Dawn2017-08-20T09:07:06+00:00 Total Recipe Views: 6,329 Peanut butter cheesecake By Dawn Puddings / Dessert August 20, 2017 This was a bung it in and keep fingers crossed it worked recipe. Prep: 20 mins Yields: 8 servings 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 11. I lined my 8inch glass dish with cling film as it helps to get the cheesecake out. 22. Crush the biscuits to a crumb like texture but does not have to be perfect. 33 add to melted butter and stir till all combined 44 put the base mixture into the dish and flatten out towards the edge. Chill in fridge till base is cool down 55 mix the icing sugar, peanut butter and creamcheese together. 6Tip....taste the filling at this part. If needs more sugar added now. 76 once mixed add to the cool base and spread out. 87 chill in fridge for at least 4 hrs but 24hrs is betterThis is not a firm set cheesecake its a nice thick one but will firm up the longer your chill it. If in a hurry to set pop in freezer for 40 mins . close full screen 00:00 9 Reviews Sonia Robinson August 20, 2017 Megan Barnes Tom Logan August 20, 2017 Michaela Logan Vicki Brimacombe August 20, 2017 Philip Brimacombe Lucy Bramhall August 20, 2017 Oh wow I will defiantly be trying this one lol xxx Jayne Field August 20, 2017 Bonnie Burns Clare McConville Gettins August 20, 2017 Mmmmm Louise McConville-herron August 20, 2017 Clare McConville Gettins Jodie Marshall August 20, 2017 Lucy Bramhall Lyn End Bsl Pattison August 20, 2017 Craig Pattison Cancel replyYou must be logged in to post a comment.