Peanut Butter Cheesecake

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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.

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yes a black cheese cake thats what i got too. never made a cheese cake before :( poor little cheese cake.

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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.

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I suppose it goes a long way but much too heavy!

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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.

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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.

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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!

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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.

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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.

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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!