For the base:

250g Digestive Biscuits

50 Unsalted Butter melted

100g Sun-Pat Smooth Peanut Butter

For the filling:

200ml Double Cream

500g Mascarpone Cheese

1 tbsp Vanilla Bean Paste

100g Icing Sugar

To decorate:

150g Carnation Caramel

1tbsp Sun-Pat Smooth Peanut Butter

Handful Chocolate covered peanuts, chopped

How to make

  • Place the biscuits in a food processor and pulse until they are crumbs. 

  • Mix in the melted butter and Sun-Pat Smooth Peanut Butter.

  • Press into a greased 23cm spring form cake tin and refrigerate for at least an hour.

  • Whisk the double cream until soft peaks form. Fold in the mascarpone, vanilla and icing sugar.

  • Top the biscuit base with the cream mixture and refrigerate for another hour. 

  • To serve, mix the caramel with a large spoonful of Sun-Pat Smooth Peanut Butter and drizzle over the set cheesecake, then heap with chopped chocolate covered peanuts.