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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…

Peanut Butter Cheesecake {A Pretty Life}

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!

Peanut Butter Cheesecake {A Pretty Life}

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

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4.3 from 9 reviews

This Peanut Butter Cheesecake is so peanut buttery and cream cheesy smooth with a delicious chocolate cookie crust.

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Total Time: 335 minutes
  • Yield: 8 - 10 servings 1x


Units Scale

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


  • 1/2 cup chocolate chips


  1. Preheat your oven to 350 degrees.

Cookie Crust

  1. Place the cookies and sugar into a food processor and process until ground into fine crumbs.
  2. Then add the melted butter and pulse until the mixture is combined.
  3. Press the cookie mixture into a 9 inch springform pan, and bake for 5 minutes.
  4. Set aside to cool completely.

Peanut Butter Cheesecake Filling

  1. Beat together the cream cheese and peanut butter until creamy, about 3 minutes.
  2. Add both sugars and beat again for a few minutes.
  3. Then beat in the vanilla, and the eggs 1 at a time.
  4. Add the sour cream and combine.

Putting it all together:

  1. Pour the cheesecake filling on to the crust in the springform pan, making sure the top is flat and smooth.
  2. Bake for 1 hour and 15 minutes.
  3. 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.
  4. Remove from the oven and move the cheesecake to a cooling rack, letting it cool completely.


  1. Melt the chocolate chips and drizzle them over your cooled cheesecake.
  2. Refrigerate your cheesecake for at least 4 hours, or even overnight before serving.


  • 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.

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Mention @prettysuburbs so I can see what you made!

Recipe adapted from epicurious

Peanut Butter Cheesecake {A Pretty Life}


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.  🙂

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  1. I’ve made a cheesecake only ONCE, and it was a success (says family and friends). But I’ve got a question… Why no “water bath” when baking this cheesecake? Can I use this baking method with this recipe (cause I totally believe my first time success included doing this) BTW: your cheesecake looks absolutely delicious as well as fabulous.

    1. Hi DeAnna! I didn’t really have a reason not to do a water bath for this recipe, but I think you absolutely could. Using a water bath really is just preference between bakers, I think…some use them, some don’t. I have heard that a water bath may reduce the risk of the cheesecake cracking.

  2. So disappointed as after the hour and 30 minutes in the oven, the top is burnt and cracked. I wish I would have looked at the comments first. When it cools down I will melt extra chocolate chips to disguise how bad it looks and hopefully it will taste ok.

  3. 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

  4. 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?

  5. 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!