https://www.philly.com.au/recipe/crunchy-peanut-butter-cheesecake-with-popcorn-and-peanut-toffee-sauce/

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Crunchy Peanut Butter Cheesecake with Popcorn and Peanut Toffee Sauce

Crunchy Peanut Butter Cheesecake with Popcorn and Peanut Toffee Sauce
45 Mins
Prep time
10 Mins
Cooking time

What you need

  • 1¼ cups chocolate biscuit crumbs
  • 80g butter, melted 
  • 500g PHILADELPHIA Block Cream Cheese, softened
  • 2/3 cup caster sugar
  • 3 teaspoons gelatine dissolved in 1/4 cup boiling water
  • ¾ cup KRAFT Crunchy Peanut Butter
  • 300mls cup cream, whipped 
  • 1 cup sugar
  • ½ cup water
  • 1 cup cream
  • ¼ cup popping corn, popped as per packet instructions

How to make it

  1. COMBINE the biscuit crumbs, cinnamon and butter then press into the base of a greased and lined 28cm x 18cm slice pan. Chill until firm. 
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine and peanut butter then fold through the cream. Pour the mixture into the prepared base and refrigerate for 2-3 hours until set.
  3. COMBINE the sugar and water in a saucepan and stir over a medium high heat until sugar has dissolved. Continue cooking, without stirring until deep golden. Carefully add cream and stir until smooth then stir through the extra peanut butter. Cool.
  4. TOP the cheesecake with the popcorn then drizzle over the sauce. Serve immediately