Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust.
If you love peanut butter, you will love this cheesecake! It starts with a homemade cookie crust that is only three ingredients. Then, it’s topped with creamy, peanut butter cheesecake, a layer of sour cream, and more peanut butter that is melted and drizzled over the top.
Peanut Butter Cheesecake Ingredients
This recipe has a few parts to it, but the creamy, peanut buttery flavor is worth every step! And, don’t wait until National Peanut Butter Day (January 24th) to make this cheesecake; you will crave it any day of the year after you try it!
Peanut Butter: For the cookie crust, you could use crunchy or creamy peanut butter. For the cheesecake and melted drizzle, I would recommend creamy peanut butter.
Sour Cream: If you look at the recipe, you will know that sour cream is both in the cheesecake filling and on top. The amount of sour cream used in the filling is just enough to give the cheesecake a creamier texture, but not too much to be noticeable. The topping will add just a hint of tartness.
Heavy Cream: The cream is used to make whipping cream that you will add to the cheesecake filling. Just like the sour cream, this will also help the dessert have a more luxurious feel. If no additional dairy is used in a cheesecake, you will have a cheesecake that has the same texture as eating cream cheese right out of the wrapper. Look for a cream that contains 36% or more milk fat.
Peanut Butter Cookie Crust
The first thing you need to make for this cheesecake recipe is the cookie crust. This has to be baked and cooled before you fill it with the cheesecake. This really is one of the simplest recipes out there. Simply combine the peanut butter, granulated sugar, and the egg in a bowl, stirring until all the ingredients are incorporated.
Evenly spread out the cookie dough into, and halfway up the sides of, a 9-inch springform pan. Bake at 350°F for 16-18 minutes, or until slightly crisp and no longer shiny. Let the crust cool completely before adding the cheesecake filling. This would be a great time to take out your cream cheese if you forgot to let it get to room temperature. Cut the cream cheese into chunks to quicken the softening process.
How to Make Peanut Butter Cheesecake
After the cookie crust has cooled, begin making the cheesecake filling. Use room temperature cream cheese for best results. To make the filling, mix the cream cheese and sugar. Be sure to frequently scrape down the sides of the bowl, making you are using every bit of cream cheese.
Next, add the peanut butter and vanilla, still scraping the sides of the bowl. Then, beat in the sour cream on low speed. You will be making the whipped cream that will be added to the filling, so get out a separate bowl to combine the heavy cream and confectioners’ sugar.
After the whipped cream has thickened and become stiff, gently fold that into the cheesecake mixture. Pour the filling into the cooled crust and spread a thin layer of the sour cream and confectioners’ sugar mixture on the top. Because we are using heavy whipping cream in this recipe it is essential that it chills in your fridge for at least 6 hours before serving. Serve with melted peanut butter drizzled on top.
How to Store Cheesecake
Cheesecakes are rich and filling, so even though you may want to eat the entire cheesecake in one sitting, it’s not always (if ever) possible. So, how do you store it to eat when you are craving a bite later? One easy way is to cover the cheesecake and store it in the refrigerator for a day or two. If you tightly wrap the cheesecake in plastic wrap or store it in an airtight container, it will last up to 3 days in the fridge.
To freeze a cheesecake:
- Let the cheesecake cool completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. I suggest that if you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It will last up to 2 months (at the most) in the freezer.
PEANUT BUTTER COOKIE CRUST
- 1 cup (258g) peanut butter, creamy or crunchy
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 24 ounces (3 packages) cream cheese, room temperature
- ½ cup (100g) granulated sugar
- 1¼ cups (322.5g) creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1¼ cups (297.5g) heavy whipping cream, cold
- ¾ cup (94g) confectioners’ sugar
SOUR CREAM TOPPING
- ½ cup sour cream, room temperature
- 2 teaspoons confectioners’ sugar
- ¼ cup (60g) peanut butter, melted
PEANUT BUTTER COOKIE CRUST
Preheat oven to 350°F.
In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.
Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.
Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.
Beat in sour cream on low speed. Set this cheesecake mixture aside as you prepare the whipped cream that you will add to it.
To make the whipped cream, in a separate bowl, add heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
When the cream starts to thicken, stop the mixer. Slowly add in the confectioners’ sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
Gently fold the whipped cream into the cream cheese mixture until completely combined.
Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.
SOUR CREAM TOPPING
Combine sour cream and confectioners’ sugar; spread in a thin layer over cheesecake.
Refrigerate for at least 6 hours. I recommend letting it chill overnight.
After the cheesecake has set, drizzle with melted peanut butter and serve.