| Yield: | 1 cheesecake |
Ingredients
- 2 pounds cream cheese
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup creamy peanut butter
- 1 tablespoon all purpose flour
- 2 teaspoons vanilla extract
- Powdered sugar or mint
Instructions
- Preheat oven to 350 degrees. Combine cream cheese and peanut butter in a large bowl. Beat the mixture in an electric mixer (using a wire whip) until smooth. Gradually add sugar and flour. Beat on medium speed until sugar and flour are incorporated well into cheese and peanut butter mixture. Scrape ingredients from side of bowl before adding eggs. Add eggs gradually and continue to beat on medium speed for two or three minutes until mixture is smooth. Mix in the vanilla extract. Be careful not to over-mix. Remove bowl from mixer. Pour mixture into prepared peanut butter cookie crust. Place cheesecake in oven on center rack. Bake cheesecake in a water bath for approximately 2 hours in 350 degree oven or until tip of a knife comes out clean when inserted in center of cake. Dust with powdered sugar or sprinkle with chopped mint. PEANUT BUTTER COOKIE CRUST: 10 peanut butter cookies 1 teaspoon sugar 2 or 3 tablespoons melted butter Vegetable oil spray
- Use hands to crumble peanut butter cookies in a small mixing bowl. Add 1 teaspoon of sugar. Add 2 or 3 tablespoons of melted butter (depending upon the desired consistency). Mix all ingredients well. Spray a 9 by 3-inch springform pan with the vegetable oil. Place ingredients into the bottom of spring form pan. Using fingertips or spoon, press ingredients to form crust.
Reviews
First, I bake cheesecakes for a living and I will verify that this needs to be baked in a water bath at 300 degrees for one hour and shut the oven off and leave the cheesecake in the oven for at least one hour. Then remove and let sit out for at least 30 minutes before moving to refrigeration. For those of you that struggle understanding a water a water bath, I use a cheesecake Mote. The key is to add boiling water to the Mote or whatever pan you use for your water bath. https://cookswarehouse.com/cheesecakemoat/.
This cheesecake is definitely incredibly rich. After reading reviews, I decided to follow another recipe’s cooking instructions (Alton Brown’s Sour Cream Cheesecake). I also had to watch some videos because I didn’t quite understand what some of the directions meant. When I first took it out of the oven, I was worried it wasn’t completely baked, but after it cooled on the wire rack for half an hour or so, I could tell it was setting up. 8 hours later, it was completely set. Then I had to watch more videos on how to get it out of the spring form pan. It seems still very creamy even though it doesn’t do any shaking, but that may be a result of me not knowing how to cut it either. Not bad for my first cheesecake experience ever.
2 pounds of cream cheese seems like way too much probably more like 2 packages because like that its not even pourable like it says it should be and that makes enough for 2 when its supposed to be 1
I make cheese cakes. I want to make a peanut butter so I was looking for suggestions from other recipes. I suggest when ready to bake set oven at 300 degrees bake one hour shut oven off leave cake in for one more hour. Then crack door open for half hour. Remove cake. JVH. FLORIDA.
My oven temp is off, so the cake did not come out clean until well past two hours, and the top of the cake was burnt. Making another one for my dad’s birthday, so I will foil the top, and keep a close eye.
The first one I made, I used peanut butter oreos for the crust – and it was a hit!
Third time is a charm with this recipe. 1st follow directions to a T and had a very dark topped cheesecake; 2nd time cooked for only 1hr 30 minutes, cheesecake was not cooked through. 3rd time I covered with loose foil 1 hr 20 minutes into cooking and cooked for the 2hrs…this one worked for me. Every time I used a water bath per recipe. I recommend crushed Lorna Doones has a cookie crust.
Not Accurate!
I’m wondering if all the people who said that it burned were using a water bath as it says? I’ve never done a cheesecake in a water bath and I can’t help but think that the water may seep into the crust.
By the way, I put three stars because I had to, a rating is required. I haven’t made this cheesecake. I was hoping to find out info, not rate it but a rating is required.
By the way, I put three stars because I had to, a rating is required. I haven’t made this cheesecake. I was hoping to find out info, not rate it but a rating is required.
Only cooked 1hr 20 mins as had I not been checking, it would have been over done..as it was, I still had a ‘browner’ cheesecake than anticipated. Otherwise, it was lovely, rich, and I added chocolate ganache so decadent.
So obviously, two hours is a misprint, that’s why it’s not 5 stars. This is a delicious recipe, otherwise, although very rich. I tend to automatically cut sugar in recipes in half, and I did the same for this one. I also leave out the powedered sugar;this cheesecake is sweet enough already. Lastly, I actually make this in a mini cheese cake pan, so I get 12, 2-inch cheesecakes. My boyfriend loves this recipe and requests it every year for his birthday.