clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Cheesecake

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


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



Cookie Crust

  • 24 Oreo cookies
  • 1 tbsp granulated sugar
  • 3 tbsp butter (melted)

Peanut Butter Cheesecake Filling

  • 38 oz 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.