Festive Peanut Butter Rocky Road Cheesecake

Festive Peanut Butter Rocky Road Cheesecake
30 minutes Mins
Prep time
10 minutes Mins
Cooking time
Serves 10

What you need

  • 16 OREO Classic, crushed
  • 80g butter, melted 
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup soft brown sugar
  • 1 cup KRAFT Crunchy Peanut Butter
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water
  • 1 ½ cups thickened cream, softly whipped 
  • 50g mini pretzels
  • 1 cup halved Pascall Marshmallows
  • ½ cup halved glace cherries
  • ½ cup roasted peanuts, halved
  • 125g CADBURY Milk Chocolate Melts, melted

How to make it

  1. COMBINE the OREO crumbs and butter then press into the base of a greased and base lined 22cm round spring form pan. Chill. 
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine then the peanut butter. Fold through the whipped cream.
  3. SPOON mixture over the prepared base. Decorate with the pretzels, marshmallows, cherries, and peanuts. Refrigerate for 3 hours or until set.
  4. DRIZZLE with the chocolate just prior to serving.