You are here:
  1. Home
  2. Desserts & sweets
  3. Choc Peanut Butter Cheesecake


1 Choc Peanut Butter Cheesecake

2 Desserts & sweets recipes
3
  • thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
  • thumbnail image 4
Print to PDF
[X]

Print recipe

Choc Peanut Butter Cheesecake

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

8 portion(s)

Base

  • 60 grams Butter
  • 200 grams Chocolate Biscuits
  • 20 grams Milk

Filling

  • 110 grams sugar
  • 210 grams Peanut Butter (crunchy)
  • 120 grams Milk
  • 250 grams cream cheese

Topping

  • 50 grams dark chocolate
  • peanuts
  • salt flakes
Add to shopping list
5

Recipe's preparation

    Base

  1. 1. Preheat oven to 180C.


     


    2. Lightly grease a 22cm cake or flan tin (springform or removable bottom is best) and put to one side.


     


    3. Melt butter in TM bowl Closed lid for 3 mins, 50C, speed 4 No counter-clockwise operation.


     


    4. Add milk and biscuits and blend on speed 8 Closed lid for 10-15 seconds No counter-clockwise operation.


     


    5. Press into the tin and bake in the oven for 15 mins. Allow to cool completely before continuing.

    2. Filling

  2. 1. Mill sugar on speed 9 Closed lid for 10 seconds No counter-clockwise operation. Set aside.


     


    2. Add peanut butter and milk to TM bowl Closed lid, cook 5 minutes, 50C, reverse counter-clockwise operation, speed 1.


     


    3. Add cream cheese and reserved sugar mix to bowl Closed lid on reverse counter-clockwise operation, speed 2 until smooth (1-2 mins).


     


    4. Poor filling onto base, spread evenly and smooth over top.


     


    5. Place in fridge while you prepare the topping.


     

    3. Topping

  3. 1. Grate chocolate on speed 9 Closed lid for 10 seconds No counter-clockwise operation, then melt 2 minutes, 50C, speed 3.


     


    2. Pipe, spoon or drizzle chocolate on to top of filling however you like.


     


    3. Add peanuts and salt flakes (optional) if you like - before or after the chocolate - your choice!


     


    4. Pop back in the fridge to set for at least 30 mins before serving.

  4.  


     


     


     


    *This recipe has been converted from the Chocolate Peanut Butter Cheesecake recipe on "Eat, Little Bird" //eatlittlebird.com/2012/09/04/chocolate-peanut-butter-cheesecake/

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

It is possible that you could omit the cooking step for the base - other cheesecake recipes do not include this step but the recipe I converted it from did. 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • This is delicious! We have

    Submitted by Melbwoo on 25. May 2014 - 16:35.

    This is delicious! We have renamed it in our house "happy Place Cheesecake"

    Login or register to post comments