If you’re ready for a show-stopping dessert that’s as decadent as it is easy to love, Peanut Butter Cheesecake is about to become your new favorite obsession. Imagine a velvety, peanut butter-infused cheesecake nestled atop a buttery chocolate cookie crust, all crowned with clouds of whipped cream, a drizzle of melty peanut butter, and a flurry of crunchy peanuts or mini peanut butter cups. Each bite is creamy, nutty bliss, and while it looks impressive, it’s delightfully do-able for any home baker who wants to wow a crowd or simply indulge themselves.

Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This Peanut Butter Cheesecake comes together with simple pantry staples, each one pulling its weight in flavor and texture. Fresh, quality ingredients are key here, and a few easy tricks will elevate your cheesecake to dreamy heights.

Chocolate cookie crumbs: These create a deep, chocolatey base that pairs perfectly with peanut butter and adds irresistible crunch.
Unsalted butter, melted: It binds the crust and gives it that melt-in-your-mouth richness.
Cream cheese, softened: The star of the filling — make sure it’s at room temperature for the creamiest texture!
Creamy peanut butter: Choose a smooth, shelf-stable peanut butter for the best consistency and bold, nutty flavor throughout.
Granulated sugar: This sweetens the filling and balances the tang of the cream cheese.
Sour cream: Adds a subtle tang and helps the filling stay smooth and luscious.
Vanilla extract: Just a splash rounds out the flavors and enhances the peanut butter richness.
Large eggs, room temperature: Eggs create structure and a silky, custardy finish; adding them one at a time keeps the filling extra smooth.
Heavy cream: For the topping — it whips up light and fluffy, making each bite feel extra special.
Powdered sugar: Adds sweetness to the whipped cream without any graininess.
Creamy peanut butter, melted: Drizzling this over the top brings even more peanut butter flavor and an eye-catching finish.
Chopped peanuts or mini peanut butter cups: These are the fun, crunchy garnish that takes your cheesecake presentation to the next level.

How to Make Peanut Butter Cheesecake

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil — this prevents leaks when you bake in a water bath later! In a mixing bowl, stir together the chocolate cookie crumbs and melted butter until they resemble wet sand. Press this mixture firmly into the bottom of your prepared pan, making an even layer. Bake for 10 minutes to set the crust, then let it cool while you get started on the filling.

Step 2: Mix the Creamy Peanut Butter Cheesecake Filling

In a large bowl, beat the softened cream cheese, creamy peanut butter, and sugar until the mixture is smooth and fluffy. Mix in the sour cream and vanilla extract, ensuring everything is beautifully blended. Now, add the eggs one at a time, beating on low speed just until combined. This careful mixing keeps your Peanut Butter Cheesecake filling velvety and prevents cracks when baking.

Step 3: Bake in a Water Bath

Pour the filling over the cooled crust and smooth out the top with a spatula. Place your springform pan inside a larger roasting pan and pour about an inch of hot water into the larger pan — the water bath keeps the cheesecake from drying out and helps it bake evenly. Bake for 55–65 minutes, just until the center is set but still has the slightest jiggle. Then, turn off the oven, crack the oven door, and let the cheesecake rest inside for one hour to finish setting gently.

Step 4: Chill and Set

After its oven nap, take the cheesecake out and let it reach room temperature. Then, transfer it to the refrigerator to chill for at least four hours, or overnight if you can wait. This chilling time is what gives Peanut Butter Cheesecake its signature dense, creamy texture and makes it so easy to slice.

Step 5: Add the Dreamy Toppings

When you’re ready to serve, whip the heavy cream with powdered sugar until soft peaks form. Spread the whipped cream over the chilled cheesecake, then drizzle with melted peanut butter. Finish with a generous sprinkle of chopped peanuts or scatter some mini peanut butter cups on top for an extra treat. Your masterpiece is ready to slice and enjoy!

How to Serve Peanut Butter Cheesecake

Garnishes

Peanut Butter Cheesecake truly shines with a few thoughtful garnishes. Drizzle extra melted peanut butter over the top, scatter some salty chopped peanuts, or arrange mini peanut butter cups for a playful touch. Even a dusting of cocoa powder or a few chocolate shavings can add elegance and a little extra chocolate punch.

Side Dishes

Since this cheesecake is rich and indulgent, pair it with something light and fresh. Try offering a platter of fresh berries or a simple fruit salad on the side. A cup of coffee, cold milk, or even a scoop of vanilla ice cream can complement the creamy, nutty flavors beautifully.

Creative Ways to Present

Go beyond the classic wedge! Cut Peanut Butter Cheesecake into elegant squares for a dessert buffet, or use a small round cutter to make mini cheesecakes for parties. You can even layer slices in parfait glasses with whipped cream and extra cookie crumbs for a playful, deconstructed version.

Make Ahead and Storage

Storing Leftovers

Leftover Peanut Butter Cheesecake keeps wonderfully in the refrigerator. Cover the cheesecake tightly with plastic wrap or place slices in an airtight container. It will stay fresh and delicious for up to five days, and the flavors only get better as they mingle.

Freezing

Want to make Peanut Butter Cheesecake ahead for a special occasion? You’re in luck! Freeze the cheesecake (without the whipped cream topping) for up to two months. Wrap it well in plastic wrap and foil, then thaw overnight in the fridge before adding toppings and serving.

Reheating

While cheesecake is best enjoyed chilled, if you like your slice a touch warmer, just let it sit at room temperature for 15–20 minutes before serving. Avoid microwaving, as it can affect the creamy texture.

FAQs

Can I use natural peanut butter in this recipe?

Natural peanut butter can be used, but it may make the filling slightly grainier and more prone to separating. For the smoothest, most reliable results, a classic creamy peanut butter works best.

How do I prevent cracks in my cheesecake?

Always use a water bath and avoid over-mixing the eggs. Let the cheesecake cool gently in the oven with the door cracked open — this helps prevent sudden temperature changes that can cause cracks.

Can I make Peanut Butter Cheesecake gluten-free?

Absolutely! Simply swap the chocolate cookie crumbs for a gluten-free variety. Check that your peanut butter and other ingredients are gluten-free, and you’re all set.

Do I have to use a springform pan?

A springform pan makes removing the cheesecake much easier, but if you don’t have one, you can use a deep 9-inch cake pan lined with parchment paper, leaving an overhang to lift out the cheesecake once chilled.

What’s the best way to slice Peanut Butter Cheesecake cleanly?

For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between cuts. This helps you glide through the creamy filling and get neat, beautiful pieces every time.

Final Thoughts

There’s nothing quite like sharing a slice of homemade Peanut Butter Cheesecake with friends or family — or sneaking an extra piece for yourself! This recipe is a true crowd-pleaser, delivering rich, creamy, peanut buttery goodness in every bite. Give it a try, and watch it become the star of your dessert table.

Peanut Butter Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

Author: Emma
Total Time: 6 hours (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This rich and creamy Peanut Butter Cheesecake combines the classic smoothness of cheesecake with the irresistible flavor of peanut butter and a chocolate cookie crust. Topped with whipped cream, melted peanut butter drizzle, and crunchy chopped peanuts or peanut butter cups, it’s a decadent dessert perfect for peanut butter lovers and chocolate enthusiasts alike.

Ingredients

Scale

For the crust:

2 cups chocolate cookie crumbs
1/2 cup unsalted butter, melted

For the filling:

24 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs, room temperature

For the topping:

1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup creamy peanut butter, melted
Chopped peanuts or mini peanut butter cups for garnish

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Instructions

Prepare the crust: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
Make the filling: In a large bowl, beat softened cream cheese, creamy peanut butter, and granulated sugar together until smooth and creamy using an electric mixer. Add the sour cream and vanilla extract, mixing until fully incorporated. Add eggs one at a time, beating just until the mixture is combined after each addition. Avoid overmixing.
Assemble and bake: Pour the peanut butter cheesecake filling over the pre-baked crust and smooth the top evenly with a spatula. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan to create a water bath. Bake for 55 to 65 minutes until the center is set but still slightly jiggly when gently shaken.
Cool the cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake rest in the oven for 1 hour to cool gradually, preventing cracks. Afterward, remove the pan from the water bath, discard the foil, and refrigerate the cheesecake for at least 4 hours or preferably overnight.
Prepare the topping: Whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Drizzle the melted peanut butter over the top. Garnish with chopped peanuts or mini peanut butter cups as desired.
Serve: Slice the cheesecake and serve chilled for a creamy, decadent dessert experience.

Notes

For a richer flavor, use dark chocolate cookie crumbs in the crust.
Cheesecake can be frozen (without topping) for up to 2 months; thaw overnight in the refrigerator before serving.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: American