Peanut Butter Cheesecake

Ingredients

Serves: 12

• 1 1/2 cups digestive biscuit crumbs
• 1/2 cup finely chopped peanuts
• 3/4 teaspoon ground cinnamon
• 185g butter, melted
• 750g cream cheese
• 3/4 cup peanut butter
• 1 cup (220g) white sugar
• 2 tablespoons plain flour
• 1 teaspoon vanilla essence
• 2 eggs
• 1 egg yolk
• 1/4 cup (65ml) light cream
• 2 cups dark chocolate chips

Preparation method

Prep: 30 minutes | Cook: 1 hour | Extra time: 4 hours, chilling

1.

Preheat oven to 190 degrees C. Line the outside of a 23cm springform pan with aluminum foil.

2.

To Make Crust: In a medium bowl combine crumbs, peanuts and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of ungreased pan and set aside.

3.

To Make Filling: In a large mixing bowl beat cream cheese, peanut butter, sugar, flour and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in cream and chocolate chips.

4.

Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan and bake in the preheated oven for 40 to 50 minutes.

5.

Let cake cool completely and keep in refrigerator for at least 4 hours before serving.