Comments on: Peanut Butter Cheesecake Recipe

By: Mandee

Mandee — Tue, 17 Jan 2012 04:04:11 +0000

We baked it for a total of 2 hours and 30 minutes at 275, that is a whole hour longer than the directions say. However, after being in the refrigerator over night it is almost perfect now minus some Reese’s chunks that were melted. :p
We are going to try it again next month; minus the vanilla and only baking it for 1.5 hours then letting it cool for an hour and refrigerating it.

By: Bobby

Bobby — Mon, 16 Jan 2012 05:20:38 +0000

Mandee- where you added the vanilla extract was fine, it shouldn’t be a problem. It sounds to me like you just did not bake it for long enough.

By: Mandee

Mandee — Sun, 15 Jan 2012 08:48:13 +0000

We made this tonight. It looked delicious, sounded delicious, but something went terribly wrong. Not sure if it’s on our part or the recipe. The ingredients call for a tsp of vanilla, but no where in the directions does it call for that ingredient to be added to the filling. I added it in at the time of the brown sugar, peanut butter and whipping cream. We baked it on 275 for an hour and a half as it states, but the middle was just still so wet. We were very unsure as to why. So we put it in about 3 more times for 10 minutes each time. Nothing was happening. Now, we have given up, let it cool for a good hour or more before putting it in the fridge, more than 4 hours later in the fridge, it is still terribly wet in the center.
I think I need a baking 101 or baking cheesecake for dumbies on this one.

btw, this was both my boyfriend and my first time baking cheesecake and we’re young so we don’t know much about baking. however, we asked both our mothers who have made cheesecakes many times; neither of them could figure out what could have gone wrong.

By: Valerie

Valerie — Thu, 14 Jul 2011 17:59:40 +0000

Made this for my mom’s birthday the end of June. Now my daughter wants it for her birthday today. Am going to try to make it in mini muffin pans. Also, I substituted Nutter Butter cookies for the Oreo cookies and it was great!!!! Thanks so much for sharing this recipe with us.

By: ananda

ananda — Tue, 17 May 2011 23:59:47 +0000

can’t wait to try!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

By: Bobby

Bobby — Sat, 05 Mar 2011 14:45:06 +0000

Alty- its also called heavy cream or heavy whipping cream. It comes in a carton like milk.

By: Alty

Alty — Sat, 05 Mar 2011 02:55:31 +0000

About the whipping cream, what kind of cream do you mean? The kind that comes in a can or the kind that’s made for whipping but needs to be whipped before you use it?

I have some Cool Whip on hand, but I don’t know if that’s usable for this recipe.

By: Leanna

Leanna — Sat, 12 Feb 2011 14:34:36 +0000

Made this yesterday for my boyfriend’s birthday and it was sooo delicious! Instead of the topping you used I drizzled the top with melted nutella. Mmmmm.

By: AK

AK — Sun, 17 Oct 2010 17:05:49 +0000

Have you ever tried halving the recipe? I’m gonna be doing a dessert buffet for Christmas with everthing in bite size portions. I’ve got my eyes on some of the mini springform pans and assume it would work fine. What do you think?? Also, any great suggestions on any specific desserts, sites, books you would recommend for bite size treats? Love your site, pictures are beautiful and every recipe I have tried has been perfect. I’m also thinking of doing your yummy carrot cake for it as well. Thanks!

By: AK

AK — Sat, 24 Apr 2010 16:24:21 +0000

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!