
YOU WILL NEED
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
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Place the biscuits in a food processor and pulse until they are crumbs.
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Mix in the melted butter and Sun-Pat Smooth Peanut Butter.
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Press into a greased 23cm spring form cake tin and refrigerate for at least an hour.
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Whisk the double cream until soft peaks form. Fold in the mascarpone, vanilla and icing sugar.
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Top the biscuit base with the cream mixture and refrigerate for another hour.
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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.