Peanut Butter Cheesecake

Yield:
1 cheesecake
Ingredients
  • 2 pounds cream cheese
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup creamy peanut butter
  • 1 tablespoon all purpose flour
  • 2 teaspoons vanilla extract
  • Powdered sugar or mint
Directions

Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray

Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.


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3.6 22
My oven temp is off, so the cake did not come out clean until well past two hours, and the top of the cake was burnt. Making another one for my dad's birthday, so I will foil the top, and keep a close eye. The first one I made, I used peanut butter oreos for the crust - and it was a hit! item not reviewed by moderator and published
Third time is a charm with this recipe. 1st follow directions to a T and had a very dark topped cheesecake; 2nd time cooked for only 1hr 30 minutes, cheesecake was not cooked through. 3rd time I covered with loose foil 1 hr 20 minutes into cooking and cooked for the 2hrs...this one worked for me. Every time I used a water bath per recipe. I recommend crushed Lorna Doones has a cookie crust. item not reviewed by moderator and published
Not Accurate! item not reviewed by moderator and published
I'm wondering if all the people who said that it burned were using a water bath as it says? I've never done a cheesecake in a water bath and I can't help but think that the water may seep into the crust. By the way, I put three stars because I had to, a rating is required. I haven't made this cheesecake. I was hoping to find out info, not rate it but a rating is required. item not reviewed by moderator and published
Only cooked 1hr 20 mins as had I not been checking, it would have been over done..as it was, I still had a 'browner' cheesecake than anticipated. Otherwise, it was lovely, rich, and I added chocolate ganache so decadent. item not reviewed by moderator and published
So obviously, two hours is a misprint, that's why it's not 5 stars. This is a delicious recipe, otherwise, although very rich. I tend to automatically cut sugar in recipes in half, and I did the same for this one. I also leave out the powedered sugar;this cheesecake is sweet enough already. Lastly, I actually make this in a mini cheese cake pan, so I get 12, 2-inch cheesecakes. My boyfriend loves this recipe and requests it every year for his birthday. item not reviewed by moderator and published
yes a black cheese cake thats what i got too. never made a cheese cake before :( poor little cheese cake. item not reviewed by moderator and published
Really? Two hours to bake a cheesecake. I should have known this was a misprint as my cheese cakes have always taken an hour and 20 min. at the most. Now I have black cheesecake. item not reviewed by moderator and published
I suppose it goes a long way but much too heavy! item not reviewed by moderator and published
Best cheesecake I've ever had. I also tried this recipe by substituting the peanut butter with Hazelnut spread and removed some of the sugar. Awesome. Great base recipe. I must agree with the Misprint comment- it does not take 2 hours. About an hour is plenty. item not reviewed by moderator and published
I prepared a trial run of this recipe and then, tweaked it the second time around accordingly. Here are my suggestions: -increase peanut butter to 1.5 cups and reduce cream cheese by 8 oz (1 package) -only bake 45-55 minutes when using an aluminum pie tin, otherwise you get cracking on the surface/ an overdone cheesecake. -add 1 extra tsp vanilla I made a chocolate ganache topping, using heavy cream and bittersweet choc chips. I also cut up 4 peanut butter cups into small bits and folded them into the mix. Instead of a peanut butter cookie crust, I used double chocolate cookies. This made the cheesecake like one giant peanut butter cup. YUM. item not reviewed by moderator and published
I used this recipe to make muffin tin cheesecake minis. I pressed a generous tablespoon of chocolate graham cracker crust mixture in the bottom of the liners, filled them 2/3 full, and then baked at 350 around 22 minutes. When cooled a bit, I topped them with a chocolate ganache, then refrigerated until serving. So I had cheesecake peanut butter cups, of a sort. I took them to a cookout, and the leftovers to work. Lots of eye-rolling thumbs up. Excellent cheesecake recipe! Thanks! item not reviewed by moderator and published
I love peanut-butter and will try anything peanut-butter. the crust is awesome, but the overall cheesecake was so thick you really had to eat a small piece and with something to wash it down. I still love the idea though. item not reviewed by moderator and published
This recipe was great, especailly for a first time cheesecake maker. The directions were simple and the end product was great! I added chocolate syrup on top and used Reese's chocolate peanut butter cookies for the crust. I would reccomend. item not reviewed by moderator and published
i'm not a cheesecake fan, but my husband is...and peanut butter is his favorite flavor. So i sought out this recipe and made it for his b-day. It truly is very delicious. i added chopped peanuts to the crust and PB Kisses as a garnish. It was very creamy and peanut buttery, without being overly sweet. I highly recommend this to anyone who loves those two things, for together it is a real treat! item not reviewed by moderator and published
Its different in a good way. item not reviewed by moderator and published
This cheese cake is great!! Gave some to a co-worker & her husband he loved it to unreal amount!! Was ordered to bring it to a Superbowl Party an if I do not bring it he said "Don't Show Up"!! Trust me it has "No Calories At All"!! item not reviewed by moderator and published
I wasn't too fond of the cheesecake, but the peanut butter cookie crust is good. item not reviewed by moderator and published
This cheesecake is fabulous! item not reviewed by moderator and published
For all potential users of this recipe--please note that there is no way this cheesecake is supposed to bake for 2 hrs. (this must be a misprint!). Mine baked for slightly more than one hour and was a little overcooked. I would recommend cooking for 45 mins. to 1 hr. That being said, the combination of cream cheese and peanut butter is absolutely delicious! I would highly recommend this recipe to any cheesecake & peanut butter lover. item not reviewed by moderator and published
1) 2hr baking time listed in the recipe is too long. After 1hr 30min, the cake had pulled away from the sides of my springform pan and the top was *very* dark brown. After cooling for 6hr in the refridgerator, the cake was slightly dry and the very top had a burnt taste. 1hr 15min cooking time.... 2) Bland overall taste. Could have used more sugar (brown sugar ?) and more peanut butter. Suggest increasing peanut butter to 1.5-2C and reducing cream cheese by 8oz. 3) I could not find peanut butter wafer cookies; only cookies with filling. I substituted a butter/graham cracker bottom crust. This part was fine. Recipe has promise, but needs revision. item not reviewed by moderator and published
This was a fantastic recipe. I made it for work and everyone raved about it even one person that does not really like peanut butter. Only baked for 1 hour and 15 mins, 2 hours would have been to long.Thank you for the easy, delicious recipe. item not reviewed by moderator and published
Instead of putting foil on top of the cake try this : first, I've never baked a cheesecake at 350F.  The standard for cheesecakes is 325F, so try lowering the temperature.  Then bake for only 1 hour--exactly!  Shut off oven &amp; crack the door, but leave the cake in the oven for another hour.  Remove and chill several hours before serving.  This "formula" works every time and gives you a cheesecake that is creamy, smooth and light/blonde on top.<br /> item not reviewed by moderator and published
I used a water bath and mine Cheesecake got really dark on top. Then my second attempt I did it for 1hr 30 minutes, cake was not done in the middle. item not reviewed by moderator and published
Using a water bath is a necessary evil when making a cheesecake.  The water provides moisture and prevents cracking on the top of the cake.  It also prevents a thick skin from forming on top and burning.   If you wrap the outside bottom and sides of your pan with foil, no water will seep in and the crust will not be soggy.  Remember to use a good quality pan and you wont go wrong.  <br /> item not reviewed by moderator and published

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