Description
A rich and creamy peanut butter cheesecake with a buttery biscuit crust, combining smooth cream cheese and nutty peanut butter for an indulgent, bakery-style dessert.
Ingredients
- 200 g digestive biscuits, crushed
- 100 g unsalted butter, melted
- 600 g cream cheese, softened
- 200 g creamy peanut butter
- 150 g granulated sugar
- 200 ml heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Instructions
- Preheat the oven to 160°C (320°F).
- Mix crushed biscuits with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a springform pan and chill in the refrigerator.
- Beat the cream cheese in a large bowl until smooth.
- Add peanut butter and sugar, mixing until creamy and well combined.
- Pour in the heavy cream and mix again until smooth.
- Add eggs one at a time, mixing gently after each addition.
- Stir in vanilla extract and flour without overmixing.
- Pour the filling over the crust and smooth the top.
- Bake for 50–60 minutes until edges are set and center slightly jiggles.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Avoid overmixing to prevent cracks in the cheesecake.
- Cooling slowly in the oven helps maintain a smooth surface.
- Best served chilled for optimal texture and flavor.
- Can be made a day in advance for better taste.
- Add toppings like chocolate ganache or caramel for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 120 mg
