Chocolate & Peanut Butter Cheesecake


Chocolate & Peanut Butter Cheesecake


For the brownie crust:

  • 85g unsalted butter
  • 250g sugar
  • 1 tbsp vanilla extract
  • 2 eggs
  • 150g plain flour
  • 40g unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 180g plain chocolate chips
  • 180g peanut butter chips (or milk chocolate chips)
  • 6 peanut butter cups, cut into quarters

For the cheesecake filling:

  • 900g cream cheese, at room temperature
  • 5 eggs, at room temperature
  • 330g brown sugar
  • 250g Smooth Whole Earth Peanut Butter
  • 125ml whipping cream
  • 1 tbsp vanilla extract

For the glaze:

For decoration:

  • 10 Peanut Butter Cups


  1. First make the brownie crust. Warm the oven to 180°C, and grease a 9-inch spring form pan with butter.
  2. Melt the butter. In a large bowl, mix it with the sugar and vanilla using a spoon or a wire whisk. Crack in the eggs, and stir until well blended.
  3. Add the flour, cocoa, baking powder and salt. When everything’s combined, spread the mix over the bottom of the spring form pan.
  4. Bake for 25 to 30 minutes or until the brownie begins to pull away from the sides of the pan. Immediately after removing the brownie from the oven, sprinkle its surface with the chocolate chips, peanut butter chips and peanut butter cups.
  5. Meanwhile, it’s time to make the cheesecake filling. Beat the cream cheese with an electric mixer until it’s smooth.
  6. Add the eggs, one at a time, beating well after each one.
  7. Add the sugar, peanut butter and cream. Stir until smooth.
  8. Stir in the vanilla.
  9. Turn the oven down to 160°C, and pour the cheesecake filling over the chip layer on the brownie crust (mmm).
  10. Double-wrap the spring form pan with aluminium foil so it’s watertight.
  11. Pop the spring form pan into a larger, deep baking pan.
  12. Pour hot water into the larger pan until it’s about one inch deep.
  13. Bake for 1 1/2 hours, or until the cake is firm and lightly browned.
  14. Remove from the oven and allow to cool (this should take around an hour).
  15. Run a knife around the edge of the cake to loosen it from the pan.
  16. Refrigerate for at least four hours. Then take the cake out of the pan and put it onto a serving plate.
  17. Finally, make the glaze. In a double boiler or a bowl set over a pot of simmering water, melt the chocolate, peanut butter and golden syrup together.
  18. Remove from the heat and whisk in the cream until everything is smooth.
  19. Drizzle the glaze over the cake, then decorate with peanut butter cups. Share with people you love – this is a slice of pure indulgence!
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