Peanut Butter Cheesecake Recipe

Name: Peanut Butter Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup Graham cracker crumbs; 1/4 cup sugar; 1/2 stick butter; 1/2 cup creamy peanut butter; 2/3 cup powdered sugar; 1/4 cup brown sugar; 1 lb. cream cheese, softened; 1 cup sugar; 2 tbsp. lemon juice; 2 tsp. vanilla; 2 to 3 lg. eggs

Servings: persons

1-1/4 cup Graham cracker crumbs
1/4 cup sugar
1/2 stick butter
1/2 cup creamy peanut butter
2/3 cup powdered sugar
1/4 cup brown sugar
1 lb. cream cheese, softened
1 cup sugar
2 tbsp. lemon juice
2 tsp. vanilla
2 to 3 lg. eggs

1
Crust: Mix Graham cracker crumbs with sugar; add melted butter and press into a 9-inch glass pie plate.
2
Bake at 350F for 8 minutes.
3
Peanut butter mixture: Using a fork, cut in powdered sugar with the peanut butter until balls form.
4
Cut in brown sugar.
5
Pour over crust.
6
Reserve 2 tbsp.
7
of the mixture for garnish.
8
Cheese filling: Mix together cream cheese with lemon juice, sugar, vanilla and eggs with a mixer.
9
Beat 5 minutes.
10
Pour over peanut butter mixture and garnish with the reserved portion.
11
Bake at 350F until done (about 35 minutes).
12
Cool 3 Hours.
13
Serve.

1159

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/4 cup Graham cracker crumbs, 1/4 cup sugar, 1/2 stick butter, 1/2 cup creamy peanut butter, and more.

Yes, Peanut Butter Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cheesecake

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