Peanut Butter Cheesecake©


  • 1.7oz-50g digestive biscuits
  • 5.6oz-160g Peanut Cookies
  • 3.5oz-100g unsalted butter
  • 6.3oz-180g crunchy peanut butter
  • 6.3oz-180g golden syrup
  • 1.6 fl oz-50ml double cream
  • 8.8oz-250g mascarpone cheese
  • 8.8oz-250g full fat soft cheese
  • 8.41 fl oz-250ml double cream
  • 2 tablespoons hazelnut syrup
  • Crushed peanut brittle
  • Reese's Pieces (optional)
  • 1 tablespoon brown soft sugar
  • Gold ball decoration (optional)


  1. Start by making the base. Crush up the digestive and peanut cookies, until fine, in a large mixing bowl. Gently heat the butter in a medium saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined
  2. Pour the mix into the bottom of a lightly greased 20cm/8" deep round loose bottomed/spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is tightly compact with a smooth surface. Pop into the fridge for 1 hour to cool
  3. When the base is, in a separate large mixing bowl, combine the mascarpone, full fat cheese and double cream until a smooth paste is formed- do not over mix so it becomes stiff. Add the golden syrup and peanut butter and combine again. Spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon. Cover with cling-film and pop back into the fridge for 3 hours to set, before making the topping
  4. To make the topping, whisk the cream, sugar and hazelnut syrup together in a large mixing bowl using an electric hand whisk (or stand mix) until the mix holds its own shape (be careful not to overmix though). Spread over the top of the set peanut butter layer and decorate with Reese's Pieces, golden balls, and crushed peanut brittle (or whatever decoration you choose)
  5. Pop into the fridge again, covered with cling-film, until ready to remove and serve. Remove from the tin, serve slices after standing out of the fridge for 10 minutes and enjoy! (Keep stored in the fridge)

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