Preparation time is 45minutes
Cook time is 10minutes
Total time is 55minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 1 1/4 cup chocolate biscuit crumbs
- 1teaspoons vanilla
- 1 cup thickened cream, softly whipped
- 1 cup thickened cream (extra)
- 1 cup sugar
- 500grams cream cheese, softened
- 80grams butter, melted
- 3teaspoons gelatine, dissolved in 1/4 cup boiling water
- 2/3 cup caster sugar
- 1/4 cup popping corn, popped as per packet instructions
- 3/4 cup smooth peanut butter
Nutrition per serving
2460kJ / 588Cal
2460 Kilojoules or 588 Calories
28% of daily energy intake*
Protein
8.9grams
Fat
39.0grams
Carbs
52.0grams
Sugars
39.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Combine biscuit crumbs and butter then press into the base of a greased and lined 22cm round springform pan. Chill.
Step 2 of 4
Beat the cream cheese, caster sugar and vanilla with an electric mixer until smooth. Stir in gelatine and peanut butter, then fold through the cream. Pour mixture over prepared base. Chill for 3 hours or until set.
Step 3 of 4
Heat sugar in a saucepan over a medium-high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally, for 2-3 minutes or until golden. Remove from heat and carefully add extra cream. Stir until smooth. Allow to cool.
Step 4 of 4
Top cheesecake with popcorn and drizzle over sauce. Serve immediately.
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