This Peanut Butter Cheesecake is a decadent combination of creamy peanut butter and rich chocolate — a dessert made for lovers of both flavors. A silky peanut butter cheesecake is baked on a crisp chocolate cookie crust, finished with a glossy chocolate ganache and peanut butter whipped cream, and garnished with peanut butter cups. Despite its restaurant-quality appearance, this cheesecake is straightforward to make at home with a little patience and a few simple techniques.
Why you’ll love this Peanut Butter Cheesecake
- Creamy, balanced peanut butter flavor – The recipe uses a carefully-tuned amount of peanut butter so the filling stays creamy without becoming greasy or losing the classic cheesecake texture.
- Crisp chocolate crust – A chocolate cookie crust adds textural contrast and deep chocolate notes that complement the peanut butter filling.
- Simple, delicious toppings – Finish the cheesecake with a two-ingredient chocolate ganache, a peanut-butter flavored whipped cream, and a few mini peanut butter cups for a polished look.
- Impressive yet achievable – The finished cake looks elegant, but the techniques are approachable: prepare the crust, make the filling, bake in a water bath, and chill.
Ingredient Overview
The full recipe with exact measurements and timing appears in the recipe card below. Read through the ingredient notes to understand tips and substitutions.
- Cream cheese – Use full-fat block cream cheese and bring it to room temperature for a smooth filling.
- Peanut butter – Regular creamy peanut butter gives the best texture; avoid natural-style oil-separated versions for this recipe.
- Granulated sugar – Enough to sweeten the cheesecake while letting the tang of the cream cheese come through.
- Eggs – Use large eggs at room temperature and add them slowly to avoid incorporating excess air.
- Sour cream – Full-fat sour cream keeps the filling tender and smooth.
- Cornstarch – A small amount helps the cheesecake set while remaining creamy.
- Vanilla and salt – Real vanilla extract and a pinch of salt round out the flavors and enhance the peanut butter.
Substitutions & Variations
Gluten-free: Make the crust from a certified gluten-free chocolate sandwich cookie for a gluten-free option.
Other nut butters: You could try almond butter, Nutella, or sunflower seed butter in place of peanut butter, but results will vary. If you want a different flavor profile, look for a recipe developed for that specific nut butter.
How to make this Peanut Butter Cheesecake
Step 1: Make the crust. Pulse chocolate sandwich cookies into fine crumbs, mix with melted salted butter, press into a 9-inch springform pan (press a little up the sides), and bake at 350°F for 10 minutes. Keep the oven on for the cheesecake.
Step 2: Make the filling. Beat room-temperature cream cheese until smooth, then add the peanut butter and combine until creamy. Mix in the sugar, then add eggs one at a time, mixing only until just incorporated to avoid trapping air. Finish with vanilla, sour cream, cornstarch, and a small amount of salt. Scrape the bowl frequently to ensure even mixing.
Step 3: Bake in a water bath. Pour the batter into the prepared crust and bake using a water bath method. A water bath provides gentle, even heat and helps prevent cracks. Bake until the center has a slight wobble and an instant-read thermometer reads about 156–160°F. Typical bake time is roughly 74–85 minutes.
Step 4: Cool and chill. When baking finishes, turn off the oven and crack the door. Let the cheesecake cool in the oven for 1 hour, then remove and cool on the counter about another hour. Cover and refrigerate for at least 6 hours or overnight for best texture.
Step 5: Make chocolate ganache. Heat heavy cream until it begins to simmer, pour it over finely chopped semi-sweet chocolate, let sit briefly, then stir until smooth. Pour the ganache over the chilled cheesecake, spreading it toward the edges.
Step 6: Peanut butter whipped cream. For stabilized whipped cream (recommended if piping), bloom powdered gelatin in a little water, briefly warm to dissolve, then whisk it into cold heavy cream along with powdered sugar, peanut butter, and vanilla. Whip to stiff peaks, then pipe or dollop onto the ganache as desired.
Serving & Storing
Decorate the cheesecake with mini peanut butter cups and chopped peanuts if you like. Slice with a sharp knife (wipe it between cuts for clean slices) and serve chilled. Store leftovers in an airtight container in the refrigerator for 3–4 days.
Expert baking tips
Oven accuracy: Use an oven thermometer to confirm your oven’s temperature. Many ovens run hotter or cooler than the dial indicates, and cheesecake benefits from steady, accurate heat.
Weigh ingredients when possible: A kitchen scale gives more consistent results than volume measurements, especially for dense ingredients like cream cheese and peanut butter.
FAQs
Yes. Cheesecakes set as they cool, and chilling for at least 6 hours (preferably overnight) yields the best texture and clean slices.
A water bath creates a humid oven environment that cooks the cheesecake gently and evenly, reducing the chance of cracks and helping the center remain creamy.
Yes. Cheesecake batter doesn’t rise like a cake. If you mix eggs too vigorously, the batter can incorporate air and puff up, but following the recipe and mixing gently prevents this.
Special tools
- 9-inch springform pan – makes it easy to remove the cheesecake without damaging the sides.
- Roasting pan or large baking dish – used for the water bath.
- Optional 10-inch cake pan – placing the springform inside a larger pan creates a solid barrier against water; otherwise wrap the springform base well in multiple layers of heavy-duty foil.
More peanut butter recipes to love
Desserts & Baking
Giant Peanut Butter Cup & Chocolate Chip Skillet Cookie
No-Bake Desserts
Silky No-Bake Peanut Butter Pie
Desserts & Baking
Salted Chocolate Peanut Butter Tart
Cookies
Peanut Butter and Jelly Thumbprint Cookies
Did you try this recipe? Share your thoughts and a star rating below.
Peanut Butter Cheesecake
Ingredients
For the crust
- 35 whole chocolate sandwich cookies (crumbled)
- 1/4 cup (55 g) salted butter, melted
For the cheesecake
- 32 oz (904 g) full-fat cream cheese, room temperature
- 1 3/4 cups (438 g) creamy peanut butter
- 1 1/3 cups (280 g) granulated sugar
- 4 large eggs, room temperature
- 3/4 cup (180 g) full-fat sour cream, room temperature
- 1 1/2 tsp cornstarch
- 2 tsp vanilla extract
- 1/8 tsp salt
For the ganache
- 5 oz semi-sweet chocolate, finely chopped
- 5 oz heavy cream
For the peanut butter whipped cream
- 1 tsp plain powdered gelatin
- 4 tsp water
- 1/4 cup powdered sugar
- 2 tsp vanilla bean paste or extract
- 1 tbsp creamy peanut butter
- 1 cup cold heavy cream
For decorating
- Mini peanut butter cups (optional)
- Chopped peanuts (optional)
Instructions
- Make the crust: Preheat oven to 350°F. Grease a 9-inch springform pan. Pulse cookies to fine crumbs, mix with melted butter, press into the pan, and bake 10 minutes. Keep oven on for the cheesecake.
- Make the filling: Beat room-temperature cream cheese until smooth. Add peanut butter and mix until combined. Add sugar and blend. Add eggs one at a time, mixing just until incorporated. Stir in sour cream, cornstarch, vanilla, and salt.
- Prepare the water bath: Bring a pot of water to a boil. Place the springform on a rack in the oven and set a large roasting pan below, or place the springform inside a larger pan and pour boiling water into the outer pan to create steam while baking.
- Bake: Pour batter into the crust and bake 74–85 minutes. The center should still wobble slightly and read about 156–160°F with an instant-read thermometer.
- Cool: Turn off oven and crack the door; cool the cheesecake in the oven 1 hour. Remove and cool on the counter 1 hour, then cover and refrigerate at least 6 hours or overnight.
- Make the ganache: Place chopped chocolate in a bowl. Heat cream until simmering, pour over chocolate, wait 4 minutes, then stir until smooth. Pour over the chilled cheesecake and chill briefly to set.
- Make the whipped cream: Bloom gelatin in water and warm briefly to dissolve. Whip cold heavy cream with powdered sugar, peanut butter, and vanilla; stream in dissolved gelatin while whipping. Pipe or dollop on the cheesecake.
- Serve and store: Top with mini peanut butter cups and chopped peanuts if desired. Store in an airtight container in the fridge for 3–4 days.
Nutrition
Serving: 1 slice. Nutrition values are calculated automatically and are approximate: Calories 1313 kcal; Carbohydrates 72 g; Protein 27 g; Fat 106 g; Saturated fat 50 g; Sugar 59 g; Sodium 764 mg.
Nutrition information is an estimate and should be used as a guideline only.