Peanut Butter Cheesecake – a delicious recipe with cream cheese, sugar, eggs, peanut butter, all-purpose flour, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Combine cream cheese and peanut butter in a large bowl.
3
Beat the mixture in an electric mixer (using a wire whip) until smooth.
4
Gradually add sugar and flour.
5
Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture.
6
Scrape ingredients from side of bowl before adding eggs.
7
Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth.
8
Mix in the vanilla extract.
9
Be careful not to over-mix.
10
Remove bowl from mixer.
11
Pour mixture into prepared peanut butter cookie crust.
12
Place cheesecake in oven on center rack.
13
Bake cheesecake in a water bath for approximately 2 hours in 350F.
14
oven or until tip of a knife comes out clean when inserted in center of cake.
15
Dust with powdered sugar or sprinkle with chopped mint.
1389
kcal
Calories
117
g
Fat
50
g
Carbs
42
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lb. cream cheese, 1-1/2 cup granulated sugar, 4 lg. eggs, 1 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.
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