Peanut Butter Cheesecake


MMM, I do love the combination of Chocolate and Peanut Butter and what better way to enjoy that combination than in a nice and rich, creamy cheesecake? I rarely make cheesecakes, they are not difficult but I find it hard to resist and end up eating way more than my waist and thighs can handle!

I needed to bring a dessert to a baby shower this past weekend and knew this would  be a hit (I had to grab a pic quick before serving).
This recipe is so quick and easy, it is based off of this recipe, my go-to cheesecake recipe.  After looking online for a tried and true Peanut Butter cheesecake recipe, I decided to make one  up on my own. I was very pleased with the end result. The batter was so thick and creamy with a peanut butter flavor that was not overwhelming.  It baked up beautifully and did not crack a bit!  After chilling for 24 hours I tasted this wonderous creation. So rich and creamy with a light Peanut Butter flavor that complimented the chocolate cookie crust perfectly. I loved the layer of Peanut Butter and Chocolate between the crust and the cheesecake and enhanced the flavors perfectly.  My only complaint is that the crust crumbled a bit more at the tips of the cut pieces than what I would want for serving company. It may have been my fault though because I pried up the cut pieces with a fork (possibly breaking the crust in the process). It still tasted wonderful, just not the best presentation.

Next time I might dress this up a bit with chopped Reese’s Peanut Butter Cups and a milk chocolate drizzle before serving.

I rate this recipe an 8.5

Peanut Butter Cheesecake
2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly  melted until easily spreadable)
1 cup Milk chocolate chips
3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.)  Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter

Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.

In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine.  Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.

Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.

 In a large mixing bowl beat cream cheese until creamy. Add sweetened condecember-063densed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add  eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.

Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do  not overbake.

Shut oven off and allow cheesecake to cool in oven for 1-4  hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.


17 thoughts on “Peanut Butter Cheesecake

  1. Oooh gosh this looks amazing. I tried Reese’s Peanut Butter Cups for the first time recently (they’re not common here in Australia) and LOVED them, so I definitely think I will love this cheesecake.

    Thanks for a great recipe. 🙂

    (Oh and hi! I don’t think I’ve actually commented before but I’ve been reading for a few weeeks.)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s