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CHOCOLATE PEANUT BUTTER CHEESECAKE

This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a water-bath as I do the Banoffee cheesecake. The water-bath is excellent if you want a silky texture, but for me, the peanut butter constituent demands a certain amount of pleasurable, palate-cleaving clagginess. And baked like this, too, the top gets a slight crust when it's cooked, making it all the easier to spread the chocolate topping.

The ingredients should be at room temperature before you start.

Recipe posted by Nigella

Ingredients

  • Nigella Recipe
  • Vegetarian
  • for the base:
  • 200g digestive biscuits
  • 50g salted peanuts
  • 100g dark chocolate chips
  • 50g soft unsalted butter
  • for the filling:
  • 500g cream cheese
  • 3 eggs
  • 3 egg yolks (freeze the whites to make meringues)
  • 200g caster sugar
  • 125ml sour cream
  • 250g smooth peanut butter
  • for the topping:
  • 250ml sour cream
  • 100g milk chocolate chips
  • 30g soft brown sugar
  • 1 x 23cm springform tin

 

Method

Serves: 10 - 12
  1. Preheat the oven to 170°c/gas mark 3
  2. Then process the biscuits, peanuts, dark chocolate chips and butter for the base in a food processor.
  3. Once it comes together in a clump, turn it out into a springform tin and press into the bottom and up the sides to make the crunchy crust.
  4. Put in the fridge while you make the filling.
  5. Process the filling in the cleaned or wiped-out processor bowl, putting in the cream cheese, eggs and egg yolks, sugar, sour cream and peanut butter and whizzing to a smooth mixture.
  6. Pour and scrape the filling into the base in the chilled springform tin and cook for 1 hour, though check after 50 minutes.the top – only – should feel set and dry.
  7. Take the cheesecake out of the oven while you make the topping.
  8. Warm the sour cream and chocolate with the brown sugar gently in a small saucepan over a low heat, whisking to blend in the chocolate as it melts, and then take off the heat.
  9. Spoon and spread the topping very gently over the top of the cheesecake, being as careful as you can in case you break the surface of the cheesecake. (not that anything bad will happen; you’ll just have chocolate marbling the cake a bit.)
  10. Put it back in the oven for a final 10 minutes.
  11. Once out of the oven, let the cheesecake cool in its tin and then cover and put into the fridge overnight.
  12. When you are ready to eat the cheesecake, take it out of the fridge, just to take the chill off: this will make it easier to spring from the tin. don’t let it get too warm, though, as it will become a bit gooey and be hard to slice.
  13. Additional information - for vegetarians make sure the cream cheese is a brand that doesn't contain rennet.
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Comments

  • Yummy!!!

    Posted by zerogee0 on 26th Apr 2011 at 18.48

  • This is just what I've been looking for. Perfect for my peanut butter loving husband.

    Posted by Juls34 on 1st May 2011 at 12.12

  • I have made this lovely cheesecake in honour of the royal wedding, which I watched with my friends. They really loved the cake and all demanded the recipe. The cakes filling was nice and soft and not dry or crumbly :-) Thumps up Nigella! :-)

    Posted by FrauJantje on 2nd May 2011 at 12.11

  • This may not sound very nice but believe me it has to be one of the best cheesecakes I have ever made and Im not that keen on peanut butter. Would make it again especially for parties as it goes down as a huge hit.

    Posted by twilight625 on 22nd Jun 2011 at 15.14

  • It looks delicious...havent made it yet but will soon :)

    Posted by Farihah on 26th Jun 2011 at 11.28

  • So easy to make and everyone I have made it for raves about it. I find it takes a wee bit longer in the oven than the recipe says, but that might well be my oven! Fabulous

    Posted by Tigergirl on 12th Jul 2011 at 18.14

  • I can't wait to try out this recipe i'm 12 yrs old and adore peanut butter and choccy

    Posted by Bella 12 on 16th Jul 2011 at 5.36

  • DELICOUS !!!!!!!!!!!!!!!!! i cant wait to try this

    Posted by Bella 12 on 16th Jul 2011 at 5.39

  • One word - Fabulous :)

    Posted by DanielaTodaro on 25th Jul 2011 at 6.43

  • MY FAMILY SAW THIS AT 10 PM WHEN YOU MADE IT IN TLC WE LOVED IT WE LIKE WATCHING YOU IN THE TLC COOKING MY ENTIRE LOVES THE WAY YOU COOK CAKES I AM GOING TO MAKE THE SIMPLE CAKES IN MY SHOP AND WILL SELL THEM THANKS NIGELLA I DO LOVE YOUR OTHER FOOD ALSO WILL TALK LATER UMESH

    Posted by umeshmenon on 11th Aug 2011 at 14.35

  • I made this a while ago and have to confess will probably not make it again!! It was soo scrumptious I couldnt stop eating it! I only needed a wee slice at a time mind you cos it is quite heavy but yum, yum, yum. Everyone has to try this one.

    Posted by mrslawson on 30th Aug 2011 at 17.44

  • I have made this cake Twice now and everyone who has eaten is completely amazed!! thank you soo much nigella for this wonderful recipe and for brightening up our televisions :)

    Posted by tinx on 22nd Oct 2011 at 6.59

  • Just tried it. It was an absolute hit. Thanks a lot, Nigella

    Posted by maddy168 on 8th Nov 2011 at 14.44

  • I'm not a baker but tried this one as my husband and I love peanut butter. This turned out to be so good and very easy to make. We loved it so much. Now my husband knows that I can bake and wants this cake everytime!!!!

    Posted by Cryptic on 24th Nov 2011 at 4.26

  • I made this as my contribution to Christmas lunch with friends. It was a hit! Easy to make and worked well first time. It was deliciously rich and smooth. Not overly peanut buttery-you could get away with serving it to someone who is not a peanut butter addict. They must have liked it anyway...I left with bagged up ham, stuffing, yule log etc but they kept the leftover cheesecake!

    Posted by grainnemurphy on 27th Dec 2011 at 17.29

  • Thanks so much Nigella. I made it for my mom & dad's 30th wedding anniversary and they just loved it....

    Posted by gourishivam on 1st Jan 2012 at 15.14

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