Peanut Butter Cheesecake

Cheesecakes are one of those sweets that I don’t mess with very often, and not just because I run the risk of eating the entire thing myself. They’re kind of time consuming with the whole chilling process, and results can be a mixed bag – raise your hand if you’ve had a cheesecake with a giant sunken hole in the middle? *raises hand* And again, the risk of the I’ll eat the entire thing factor…

On the other hand, they’re relatively easy to make using just a few ingredients. And, well – when it’s done right, it’s hard for any other dessert to touch it in my book. When I found this basic cheesecake recipe years ago (word to Ina), I stuck with it. It’s never let me down, and it’s easy to tweak the flavor profile and turn it into something completely different. All my boys are huge fans of peanut butter, so I thought that would be a welcome twist…

Turns out I was right! Rich, thick, and silky – this cheesecake packs a wallop of peanut butter flavor. I topped it with a simple chocolate drizzle, and crushed up Butterfinger bars. But, chopped up peanut butter cups would be an awesome choice as well…I mean honestly, when is it not?

I haven’t been in the kitchen much these past couple of month – with so much going on with boating and beaching (half the time we were cooking dinner on the beach itself!), and just summertime livin’ in general. I’m sure many of you can relate, in one way or another. But this is the time of year where I really love getting back in the kitchen, and spending more time on recipes and cooking in general. Now that chillier temperatures have arrived, I’m looking forward to doing just that. And, this cheesecake was a great place to start!

24 Comments

  1. Posted October 8, 2015 at 4:54 PM | Permalink

    Laura, what a lovely photo! Makes me want to grab that fork and eat that piece of cheesecake right off it! Sounds delish! Thanks for sharing!

  2. Posted October 8, 2015 at 11:56 PM | Permalink

    I haven’t been able to bring myself to bake a whole cake because of the same reason, if I ruin it I couldn’t eat everything myself LOL. But I gotta say – Your cake looks amazing! I’m a fan of peanut butter and the combination of oreo, peanut butter, and cream cheese makes me excited. <3

  3. Lisa
    Posted February 11, 2016 at 10:13 PM | Permalink

    This is really good! I made it a couple days ago. I bought an already made pie crust.

    Everyone loved it! Thanks

  4. Michael Pugliese
    Posted July 31, 2016 at 3:57 AM | Permalink

    Absolutely delicious! As an alternative topping for those allergic to chocolate or just to make it different l mixed 1 cup room temperature sour cream, 2 tsp confectioner sugar and 1 tsp vanilla extract. Spread on top of cheesecake 5 minutes before end of baking time. The sour cream topping will continue to firm which cheesecake is cooling.

  5. Detra Campbell
    Posted September 30, 2016 at 3:06 PM | Permalink

    I just made this! Smells delicious!

  6. Debbie Talbot
    Posted September 30, 2016 at 10:21 PM | Permalink

    I love to bake and try new recipes for gatherings all the time. My daughter-in-law loves peanut butter and this recipe sounded perfect. I doubled the recipe and for the topping I put on the chopped peanut butter cups with both chocolate and peanut butter drizzle. Everyone loved it. Came out perfect. I love making cheesecakes and I’m trying the strawberry swirled cheesecake for a party tomorrow. Thank you for great recipes!

    • Posted October 2, 2016 at 5:35 PM | Permalink

      Thank you for taking the time to come back and comment, Debbie! Glad everyone enjoyed it 🙂

  7. Posted October 5, 2016 at 1:43 PM | Permalink

    This really does osund so good. Can’t wait to give this a go. Thanks for sharing.

    Simon

  8. Karoline
    Posted October 30, 2016 at 11:10 PM | Permalink

    Hi! Just stumbled upon this wonderful recipe and I was wondering if you could help me out: I wanted to half the recipe because I don’t need that much cake, so I wanted to make it in muffin forms. How much shorter do you think would the baking time be? I have never really baked cheesecakes, so I am pretty inexperienced 🙂 Thanks!

    • Posted December 11, 2016 at 12:19 PM | Permalink

      I’d start checking them for doneness after about 20 minutes!

  9. Hailey Cox
    Posted November 14, 2016 at 5:17 PM | Permalink

    Do you leave out the cream in the oreos to make the bottom?

  10. Verena
    Posted December 21, 2016 at 3:04 AM | Permalink

    I made this for a friend’s birthday yesterday…except I wanted a peanut butter cheesecake cake (peanut butter cheesecake, between two layers of chocolate cake)…so I made it without the crust. It turned out amazing!! Definitely a keeper recipe! Thanks so much for sharing it!!

    • Tanya Murray
      Posted August 16, 2017 at 7:29 AM | Permalink

      Hi Verena! Exactly what I will be doing for my husband’s birthday tomorrow. Did you freeze the cheesecake before putting it between the two layers?
      Hubby wants me to attempt a galaxy mirror glaze over the top… but i am swamped with other cake orders. Will see if I get to it.

  11. Rebecca
    Posted February 14, 2017 at 7:14 PM | Permalink

    Can I use the same recipe to make mini cheesecakes? And if so, how long would I bake these for? Thank you!

    • Posted February 22, 2017 at 8:52 AM | Permalink

      You could…way less time. Probably around 18-20 minutes?

  12. Lisa W
    Posted April 2, 2017 at 12:15 PM | Permalink

    Hello – recipe looks delicious! I want to confirm something about the 18 crushed Oreo cookies ingredient for the crust. If I read the directions literally, the crust would include the entire cookie (including the cream filling). But I would like to confirm this – should I remove the filling before crushing the cookies for the crust? Thanks!

  13. Jennifer Conn
    Posted April 15, 2017 at 10:42 PM | Permalink

    This is by far the best peanut butter cheesecake I’ve made and ate! Only change I made was the crust. I used peanut butter oreos the second time I made this and it was even better!! I literally made 2 within 4 days because my husband and father love it and I knew what was left wouldn’t last for me to take some to a friend lol When my friend tried one bite, she requested a whole cheesecake for herself lol Thank you for sharing this recipe! It’s my only go to for peanut butter!

  14. Jo
    Posted June 17, 2017 at 7:33 PM | Permalink

    I followed the directions and my cheesecake cracked before 45 minutes were up. I did the water filled pan in the oven and did not over-mix. Filled the other pan with hot water from tea kettle. I will go back to the regular water bath. My cheesecake pans have a silicone seal but I also wrap them. I shut off the oven after about 50 minutes and let it set in the oven about 30 minutes with the oven door propped open. All good except the early crack. I use an oven thermometer as well.

  15. Jo
    Posted June 17, 2017 at 7:36 PM | Permalink

    I also just used chocolate cookies, 1/4 cup melted butter, pinch salt and 2 TBS sugar for crust. Intend to top it with fresh whipped cream, chocolate shavings and maybe few toasted peanuts. It’s for Father’s Day! Yummy!

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