This Peanut Butter Baked Cheesecake is created for those who are not fond of Biscoff Cheesecake. In fact, you can adapt this RECIPE to bake the biscoff variant.

Cheesecake lovers, this is another recipe for your collection.

Recipe by Mama Ding

Total Time | 3 hrs 20 mins

Prep Time | 20 mins

Cook Time | 60 mins + 2 hrs resting time

Servings : one 8 x 8 inch cake

Ingredients

Peanut Cookies Crust

180g (6.3 oz) peanut butter sandwich cookies, crushed finely
3 tbsp butter, melted
Peanut Butter Cheesecake Batter
500g (16 oz) cream cheese, room temp
470g (about 16 oz) Greek yogurt, room temp
220g (7.7 oz) creamy peanut butter
50g (1/4 cup) caster sugar
2 large eggs, room temp
Topping
180g (6.3 oz) creamy peanut butter + 3 tbsp hot water
5 pieces peanut butter sandwich cookies, lightly crushed

Method

01 Grease and line an 8 inch round springform pan with baking paper at the bottom and sides. Wrap the outside of the pan with aluminium foil. *You will be baking the cheesecake in a tray of water so you need to wrap it securely.

02 Crush the peanut butter sandwich cookies. You may use a food processor or put them in a ziploc bag and use your rolling pin.

Remove and place the finely crushed cookie crumbs into a bowl. Add the melted butter and use a spatula to combine until you get the consistency of thick wet sand.

Transfer to the springform pan and press with the back of a spoon to pack them firmly. Chill in the refrigerator for 30 mins.

03 Preheat your oven to 150C (300F).

In a large mixing bowl, place the cream cheese, yogurt and peanut butter. Whisk until combined and there are no lumps. You may use an electric mixer.

Add sugar and mix till well-combined.

Add eggs,. one at a time, mixing well after each addition.

04 Pour the cake mixture into the prepared springform pan. Place the pan onto a tray and place into the preheated oven. Pour half cup of hot water into the baking tray.

Bake at 150C (300 F) for 60 mins. Leave the baked cake inside the oven for 1 hour before removing.

Remove from oven and chill in the refrigerator for 1 hour before adding the topping.

05 For the topping, combine the peanut butter with the water until you get a smooth paste. Pour over the top of the chilled cheesecake. Sprinkle the cookie crumbs on top and decorate as desired.

Keep the cake chilled until serving time.

Notes

This cake will keep for up to 4 days in the refrigerator. Store unfinished portion in a covered container in the fridge.

You may take a look at the peanut butter sandwich cookies (Julie’s brand) that we used at our Pantry section. Of course you may use any other brand of cookies.