Peanut butter cheesecake

AuthorDawn
00DifficultyBeginner

This was a bung it in and keep fingers crossed it worked recipe.

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Yields8 Servings
Prep Time20 mins

 1 4oz/100g digestive biscuits
 2 3oz/75g metled butter
 3 400g cream cheese . Room temp
 4 250g peanut butter. Room temp
 5 200g icing sugar.

1

1. I lined my 8inch glass dish with cling film as it helps to get the cheesecake out.

2

2. Crush the biscuits to a crumb like texture but does not have to be perfect.

3

3 add to melted butter and stir till all combined

4

4 put the base mixture into the dish and flatten out towards the edge. Chill in fridge till base is cool down

5

5 mix the icing sugar, peanut butter and creamcheese together.

6

Tip....taste the filling at this part. If needs more sugar added now.

7

6 once mixed add to the cool base and spread out.

8

7 chill in fridge for at least 4 hrs but 24hrs is better

Ingredients

 1 4oz/100g digestive biscuits
 2 3oz/75g metled butter
 3 400g cream cheese . Room temp
 4 250g peanut butter. Room temp
 5 200g icing sugar.

Directions

1

1. I lined my 8inch glass dish with cling film as it helps to get the cheesecake out.

2

2. Crush the biscuits to a crumb like texture but does not have to be perfect.

3

3 add to melted butter and stir till all combined

4

4 put the base mixture into the dish and flatten out towards the edge. Chill in fridge till base is cool down

5

5 mix the icing sugar, peanut butter and creamcheese together.

6

Tip....taste the filling at this part. If needs more sugar added now.

7

6 once mixed add to the cool base and spread out.

8

7 chill in fridge for at least 4 hrs but 24hrs is better

Peanut butter cheesecake

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