Here’s a rich, creamy Peanut Butter Cheesecake—perfect for peanut butter lovers 🥜🍰
Peanut Butter Cheesecake
Ingredients
Crust
- 1½ cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
- ¼ cup melted butter
Filling
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup sugar
- 1 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
Topping (Optional)
- Melted chocolate or chocolate ganache
- Chopped peanut butter cups
- Whipped cream
Instructions
- Preheat oven to 325°F (165°C).
Grease a 9-inch springform pan. - Make crust
- Mix crumbs and butter
- Press firmly into bottom of pan
- Bake 10 minutes, then cool
- Make filling
- Beat cream cheese and peanut butter until smooth
- Add sugar, sour cream, and vanilla
- Beat in eggs one at a time (do not overmix)
- Bake
- Pour filling over crust
- Bake 55–65 minutes until edges are set and center slightly jiggly
- Cool
- Turn oven off, crack door, cool 1 hour
- Refrigerate 4 hours or overnight
- Top & Serve
- Add chocolate drizzle, PB cups, or whipped cream
Tips & Variations
- No-bake version: use gelatin or whipped topping
- Extra chocolate: swirl melted chocolate into batter
- Crunchy: use crunchy peanut butter or add chopped peanuts
- Mini cheesecakes: bake in muffin tin (20–22 min)
Want a no-bake peanut butter cheesecake, Reese’s-style version, or low-carb/keto option?
