This is a salty sweet and nutty cheesecake, which can be eaten cold or warm. Great with whipped cream or chocolate sauce.
Ingredients
1 cup crushed McVities Digestive biscuits
1/4 cup caster sugar
1/2 cup Smooth Peanut Butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 eggs
250g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Dark chocolate, melted for drizzle
Method
1. Combine the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined springform tin. Chill.
1/4 cup caster sugar
1/2 cup Smooth Peanut Butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
2 eggs
250g block PHILADELPHIA Cream Cheese, softened
80g butter, melted
Dark chocolate, melted for drizzle
Method
1. Combine the biscuit crumbs, butter, sugar and cinnamon and press into the base of a greased and lined springform tin. Chill.
2. Beat together the PHILADELPHIA and brown sugar using an electric mixer until smooth. Beat in the eggs, one at a time, until well combined. Add the peanut butter. Mix until smooth.
3. Bake at 180°C for 30 minutes, until still slightly wobbly in centre. Allow to cool.
4. Drizzle with melted dark chocolate.
Enjoy with a cup of tea.
Tips:
Enjoy with a cup of tea.
Tips:
If you prefer a sweeter version, you can add bit more sugar to the philly mix. The cheesecake can be served with hot chocolate sauce.
You can also top the cheesecake with chopped peanuts.
You can also top the cheesecake with chopped peanuts.
You can refrigerate the cheesecake.
No comments:
Post a Comment