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Peanut Butter Cheesecake

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
Prep Time 20 minutes
Cook Time 18 minutes
Chill 6 hours
Total Time 6 hours 38 minutes
Servings 12
Calories 763 kcal
Author Amanda Rettke--iambaker.net


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.