Peanut Butter Cheesecake

filed under: Cakes · Cheesecakes · Dessert · Food + Drink on December 20, 2020

Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust. Try my Reese’s Cheesecake Pie for another rich, peanut buttery dessert.

Peanut Butter Cheesecake

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. 

Slice of Peanut Butter Cheesecake

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.

Spreading Sour Cream on Peanut Butter Cheesecake

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.

Peanut Butter Cheesecake Drizzled with Melted Peanut Butter

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.

Slice of Peanut Butter Cheesecake with Bite Missing

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:

  1. Let the cheesecake cool completely.
  2. 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.
  3. 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.
  4. 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.

Fork Taking Bite of Peanut Butter Cheesecake

Looking for More Cheesecake Recipes?

Chocolate Cheesecake

Cheesecake Recipe

Brownie Bottom Cheesecake

Strawberry Cheesecake

Snickerdoodle Cheesecake

Reese’s Cheesecake Pie

Snickers Cheesecake Cake

Caramel Apple Cheesecake

Pumpkin Cheesecake

4.82 from 11 votes
Peanut Butter Cheesecake
Prep Time
20 mins
Cook Time
18 mins
6 hrs
Total Time
6 hrs 38 mins

Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust.

Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cheesecake
Servings: 12
Calories: 763 kcal
Author: Amanda
Peanut Butter Cookie Crust
  • 1 cup (258g) peanut butter, creamy or crunchy
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
Cheesecake Filling
  • 24 ounces (3 packages) cream cheese, room temperature
  • ½ cup (100g) granulated sugar
  • cups (322.5g) creamy peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 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
  1. Preheat oven to 350°F.

  2. In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.

  3. Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.

  4. Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.

Cheesecake Filling
  1. 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.

  2. Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.

  3. Beat in sour cream on low speed. Set this cheesecake mixture aside as you prepare the whipped cream that you will add to it.

  4. 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.)

  5. 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.

  6. Gently fold the whipped cream into the cream cheese mixture until completely combined.

  7. Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.

Sour Cream Topping
  1. Combine sour cream and confectioners' sugar; spread in a thin layer over cheesecake.

  2. Refrigerate for at least 6 hours. I recommend letting it chill overnight.

  3. After the cheesecake has set, drizzle with melted peanut butter and serve.

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  • Betty says:

    Is there an ingredient missing from the crust recipe?

    • Amanda Rettke says:

      Nope! Everything in the recipe is correct. What did you think was missing?

  • Gail Aleshire says:

    The recipe says cookie crust but no cookies are listed for the crust

    • Amanda Rettke says:

      Hi Gail- You make it! It is a 3 ingredient Peanut Butter Cookie Crust and it is listed in the ingredients and instructions. 🙂

  • Ricky says:

    Can’t wait to try this.

  • Darlene says:

    No flour in the crust?? Doesn’t seem right just sugar egg and peanut butter?? What holds it together??

    • Amanda Rettke says:

      3 ingredient PB cookie is a decade’s old recipe and works very well as a crust for this cheesecake.

  • Natalie says:

    Whipped cream is not in the ingredients list? It says to fold in whipped cream?

    • Amanda Rettke says:

      See steps 4 & 5 in the instructions. 🙂



  • Joyce Strader says:

    I am missing the baking directions

    • Elizabeth Keeney says:

      Hi, Joyce! I work with iambaker and am happy to help with questions. The only baking part of the recipe is baking the cookie crust. After the crust has been baked and cooled, fill with the cheesecake filling and let it chill for about 6 hours. I hope this helps, and have a great day!

  • Kelli Bower says:

    What if I don’t have a springform pan?

    • Elizabeth Keeney says:

      Hi, Kelli! I work with iambaker and am happy to help with questions. You can really use any pan to make cheesecake. We used a 9-inch springform pan, which has a volume of about 10 cups. So, you could get by with a 10-inch round cake pan or even a 9×13-inch baking dish (but the cheesecake might be a little thinner). I hope this helps, and have a great day!

  • Phyllis says:

    I made this today! In the peanut butter crust I added some crushed honey roasted peanuts to it! So yummy! This recipe is definitely a keeper. Thanks again for another great recipe!

    • Amanda Rettke says:

      So glad you enjoyed it, Phyllis!

  • Debbie says:

    Super Delicious. Easy to Make. Beautiful too!
    Loved your pictures, very helpful.
    Thanks for Sharing

  • JoAnn says:

    Can I use all natural peanut butter?

    • Elizabeth Keeney says:

      Hi, JoAnn! I work with iambaker and am happy to help with questions. We have not tried all-natural peanut butter in this recipe, so I can’t say how that would affect the texture or final product. Let us know if you try it and how it turns out. Have a great day!

  • K says:

    Does the topping go on after you bake the cheese cake? Because in one of the pictures it looks like the topping is going on before it goes into the oven.

    • Elizabeth Keeney says:

      Hi, K! I work with iambaker and am happy to help with questions. The only thing baked in this recipe is the peanut butter cookie crust. After that has cooled, add the cream cheese filling and sour cream topping and let chill in the refrigerator to set (at least 6 hours). Drizzle peanut butter on top after the cheesecake has set. I hope this helps, and have a wonderful day!

  • Sherry Pronyk says:

    OMG- love this cheesecake! after letting it set for the 6 hours recommended, i looked at it and thought, hey, why not stick in the freezer for an hour? Icecream peanutbutter cheese cake-Woot Woot. will be making again when the summer get hot. And the peanut butter cookie crust- brilliant.

  • sandara watson says:

    Love your recipes. Can’t wait to try your Peanut Butter Cheesecake.

  • CD says:

    Excellent! So yummy 🙂 Easy to follow recipe. Was a big hit with my co-workers, even one that’s not a big peanut butter fan.

  • Esthela Georgina Córdova Ramírez says:

    Me encantan tus recetas

  • Michele Simmons says:

    Made this today. It looks scrumptious. Can’t wait to dig in. Thank you for the recipe.

  • Belinda says:

    Hi, could I substitute the sour cream with greek yogurt?

  • Barbara says:

    Can I use a 9 inch pie dish for this recipe!!!

    • Elizabeth Keeney says:

      Hi, Barbara! I work with iambaker and am happy to help with questions. We used a 9-inch springform pan, which has a volume of about 10 cups. So, you could get by with a 10-inch round cake pan or even a 9×13-inch baking dish (but the cheesecake might be a little thinner). I hope this helps, and have a great day!

  • Alisa says:

    Hello, I forgot to make the whip cream and just added the heavy cream.. will it still work out?

  • Phyllis says:

    This sounds so good! The best part it is gluten free. I have celiac disease. Love seeing gluten free recipes!

  • Megan says:

    Made it for my husbands birthday! He loved it!

  • Andrew Fitzgerald says:

    I have made this recipe twice. It’s delicious.
    1st time i made it as per the recipe but the baking paper stuck to the cooled base & was difficult to remove. Also the filling did not adhere to the filling and was a little difficult to cut.

    2nd time i made the recipe, i removed baking paper from base whilst still hot – very easy, waited till the base cooled then blended it in a food processor, reducing it to crumbs then mixed in 100g of melted butter and used that as the base (patted down firmly in the base on a baking-paper-lined springform pan. Placed in refrigerator to set until filling was ready to pour on top.

    Result was amazing.

  • Sherry says:

    I made the peanut butter cheesecake for a birthday dessert and it was delicious! An easy recipe to follow and definitely did not disappoint. I doubled the sour cream topping in order to make sure that I did not get streaks of the peanut butter cheesecake filling layer and it was just right! The topping was perfect and the drizzle was a beautiful touch. We loved every bite! I have sliced it and frozen in two portions each for the perfect amount of dessert for us. Thank you for this wonderful recipes and if you have any that are gluten-free, pass them on! I consider the peanut butter cheesecake gluten-free because there was no flour or other additives that are concerning to me. What a spectacular bonus for me! ☺️

  • Lori Franklin says:

    This is so yummy! I made one for a family gathering and everyone raved over it. The next time I made 3 6″ cakes to give away. It is always requested when I ask “What to bring?”.
    My next one will be with a ganache layer next to the crust. Thanks for the recipe.

  • I Am Baker Logo

    Brand new recipes that people find kinda acceptable.