Peanut Butter Cheesecake

Peanut Butter Cheesecake


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Here's a cheesecake recipe for the peanut butter lover in you! Enjoy this cheesecake topped with some whip cream for a little extra sweetness.

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Time needed

4.25 hour preparation

Serving Size / Yield

8 servings


  • Crust:
  • 14 graham crackers, finely crushed
  • ¼ cup sugar
  • 1/8 teaspoon salt
  • 6 tablespoons butter, melted
  • 4 teaspoons creamy peanut butter
  • Filling:
  • 12 oz cream cheese, softened
  • 1 cup confectioner’s sugar
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 8 oz Cool Whip, thawed
  • ½ cup peanuts, halved

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Grease a 9in pie pan with non-stick spray. In a bowl, mix together the graham crumbs, sugar, peanut butter, salt and butter until combined well. Press the mix into the bottom of the pie pan evenly. Cover with plastic wrap and refrigerate. In a bowl, beat together the cream cheese and confectioner’s sugar until smooth. Add the vanilla and peanut butter and mix well. Gently beat in the Cool Whip. Pour the filling into the piecrust and garnish with peanuts. Refrigerate for 4 hours or until set.

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