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Peanut Butter Cheesecake





200 oz

Roasted peanuts

50 oz

Dark chocolate, with milk

100 oz


50 oz

Philadelphia spreadable cheese

500 oz

Peanut butter

250 oz


3 unit

White sugar

190 oz

Whole white Yomo yogurt

125 oz

Potato starch

1 spoon


8 oz

Egg, yolk

2 unit


1 spoon

Desserts from USA

Peanut Butter Cheesecake

Peanut Butter Cheesecake

vegetarian with gluten with eggs with lactose with nuts

ready in

1 hour 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Peanut Butter Cheesecake

Sweet ... but with a salty aftertaste given by peanut

Peanut Butter Cheesecake step 1

step 1

Chop the cookies with the peanut and chocolate flakes and add the melted butter.

Peanut Butter Cheesecake step 2

step 2

With the compound obtained it covers the bottom of a 24 cm pan and let stand in refrigerator.

Peanut Butter Cheesecake step 3

step 3

Meanwhile, prepare the filling. Whisk the eggs and egg yolks with the sugar, then slowly and mixing all the ingredients well, add the Philadelphia, yogurt, and peanut butter.

Peanut Butter Cheesecake step 4

step 4

Finally add the teaspoon of vanilla extract and starch spoon.

Peanut Butter Cheesecake step 5

step 5

Take the mold from the refrigerator and, on the basis of biscuits, pour the obtained cream and bake in a preheated oven at 170 degrees for 50 minutes.

Peanut Butter Cheesecake step 6

step 6

Once baked let cool and decorated with nutella and a handful of salted peanuts.

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