Peanut Butter Cheesecake

Why You’ll Love This Recipe

This peanut butter cheesecake is decadent yet easy to make, with a luscious filling that blends cream cheese and peanut butter to perfection. It features a crunchy cookie crust, a dense and creamy center, and endless topping options. It’s a dessert that can be made ahead, served chilled, and guaranteed to impress anyone who loves the peanut butter and chocolate combo.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese
• Creamy peanut butter
• Granulated sugar
• Brown sugar (optional, for depth of flavor)
• Eggs
• Sour cream or heavy cream
• Vanilla extract
• Chocolate cookie or graham cracker crumbs (for the crust)
• Melted butter (for the crust)
• Optional toppings: whipped cream, chocolate ganache, chopped peanuts, peanut butter cups

Directions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine cookie crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 8–10 minutes, then set aside to cool.
3. In a large mixing bowl, beat the cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar (if using) and mix until well combined.
4. Add eggs one at a time, mixing on low speed until just combined. Do not overmix.
5. Add sour cream or heavy cream and vanilla extract. Mix until smooth and creamy.
6. Pour the batter over the cooled crust and smooth the top.
7. Bake for 55–65 minutes, or until the center is set but still slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
9. Remove and refrigerate for at least 4 hours, preferably overnight.
10. Before serving, top with whipped cream, chocolate ganache, or any desired toppings.

Servings and timing

This recipe serves 10–12 people.
Prep time: 25 minutes
Bake time: 55–65 minutes
Cooling + chill time: 5–6 hours (or overnight)
Total time: about 6–7 hours

Variations

• No-bake version: Use a whipped cream and gelatin-stabilized filling for a no-bake cheesecake.
• Chocolate swirl: Swirl in melted chocolate before baking for a marbled look.
• Oreo crust: Use crushed Oreos instead of graham crackers or plain cookies for a richer crust.
• Mini cheesecakes: Bake in muffin tins with liners for individual portions.
• Add peanut butter cups: Fold chopped mini peanut butter cups into the filling before baking.

Storage/Reheating

Store peanut butter cheesecake covered in the refrigerator for up to 5 days.
To freeze, wrap the cheesecake (whole or slices) tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating is not recommended; this dessert is best served chilled.

FAQs

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks. If skipping it, place a pan of water on a lower rack to add moisture.

Can I use crunchy peanut butter?

You can, but it will create a slightly grainier texture. Creamy peanut butter gives a smoother filling.

How do I prevent the cheesecake from cracking?

Avoid overmixing the batter, don’t open the oven during baking, and let it cool gradually in the oven.

Can I make this ahead of time?

Yes, it’s best when chilled overnight. Make it 1–2 days ahead and store in the fridge until ready to serve.

What’s the best crust for peanut butter cheesecake?

Chocolate cookie crust pairs perfectly with the peanut butter flavor, but graham cracker crust also works well.

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and richness. Low-fat may make the cheesecake softer.

How do I know when the cheesecake is done?

It should be set at the edges and slightly jiggly in the center. It will firm up fully as it cools.

Can I freeze peanut butter cheesecake?

Yes, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How should I decorate the top?

Top with whipped cream, chocolate ganache, peanut butter drizzle, chopped nuts, or mini peanut butter cups.

Can I use natural peanut butter?

Yes, but make sure it’s well-stirred and not too oily, as it can affect the texture of the cheesecake.

Conclusion

Peanut butter cheesecake is a rich, creamy, and indulgent dessert that’s perfect for anyone who loves the bold flavor of peanut butter paired with a classic cheesecake texture. With its silky filling, crunchy crust, and endless topping options, this cheesecake is ideal for holidays, special occasions, or simply treating yourself. Make it once, and it’s sure to become a go-to favorite.

Peanut Butter Cheesecake

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Peanut butter cheesecake is a rich and creamy dessert made with a smooth peanut butter and cream cheese filling on a crunchy cookie crust. Perfectly indulgent, it’s ideal for peanut butter lovers and special occasions.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 55–65 minutes
• Total Time: 6–7 hours
• Yield: 10–12 servings
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 1/2 cups chocolate cookie or graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 24 oz (3 packages) cream cheese, softened
• 1 cup creamy peanut butter (no sugar added)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar (optional)
• 3 large eggs
• 1/2 cup sour cream or heavy cream
• 1 tsp vanilla extract
• Optional toppings: whipped cream, chocolate ganache, chopped peanuts, mini peanut butter cups

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Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a bowl, combine cookie crumbs and melted butter. Press into the bottom of the prepared pan to form the crust. Bake for 8–10 minutes. Set aside to cool.
3. In a large bowl, beat cream cheese until smooth. Add peanut butter, granulated sugar, and brown sugar (if using). Mix until well combined.
4. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
5. Mix in sour cream or heavy cream and vanilla extract until smooth.
6. Pour the batter over the cooled crust and smooth the top.
7. Bake for 55–65 minutes, until edges are set and center is slightly jiggly.
8. Turn off oven and cool cheesecake inside with door slightly open for 1 hour.
9. Refrigerate for at least 4 hours or overnight before serving.
10. Top with whipped cream, ganache, or desired toppings before serving.

Notes

• Use a water bath or place a pan of water in the oven to reduce cracking.
• Let cheesecake cool gradually to help prevent cracks.
• Natural peanut butter can be used but must be well-stirred and not overly oily.
• Freeze whole or sliced for up to 2 months; thaw overnight in fridge.
• Decorate with chopped peanuts or peanut butter cups for a fun finish.

Nutrition

• Serving Size: 1 slice
• Calories: 480
• Sugar: 22g
• Sodium: 290mg
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 9g
• Cholesterol: 115mg