Peanut Butter Cheesecake

This Peanut Butter Cheesecake is amazingly delicious and rich. It will completely knock-your-socks off! It is creamy and flavorful and the peanut butter cups on top provide an amazing contrast to the bold and creamy center.

Peanut Butter Cheesecake

Crust Ingredients:
  1. 1 1/4 cups crushed Honey Maid Graham Crackers
  2. 1/3 cup plus 1/4 cup granulated Sugar
  3. 1/3 cup unsweetened Cocoa
  4. 1/3 cup Butter or Margarine melted

Filling Ingredients:
  1. 4 8 oz. packages Cream Cheese, softened
  2. 3/4 cup Skippy Creamy Peanut Butter
  3. 1 1/2 cup granulated Sugar
  4. 2 teaspoons Vanilla
  5. 3 Eggs

Topping Ingredients:
  1. 10 approx. Peanut Butter Cups, cut into small pieces.
  2. 2 Tablespoons Skippy Creamy Peanut Butter
  3. 2 Tablespoons Chocolate Chips

  • Preheat oven to 350 degrees F.
  • Combine all crust ingredients together and press into the bottom of a 9" springform pan bringing crust up the sides of the pan.
  • Bake for 5 minutes and cool on a wire rack.
  • In a stand mixer, beat cream cheese and sugar until smooth.
  • Add peanut butter and vanilla and mix.
  • Add eggs and beat on low until just combined.
  • Pour into crust and back for 50-60 minutes.
  • Remove from oven and let cool.
  • Cool in refrigerator overnight and then remove sides from pan.
  • Cut peanut butter cups into small pieces and sprinkle on top of cheesecake.
  • Place peanut butter into a decorators bag and microwave for about 30-60 seconds until soft.
  • Cut tip of decorators bag off and swirl melted peanut butter on top of the cheesecake.