SKIPPY® New York-Style Cheesecake with Peanutty Crust
Classic cheesecake gets a makeover, and you'll agree it's fabulous! SKIPPY® New York-Style Cheesecake with Peanutty Crust is a new take on an old favorite.
Classic cheesecake gets a makeover, and you'll agree it's fabulous! SKIPPY® New York-Style Cheesecake with Peanutty Crust is a new take on an old favorite.
12
30 Minutes
1 Hour
4 Hours, 10 Minutes
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
Directions
- 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.
- Press the crust evenly into the bottom and 2.5 cm up the side of a 25-cm springform tin.
- 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.
- 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.
- Melt the remaining 60g peanut butter; drizzle over the cheesecake just before serving.