New York-Style Cheesecake with Peanutty Crust

serving suggestion

New York-Style Cheesecake with Peanutty Crust

  • Ingredients

    180g digestive biscuits, made into crumbs 
    190g SKIPPY® Smooth Peanut Butter
    250g sugar
    4 large eggs
    680g cream cheese, softened 
    240g sour cream 
    1 tablespoon vanilla extract
  • Instruction

    1. Preheat the oven to 165°C.To make the crust, beat together the digestive biscuit crumbs, 130g peanut butter, 50g sugar and 1 egg in a bowl with an electric mixer until smooth.
    2. Press the crust evenly into the bottom and 2.5 cm up the side of a 25-cm springform tin.
    3. Meanwhile, in a bowl, beat together the cream cheese, the remaining 200g sugar, sour cream and vanilla with an electric mixer until smooth. Add the remaining 3 eggs, one at a time, beating until fluffy. Pour into the crust.
    4. Bake the cheesecake for 1 hour or until the centre is almost set. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight.
    5. Melt the remaining 60g peanut butter; drizzle over the cheesecake just before serving.

    This recipe serves 12.