 2017
"From one of our national supermarkets and their free monthly magazine March '17. Please note overnight chilling time has not been factored into the times."
- FOR FILLING
- FOR TOPPINGS
- Serving Size: 1 (202 g)
- Calories 646.9
- Total Fat - 36.8 g
- Saturated Fat - 17.1 g
- Cholesterol - 127.1 mg
- Sodium - 655 mg
- Total Carbohydrate - 57 g
- Dietary Fiber - 1.4 g
- Sugars - 27.8 g
- Protein - 24.5 g
- Calcium - 553.8 mg
- Iron - 1.7 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.2 mg
Preheat oven to 160C.
Grease and line base of a 23cm spring form pan with baking paper.
Process biscuits/cookies in a food process until fine and then add melted butter and process to combine.
Press biscuit mixture over base and side of prepared pan, cover with plastic wrap, and refrigerate for 30 to 45 minutes.
Meanwhile, make filling - using an electric mixer, beat cream cheese, sour cream and sugar until smooth and then add peanut butter and vanilla and beat until combined and then beat in eggs, one at a time, beating well after each addition.
Pour mixture into prepared shell.
Place a roasting pan of boiling water on the bottom shelf of the oven (this helps to stop the top of the cheesecake cracking during cooking).
Place cheesecake on a baking tray on the middle shelf of the oven and bake for 1 hour or until cheesecake is just set, but still a little wobbly in the centre.
Cool in the pan and then chill overnight in the fridge.
Meanwhile make topping - whisk all ingredients in the bowl of an electric mixer until firm peaks form.
Carefully remove cheesecake from pan, place on a serving plate and spread with topping, to serve.
Tips & Variations
No special items needed.