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!
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!!!!!!!!!!!
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!!!!!
I got great reviews from this cheesecake. With an excess of Reese's Peanut Butter Cups left over from Halloween I cut up about 25 of them and put them in the cheesecake instead of choc. chips. I also used chocolate graham cracker crumbs instead of regular and no peanuts in the crust. I didn't add the 3/4 cup of butter to the crust either only 1/3 cup. This was so delicious!! Topped the cheesecake with whipped cream and chopped PB cups.
Simply wonderful!! I omitted the water bath and it turned out just fine - no cracks! I also added chopped peanut butter cups instead of chocloate chips. I have made this cheesecake maybe five or six times now and it ALWAYS gets rave reviews!!
This little cheesecake earn higher praise and brighter smiles than I ever thought possible from a dessert. I used the Chocolate Wafer Crust from this site (1.5 cups chocolate wafers/6 tbsp butter) and 1 1/3 cups of mini chocolate chips. The edges were already getting dark after 35 min so I turned the oven off and left the door open. Consistency was perfect very minimal cracking. Topped the cooled cheesecake with a thin layer of peanut butter toasted chopped nuts and sparse mini chocolate chips as suggested. This cheesecake was actually good enough to spark controversy for me at work: apparently people were offended when I tried to pass off store-bought baked goods (this cheesecake)as my own--- HA!
WOW! Just made this cheesecake for our Father's Day gathering - took the suggestions of other reviewers - 2 cups oreo crumbs with 1/3 cup melted butter for the crust instead of chocolate chips I cut up 25 peanut butter cups for the filling and added the "icing" of a thin layer of peanut butter chopped peanuts and more cut up peanut butter cups. I was told (and I agreed) that it was the best cheesecake anyone had ever tasted...I may have to go into business for myself!! Thanks so much for an absolutely dee-lish hit!
I gave this four stars because the crust is out of proportion. After reading all the reviews I decided to make a brownie crust instead of the graham cracker crust. I followed the filling recipe to a T except used cream instead of half and half and put the chocolate chips in the brownie batter instead of into the filling. It was so so so so so good! I would recommend splurging on some high quality peanut butter as well. I baked at 350 instead of 375 and topped with a peanut butter ganache and chopped peanut butter cups.
I've made this recipe twice...and I always think there is too much butter in the crust. I use chocolate graham crackers and about 1/2 the butter. I bake for about 10minutes to set while I prepare the batter. I like to melt additional chocolate and cover the top then I line the edges with quartered reeses pb cups. The result is a giant reeses peanut butter cup. Just took it to a Super Bowl party and people were tackling each other to get a slice!
my family hated this to peanut buttery I thought it was ok wont make again.
