Margaret Fulton strikes again.

I didn’t plan it but I’ve made two peanut butter sweets in a row. In her recipe Margaret says she adapted an American recipe for peanut butter cheesecake to Australian tastes – I assume it’s a little less ‘heavy’ and lighter on the peanuts.

This recipe called for Wheaton Chocolate biscuits but the local Coles didn’t have any so I opted for Chocolate Ripple instead – not sure but I think they may be heavier than Wheaton’s. I also had to adapt as I didn’t have a small enough flan tin so, to avoid spreading the crust too thin, I used a baking tin instead.

Marget Fulton's Peanut Butter Cheesecake

It was also my first go at decorating (and I use the term very very loosely) with melted chocolate. I need to work on the control here. A thicker bag and steadier hand would have helped.

I made it last night and let it chill overnight in the fridge before applying the chocolate. It’s now back in the fridge waiting for the verdict after tonight’s dinner.

Peanut Butter Cheesecake

Source : Margaret Fulton Baking
Complexity : Simple
Preparation Time : About 20 minutes
Baking Time : 15minutes, overnight to set.
What I Learnt : Heavy bags for piping.
Issues : Lack of proper sized equipment.

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    1. Hey Mum. It would fit fine for me – I can’t eat enough as it is. Funny thing is I didn’t have any more than a taste. It’s not my thing but I knew everyone else would like it.

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