By: Denise Phillips

This is a rich but utterly delicious cheesecake.  Looks impressive and a recipe for all peanut butter lovers!

Preparation Time: 40 minutes    Cooking Time: 1 hour 15 minutes plus chilling               

Serves: 10 people


For the base

130g crushed salted pretzels

75g plain flour

75g porridge oats

200g dates -pitted and chopped

Pinch salt

For the filling

200g smooth peanut butter

675g cream cheese

180g light brown sugar

2 large eggs, room temperature

60g sour cream

1 tablespoon pure vanilla extract

½ teaspoon salt

For the topping

225g mini pretzels

100g chocolate – melted

25g chopped pecans

2 tablespoons date syrup

  1. Preheat oven to 180C.
  2. For the base, combine all the ingredients into a food processor. Whizz together so that it forms a sticky mixture.
  3. Line and grease with a little vegetable oil a 22cm loose based cake tin using baking parchment paper.
  4. Press the base mixture into the prepared cake tin.
  5. Make the filling: Using a food processor, combine peanut butter, cream cheese and brown sugar and beat until smooth. Add eggs one at a time, beating well in between.
  6. Add the sour cream, vanilla and salt and mix until just combined. Pour over the prepared base.
  7. Bake until the cheesecake is just set in the centre, 1 hour to 1 hour 15 minutes.
  8. (Cheesecakes tend to crack if you do not use a bain marie (water bath). Double wrap the outside of the cake tin in aluminium foil and place in a baking dish. Place on an oven rack and pour in enough boiling water to reach halfway up the pan. Bake as directed.)
  9. Let it cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight
  10. Decorate the cheesecake: Dip one side of each pretzel in melted chocolate then stick it on the side of the cheesecake. Repeat to cover the entire side of the cheesecake.
  11. Top the cheesecake with pecans.

Drizzle with more melted chocolate and date syrup.