Peanut butter cheesecake


  • 2 lbs cream cheese
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 cup creamy peanut butter
  • 1 Tbsp all-purpose flour
  • 2 tsp vanilla extract
  • Powdered sugar or mint

Peanut butter cookie crustEdit

  • 10 peanut butter cookies
  • 1 tsp sugar
  • 2-3 Tbsp melted butter
  • Vegetable oil spray


Preheat oven to 350 F. Combine cream cheese and peanut butter in large bowl. Beat mixture in electric mixer (using wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed 2 to 3 minutes until mixture is smooth. Mix in vanilla extract. Do not over mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in water bath for about 2 hours in 350 F oven or until tip of knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint.

Peanut butter cookie crustEdit

Use hands to crumble peanut butter cookies in small mixing bowl. Add 1 tsp sugar. Add 2 to 3 Tbsp melted butter (depending upon desired consistency). Mix all ingredients well. Spray a 9x3-inch springform pan with vegetable oil. Place ingredients into bottom of springform pan. Using fingertips or spoon, press ingredients to form crust.

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