Name: Peanut Butter Cheesecake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs or crushed chocolate cookies; 1/4 cup unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream; 1 tsp vanilla extract; 1 cup creamy peanut butter; 1/2 cup heavy cream; Optional toppings: whipped cream, chocolate sauce, chopped peanuts

Peanut Butter Cheesecake is a luscious and creamy dessert that combines the rich flavors of peanut butter with the smooth texture of classic cheesecake. With a buttery cookie crust and a decadent peanut butter filling, this treat is perfect for satisfying any sweet tooth. It’s a showstopper dessert that’s surprisingly simple to make at home. Peanut Butter Cheesecake

Why You’ll Love This Recipe

I love how this cheesecake delivers bold peanut butter flavor in every bite. It’s rich, silky, and not overly sweet. The crust adds a nice crunch and contrast to the creamy filling, and it pairs beautifully with a drizzle of chocolate or a handful of chopped peanuts. This dessert is perfect for holidays, gatherings, or simply when I want to treat myself to something special. Plus, it can be made ahead, which is always a win.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs or crushed chocolate cookies
unsalted butter, melted
cream cheese, softened
granulated sugar
eggs
sour cream
vanilla extract
creamy peanut butter
heavy cream
optional toppings: whipped cream, chocolate sauce, chopped peanuts

directions

I preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
I mix the crushed cookies or graham cracker crumbs with melted butter and press it firmly into the bottom of the pan to create the crust.
In a large mixing bowl, I beat the softened cream cheese until smooth, then add sugar and continue mixing until fluffy.
I blend in the eggs one at a time, making sure each one is fully incorporated.
I add sour cream, vanilla extract, and peanut butter, and mix until everything is smooth and creamy.
I pour the batter over the crust and smooth the top with a spatula.
I bake the cheesecake in a water bath for about 60–70 minutes, until the center is just set but still slightly jiggly.
I turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
I then chill it in the refrigerator for at least 4 hours, preferably overnight.
Before serving, I top it with whipped cream, chocolate sauce, or chopped peanuts if desired.

Servings and timing

This Peanut Butter Cheesecake serves 10–12 people. It takes about 20 minutes to prepare and 60–70 minutes to bake, with an additional cooling and chilling time of at least 5 hours total.

Variations

Sometimes I swap the crust for crushed peanut butter cookies for an extra boost of flavor. If I want a chocolate twist, I fold in chocolate chips or swirl in some melted chocolate before baking. For a lighter option, I’ve also made this with reduced-fat cream cheese and Greek yogurt instead of sour cream. And when I’m short on time, I skip the water bath and simply bake it directly—still delicious!

storage/reheating

I store leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, I freeze slices wrapped in plastic and foil for up to 2 months. When I’m ready to enjoy it again, I thaw it in the fridge overnight. I don’t reheat it, since cheesecake is best served chilled.

FAQs

How do I know when the cheesecake is done baking?

I look for a slightly jiggly center while the edges are set. It will continue to set as it cools.

Can I use crunchy peanut butter?

I prefer creamy for a smoother texture, but I’ve used crunchy when I wanted a little added texture in the filling.

Do I need a water bath?

A water bath helps prevent cracks, but I’ve baked it without one and it still turned out great—just be sure to cool it slowly.

Can I make this cheesecake ahead of time?

Absolutely. I often make it the night before and let it chill overnight so the flavors fully develop.

What toppings go well with peanut butter cheesecake?

I love topping it with whipped cream, a drizzle of chocolate or caramel sauce, or a sprinkle of chopped peanuts for extra crunch.

Conclusion

Peanut Butter Cheesecake is a rich, creamy dessert that always impresses. It’s easy to make, customizable, and perfect for any occasion. Whether I’m hosting a dinner party or just craving something indulgent, this cheesecake is one of my go-to recipes. Once I tried it, I knew it would become a regular in my dessert lineup.