Peanut Butter Cheesecake with Salted Caramel Brittle

The festive season is here and what a better dessert to make than this delicious Peanut Butter Cheesecake..

It’s so good, even Santa will want a slice!


This recipe can be adapted to single serving mini cheesecakes or into a cheesecake slice depending on your customer audience:


Peanut Butter Cheesecake with Salted Caramel Brittle

 Prep time 30 minutes  |  Refrigeration Time 4.5 hours  |  Serves 10-12


  • 175g granita biscuits
  • 80g DAIRYMONT butter, melted
  • ¾ cup Bega Crunchy Peanut Butter
  • 500g DAIRYMONT Cream Cheese, at room temperature
  • 2/3 cup caster sugar
  • 3 tablespoons gelatin dissolved in ¼ cup boiling water
  • 300ml thickened cream, whipped to soft peaks
  • 1 teaspoon vanilla extract


  • 1½ cups roasted, unsalted peanuts
  • 1½ cups caster sugar
  • 50g DAIRYMONT butter, chopped
  • ½ teaspoon salt flakes
  • 100g caramel popcorn

Caramel Sauce

  • 75g DAIRYMONT butter
  • ¼ cup brown sugar
  • 2 tablespoon milk


Salted Butter

Unsalted Butter

Bega Crunchy
Peanut Butter

Cream Cheese



  1. Crush biscuits in a food processor to a fine crumb. Transfer to a medium sized bowl and mix in the butter.  Press evenly into a 20cm springform cake tin and refrigerate for 30- 45 minutes until set firm.

  2. Warm the peanut butter slightly in a microwave (or over a double boiler) until just softened.

  3. Beat cream cheese and sugar with an electric mixer until smooth.  Gradually beat in gelatin mixture, vanilla extract and peanut butter until combined.  Fold in thickened cream.  Spoon over the chilled biscuit base, and using a spatula, smooth down the top evenly.

  4. Refrigerate for 4 ½ hours or overnight.

  5. For the brittle; spread the peanuts out on one layer on a flat baking tray lined with baking paper and set aside.

  6. Heat the sugar with ½ cup water in a medium saucepan over high heat. Stir with a metal spoon until sugar has dissolved then stop stirring and cook for 8-10 minutes until golden brown. Remove from heat and stir the butter through until well combined.

  7. Pour hot caramel over the peanuts, sprinkle with sea salt and allow to cool on a cold surface for 15 minutes until set hard. Break into chards.

  8. To make the caramel sauce; melt the butter over low heat in a pan.  Add the brown sugar and mix until dissolved.  Add the milk and stir until smooth. (If the caramel is too thick add a teaspoon more milk). Allow to cool.

  9. To decorate, top the cheesecake with caramel chards, caramel popcorn and drizzle with caramel sauce.


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3rd December 2020

Bega Foodservice

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