Name: Peanut Butter Cheesecake
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 8 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons melted butter; 24 ounces cream cheese, room temperature; 1 cup creamy peanut butter; 1 cup brown sugar; 1/2 cup sour cream; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup heavy cream; 3/4 cup sour cream or whipped cream (for topping, optional); 2 tablespoons melted peanut butter or chocolate (for drizzle, optional)

Peanut butter lovers, this one’s for you. I’ve always had a soft spot for creamy desserts, and when I first tasted this Peanut Butter Cheesecake, it was an instant favorite. The richness of the peanut butter blends perfectly with the smooth cream cheese filling, creating a dessert that’s both indulgent and incredibly comforting. It has the kind of texture that makes you pause for a second with every bite—thick, luscious, and totally satisfying.

This cheesecake has a lightly sweetened graham cracker crust that holds everything together, topped with a silky peanut butter filling and a thin layer of whipped cream or sour cream topping for balance. I love drizzling a little extra peanut butter over the top right before serving—it adds a touch of flair and a deeper nutty flavor that makes this dessert completely irresistible.

Why You’ll Love This Peanut Butter Cheesecake

Whether you’re baking for a holiday, special occasion, or simply craving a rich dessert, this cheesecake checks all the boxes. It’s the perfect mix of creamy and crunchy, with a texture that holds its shape while melting in your mouth. Plus, it’s surprisingly simple to make—even for beginners.

You’ll love it for the flavor, but also for its versatility. You can make it ahead of time, it travels well, and it’s a guaranteed crowd-pleaser. One slice and you’ll see why it’s become a staple in my dessert rotation.

What Kind of Peanut Butter Should I Use?

Creamy peanut butter is the best choice for this cheesecake. I recommend using a commercial brand like Jif or Skippy rather than natural peanut butter, which can separate and alter the texture of your filling. The goal is a silky, even consistency, and creamy peanut butter gives you exactly that.

If you’re feeling adventurous, a honey-roasted or flavored peanut butter can add a unique twist, just be sure it’s not too runny or oily.

Options for Substitutions

Don’t have graham crackers? Swap them with crushed digestive biscuits, vanilla wafers, or even Oreo cookies for the crust. For a gluten-free option, use gluten-free graham crackers or a nut-based crust.

You can also substitute the sour cream topping with whipped cream or Greek yogurt for a lighter touch. And if you want to make it dairy-free, try using vegan cream cheese and coconut cream—it won’t taste exactly the same, but it’s still delicious in its own right.

Ingredients for this Peanut Butter Cheesecake

Graham cracker crumbs – These form the base of the crust, offering a buttery, slightly crunchy texture that complements the creamy filling.

Melted butter – Helps bind the crust and adds richness to the flavor.

Granulated sugar – A touch of sweetness to balance the crust and enhance the flavor.

Cream cheese (full-fat, room temperature) – The backbone of the cheesecake filling. It gives the dessert its iconic creamy, tangy body.

Creamy peanut butter – The star ingredient, adding that rich, nutty flavor throughout the cheesecake.

Brown sugar – Adds a deeper sweetness and moisture to the filling.

Sour cream – Softens the texture and brings a tangy contrast to the peanut butter.

Vanilla extract – Rounds out the flavors with a hint of warmth.

Large eggs – Help set the filling and provide structure when baked.

Heavy cream – Makes the cheesecake extra smooth and creamy.

Topping (optional: sour cream or whipped cream) – Adds a light contrast to the richness of the cheesecake.

Drizzle (optional: melted peanut butter or chocolate) – For garnish and extra flavor flair.

Step 1: Make the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan, packing it tightly. Bake for 10 minutes, then remove and let cool slightly while you prepare the filling.

Step 2: Prepare the Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the peanut butter and brown sugar, and beat again until fully combined. Add in sour cream and vanilla, mixing on low speed until blended.

Step 3: Add Eggs and Cream

Add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix. Finally, stir in the heavy cream until the batter is velvety and smooth.

Step 4: Assemble and Bake

Pour the filling into the pre-baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 55-65 minutes or until the edges are set but the center still jiggles slightly.

Step 5: Cool and Chill

Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for an hour. Then remove it and let it cool completely at room temperature. Cover and refrigerate for at least 6 hours or overnight.

Step 6: Add Toppings

Once chilled, spread a thin layer of sour cream or whipped cream over the top. Drizzle melted peanut butter or chocolate in a crisscross pattern for a bakery-style finish.

How Long to Prepare the Peanut Butter Cheesecake

Preparation Time: Most of your time will be spent assembling the crust and mixing the filling. You’ll need about 25–30 minutes to prepare everything before baking. This includes time to pre-bake the crust and let it cool slightly while you work on the filling.

Baking & Chilling: The cheesecake bakes for around 55–65 minutes. After baking, it needs to rest in the oven with the door cracked open for an hour, then fully cool at room temperature. After that, plan for a minimum of 6 hours (preferably overnight) in the refrigerator to chill and set properly. Altogether, this cheesecake is best made a day in advance.

Tips for Perfect Peanut Butter Cheesecake

Use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth batter without lumps.
Don’t overmix once you add the eggs—overmixing introduces air bubbles, which can cause cracks.
Tap the pan gently before baking to bring air bubbles to the surface.
Bake in a water bath if you’re aiming for an ultra-smooth, crack-free top.
Chill the cheesecake overnight for the best texture and flavor development.

Watch Out for These Mistakes While Cooking

Using natural peanut butter: It may separate and create a gritty texture.
Overbaking: If the center looks completely set in the oven, it’s probably overdone. A slight jiggle is key.
Skipping the cooling steps: Quick temperature changes can cause cracks. Let it cool slowly.
Not greasing the sides of the pan: This can cause the cheesecake to pull and crack as it cools.
Removing it from the pan too early: Let it chill thoroughly before slicing for clean edges.

What to Serve With Peanut Butter Cheesecake?

1. Chocolate Ganache Drizzle

Rich and glossy, a dark chocolate ganache adds contrast and indulgence.

2. Fresh Strawberries or Raspberries

Bright, slightly tart berries bring balance to the dense sweetness of the cheesecake.

3. Whipped Cream

Light and airy, it softens the richness of each bite.

4. Crushed Pretzels or Peanuts

Sprinkle over the top for added crunch and a salty punch.

5. Vanilla Ice Cream

For the ultimate dessert pairing, a scoop of vanilla ice cream complements the peanut butter flavor beautifully.

Storage Instructions

In the Refrigerator: Store the cheesecake in the fridge covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.

In the Freezer: This cheesecake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. To thaw, place it in the fridge overnight. Avoid microwaving to preserve texture.

Estimated Nutrition

(Per slice, based on 12 servings)

Calories: 520
Total Fat: 36g
Saturated Fat: 18g
Cholesterol: 115mg
Sodium: 340mg
Total Carbohydrates: 35g
Dietary Fiber: 2g
Sugars: 24g
Protein: 10g

Frequently Asked Questions

What’s the best way to prevent cracks in the cheesecake?

Use a water bath, avoid overbaking, and cool the cheesecake slowly to prevent sudden temperature changes.

Can I use crunchy peanut butter instead of creamy?

You can, but the texture will be different. Creamy is preferred for a smooth consistency.

How long does it need to chill before serving?

At least 6 hours in the fridge, though overnight chilling is ideal for clean slices and best flavor.

Can I make this cheesecake ahead of time?

Absolutely. It’s a great make-ahead dessert and can even be frozen in advance.

Is it okay to skip the topping?

Yes! The cheesecake is rich and flavorful on its own. The topping adds flair but isn’t necessary.

Conclusion

This Peanut Butter Cheesecake is the kind of dessert that makes an impression—from its creamy, nutty filling to its buttery crust and customizable toppings. Whether you’re baking for a celebration or just because you deserve a treat, this recipe delivers. It’s indulgent yet easy to make, familiar but exciting, and a guaranteed hit with peanut butter fans.

Let it chill overnight, slice generously, and don’t forget that final drizzle of peanut butter to seal the deal. Once you make it, you’ll find yourself craving it again and again.