Nigella's peanut butter cheesecake
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Chocolate Peanut Butter Cheesecake

A decadent and rich cheesecake 
Servings: 12 generous slices
Author: Nigella Lawson


for the base:

  • 200 g plain sweet biscuits
  • 50 g salted roasted peanuts
  • 100 g dark choc chips
  • 50 g soft unsalted butter

for the filling

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

for the topping

  • 250 ml sour cream
  • 100 g milk chocolate chips (I used dark)
  • 30 g soft brown sugar


  • 1.Preheat the oven to 170C. In a food processor put the biscuits, peanuts, dark chocolate and butter. Process until it come together.
  • Butter a 23cm spring form pan and press the biscuit mixture onto the base. You can refrigerate it while you make the filling.
  • Clean out the food processor. Put all of the filling ingredients into the processor and whizz until smooth. (Freeze the leftover eggwhites to make meringues, pavlova or macarons.)
  • Use a good quality peanut butter.
  • Pour the mixture onto the base and bake for 1 hour.
  • Check at 50 minutes - the top should be dry and set.|
  • Take the cheesecake out of the oven to prepare the topping. Warm the topping ingredients in a small saucepan on a low heat. Stir well to mix. Spoon and spread the topping over the cheesecake. Be gently so you don't blend the two layers.
  • Return the cheesecake to the oven for 10 minutes.
  • Let the cheesecake cool in the tin then cover with plastic wrap and chill in the refrigerator.
  • Serve small slices because it is rich and indulgent!


Have all ingredients at room temperature