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Peanut Butter Cheesecake

Course Dessert
Cuisine American
Author The Farmwife Crafts


  • 9 inch springform pan
  • Stand Mixer


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


  • 1/4 Cup creamy peanut butter melted


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.