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Peanut Butter Cheesecake

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Prep Time:

Cook Time:

30 Min

1 hour 30 Min


15 Servings



Peanut Butter Cheesecake

This is one of my favorite cheesecake recipes of all time! I am a huge peanut butter lover! Mix it with cheesecake and chocolate ganache and I am in heaven! This cheesecake is truly perfection in every bite. It is moist and cooked perfectly with just the right amount of peanut butter. It is topped with delicious chocolate ganache and has melted peanut butter drizzled over the top. This cheesecake is restaurant worthy but so simple to make at home. If you want to wow your family, give this recipe a try! My family absolutely loved this one. I hope you love this recipe as much as we do!



1 ½ c. Graham Cracker Crumbs

¼ c. Sugar

¼ c. Butter

Bake at 350°F for 7-8 minutes

Peanut Butter Cheesecake

4 packages Cream Cheese

1 ¼ c. Sugar

½ c. Brown Sugar

4 Eggs

½ c. Sour Cream

2 tsp. Vanilla

2 c. Creamy Peanut Butter

Bake at 325°F for 1 hour 30 minutes

Chocolate Ganache

1 c. Heavy Whipping Cream

1 ¼ c. Chocolate Chips

1/2 c. Melted Peanut Butter


1. Preheat the oven to 350°F.

2. In a small mixing bowl combine the Graham Cracker Crumbs, Sugar, and Melted Butter. Mix it well. Press the mixture into a Springform pan, making the sides a little taller than the middle.

3. Bake for 7-8 minutes. Remove it from the oven and set it aside. Reduce the oven temperature to 325°F.

4. In a large mixing bowl mix the Cream Cheese well until it is very smooth and has no lumps.

5. Add the Sugar and the Brown Sugar and mix them in well.

6. Add the Sour Cream and the Vanilla and mix them in well.

7. Add the Eggs and mix them in well.

8. Add the Peanut Butter and mix it well.

9. Pour the Cheesecake Filling into the springform pan. Spread it out evenly.

10. Place the Springform pan in aluminum foil, and then place it in a larger pan that has about an inch of water in it. I have tried making cheesecakes without the hot water bath and the cheesecake will often crack. I have never had a cheesecake crack on top when cooking it in a hot water bath. Trust me on this one. It is annoying, but it works.

11. Bake the cheesecake at 325°F for 1 hour and 30 minutes. When it is done baking it will still be a little jiggly in the middle. It will set up as it cools.

12. Remove the cheesecake from the oven and let it cool in the water bath for about an hour. Then remove it and let it cool on the counter for another hour. Then put the cheesecake in the fridge to let it cool completely.

13. Make the Ganache by placing the Whipping Cream in the microwave. You can also do this on the stove. Heat the cream until it is almost boiling, but not quite. Add the Chocolate Chips and stir them in the hot cream until they are completely melted and smooth. Let it cool most of the way and then spread it on the top of the cooled cheesecake.

14. Melt Peanut Butter in the Microwave for 30 seconds to a minute, or until it is runny and melty. Then drizzle the Peanut Butter over the top of the Ganache.

15. Garnish with Reese’s Peanut Butter Cups, or any other toppings you enjoy. Serve and enjoy!

Troubleshooting and Tips

  • Any trouble making this? Please put your comments below and I will respond as soon as I can!

  • Click here for the Springform Pan that I use and love!

Having trouble with this recipe? Please leave a comment below or feel free to email me!


  • I don't have any alterations for this recipe, do you? Please put your ideas into the comments section below!

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Michelle Bartlett 2

Hi, I'm Michelle Bartlett. Here at Just Like Grandma's Cooking I hope that you will find: 

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