Peanut Butter Cheesecake
Peanut Butter Cheesecake
This Peanut Butter Cheesecake is so peanut buttery and cream cheesy smooth with a delicious chocolate cookie crust.
I love cheesecakes. But I need to confess something to you…I had never made one until recently. Like ever. Can you even believe that? I’ve always been scared to make them because I was afraid mine would sink or get cracks in them, but that’s really not a good enough reason to not make a cheesecake now is it? Especially when they’re so delicious.
As I’ve recently discovered, making a cheesecake is easy peasy lemon squeazy. Yes, it really is. I was inspired by the Philadelphia Cheesecake of the Year contest, and decided that I needed to make a cheesecake submission of my own. So I made a Peanut Butter Cheesecake…a real baked-in-the-oven cheesecake, and I’m super proud of it! Now I am ready to make all the cheesecakes…
This cheesecake is mega scrumptious. I really think it’s the best one I’ve had this year…it’s so peanut buttery and cream cheesy smooth with a delicious cookie crust. You can’t really go wrong with a peanut butter – cream cheese flavour explosion!
Drizzled with chocolate and this peanut butter cheesecake is the best dessert ever. Like everyone told me when I was looking for cheesecake advice…don’t over mix the batter and follow the baking instructions. Keep calm and cheesecake on. 😉
Here is my recipe…I hope you enjoy it!
Peanut Butter Cheesecake
Ingredients
Cookie Crust
- 24 Oreo cookies
- 1 tbsp granulated sugar
- 3 tbsp butter melted
Peanut Butter Cheesecake Filling
- 3 8 ounce bricks of Philadelphia Cream Cheese (at room temperature, see notes)
- 1 cup smooth peanut butter
- 3/4 cup sugar
- 1/3 cup packed brown sugar
- 1 1/2 tsp vanilla
- 4 large eggs
- 1/3 cup sour cream
Drizzle
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees.
Cookie Crust
- Place the cookies and sugar into a food processor and process until ground into fine crumbs.
- Then add the melted butter and pulse until the mixture is combined.
- Press the cookie mixture into a 9 inch springform pan, and bake for 5 minutes.
- Set aside to cool completely.
Peanut Butter Cheesecake Filling
- Beat together the cream cheese and peanut butter until creamy, about 3 minutes.
- Add both sugars and beat again for a few minutes.
- Then beat in the vanilla, and the eggs 1 at a time.
- Add the sour cream and combine.
Putting it all together:
- Pour the cheesecake filling on to the crust in the springform pan, making sure the top is flat and smooth.
- Bake for 1 hour and 15 minutes.
- After this time, turn off the oven and leave the door of the oven ajar, leaving the cheesecake to sit for an additional 30 minutes in the oven.
- Remove from the oven and move the cheesecake to a cooling rack, letting it cool completely.
Drizzle
- Melt the chocolate chips and drizzle them over your cooled cheesecake.
- Refrigerate your cheesecake for at least 4 hours, or even overnight before serving.
Notes
- If your cream cheese isn't at room temperature, you can microwave each block on high for about 20 seconds.
- Don't over mix the cream cheese batter or it won't set properly.
- You can line your pan with parchment paper so that your cake can easily be removed from the pan after it has baked.
Recipe adapted from epicurious
Have a delicious day!
This post was brought to you by Kraft Canada
The opinions expressed are all mine, and are not indicative of the opinions or positions of Kraft Canada. 🙂
Have you used 4” spring foam pans? Would like to have little ones to give away.
Hi Jolene! No I have not, I’ve only made this cheesecake as one large dessert.
Can’t wait to make this cheesecake. I just got done making 2 blueberry cheesecakes back to back. Both had 1 crack each in them. Think it was because I felt like it was too wiggly in the middle so I turned the oven back on. ( wasn’t cracked before re-baking) both were really tasty but peanut butter is thing so I am exciting for this PB cheesecake
Louise try putting some foil over the top after maybe 45 minutes. Hope that helps
Could I make these into mini cheesecakes? I’m thinking in cupcake tins lined with foil cupcake liners. Do you think it would work with a shorter bake time?
Hi Linda! I’m not sure, sorry! If you do try it, they would definitely need a shorter bake time.
This is the perfect PB cheesecake, my family thought it was the best one we’ve made so far. The only thing I did differently, was mix some heavy whipping cream with my chocolate chips to make a silky smooth ganache to top it. It was heavenly…thank you for sharing!
I’m so happy you enjoyed it Laura!
350 for 1 hour and 15 minutes was ENTIRELY TOO LONG, ruined the entire thing. What a blessed recipe.
This is how long I always bake it, but all ovens are different so it’s a good idea to check on it as it bakes to make sure it doesn’t burn.