Day in and day out, we're faced with so many choices and decisions. What makes one thing better than the other? What's right? What's wrong? Don't you just wish that you didn't need to make a decision, and you could have it all?
That is what happened to me one day, and it resulted in this Peanut Butter Cheesecake. I was left in a dilemma of whether to bake something with peanut butter or bake a cheesecake before I thought, "Hey, let's just put the two together and beautiful things will happen."
And beautiful things did happen, because let's be honest, what can go wrong when you marry peanut butter with cream cheese? Besides this epically massive cheesecake that is (seriously, it was a very heavy cake). Lush. Creamy. Melt-in-your-mouth. Packed with lots of peanut butter flavour. I don't even want to think of the calorie-count that's in this.
The recipe I used is from 125 Best Cheesecake Recipes by George Geary, published by Robert Rose in 2002 (ISBN 9780778800545).
So yes, you can have your cake—or in this case peanut butter cheesecake—and eat it too!