Allergens: eggs, milk
Frozen Peanut Millionaire’s Cheesecake
There’s a new favourite spread in town – peanut butter has bumped jam off the top spot!
- Put the crushed biscuits in a bowl with the melted baking spread or butter, and mix well. Press the mixture into an 18cm springform tin. Refrigerate for 10 mins.
- While the base is chilling, beat the cream cheese and Carnation Condensed Milk. Divide the mix between two bowls. Add the peanut butter to one and mix. Pour the peanut butter cheesecake mixture over the chilled base and freeze for 15 mins.
Meanwhile, mix in the melted chocolate to the other half of the mixture. When the peanut layer
has set, spread over the chocolate cheesecake mixture and return to the freezer for 2 hours. Ten
mins before serving, remove the cheesecake from the tin and place on a serving plate. Beat the Carnation Caramel to loosen it and then drizzle onto the cheesecake.