Peanut Butter Cheesecake

  • Serves: Makes one, 9-inch springform pan
  • Baking Temp (degrees F): 375
  • Views: 7994
  • Comments: 10

Variation: Oreo Cookie Cheesecake Crust

Cheesecake and photo by CYNDI65, Premium Member © Sarah Phillips

Cheesecake and photo by CYNDI65, Premium Member © Sarah Phillips

CYNDI65, Premium Member, Says: "Sarah, I found this recipe online, before I found CraftyBaking.com!  :0) It is awesome as it is (although I excluded the chocolate chips in the filling part) but I'm sure you can change it up to make it even better if you want. And I never use a waterbath, I usually just put a pan of boiling water on the rack below the cheesecake."
CHEESECAKE RECIPE HELP

INGREDIENTS
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped peanuts
3/4 teaspoons ground cinnamon
3/4 cup butter, melted

3 (8 oz) packages cream cheese; I use Philadelphia brand
3/4 cup smooth peanut butter
1 cup white sugar
2 tablespoons unbleached all-purpose flour or 1/4 cup cornstarch
1 teaspoon vanilla extract
2 large eggs
1 large egg yolk
1/4 cup half and half
2 cups semi-sweet chocolate chips, optional

Extra peanut butter, room temperature, and chopped peanuts and chopped mini Reese's peanut butter cups for garnish

INSTRUCTIONS
Heat oven to 375 degrees F. (If using waterbath) Line the outside of a 9-inch springform pan with aluminum foil.

Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8- or 9-inch springform pan, and set aside.

Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour and vanilla until smooth. Add eggs and egg yolk all at one, beating on low speed until combined. Stir in half and half and chocolate chips, if desired.

Pour batter into the springform pan. (If doing the waterbath) - Wrap pan in foil so water will not leak inside. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan. Bake in preheated oven for 40-43 min.

Remove cheesecake to a wire cake rack to cool.

Cover with plastic wrap and set in fridge at least 4 hours, but preferably overnight.

To garnish, spread a thin layer of peanut butter on top of cheesecake in center. Garnish with additional chopped pecans and/or chopped peanut butter cups. Can drizzle with melted chocolate, if desired.

STORAGE
Store the cheesecake in the refrigerator or freezer for 4 - 5 days tightly covered with plastic wrap. It can be frozen for 2 to 3 months. Thaw in the refrigerator in its wrappers.
Cut before almost thawed for clean and neat cuts.

VARIATION
Oreo Cookie Cheesecake Crust
Use approximately 30 crushed Oreos and mix with 3/4 cup melted butter for the crust instead of graham crackers.

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