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Black Cat Peanut Butter and Chocolate Cheesecake

Black Cat Peanut Butter and Chocolate Cheesecake

Recipe by Boitumelo Mogoai

Serves: 8-12

Prep time: 45 min

Cooking time: 5-8hrs



15 chocolate cookies

3 tbsp sugar

pinch of salt

4 tbsp butter, melted


1kg cream cheese, softened

1 cup brown sugar

½ tsp salt

1 tbsp vanilla extract

4 large eggs, room temperature

1 cup Black Cat Crunchy Peanut Butter

¾ cup cream

½ cup sour cream

chopped peanuts and crushed cookies for garnish

whipped cream for garnish


For the crust
Lightly grease the inside of a 9" springformcake tin. Set a rack in middle of oven and preheat to 180°C. In a food processor or blender, grind the chocolate cookies into fine crumbs. Add the sugar and salt and pulse to combine. Transfer to a medium bowl, add the melted butter, and use a fork or fingers to blend the mixture until crumbs are evenly moist. Press into the bottom and about a third of the way up the sides of the springform cake tin. Set in the freeze to chill for 10 minutes. Remove the cake tin from the freezer and onto a flat pan on baking sheet and bake crust for 10 minutes. Remove from the oven and place on a cooling rack then reduce oven temperature to 160°C. Meanwhile, bring a medium saucepan or tea kettle full of water to a boil.

For the cheesecake

In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down the bowl as necessary, until completely smooth, about 3 to 4 minutes. Add sugar and salt and beat, scraping down bowl as necessary, until smooth and fluffy, about another 3 to 4 minutes. Add vanilla and beat for 30 seconds then the eggs, 1 at a time, beating for 1 minute after each addition and occasionally scraping bottom and sides of bowl. Add the Black Cat Crunchy Peanut Butter, heavy cream, and sour cream and beat on low until completely smooth and streak-free, about 1 minute. Pour cheesecake batter into cooled crust and smooth top. Wrap bottom of springform pan with a double layer of aluminum foil and place in a large roasting pan. Pour in enough boiling water to come up halfway up sides of springform pan. Bake the cheesecake until the top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop door open with wooden spoon, and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan from oven, then carefully lift springform pan out of water and remove foil. Set cheesecake on rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate, 4 hours, or preferably overnight. ‚Ä®Before serving, garnish with whipped cream, chopped peanuts and crushed chocolate cookies. Enjoy!

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