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
Ingredients:
Cheesecake-
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
Topping-
150ml thickened cream
150ml sour cream
1 tsp vanilla extract
1 tbs icing sugar mixture
1 packet Reese's peanut butter cups
Method:
- 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. - Beat cream cheese, sour cream and brown sugar until smooth. Add peanut butter and vanilla and beat again.
- Add each egg 1 at a time beating between each egg.
- Pour mix into biscuit base and bake in a hot camp oven with even top and bottom heat.
- 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.
- Refrigerate until cool preferably overnight.
- 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.
