Jyneelle uses the Swiss 100% Natural Peanut Butter to make a delicious Peanut Butter Cheesecake. This recipe substitutes sour cream with peanut butter and also makes use of the Swiss Creamy Peanut butter along with a chocolate ganache for the topping. Special thanks to Swiss Foods for sponsoring this recipe.

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Peanut Butter Cheesecake Ingredients

Filling

• 16 oz (or two packs) cream cheese
• 1 cup 100% Natural peanut butter
• 1 cup sugar
• 1 tsp vanilla
• Dash of bitters
• Pinch of salt
• 3 eggs (medium)

Crust

• 10-12 digestive cookies
• 2 tbsp melted butter
• Pinch of spice

Ganache

• 7oz chopped chocolate
• 7oz heavy cream

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Method

1. Preheat oven to 300⁰F or 150⁰C
2. Crush cookies until an even crumb is achieved, add melted butter and mix to make a crust that looks like damp sand.
3. Pack the crushed cookie base to the bottom of a greased dish (we used an 8” dish) and set aside.
4. Add cream cheese, peanut butter and sugar to a large bowl and mix on medium speed until combined (meaning no lumps and even mix between peanut butter and cream cheese)
5. Add in salt, bitters and vanilla, mix.
6. Add eggs into batter, one at a time, waiting until combined before adding another.
7. Scoop batter into the dish with the crust until a little past half filled.
8. Put dish into a water bath and bake for 45 minutes in a preheated oven.
9. While cheesecake is baking add chopped chocolate to a microwave safe bowl with heavy cream and microwave for 1 minute.
10. Remove and stir vigorously until the two are combined into a smooth chocolate ganache.
11. When cheesecake is finished baking, remove from the oven and cook completely and then chill in refrigerator for 2 hours.
12. Remove and top with ganache and serve.

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