This Peanut Butter Cheesecake is amazingly delicious and rich. It will completely knock-your-socks off! It is creamy and flavorful and the peanut butter cups on top provide an amazing contrast to the bold and creamy center that I made using Skippy creamy peanut butter and other amazing ingredients. You will want to rush out and make this immediately and pin it for later! It is that good! I am so excited to share this Peanut Butter Cheesecake recipe with you today!
If you love peanut butter and chocolate, this is the recipe for you! And if you have never made a cheesecake before, don't worry, this recipe is still for you! It is really quite simple to make and you will get great results that will impress your family and friends.
How to make Peanut Butter Cheesecake
Cheesecake Crust Ingredients:
- 1 ¼ cups crushed Honey Maid Graham Crackers
- ⅓ cup plus ¼ cup granulated Sugar
- ⅓ cup unsweetened Cocoa
- ⅓ cup Butter or Margarine, melted
Peanut Butter Cheesecake Filling Ingredients:
- (4) 8 oz. packages Cream Cheese, softened
- ¾ cup Skippy Creamy Peanut Butter
- 1 ½ cup granulated Sugar
- 2 teaspoons Vanilla
- 3 Eggs
Peanut Butter Cheesecake Topping Ingredients:
- 10 (approx.) Peanut Butter Cups, cut into small pieces.
- 2 Tablespoons Skippy Creamy Peanut Butter
- 2 Tablespoons Chocolate Chips
Peanut Butter Cheesecake Directions:
- Preheat oven to 350 degrees F.
- Combine all crust ingredients together and press into the bottom of a 9" springform pan bringing crust up the sides of the pan.
- Bake for 5 minutes and cool on a wire rack.
- In a stand mixer, beat cream cheese and sugar until smooth.
- Add peanut butter and vanilla and mix.
- Add eggs and beat on low until just combined.
- Pour into crust and back for 50-60 minutes.
- Remove from oven and let cool.
- Cool in refrigerator overnight and then remove sides from pan.
- Cut peanut butter cups into small pieces and sprinkle on top of cheesecake.
- Place peanut butter in a decorators bag and microwave for about 30-60 seconds until soft.
- Cut the tip of decorators bag off and swirl melted peanut butter on top of the cheesecake.
- Place chocolate chips into a decorators bag and microwave for about 1-3 minutes (30 seconds at a time) on 40% power, smashing and squeezing every 30 seconds until chocolate is melted.
- Cut the tip of decorators bag off and swirl melted chocolate on top of the cheesecake.
- Place in refrigerator until set.
- To serve, place a sharp knife under hot water for a few seconds. Dry completely and then cut your cheesecake into slices.
- Cover and refrigerate any leftovers.
Peanut Butter Cheesecake
Ingredients
- Crust Ingredients:
- 1 ¼ cups crushed Honey Maid Graham Crackers
- ⅓ cup plus ¼ cup granulated Sugar
- ⅓ cup unsweetened Cocoa
- ⅓ cup Butter or Margarine, melted
- Filling Ingredients:
- 4 8 oz. packages Cream Cheese, softened
- ¾ cup Skippy Creamy Peanut Butter
- 1 ½ cup granulated Sugar
- 2 teaspoons Vanilla
- 3 Eggs
- Topping Ingredients:
- 10 approx. Peanut Butter Cups, cut into small pieces.
- 2 Tablespoons Skippy Creamy Peanut Butter
- 2 Tablespoons Chocolate Chips
Instructions
- Preheat oven to 350 degrees F.
- Combine all crust ingredients together and press into the bottom of a 9" springform pan bringing crust up the sides of the pan.
- Bake for 5 minutes and cool on a wire rack.
- In a stand mixer, beat cream cheese and sugar until smooth.
- Add peanut butter and vanilla and mix.
- Add eggs and beat on low until just combined.
- Pour into crust and back for 50-60 minutes.
- Remove from oven and let cool.
- Cool in refrigerator overnight and then remove sides from pan.
- Cut peanut butter cups into small pieces and sprinkle on top of cheesecake.
- Place peanut butter into a decorators bag and microwave for about 30-60 seconds until soft.
- Cut tip of decorators bag off and swirl melted peanut butter on top of the cheesecake.
- Place chocolate chips into a decorators bag and microwave for about 1-3 minutes (30 seconds at a time) on 40% power, smashing and squeezing every 30 seconds until chocolate is melted.
- Cut tip of decorators bag off and swirl melted chocolate on top of the cheesecake.
- Place in refrigerator until set.
- To serve, place sharp knife under hot water for a few seconds. Dry completely and then cut your cheesecake into slices.
- Cover and refrigerate any leftovers.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
I grabbed my Honey Maid graham crackers and Skippy creamy peanut butter (along with my other ingredients) on my latest trip to Walmart and threw this easy peanut butter cheesecake together pretty quickly!
This recipe is rich and creamy and has the perfect amount of chocolate to balance the peanut butter! It is definitely a recipe that I will be making again! You can make so many things with peanut butter besides a sandwich like my 3 Ingredient Peanut Butter Dip Recipe.
And this is a great recipe to get your kids involved with too! My children loved helping crush the graham crackers and measure and mix the ingredients.
And while our Peanut Butter Cheesecake was cooking, we used the leftover graham crackers and peanut butter to create some really fun Gingerbread Houses!
We snagged a couple of small milk cartons and hot glued the graham crackers to the sides of it to build our house!
Then I made a quick batch of peanut butter icing by mixing all of the ingredients below together!
Peanut Butter Icing Recipe
- 3 Tablespoons powdered sugar
- 1 Tablespoon Skippy peanut butter
- a dash of milk
I put this icing in a decorators bag with a pretty tip and my kids were able to finish decorating their gingerbread house all by themselves!
It is not a "perfect" gingerbread house, but my children made it! And they had so much fun! And that's what is most important!
If you love this peanut butter cheesecake you might also enjoy:
How to Make Chocolate Peanut Butter Cereal Bars
Homemade Peanut Butter Cream Cheese Dip
Chocolate Peanut Butter Oatmeal Shake { #FoodMadeSimple #shop }
Cynthia
Wow! What a wonderful cheesecake. I know my family would love this. Thanks so much for sharing at the This Is How We Roll link party. I look forward to seeing what you bring next week. Pinning and following you on your social media channels.
Sara
This is the best cheesecake I've ever made. It is so easy compared to other recipes but with no sacrifice to the taste. I tried a foil cover and water bath last time but unfortunately it seeped into the crust. Still delicious but trying again today for Xmas exactly as written except instead of Reese's with butterfinger crumbs. Thanks for a great recipe.
rachel
would it work well to freeze this cheesecake for added texture and chilledness? or is it best just to keep it in the fridge?
Ashley Phipps
Hi! I have actually never frozen this cheesecake, but I would assume it would freeze well. I usually eat this too fast so I just keep it in the fridge.
Mark Edelman
Why the 2 Different sizes of Sugar for the Crust
Ashley Phipps
Great question! For this recipe you need 7/12th cup of sugar total in the crust. Since 7/12 cup sugar isn't easy to measure, I wrote it in a way that was easy to measure out with normal kitchen tools, which breaks down to be 1/3 cup plus 1/4 cup sugar. I hope that makes sense!
Ashley Adamson
Can i use a boxed brownie for the crust instead?
Cherne
I made cake for my daughters birthday as per her request. I did
Make a few changes increased peanut butter to 1 1/4 cups. Reduced cream cheese by 8oz (1 package) added 1 extra tsp vanilla. Baked for 55 min left oven door cracked til cake cooled. I did not use a water bath. It was perfect