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.
Preheat oven to 325°F (163°C).
Wrap the outside of a 9-inch springform pan with two layers of heavy-duty foil to prevent leaks.
Combine cookie crumbs, sugar, and melted butter.
Press firmly into the bottom of the pan.
Bake for 10 minutes, then cool slightly.
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.
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.
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.
Add chocolate drizzle, whipped cream, or peanut toppings before serving.
Slice and enjoy chilled.
Toppings
Chocolate ganache
Whipped cream
Crushed peanuts or Reese’s-style candies
Beverages
Cold milk
Espresso or cappuccino
Chocolate or peanut butter milkshake
12 servings