Category: Dessert

Yield: One 9” cheesecake

Ingredients:

Honey Peanut Layer Ingredients

• 250 g roasted, salted peanuts, chopped
• 40 g amber honey
• 40 g unsalted butter, melted

Cheesecake Ingredients:

• 10 - 13x18” phyllo sheets
• 114 g unsalted butter, melted
• 565 g cream cheese, room temperature
• 150 g eggs
• 250 g amber honey
• 90 g cream
• 145 g Once Again Creamy Peanut Butter, unsweetened
• 8 g fine sea salt

Directions:

• Make the Honey Peanut Butter Mixture: Combine ingredients; set aside.

• Make the Cheesecake Filling: In a processor, combine cream cheese, eggs, honey, cream, peanut butter and salt. Mix until combined. Scrape down bowl as necessary.

• Assemble the Cheesecake: Grease a 9” springform pan and line the bottom with parchment paper. Brush melted butter onto one sheet of phyllo at a time and gently press into the bottom and sides of the pan, leaving the sides overhanging. Repeat with the remaining sheets of phyllo, rotating each sheet 90 degrees from the previous sheet. Press honey peanut mixture into the bottom of the phyllo-lined pan taking care to go all the way to the edge of the pan. Pour cheesecake filling onto honey peanut layer and smooth the top. Gently tap the pan a few times to release any air bubbles in the cheesecake filling. Carefully fold the edges of the overhanging phyllo until it’s resting fully on the edge of the pan. Some of the phyllo will be touching the top of the cheesecake filling.

• Bake the Cheesecake: Place the pan onto a rimmed tray and bake at 300 °F for about 90 minutes or until the internal temperature reaches 150 °F. Cool completely before removing springform pan.