If you are on a diet it's best to steer well clear because once you get a look of it you won't be able to help yourself. Perfect for the sweet tooth Ozpig chef. Peanut butter cheesecake that tastes absolutely amazing.

Cooking Style: Camp Oven

Cooking Time: 45-50 minutes

250g Scotch finger biscuits
100g melted butter
500g cream cheese
1 cup sour cream
200g brown sugar
2/3 cup smooth peanut butter
1 tsp vanilla extract
3 eggs
150ml thickened cream
150ml sour cream
1 tsp vanilla extract
1 tbs icing sugar mixture
1 packet Reese's peanut butter cups


  1. In a food processor make the biscuits into fine crumbs then add the butter, mix well then before
    pressing all over a greased 20cm spring-form cake tin or other pie dish. Refrigerate.
  2. Beat cream cheese, sour cream and brown sugar until smooth. Add peanut butter and vanilla and beat again. 
  3. Add each egg 1 at a time beating between each egg. 
  4. Pour mix into biscuit base and bake in a hot camp oven with even top and bottom heat.
  5. Bake until set about 45-50 mins or so until just set. Remove from heat and take heat off top. Allow to cool in camp oven with the lid on to prevent cracking. 
  6. Refrigerate until cool preferably overnight.
  7. To make topping beat both creams, vanilla and icing sugar until whipped. Spread whipped cream over the top of cake and decorate with Resse's peanut butter cups.