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Peanut Butter Cheesecake Recipe

peanut butter cheesecake
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” springform 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.
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Peanut Butter Cheesecake Recipe


  • Author: Bobby
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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
  • A ½ cup of sugar

 


Instructions

 

  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” springform pan to make the crust.
  2. To make the 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, vanilla extract, 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.
  3. Place into the oven and bake at 275 degrees for 1 ½ hour or until firm and lightly browned.
    Combine sour cream and sugar and pour over the cheesecake. Return cheesecake to the oven and bake for 5 minutes.
  4. Remove from the oven and allow cheesecake to cool for 1 hour. Place into the refrigerator for at least 4 hours.

29 comments

  1. Morgan says:

    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.

  2. Thomas says:

    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.

  3. joy says:

    OMG, that looks sooo decadent! I’ll have to run out tomorrow and buy peanut-butter cups so I can make this!! 🙂

  4. Mike says:

    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.

  5. AK says:

    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! 🙂

  6. AK says:

    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!

  7. Leanna says:

    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.

  8. Alty says:

    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.

  9. Valerie says:

    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.

  10. Mandee says:

    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.

  11. Bobby says:

    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.

  12. Mandee says:

    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.

  13. Missy says:

    Mandee, sometimes oven thermostats can be off. Invest a few dollars on an oven thermometer that you can sit/hang on the oven rack. Then once your oven has been heating on the temperature the recipe calls for (for about 10 mins) check the thermometer to see if that is truly the temperature of the oven.

  14. Kay says:

    Absolutely awesome! I love baking cheesecakes, it’s my speciality and I REALLY enjoyed making this one. I made it for a friends birthday and he LOVED it

  15. Bobby says:

    mammie- I think it would be okay to leave them out. I have never tried it without the peanuts but I don’t see why leaving the peanuts out wouldn’t work. You may want to add additonal cookies to make up the difference though.

  16. donovan says:

    I love thiss.. I actually use 9-inch pans and this recipe makes 2… and I put oreo crumbs in the mix as well as on top. veryyy goood.

  17. Zivile says:

    mmm, is it realy 275 F? it is almost 2 hours in the oven, but it is still looks very lose. Is it normal?

  18. Bobby says:

    Oven times may vary. In one of the comments above they baked it for 2 hours and 30 minutes. I hope it turned out okay.

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