Peanut Butter Cheesecake Recipe
Here is another great combination of chocolate and peanut butter, peanut butter cheesecake. This is a great recipe to make for the Holidays and is sure to please any peanut butter fans. The crust is crushed Oreo cookies and chopped roasted peanuts. The filling is your basic cheesecake filling with the addition of peanut butter and chopped Reese’s Peanut Butter Cups. This will make a fairly large cake; it uses a 10” spring form pan. It will require a little work to make but in the end, it’s well worth it! This cheesecake needs to be refrigerated for a minimum for 4 hours. If you are looking for a fantastic cheesecake recipe, give this one a try.
Ingredients:
Crust-
4 ½ cups oreo cookies (crushed)
1 cup roasted peanuts (chopped)
½ cup butter (melted)
Filling-
2lbs cream cheese (softened)
5 eggs (at room temperature)
1 ½ cups firmly packed brown sugar
1 cup smooth peanut butter
½ cup whipping cream
1 teaspoon vanilla extract
12 Reese’s Peanut Butter Cups
Topping-
3 ounces sour cream
½ cup sugar
Cooking Instructions:
Step 1: Put Oreo cookies and peanuts in a food processor and grind. Mix ground Oreo cookies and peanuts with the melted butter. Press the mixture onto the bottom and up the sides of a greased 10” spring form pan to make the crust.
Step 2: To make filling- In a large bowl beat cream cheese with an electric mixer until smooth. Add eggs one at a time and beat after each egg is added. Add sugar, peanut butter and whipping cream. Mix until smooth. Fold in pieces of Reese’s peanut butter cups with a rubber spatula. Pour filling into prepared crust.
Step 3: Place into the oven and bake at 275 degrees for 1 ½ hours or until firm and lightly browned.
Step 4: Combine sour cream and sugar and pour over the cheesecake. Return cheesecake to the oven and bake for 5 minutes. Remove from the oven and allow cheesecake to cool for 1 hour. Place into the refrigerator for at least 4 hours.
Dear God, that is so beautiful. I’m personally a little apprehensive about peanut butter and cheesecake, but my family can’t wait for me to try it out. I’ve been in quite the cheesecake frenzy since about July, and it all started with your Turtle Cheesecake. Thanks so much! Can’t wait to bite into this decadent desert.
dessert, even. I hate when that happens.
Wow. How many teeth do you have left after eating this cake Bobby?
Holy heck, does that look amazing.
That looks so good!
What would be a good substitute for the sour cream? My girlfriend hates sour cream but I’d really like to make this for her.
Thomas – Your gf will not even know that sour cream goes into this recipe, you cannot taste it at all.
Haha, thanks Bobby. I shall put that to the test!
OMG, that looks sooo decadent! I’ll have to run out tomorrow and buy peanut-butter cups so I can make this!!
Without a doubt one of the best I have made. Thanks for the awesome recipe.
I added one additional thing. I melted about 3oz of semi-sweet chocolate over the crust before adding the filling.
As for Sour cream, You can substitute heavy cream,but either work great.
Oooh My! This was really fantastic! Soooooo delicious! Only had a 9 inch. springform so I made some little extra minis by using some ramekins. My husband could hardly wait for overnight chilling, he ate it warm and started professing his now love for cheesecake. I chopped up the pb cups that I put in the batter, looks like maybe you used whole?? Thanks for another amazing recipe, I am such a believer in your site!