Chocolate peanut butter cheesecake (#69)

I am aware that the desserts do get the hearts aflutter on this blog. They do get so many more likes. I often find this a shame, as the main courses could probably be well described as the raison d’être for the blog. I will gladly, happily, gleefully, make an exception for this recipe however.

I have wanted to make a chocolate-peanut butter combo for ages. It’s my idea of heaven. Well, actually, chocolate and any form of nuts. Dreamy. So, so dreamy.

This concoction is rather brilliant, and I particular enjoyed the impressive layered effect, with the chocolate topping sealing in the peanut butter filling. As it so often does, all praise goes to Nigella and Kitchen for this one.

Good things: do you need me to spell this out to you?

Bad things: I guess peanut allergy sufferers need not apply.

Ingredients & requirements: 


  • 200g digestive biscuits
  • 50g salted peanuts
  • 100g dark chocolate chips
  • 50g unsalted butter


  • 500g cream cheese
  • 3 eggs
  • 3 egg yolks
  • 200g caster sugar
  • 125ml sour cream
  • 250g smooth peanut butter


  • 250ml sour cream
  • 100g milk chocolate chips
  • 30g soft brown sugar

Preparation & cooking


  1. Preheat the oven to 160 C fan
  2. Measure out the following in separate bowls
    1. 200g digestive biscuits
    2. 50g salted peanuts
    3. 100g dark chocolate chips


  1. Melt 50g of butter in a small saucepan and leave it too cool slightly.
  2. Probably in two batches, bash the following in a freezer bag (as finely as you can, so keep going), then add it to a bowl:
    1. 200g digestive biscuits
    2. 50g salted peanuts
    3. 100g dark chocolate chips
  3. Pour the melted butter over the bashed ingredients for the base, combine with a spoon, and press into the bottom of a lightly greased 23cm springform tin. Leave in the fridge to set.
  4. Put the rest of ingredients in a mixing bowl and beat until smooth:
    1. 500g cream cheese
    2. 3 eggs
    3. 3 egg yolks
    4. 200g caster sugar
    5. 125ml sour cream
    6. 250g smooth peanut butter
  5. Pour and scrape the filling into the chilled springform tin and cook for 1 hour. (Nigella says check after 50 mins but I think it almost definitely can do with the full hour).
  6. Leave the cheesecake outside of the oven while you make the chocolate topping. Warm the following in a small saucepan, whisking by hand to blend as the chocolate melts:
    1. 250ml sour cream
    2. 100g milk chocolate chips
    3. 30g soft brown sugar
  7. Spoon the topping over very gently so that the top doesn’t break through the surface. Put it back in the oven for 10 mins.
  8. Let the cheesecake cool in it’s tin, then cover with a plate (don’t do what I did and try and cover it with clingfilm, eat can easily catch the slowly solidifying surface) and put in the fridge overnight.

General rule for this, don’t leave it out of the fridge for too long.


Would. Make. Again.

As I say in stage 5, I’d definitely leave the filling in for the whole hour suggested. As you can see from the photos I think the middle doesn’t hold up quite as well as one might like but it really hasn’t impacted the flavours of the great texture.

Some might be intrigued by the ingredients. For example, I love the fact that the topping is basically sour cream with chocolate and sugar melted into it. It’s just not quite what some people expect.


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