Peanut Butter and Caramel Cheesecake with Brittle

Peanut Butter and Caramel Cheesecake with Brittle
30 Mins
Prep time
8 - 10 Mins
Cooking time
Serves 10

What you need

  • 1¼ cups sweet biscuit crumbs
  • 80g butter, melted
  • 750g PHILADELPHIA Block Cream Cheese, softened
  • 2 x 380g cans caramel filling
  • ¾ cup KRAFT Peanut Butter Crunchy
  • 3 teaspoons gelatine dissolved in ¼ cup boiling water
  • 1 cup cream, whipped
  • 1 cup shelled unsalted peanuts
  • 1 cup A1 (table sugar)
  • ½ cup water

How to make it

  1. COMBINE the biscuit crumbs and butter. Press the mixture into the base of a greased and base lined 24cm round springform pan. Chill.
  2. BEAT the PHILLY and caramel with an electric mixer until smooth. Beat in the peanut butter and gelatine then fold through the cream.
  3. POUR the filling into the prepared base and chill 2 hours or overnight.
  4. PLACE the peanuts on a baking paper lined baking tray and toast in a moderate oven 180oC for 10 minutes or until golden. Remove from oven but leave aside on the tray. 
  5. COMBINE the sugar and water in a saucepan and stir over the heat until the sugar has dissolved. Bring to the boil then cook without stirring until the toffee is golden. Remove from heat and carefully pour over peanuts. Allow to cool and harden. Break half of the brittle into pieces and crush in a food processor until a fine crumb then scatter over the cheesecake. Break the remaining brittle into shards and use to decorate the cheesecake.