Peanut Butter Cheesecake
This Peanut Butter Cheesecake is so peanut buttery and cream cheesy smooth with a delicious chocolate cookie crust.
Servings 8 - 10 servings
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.