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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!

Peanut Butter Cheesecake with Marshmallow Frosting

Makes: 9-inch Cheesecake

Total Time: 2 hours + overnight fridge chilling

Ingredients
Crust
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted

Cheesecake
680g cream cheese, softened
1 cup peanut butter, smooth and unsweetened
1/2 cup sugar
2 tbsp condensed milk
2 large eggs
2 tsp vanilla extract

Marshmallow Frosting
4 large egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract (If frosted and served within a few hours)

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Method
Crust
1. Preheat the oven to 170° C (350° F).

2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.

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3. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.

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Cheesecake
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.

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2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.

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3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.

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4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.

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5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.

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Marshmallow Frosting
1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.

2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.

3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.

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4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).

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Peanut Butter Cheesecake with Marshmallow Frosting
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Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Peanut Butter Cheesecake with Marshmallow Frosting
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Servings Prep Time
10Serves 1hour
Cook Time
1hour
Ingredients
Crust
  • 220g Marie CookiesCrushed
  • 1/2cup Roasted PeanutsGround
  • 85g Unsalted ButterMelted
Cheesecake
  • 680g Cream CheeseSoftened
  • 1cup Peanut ButterSmooth, Unsweetened
  • 1/2cup Caster Sugar
  • 2tbsp Condensed Milk
  • 2 EggsLarge
  • 2tsp Vanilla Extract
Marshmallow Frosting
  • 4 Egg WhitesLarge
  • 3/4cup Caster Sugar
  • 1/4tsp Cream of Tartar
  • 1tsp Vanilla ExtractOptional
Servings: Serves
Units:
Instructions
Crust
  1. Preheat the oven to 170° C (350° F).
  2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
  3. Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
Cheesecake
  1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
  2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
  3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
  4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
  5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
Marshmallow Frosting
  1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
  2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
  3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
  4. Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
Recipe Notes
  • The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter
  • I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.
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