Best Homemade Peanut Butter Cheesecake Recipe: Easy, Creamy & Perfect for Peanut Butter Lovers
Alright, if you’re anything like me — a busy mom juggling a million things at once — then finding the perfect dessert that’s both easy and impressive is always a win. And let me tell you, this Homemade Peanut Butter Cheesecake is one of the best cheesecake recipes you’ll ever try. Seriously. It’s creamy, rich, and has that perfect peanut butter punch that peanut butter lovers (like myself) can’t resist. I’m always looking for easy cheesecake recipes that I can make without spending forever in the kitchen, and this Easy Peanut Butter Cheesecake hits the mark every time.
Now, when it comes to cheesecake, I’ve tried a lot of cheesecake recipes over the years — from classic cheesecake recipes to fun cheesecake recipes that include all sorts of flavors. But if you’re a fan of desserts with peanut butter, this one is hands down the best peanut butter cheesecake. It combines the best cheesecake ever with the ultimate peanut butter twist. Whether you’re craving a peanut butter cheesecake bar or a peanut butter cup cheesecake, this will satisfy your sweet tooth. And it’s so easy to make, even if you’re juggling a couple of kiddos asking for snacks every five minutes.
Trust me, this peanut butter cheesecake is perfect for any occasion — from family dinners to casual get-togethers, or just a treat for yourself after a long day. If you’re looking for peanut butter cheesecake recipes, look no further. You’ll find this Homemade Peanut Butter Cheesecake to be your new go-to dessert!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- Pinch of salt
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup peanut butter (smooth or crunchy — your choice!)
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs (make sure they’re room temperature)
- ½ cup sour cream
For the topping (optional, but do it anyway):
- Whipped cream
- Peanut butter cups (the mini ones are perfect)
- Chocolate syrup (or hot fudge if you’re feeling fancy)
Step-by-Step Instructions:
1. Preheat the oven and prepare the pan
First things first, preheat your oven to 325°F (160°C). Take out a 9-inch springform pan, line the bottom with parchment paper (this helps it come out easier), and spray the sides with a little non-stick spray.
2. Make the crust
Now, let’s get that crust ready. In a medium bowl, mix together the graham cracker crumbs, sugar, melted butter, and a pinch of salt. Stir until it’s all combined. Press the mixture into the bottom of the pan, making sure it’s packed down tightly. This is your base, so don’t skip this step! Pop it in the oven for about 8-10 minutes until it’s golden brown. Let it cool while you work on the filling.
3. Make the filling
In a large mixing bowl, beat together the softened cream cheese and peanut butter. You want it to be nice and smooth. Then, add the sugar and vanilla extract and keep mixing until everything is light and fluffy. After that, add your eggs one at a time, beating well after each. Finally, mix in the sour cream until the whole thing is smooth and creamy.
4. Bake the cheesecake
Pour the creamy filling onto your cooled crust. Use a spatula to smooth it out on top. Pop that into the oven and bake for 50-55 minutes. The middle should be just a little bit jiggly. Don’t worry if it looks a little soft in the center — it’ll firm up as it cools. Let it cool in the oven with the door cracked for about an hour (this helps prevent cracks). Then transfer it to the fridge and let it chill for at least 4 hours, or even better, overnight. I know, the waiting is the hardest part, but trust me, it’s worth it.
5. Top it off
Once your cheesecake has chilled and is ready to serve, you can go all out with the toppings! Spread some whipped cream on top, chop up mini peanut butter cups, and drizzle with chocolate syrup (or hot fudge if you’re a chocolate lover).
FAQs: Peanut Butter Cheesecake
Can I make this Peanut Butter Cheesecake ahead of time?
Yes! This cheesecake actually gets better after chilling for a few hours (or even overnight). So, feel free to make it the day before you need it. Just cover it with plastic wrap or foil and store it in the fridge.
Can I freeze this cheesecake?
Yes, you can freeze it! Just wrap it tightly in plastic wrap and then foil before freezing. To serve, let it thaw in the fridge for a few hours. It should keep in the freezer for up to a month.
Can I make this without a springform pan?
A springform pan is ideal for easy removal, but if you don’t have one, you can use a regular round cake pan. Just be sure to line the bottom with parchment paper to help with removal. You may need to use a knife to carefully loosen the edges before serving.
Can I add toppings to the cheesecake?
Yes, toppings are totally encouraged! You can add whipped cream, crushed peanut butter cups, a drizzle of chocolate syrup, or even some chopped nuts for extra crunch. The possibilities are endless!
What’s the best way to serve Peanut Butter Cheesecake?
This cheesecake is perfect served cold. I recommend topping it with whipped cream and a drizzle of chocolate syrup for that peanut butter chocolate cheesecake vibe. If you’re feeling extra, throw on some mini peanut butter cups!
Peanut Butter Cheesecake Recipe Card
Peanut Butter Cheesecake
Ingredients
Method
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust: Mix graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl. Press the mixture into the bottom of the pan. Bake for 8-10 minutes until golden brown. Let cool.
- Prepare the filling: Beat softened cream cheese and peanut butter until smooth. Add sugar, vanilla extract, and eggs one at a time, mixing well. Stir in sour cream until smooth.
- Bake the cheesecake: Pour the filling over the cooled crust. Bake for 50-55 minutes until the edges are set and the center is slightly jiggly. Let cool for 1 hour in the oven with the door cracked. Chill in the fridge for at least 4 hours, or overnight for best results.
- Top and serve: Add whipped cream, chopped peanut butter cups, and a drizzle of chocolate syrup. Serve chilled.
Final Thoughts:
This peanut butter cheesecake is everything you need in a dessert. It’s rich, creamy, and the peanut butter flavor just hits different. My kids are obsessed with it (and let’s be honest, I am too). The best part? It’s super easy to make, so you don’t need to be a professional baker to pull it off.
So next time you need a dessert that’s a little more special, give this one a try. It’ll definitely earn you a spot as the dessert queen in your house. Trust me, if I can make it while keeping an eye on three kiddos, you can too.
