Easy Peanut Butter Cheesecake Recipe

May 2, 2023
Preparation Time
Cook Time


Welcome to the world of peanut butter cheesecake! This recipe is the top dessert for all peanut butter lovers.

This incredibly delicious peanut cheesecake recipe is a favourite among many, and it’s no wonder why. With a crunchy peanut butter cookie base and a smooth, creamy filling, this is sure to be the star of your next gathering. Plus, it’s easy to make and requires only a few simple ingredients. Use American Garden’s Chunky peanut butter to add more crunch to this wonderful cheesecake, and American Garden’s Creamy peanut butter to offer a rich creamy flavour.

So, get ready to indulge in a creamy, dreamy, and oh-so-decadent peanut butter cheesecake!


  • Crust:
  • 1 cup of American Garden's Chunky Peanut Butter
  • 1 cup granulated salt
  • 1 large egg
  • Filling:
  • 3 packages of cream cheese (each package should be around 225 grams)
  • ½ cup granulated sugar
  • 1 ¼ cups American Garden's creamy peanut butter
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream
  • 1 ¼ cups heavy cream
  • ¾ cup sugar
  • Topping:
  • ½ cup sour cream
  • 2 teaspoons sugar
  • ¼ cup American Garden's creamy peanut butter (melted)


  1. Crust:

    1- Preheat oven to 350°F (176.6° C)
    2- Stir the crunchy peanut butter, sugar, and egg in a mixing bowl until mixed.
    3- In a 9-inch spring form pan, press the cookie batter onto the bottom and halfway up the sides.
    4- Bake for 16-18 minutes until the top is slightly crusty and no longer shiny. Allow the crust to cool thoroughly before proceeding with the recipe.


    1- Cream cheese and sugar should be combined with an electric mixer or stand mixer fitted with the whisk attachment until smooth.
    2- Combine the creamy peanut butter and vanilla extract in a mixing bowl. Blend until the mixture is smooth and creamy.
    3- On low speed, beat in the sour cream. Set aside the cheesecake mixture while you make the whipped cream that will go on top.
    4- In a separate bowl, combine heavy cream and sugar to produce the whipped cream. Begin mixing on the slowest setting and gradually increase to medium until the cream thickens.
    5- Stop the mixer when the cream begins to thicken. Slowly stir in the sugar, then resume mixing on low speed, gradually increasing to medium speed, and finally to high speed. The cream will begin to thicken and peak. On high, whip the cream until it is thick and hard.
    6- Fold in the whipped cream until it is entirely blended with the cream cheese mixture.
    7- Spread the filling in an equal layer over the chilled peanut butter cookie crust.


    1- Spread a thin layer of sour cream and sugar over the cheesecake.
    2- Refrigerate for at least 6 hours; overnight chilling is preferred.
    3- Drizzle with melted peanut butter and serve after the cheesecake has set. Incredibly Delicious!


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