Peanut Butter Cheesecake
By Chef Pakistan (@chef_pakistan)
Ingredients
- 200 g Digestive Biscuits
- 100 g Butter (Unsalted and melted)
- 500 g Cream Cheese
- 200 g Peanut Butter
- 200 g Sugar (Granulated)
- 4 Eggs
- 200 g Sour Cream
- 1 tsp Vanilla Extract
- 100 g Peanut Butter
- 50 g Icing Sugar
- 50 ml Milk
Directions
- 1Preheat the oven to 180°C (350°F).
- 2In a food processor, crush the digestive biscuits until they become fine crumbs. Pour the melted butter over the crumbs and mix well until the mixture resembles wet sand.
- 3Press the biscuit mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place the pan in the refrigerator while preparing the filling.
- 4In a large mixing bowl, beat the cream cheese, peanut butter, and granulated sugar until smooth and creamy.
- 5Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- 6Mix in the sour cream and vanilla extract until well combined.
- 7Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
- 8Bake in the preheated oven for 60 minutes or until the edges are set and the centre is slightly jiggly.
- 9Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door slightly open.
- 10Remove the cheesecake from the oven and let it cool completely at room temperature.
- 11While the cheesecake is cooling, prepare the peanut butter sauce. In a small saucepan, melt the peanut butter over low heat. Stir in the powdered sugar and milk until smooth and well combined. Remove from heat and let it cool slightly.
- 12Once the cheesecake has cooled, carefully remove it from the springform pan. Drizzle the peanut butter sauce over the top of the cheesecake.
- 13Place the cheesecake in the refrigerator to chill for at least 2 hours or overnight before serving.