Peanut Butter Cheesecake©


  • 3.5oz-100g Digestive Biscuits
  • 5.9oz-170g Peanut Cookies
  • 3.5oz-100g Unsalted Butter
  • 7oz-200g Crunchy Peanut Butter
  • 5.6oz-160g Golden Syrup
  • 1.6 fl oz-50ml Double Cream
  • 8.8oz-250g Mascarpone Cheese
  • 8.8oz-250g Full Fat Soft Cheese
  • 8.41 fl oz-250ml Double Cream
  • 2 tablespoons Hazelnut Syrup
  • 2.1oz-60g Peanut Bars (blitzed into a soil texture)
  • Reese's Pieces (optional)
  • 1 tablespoon Dark Brown Muscovado Sugar


  1. Start by making the base. Crush up the digestive and peanut cookies until fine and pour into a large mixing bowl and set to one side
  2. Gently heat the butter in a small saucepan over a low heat and pour into the crushed biscuits. Give it a good stir until well combined
  3. Pour the mix into the bottom of a lightly greased 22cm/9' spring-form cake tin and flatten the mixture down evenly using the back of a metal spoon. Really squish it down so it is tightly compact with a smooth surface. Pop into the fridge for 1 hour to cool
  4. When the base is set combine the mascarpone, full fat cheese and double cream until a smooth paste is formed- do not over mix so it becomes stiff. Add the golden syrup and peanut butter and combine again until the mixture holds shape but only just
  5. Spoon the mixture on top of the base evenly and smooth it equally to the edges using the back of a spoon. Cover with cling-film and pop back into the fridge for 1 hour to set before making the topping
  6. To make the topping, whisk the cream, sugar and hazelnut syrup together in a large mixing bowl using an electric hand whisk (or stand mix) until the mix holds its own shape (be careful not to over do it though). Spread over the top of the set peanut butter layer
  7. Decorate with Reese's Pieces and blitzed peanut bars (or whatever decoration you choose) and cover with cling-film
  8. Pop into the fridge again for 12 hours. Release from the tin and serve (keep stored in the fridge!)

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