30th July is National Cheesecake holiday! Whilst the origin of national cheesecake day is unknown, do we really want to question how and why it came about? Not really. The cheesecake, rich, decadent and taste sooo good! That is all that matters. In line with this awesome holiday I baked this peanut butter and milky way cheesecake.
peanut butter cheesecake recipe I asked the Husband what sort of cheesecake does he want? Peanut butter cheesecake was what he requested. The fun thing about cheesecake is you can basically add anything to it. Having baked a number of cheesecake myself, not that I am claiming to be a cheesecake expert, but I do like to tweak my cheesecake a little. Oh btw I usually bake New York style cheesecake with cream cheese rather than the German Quark base cheesecake, simply because you cannot really find these sort of cheesecake here.
peanut butter cheesecake recipe After searching for a recipe for the longest time. I decided to combine two different peanut butter cheesecake recipes from tasteofhome. The milky way came into the picture because two other ingredients does not exist in my supermarket.

peanut butter and milky way cheesecake recipe Warning: This recipe is very VERY rich! So rich you could have nose bleed from over consumption. So do not be too greedy! 

For 12-14 people

Base

1-1/4 cups Digestive cookies ( used the Hobbit from Brandt)

1/4 cup sugar

1/4 cup crushed cream-filled chocolate sandwich cookies

6 tablespoons butter, melted

3/4 cup creamy peanut butter

Filling

5 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

3/4 cup creamy peanut butter

2 teaspoons vanilla extract ( used a packet of vanilla sugar instead) 

3 eggs, lightly beaten

12 mini milky way bars chopped

In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 175° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat cream cheese and sugar and vanilla sugar until smooth. Add peanut butter (and vanilla extract if you do not have vanilla sugar); mix well. Add eggs; beat on low just until combined. Stir in 10 chopped milky way bars. Pour over the crust. Sprinkle the remaining two chopped milky way bars on top. Return pan to baking sheet.

Bake at 350° for 50-55 minutes or until center is almost set. Turn off oven and let it rest in oven for 1 hour. Remove from the oven and let it cool.

I refrigerated mine and had it the following morning for breakfast.

 

 

Pin It on Pinterest

Share This