Peanut Butter Cheesecake

Bake peanut butter cheesecake for a crowd pleasing treat that balances rich peanut butter with creamy cheesecake in every bite.

this RECIPE

How to Make Peanut Butter Cheesecake

1. Make the crust. Pulse cookies and sugar in a food processor. Add melted butter and process until blended. Press the mixture into the pan and refrigerate for 30 minutes.
   
2. Make the filling. Beat sugar and cream cheese until smooth. Add peanut butter, vanilla, sour cream, and beat well. Add eggs one at a time, then pour into the pan.
   
3. Bake and glaze. Wrap the pan in foil and place in a roasting tray filled with hot water. Bake for 45–55 minutes, then cool and refrigerate for at least 4 hours. Heat heavy cream, pour over chocolate, and stir until smooth. Pour over the cheesecake and refrigerate for 1 hour before serving.
   

Make-Ahead and Freezing Instructions

To Make-Ahead: You can make this cheesecake up to a week ahead. Just keep it in a resealable container in the refrigerator to prevent fridge smells and drying out. 

To Freeze: Cheesecake can be frozen for up to six months. You can freeze the whole cake or wrap individual slices for easy snacking later. 

Peanut Butter Cheesecake

Bake peanut butter cheesecake for a crowd pleasing treat that balances rich peanut butter with creamy cheesecake in every bite.

Prep Time: 30 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr 18 minutes mins

Servings: 12 slices

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Ingredients 

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For the oreo cookie crust:

• ▢ 30 chocolate Oreo’s cookies
• ▢ 3 tbsp granulated sugar
• ▢ 5 tbsp unsalted butter, melted plus extra for greasing

For the cheesecake filling:

• ▢ 4 cups cream cheese at room temperature
• ▢ ½ cup sour cream room temperature, 120g
• ▢ 1 cup creamy peanut butter, 259g
• ▢ 1 cup granulated sugar, 200g
• ▢ ¼ tsp salt
• ▢ 4 large eggs
• ▢ ⅔ cup heavy whipping cream
• ▢ 1 tsp vanilla extract

For the chocolate glaze:

• ▢ 3 oz semi-sweet chocolate chips
• ▢ ⅓ cup heavy whipping cream

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Instructions 

• Grease a 9 inch springform pan with extra butter and line with parchment paper. Set aside.
• Add the cookies and sugar to a food processor and pulse a few times.
• Add the melted butter and process until well blended.
• Using a flat-bottomed measuring cup, press the mixture into the bottom of the pan and 1½ inches up the side of the pan.
• Refrigerate for 30 minutes.
• Preheat oven to 325°F.
• Tightly wrap the outside of the pan, bottom and sides, with heavy-duty foil.
• To make the filling, add the cream cheese and sugar to a bowl and beat until smooth and creamy, about 3-5 minutes.
• Add the peanut butter, vanilla and sour cream and beat well.
• Beat in eggs, one at a time, until well combined.
• Pour the filling into the pan.
• Set the pan into a high sided roasting tray.
• Fill the tray with hot water halfway up the cake pan.
• Bake in preheated oven at 350°F for 45-55 minutes or until the cheesecake is set around the edges but the center still jiggles slightly.
• Remove from the oven and allow to cool completely.
• Refrigerate overnight or for at least 4 hours.
• To make the glaze, add the heavy cream to a microwave safe bowl.
• Heat on high power until bubbly and hot.
• Pour the heavy cream over the chocolate.
• Stir until smooth.
• Pour the glaze over the cake and refrigerate for minimum one hour before serving.

Nutrition

Calories: 799kcalCarbohydrates: 55gProtein: 14gFat: 61gSaturated Fat: 30gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 172mgSodium: 525mgPotassium: 385mgFiber: 2gSugar: 41gVitamin A: 1597IUVitamin C: 0.2mgCalcium: 127mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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