Peanut Butter Cream Cheese Cake

Ingredients for 1 servings:

• 1 pack of biscuits (hobbits, ~250 g)
• 100 g butter, melted (100 – 110 g)
• 1 pack of double cream cheese (200 g)
• 150 g powdered sugar (100 – 150 g, to taste)
• 150 g peanut butter, coarse (crunchy)
• 1 cup of cream (250 ml)
• 1 cup of cream (250 ml)
• 1 packet of vanilla sugar
• 1 pack of cream stiffener (not absolutely necessary)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

delicious peanut butter and cream cheese filling on a typical American pie crust made of shortcrust pastry crumbs

For the cake base, mix the finely crumbled biscuits with the butter. Then pour this mixture into a springform pan (approx. 26 cm in diameter) and press it firmly onto the base and sides. Bake in a preheated 180°C oven for 10-15 minutes. Let it cool. For the cheese mixture, mix the cream cheese, sugar, and peanut butter well. Whip 1 cup of cream until stiff peaks and carefully fold it into the cheese mixture. Pour the mixture into the springform pan on top of the cooled base and chill the cake for at least 2-4 hours. For the topping: Whip 1 cup of cream with cream stiffener and vanilla sugar and spread it on the cake. Tips: 1. Hobbits are round, flat oat shortbread cookies. One packet contains 250 g and contains approximately 22 crispy biscuits. Or use graham crackers. 2. For a perfect base, finely crumble the biscuits. It’s best to place it in a freezer bag, seal it, and crush it with a rolling pin or finely chop it with a food processor. 3. Add powdered sugar to the cheese mixture to taste. 4. You can also omit the cream stabilizer, since the cream is the final layer.