- Dish type
- Baked cheesecake
This recipe takes the wonderful marriage between peanut butter and jam and blends it into a cheesecake. Serve with whipped cream.
46 people made this
IngredientsMakes: 1 23cm round cheesecake
- 85g digestive biscuits, broken into crumbs
- 3 tablespoons caster sugar
- 2 tablespoons melted unsalted butter
- 450g cream cheese, softened
- 200g caster sugar
- 5 tablespoons crunchy peanut butter
- 3 tablespoons plain flour
- 4 eggs
- 125ml milk
- 160g any flavour fruit jam
MethodPrep:15min ›Cook:50min ›Extra time:4hr chilling › Ready in:5hr5min
- Preheat oven to 170 C / Gas 3. In a medium bowl, combine biscuit crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 23cm round springform tin. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared base.
- Bake in preheated oven for 10 minutes. Reduce temperature to 120 C / Gas 1/2 and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from tin. Stir jam until smooth and drizzle over cake in a lattice design.
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
Reviews & ratingsAverage global rating:(44)
Reviews in English (40)
Amazing. This is the best cheesecake I have ever had! It tastes amazing!!!!-29 Oct 2013
Delicious but very decadant...will not be able to make it often or ill be fat. I doubled the base mix.-03 Dec 2014
I've been looking for a peanut butter cheesecake recipe for a long time; once I found this recipe, I had to try it. I gotta say I was quite skeptical when I poured the cake mixture onto the crust. I increased oven temperature to 260°F and bake it for 1 hour after decreasing the temperature. When cooled, the cake looked perfect. I spread jelly on the top, and I became skeptical again: wouldn't it be to much? Wouldn't it "cover" the cheesecake taste? NO: this cake turned out perfect, not too nutty, not too sweet and very fresh. I'll surely make it again, keeping in mind that temperature has to be slightly increased, as well as cooking time.-01 Jun 2003