Peanut Butter Cheesecake
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
  • Crust:
  • 5.35 ounces graham crackers (10-1/3 crackers)
  • ¾ cups lightly salted peanuts
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • Cream cheese filling:
  • 4 - 8 ounce packages cream cheese, room temperature
  • 1¼ cups creamy peanut butter, divided
  • 1¼ cups sugar
  • 4 eggs
  • 1½ teaspoons vanilla extract
  • Topping:
  • ½ cup creamy peanut butter
  • ¼ cup heavy whipping cream
  1. For the crust:
  2. Preheat the oven to 325°. Set aside a 10" cake pan.
  3. Combine the graham crackers, peanuts and sugar in a food processor fitted with a metal blade and process until it is the consistency of powder. Add the melted butter and pulse on/off until well blended. Grease the pan with nonstick cooking spray. Transfer the crust mixture to the pan and pat evenly onto the bottom and up 1” of the side. Set aside.
  4. For the filling:
  5. Beat the cream cheese, ¾ cup peanut butter and sugar until smooth and creamy, about 3 minutes, scraping the bowl down as needed. Add the eggs one at a time and mix until smooth. Add the vanilla. Use a rubber spatula to swirl in the remaining ½ cup of peanut butter.
  6. Pour the filling into the pan and bake at 325° for 50 minutes. Remove from the oven and cool completely on a cooling rack. Refrigerate for several hours or overnight.
  7. Cover a 12” round cake board with plastic wrap. Place the cheesecake in a larger pan. Fill halfway up the side of the cheesecake pan with very warm water. Let sit for about 20 seconds. Take cheesecake out of the water and dry the pan. Cover with the wrapped 12” round cake board and turn upside down. Tap firmly once or twice against the countertop to loosen the cake from the pan. Remove the cake pan. Place a serving plate over the bottom of the cheesecake and invert. Refrigerate while preparing the topping.
  8. For the topping:
  9. Place the peanut butter and cream in a small bowl. Stir until well blended. Spoon into a small plastic freezer bag and cut off one of the bottom corners. Drizzle the topping out over the cake.
  10. Betsy's tidbits:
  11. Peanut Butter Cheesecake may also be prepared in a springform pan. Once the cake cools, remove the side of the pan.
Recipe by Desserts Required at