Peanut Butter Cheesecake

Peanut Butter Cheesecake Recipe

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This cheesecake has a sour cream peanut butter topping; but I have skipped that and drizzled caramel dip you buy in the grocery store usually by the apples; and then sprinkled a few dry roasted peanuts on top; I like it that way...Enjoy!


★★★★★ 1 vote

15 Min
55 Min


  • 1 1/2 c
    crushed pretzels
  • 1/3 c
    butter, melted
  • 5 pkg
    8 oz. each cream cheese, softened
  • 1 1/2 c
  • 3/4 c
    peanut butter, creamy
  • 2 tsp
    vanilla extract
  • 3
  • 1 c
    peanut butter chips
  • 1 c
    semi-sweet chocolate chips
  • ·
  • 1 c
    sour cream
  • 3 Tbsp
    peanut butter, creamy
  • 1/2 c
  • 1/2 c
    unsalted peanuts, chopped

How to Make Peanut Butter Cheesecake


  1. In a small bowl, combine pretzel crumbs and butter. Press onto the bottom and 1 inch up the sides of a greased 10- inch springform pan. Bake at 350* for 5 minutes. Cool on a wire wrack.
  2. In a mixing bowl, beat cream cheese and sugar until smooth. Add the peanut butter and vanilla; mix well. Add eggs; beat on low just until combined. Stir in chips.
  3. Pour over cooled crust. Bake at 350* for 50-55 min. or until center is almost set. Cool on a wire wrack for 15 min.(leave the oven on)
  4. Meanwhile; in a mixing bowl combine the sour cream, peanut butter and sugar; spread over the filling. Sprinkle with nuts. Return to oven for 5 min. Carefully run knife around the edge of the pan to loosen; cool 1 hour longer, then refrigerate overnight. Remove sides of pan...

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About Peanut Butter Cheesecake

Course/Dish: Cakes, Other Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Heirloom

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