Peanut Butter Cheesecake

    5 hours 30 minutes

    If you like peanut butter, you will adore this cheesecake! It's very rich and decadent but not at all difficult to make.

    116 people made this

    Serves: 12 

    • 1 1/2 cups digestive biscuit crumbs
    • 1/2 cup finely chopped peanuts
    • 3/4 teaspoon ground cinnamon
    • 185g butter, melted
    • 750g cream cheese
    • 3/4 cup peanut butter
    • 1 cup (220g) white sugar
    • 2 tablespoons plain flour
    • 1 teaspoon vanilla essence
    • 2 eggs
    • 1 egg yolk
    • 1/4 cup (65ml) light cream
    • 2 cups dark chocolate chips

    Preparation:30min  ›  Cook:1hour  ›  Extra time:4hours chilling  ›  Ready in:5hours30min 

    1. Preheat oven to 190 degrees C. Line the outside of a 23cm springform pan with aluminum foil.
    2. To Make Crust: In a medium bowl combine crumbs, peanuts and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of ungreased pan and set aside.
    3. To Make Filling: In a large mixing bowl beat cream cheese, peanut butter, sugar, flour and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in cream and chocolate chips.
    4. Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the springform pan and bake in the preheated oven for 40 to 50 minutes.
    5. Let cake cool completely and keep in refrigerator for at least 4 hours before serving.

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    Reviews in English (113)


    WOW. I love peanut butter, and I LOVE this cheesecake. This is by far the best peanut butter dessert I've ever tasted. I used a full cup of peanut butter (instead of 3/4 cup) and poured the mixture into a Oreo crust (to save some time). I've had the best results as far as texture by cooking it for about 45 minutes or until it is golden on the edges and soft in the middle. Then I turn off the heat and crack the oven door and let it cool to room temperature before refrigerating. If you like peanut butter, you'll love this cheesecake!  -  22 Dec 2003  (Review from Allrecipes USA and Canada)


    This was SOOOO delicious & SOOOO easy to make! I made it for a friend that I work with and EVERYONE loved it! Easy, easy, easy to make. I put all ingredients in my food processor and poured it over the crust to bake. It freezes well also. Just one tip - let the top of it cool then spread with a thin layer of peanut butter and top off with crushed peanuts & a handful of mini chocolate chips for a nice, finshed presentation! ENJOYED THIS ONE!!!!!!!!!!!  -  03 Jul 2000  (Review from Allrecipes USA and Canada)


    As I type, I am indulging in another piece of this FANTASTIC cheesecake!! Wow. On our first date (wedding day too) my husband and I shared a piece of cheesecake like this that was made by a dessert shop in our area. It holds special memories and we try and have one on special occasions /anniversaries. But after 14 years of marriage, their little 5 inch cheesecake at $30 bucks a pop, started adding up! I didn't want to buy one this year so, I turned to my favorite friend, Allrecipes! I stumbled upon this recipe and I'm SOOO glad! This one, as my husband states, is even better than the 'Affairs' cheesecake!!!! As far as particulars, I took the advice of previous reviewers (thx!!) and used the 1 1/2 c. crushed chocolate wafers and 6 T. melted butter crust - a MUST! I also used the mini chocolate chips (1 1/2 c.). I baked it for the recommended time 45-50 minutes and then turned the oven off, cracked the door and brought it to room temp. in there. Then I chilled it. Make sure you chill it for the recommended time (key to good cheesecake), if not over night. Otherwise, you'll have a soft center. This is the best recipe. Thanks so much!!!!!  -  26 Feb 2006  (Review from Allrecipes USA and Canada)