Ultra-creamy Peanut Butter Cheesecake made with real peanut butter, a crunchy cookie crust, and a smooth baked cheesecake filling. This indulgent dessert is perfect for holidays, parties, and peanut butter fans.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 30 minsCook Time 1 hr 15 minsTotal Time 1 hr 45 minsCookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Peanut Butter Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup creamy peanut butter (not natural, well-stirred)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Chocolate ganache or chocolate drizzle
Whipped cream
Chopped peanuts or peanut butter cups
Prepare the Pan
Make the Crust
2
Combine cookie crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in peanut butter and vanilla until fully incorporated.
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Decorate & Serve
Pairing Suggestions
Ingredients Cookie Crust
1 ½ cups chocolate cookie crumbs (Oreos, filling removed)
3 tbsp granulated sugar
6 tbsp unsalted butter, melted
Peanut Butter Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 cup creamy peanut butter (not natural, well-stirred)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Optional Toppings
Chocolate ganache or chocolate drizzle
Whipped cream
Chopped peanuts or peanut butter cups
Directions Prepare the Pan
Make the Crust
2
Combine cookie crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make the Filling
3
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in peanut butter and vanilla until fully incorporated.
Mix in sour cream and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Bake (Water Bath)
4
Pour filling over crust and smooth the top.
Place pan into a roasting pan and add hot water halfway up the sides.
Bake for 75 minutes , until edges are set and center slightly jiggles.
Cool Gradually
5
Turn oven off, crack the door open, and let cheesecake cool inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Decorate & Serve
Pairing Suggestions
