Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust.
Prep Time20 minutesmins
Cook Time18 minutesmins
Chill6 hourshrs
Total Time6 hourshrs38 minutesmins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cheesecake
Servings: 12
Calories: 763kcal
Author: Amanda Rettke--iambaker.net
Ingredients
Peanut Butter Cookie Crust
1cup(258 g) peanut butter,creamy or crunchy
1cup(200 g) granulated sugar
1largeegg,room temperature
Cheesecake Filling
3 packages(8 ounces each) cream cheese,room temperature
½cup(100 g) granulated sugar
1¼cups(322.5 g) creamy peanut butter
1teaspoonvanilla extract
¼cup(57.5 g) sour cream
1¼cups(297.5 g) heavy cream,cold
¾cup(94 g) confectioners' sugar
Sour Cream Topping
½cup(115 g) sour cream,room temperature
2teaspoonsconfectioners' sugar
Topping
¼cup(60 g) creamy peanut butter,melted
Instructions
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 11-13 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
Cheesecake Filling
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.
Notes
*The cheesecake portion itself is not baked. The crust is baked.