Peanut Butter, Pretzel and Caramilk Cheesecake

Serves 16

Time 20 minutes + 6 hours chilling time

Ingredients

250g butternut snap biscuits

100g butter, melted

For the Filling

500g cream cheese

1 cup coconut sugar (or caster sugar)

1 cup thickened cream

1½ cups smooth peanut butter

2 cups pretzels + extra for garnish

100g of Caramilk chocolate + extra for garnish

Method

In a food processor, blitz biscuits until fine. Add the melted butter and mix until combined. Press the mixture onto the base of a lined 26 cm springform tin. Place in the refrigerator while you make the filling.

Beat the cream cheese and sugar together until smooth and the sugar has dissolved. Add the peanut butter and cream. Mix until combined. Roughly chop the pretzels, add them to the cheesecake mixture and mix gently to combine.

Pour the mixture into the springform tin and smooth out evenly. 

Melt Caramilk chocolate, either over a water bath or in the microwave, and swirl the melted chocolate into the cheesecake mixture.

Refrigerate for at least 6 hours or overnight until set.

Once set, serve with grated Caramilk and extra chopped pretzels on top.