Peanut Butter Cheesecake

Do you love cheesecake?  If so, then you have to try this recipe for Peanut Butter Cheesecake.

I think I am the biggest cheesecake lover in our family.  The rest of the fam will eat it, but it definitely isn’t their favorite dessert in the whole wide world.

My friend and I go Christmas shopping every year and we ALWAYS eat at The Cheesecake Factory.  Again, my family will eat there, but it definitely isn’t their fave, so I take full advantage of going.  We always get a slice of cheesecake to go and snack on it throughout the afternoon/evening.  You know, we need nourishment to get us through shopping!  Shopping definitely isn’t my favorite thing to do, but I suffer through it ha!

Anyway, I have never made a cheesecake before.  Hard to believe I know, but the thought of it kind of terrified me a little bit.  No idea why.

It wasn’t that difficult to make, it was just a little time consuming…a lot of waiting.  And when you’re anxiously waiting to sink your teeth into it, patience is definitely needed.

Peanut Butter Cheesecake

You will need:

For the peanut butter cookie crust:

1 Cup creamy peanut butter

1 Cup granulated sugar

1 large egg

For the cheesecake filling:

24 ounces (3 packages) cream cheese

1/2 cup granulated sugar

1 1/4 cups creamy peanut butter

1 teaspoon vanilla

1/4 cup sour cream

1 1/4 cups heavy whipping cream

3/4 cup powdered sugar

Sour Cream Topping: 

1/2 cup sour cream

2 teaspoons powdered sugar

Topping:

1/4 Cup creamy peanut butter, melted

Peanut Butter Cookie Crust:

Preheat oven to 350 degrees.  In a mixing bowl, combine the peanut butter, sugar, and egg until well combined.  Press the cookie mixture into the bottom and halfway up the sides of a 9-inch springform pan.

Bake for 16-18 minutes or until it is no longer shiny and a little crispy.  Cool the crust completely before completing the rest of the recipe.

Cheesecake Filling:

Using an electric mixer and use the whisk to mix the cream cheese and sugar together until smooth and creamy.  Scrape the sides of the bowl.

Add the peanut butter and vanilla and beat until smooth and creamy.

Scrape the sides of the bowl and beat in the sour cream on low speed.

Add the heavy cream and start mixing in at the lowest speed and gradually increase speed to medium.  The cream mixture will start to get thicker.

Slowly add in the powdered sugar.  Gradually increase the mixer speed to high.  Mix on high until it is slightly thickened.

Pour the filling into the cooled curst and spread evenly.

Sour Cream Topping

Combine the sour cream and powdered sugar.  Spread in a think layer over cheesecake.  Refrigerate for at least six hours, but overnight is preferred.

Melt peanut butter and pour over the top of the chilled cheesecake.

Just look at the creamy, crumbly goodness!