John Myers
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Chocolate Peanut Butter Cheesecake
The perfect chocolate peanut butter cheesecake recipe with a picture and simple step-by-step instructions.
For the ground:
- 200 g Oreo biscuits
- 60 g Melted butter
For the filling:
- 400 g Cream cheese
- 180 g Peanut butter
- 3 piece Eggs
- 100 g Sugar fine
- 3 tsp Vanilla sugar
- 3 leveled tsp Food starch
For the topping:
- 50 ml Cream
- 50 g Dark chocolate chopped into small pieces
- 20 piece Peanuts fresh, chopped
- Put the Oreo biscuits in a plastic bag and use the rolling pin to crush them into crumbs. Put the crumbs in a bowl and mix with the butter. Spread the mixture in the well-greased form (26 springform pan) and press the bottom firmly with your fingers.
- Preheat the oven (top and bottom heat) to 160 degrees.
- Beat all ingredients for the filling with the mixer until smooth, but do not beat until airy. Spread the filling on the bottom. Bake the cheesecake for about 15 minutes, the mixture should only set, but not brown. After baking, let it cool down briefly in the tin, then remove it from the tin and place on a wire rack.
- In the meantime, melt the chocolate in the cream over low heat and stir well, then spread it on the cake with a spoon and decorate with chopped nuts as desired.
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