Peanut Butter Cheesecake
Equipment
- 9 inch springform pan
- Stand Mixer
Ingredients
Peanut Butter Cookie Crust
- 1 Cup creamy peanut butter
- 1 Cup granulated sugar
- 1 Large egg
Cheesecake Filling
- 24 ounces (3 packages) cream cheese room temperature
- 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
- 1/4 Cup sour cream
- 2 teaspoons powdered sugar
Topping
- 1/4 Cup creamy peanut butter melted
Instructions
Peanut Butter Cookie Crust
- Preheat oven to 350 degrees.
- In a mixing bowl, stir the peanut butter, egg, and sugar together until well combined.
- Press the cookie mixture into the bottom of a 9 inch spring form pan and press halfway up the sides.
- Bake for 16-18 minutes or until no longer shiny and slightly crispy. Cool completely before making the filling.
Cheesecake Filling
- Using a stand mixer with the whisk attachment, mix the cream cheese and sugar together until creamy. Scrape the sides of the bowl.
- Stir in the peanut butter and vanilla until creamy. Scrape the sides of the bowl.
- Add in the sour cream on low speed.
- Add the heavy cream and start mixing on low and gradually increase the speed to medium when the mixture gets thicker.
- Slowly add in the powdered sugar starting on low speed and gradually moving up to high speed. Mix until the mixture starts to thicken.
- Pour the filling into the cooled cookie crust and spread into an even layer.
Sour Cream Topping
- Combine the sour cream and powdered sugar and spread in a thin layer over the cheesecake. Refrigerate for several hours, preferably overnight.
Peanut Butter Topping
- Remove the sides from the spring form pan.
- Melt the peanut butter and drizzle over the top of the cheesecake and serve.