Peanut butter cheesecake

By Faeza
01 November 2015


For the crust:

¦ 60g (4 tablespoons) butter

¦ 500ml (2 cups) ground peanuts

For the filling:

¦ 2 tubs (250g) cream cheese


¦ 200g (1 cup) sugar

¦ 15ml (1 tablespoon) flour

¦ 5ml (1 teaspoon) vanilla essence

¦ 2 eggs

¦ 125ml (½ cup) milk

¦ 60g dark chocolate, melted


Preheat oven to 180 degrees C.

Grease a 23cm spring form tin.

For the crust; in a large bowl, mix together melted butter with ground peanuts. Press mixture onto bottom and sides of the cake tin, making sure its level.

For the filling; In a large bowl, beat together cream cheese, peanut butter, sugar, flour and vanilla essence until smooth and creamy.

Mix in eggs and milk. Divide mixture into two, add melted chocolate to one half and mix well. Pour half of the plain peanut butter mixture over the peanut crumbs.

Pour all the chocolate mixture on top, cover with the rest of the plain peanut butter mixture, swirl mixtures with a wooden skewer or fork. Bake in oven for 35 minutes. Remove cake from oven and chill overnight in the fridge, before removing out of tin.

To decorate, sprinkle with chopped peanuts and drizzle with melted chocolate. You can use any Black Cat Peanut Butter variant.