Food, Lifestyle

Recipe – Peanut Butter Baked Cheesecake

December 7, 2016

I made a baked cheesecake!! And it tasted amazing!

I am the world’s biggest cheesecake fan. I could eat it all day every day and still want more. When we eat out, I always sneak a peak at the dessert menu first to see if there’s any cheesecake on offer as it will affect my meal choice.

Anyway, back to the recipe for this Peanut Butter Baked Cheesecake. A baked cheesecake may seem like a but of a faff but trust me, it’s really easy to make and is worth the extra time.


For the base

150g (One packet) of Oreo Cookies

50g Salted Pretzels

1 tablespoon of cocoa powder (I used Hot Chocolate powder, same thing right?!)

50g unsalted butter (melted)

Vegetable oil to grease the base of your cake tin

For the filling

500g full-fat cream cheese

200ml double cream, whipped to soft peaks

100g light brown soft sugar

300g crunchy peanut butter (or smooth if you’re weird like that)

2 large free-range eggs, plus 1 large egg yolk

For the topping

50g dark chocolate

Mini Reese’s Peanut Butter Cups

Utensils Needed

An oven (obviously) pre-heated to 150°C

A 20cm loose bottom deep cake tin


Wooden Spoon

Mixing Bowls



  1.  For the base, bash your cookies, pretzels and cocoa powder until they form fine crumbs. This will be much quicker in a blender but is a great stress reliever with a wooden spoon! Next, add in the melted butter mix together. Press the mixture over the oiled base of your cake tin and put in the fridge to chill.
  2. For the filling, in a large bowl  beat the cream cheese, double cream and sugar briefly until smooth, then beat through the peanut butter and finally the eggs until the mixture is smooth. Don’t over-beat or you’ll lose the texture. Spoon onto the chilled base, then bake on the middle shelf of the oven. TOP TIP – Put a pan of boiling water in the bottom of the oven to keep your cake moist. 
  3. Bake for 1 hour 10 minutes or until set but still with a slightly wobbly middle. Allow to cool in the oven to avoid cracks in your beautiful cheesecake! After cooling, remove from the oven, then carefully run a knife around the top edge. Chill overnight in the fridge.
  4. Just before you’re ready to serve, remove the cheesecake from the tin. Melt the dark chocolate in a bowl in the microwave on a low setting then, when runny, drizzle all over the top of the cheesecake in a squiggle pattern. Scatter the Reese’s Peanut Butter Cups over the top while the chocolate is still soft.
  5. Take a picture to show everyone that you’re basically Mary Berry and then scoff yourself silly with cheesecake.

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