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Peanut Butter Chocolate Cheesecake

Ingredients

Crust

  • 1 sleeve tea biscuits
  • 2 tbsp melted butter

Cheesecake

  • 500 g cream cheese
  • 1/2 c sugar
  • 3 eggs
  • 1 cap vanilla essence
  • 3 tbsp flour
  • 1 tbsp semi sweet chocolate chips
  • 1 tbsp milk chocolate chips
  • 1-2 heaping tbsp smooth peanut butter

Instructions

  • Using a food processor, crush tea biscuits into fine crumbs, then mix it with melted butter. Press bottom side up on a spring form pan, and bake for 5 minutes on preheated 350 F
  • Meanwhile cream sugar and cream cheese until fluffy, then beat in eggs one at a time, followed with vanilla essence and flour, mix until just combined
  • Divide batter into two, and mix one with peanut butter, while the other with melted chocolate chips (I melted them quickly in microwave at 30 seconds intervals)
  • Pour each batter alternating one after another, creating marble effect. Bake cheesecake on preheated 350 F until firming up but center still somewhat jiggling, for 50-60 minutes
  • Cool on rack then chill for 4 H at least, if not overnight

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