Peanut Butter Cheesecake

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This Peanut Butter Cheesecake is thick, creamy and full of peanut butter! The peanut butter filling sits in a Nutter Butter cookie crust and is topped with rich peanut butter ganache! The best cheesecake for peanut butter lovers!

Why This Is The Best Peanut Butter Cheesecake Recipe

Peanut butter and cheesecake just make sense together and this cheesecake is amazing. Here are some of my absolute favorite things about it.

  • Thick and creamy. You aren’t going to believe the texture of the filling. It’s so smooth and thick and creamy. It’s completely and utterly addictive.
  • Peanut butter lover’s dream. From the Nutter Butter cookie crust to the peanut butter-loaded cheesecake filling to the peanut butter ganache, every centimeter of this dessert is loaded with peanut butter flavor.
  • Great for making ahead. One of the great things about cheesecake is that it holds up really well. You can easily make this a day or two before serving, or even freeze it.
A fork taking a bite out of a slice of peanut butter cheesecake.

What You’ll Need

Here’s what you’ll need for this peanut butter cheesecake recipe. Be sure to scroll to the recipe card below for precise measurements.

Ingredients for peanut butter cheesecake.

For the crust

  • Nutter Butter cookie crumbs – You could use vanilla Oreo cookies here instead. Graham crackers or Nilla wafers would also work, you just might need to use a bit more butter to hold the crust together.
  • Butter – You can use salted or unsalted butter. You’ll need to melt the butter before using it.

To make the filling

  • Cream cheese – Allow the cream cheese to come to room temperature before using. Cold cream cheese will not mix smoothly and easily with the other ingredients. Also be sure to use brick-style cream cheese, not the tub kind. And use full-fat, not reduced fat. Both can lead you to a filling that is too soft.
  • Sugar
  • All-purpose flour – The starch prevents the egg proteins from over-coagulating, giving you a creamier texture and helping you prevent any cracks.
  • Sour cream – Adds to the tangy flavor and creamy texture. If you absolutely must substitute it, greek yogurt is fine but the flavor is definitely a little different.
  • Creamy peanut butter – Do not use natural peanut butter. The oil separates, making it difficult to incorporate smoothly with the other ingredients.
  • Vanilla extract
  • Eggs – Start with room temperature large eggs (not medium or extra large). Cold eggs will not mix smoothly and easily into the batter.

For the topping

  • White chocolate chips – White chocolate chips or a white chocolate baking bar will work. You cannot use regular chocolate or the mixture will be too thick.
  • Heavy whipping cream – Don’t substitute this for milk or something else. The lower fat content will thin out the topping.
  • Creamy peanut butter – Again, steer clear of natural peanut butter.
  • Chopped peanuts – The peanuts are optional but I think they add to the visual appeal of the dessert.

How to Make Peanut Butter Cheesecake

Ready to make the best peanut butter dessert ever? Here’s a quick look at how to do it. Don’t forget to scroll to the recipe card below for more thorough instructions.

  • Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
  • Make the crust. Combine the crust ingredients, press the mixture into the bottom of the springform pan, and bake for 10 minutes.
  • Leak-proof your pan. Cover the outside of the pan with aluminum foil.
  • Less heat. Reduce oven temperature to 300°F.
  • Make the filling. Beat together the cream cheese, sugar, and flour on low speed, and then mix in the sour cream, peanut butter, and vanilla extract. Mix in the eggs, one at a time.
  • Bake. Pour the cheesecake batter over the crust, place the leak-proofed pan in a water bath, and bake for 1 hour and 10 minutes.
  • Cool slowly. Turn the oven off and let the cheesecake sit inside for 30 minutes. Crack the oven and leave the cheesecake inside for an additional 30 minutes.
  • Chill. Remove the cheesecake from the oven and water bath wrapping and refrigerate for 5-6 hours.
  • Prepare to decorate. Remove the cheesecake from the pan and place it on a serving plate.
  • Make the ganache. Heat the heavy cream until just boiling and pour it over the white chocolate chips. Let the mixture sit for 2-3 minutes, then whisk until smooth. Stir in the peanut butter.
  • Decorate. Spread the ganache over the top of the cake and sprinkle some chopped peanuts over the top.
  • Chill. Refrigerate the cheesecake until ready to serve.
Peanut butter cheesecake on a serving platter.

Tips for the Perfect Cheesecake

There are a few tips and tricks you’ll want to keep in mind when making this peanut butter cheesecake. Here’s how to achieve the best results possible.

  • Use a springform pan. Using a springform pan will help you avoid a whole lot of headache. The removable sides make it such a breeze to remove the cake from the pan.
  • Room temperature ingredients. You’ll want to start with room-temperature cream cheese, sour cream, and eggs. Cold eggs and dairy have a difficult time mixing smoothly and easily with other ingredients which can lead to over-mixing. See my next point.
  • Mix on low speed and not for too long. When mixing everything for the filling together, do so on low speed and just until everything is incorporated. Mixing at too high of a speed or for too long can incorporate excess air into the batter, which can cause the filling to crack while it bakes.
  • Scrape the bowl. When mixing ingredients into the filling, scrape down the sides of the bowl intermittently. This will help ensure that everything makes it into the batter.
  • No peaking. Do not open the oven to check on your cheesecake’s progress as it bakes. Doing so allows steam from the water bath to escape, disrupting the baking process and potentially leading to a sunken and/or cracked cheesecake.
  • Cool slowly. When the baking time is up, turn the oven off and allow the cheesecake to hang out in the oven for 30 minutes with the door closed and then for another 30 minutes with the door open. The cheesecake will continue to cook during this process. The gradual cooling also helps to prevent cracks from forming on the top of the cheesecake.
  • Don’t over-stir the ganache. When stirring the peanut butter into the ganache, do not over-stir. It can cause the mixture to separate and become lumpy.
A slice of peanut butter cheesecake on a plate.

Frequently Asked Questions

Why did my water bath leak?

If you used aluminum foil, it could be that tiny little cracks formed in the foil as you pressed it around your cheesecake. I recommend keeping the foil a little looser around the bottom of the pan and only pressing it into the pan as close as needed. The more you mess with it, the more likely it is to crack. If you’re looking for a better method, check out my water bath tutorial for my preferred method.

How do I keep my cheesecake from cracking?

If you use a water bath and follow my method for slow cooling in the oven, your cheesecake shouldn’t crack. Learn more about setting it up a in my water bath tutorial. There are several ways you can do it.

How can I tell when my cheesecake is done baking?

The cheesecake will continue to cook a bit as it goes through the gradual cooling process, so it is very important not to over-bake it. Use gloves and gently shake the cheesecake pan to get it to jiggle. Turn the oven off when the outside rim is set, but the center 2-3 inches are almost set but still a little wiggly. If it looks liquid-y still and has kind of a sloshy wiggle, it’s not done it. Check out my post on how to tell when your cheesecake is done baking for more information.

Proper Storage

Once the ganache has firmed up, seal the cheesecake in an airtight cake carrier or wrap it in a double layer of plastic wrap. Alternatively, arrange slices of cheesecake in a single layer in an airtight container. You can store it in the fridge for up to 5 days or in the freezer for up to 3 months.

If you choose to freeze it, allow the cheesecake to thaw in the fridge before diving back in.

More Cheesecake Recipes To Try

Looking for more fun and exciting cheesecake recipes to try? I’ve got something for everyone. Here are some favorites.

Watch How to Make it

Read Transcript

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Peanut butter cheesecake with a slice taken out of it.

Peanut Butter Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 45 minutes
  • Cooling Time: 5 hours
  • Cook Time: 2 hours 10 minutes
  • Total Time: 7 hours 55 minutes
  • Yield: 12-14 slices
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


This Peanut Butter Cheesecake is thick, creamy and full of peanut butter! The peanut butter filling sits in a Nutter Butter cookie crust and is topped with rich peanut butter ganache! The best cheesecake for peanut butter lovers!



  • 2 1/4 cups (302g) Nutter Butter cookie crumbs (about 22 cookies)
  • 4 tbsp (56g) unsalted butter, melted


  • 24 ounces (678g) cream cheese, room temperature
  • 1 1/4 cups (259g) sugar
  • 3 tbsp (24g) all-purpose flour
  • 3/4 cup (173g) sour cream, room temperature
  • 1 cup (280g) creamy peanut butter
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature


  • 4 oz (113g) white chocolate chips
  • 1/4 cup (60ml) heavy whipping cream
  • 1/4 cup (70g) creamy peanut butter (not natural one with oil separation)
  • Chopped peanuts, optional



  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.


  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream, peanut butter and vanilla extract and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Pour the cheesecake batter evenly into the crust.
  6. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  7. Bake for 1 hour 10 minutes. The center should be set, but still jiggly. See how to tell when your cheesecake is done baking.
  8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.


  1. When the cheesecake is cool and firm, remove from the springform pan and set on a serving plate. See how to remove your cheesecake from the pan.
  2. To make the ganache, put the white chocolate chips in a heat proof bowl. Microwave the heavy whipping cream until it just begins to boil, then pour it over the white chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth. If needed, heat in the microwave for another 10-15 seconds and stir until smooth.
  3. Immediately add the peanut butter and stir just until combined. Don’t over stir, or it can start to separate. Pour the ganache over the top of the cheesecake and spread evenly.
  4. Sprinkle some chopped peanuts onto the cheesecake, if desired, then refrigerate until ready to serve. Cheesecake is best stored well-covered in the fridge and eaten within 4-5 days.


  • Serving Size: 1 slice
  • Calories: 798
  • Sugar: 27.3 g
  • Sodium: 318.3 mg
  • Fat: 70.5 g
  • Carbohydrates: 33.7 g
  • Protein: 13.1 g
  • Cholesterol: 197.8 mg


About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29