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Little Mickey's Favorite Cheesecake

Rated as 4.64 out of 5 Stars

"This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk."
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Ingredients

1 h 30 m servings 700 cals
Original recipe yields 12 servings (1 - 9 inch springform pan)

Directions

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  1. Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  2. To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform 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 half-and-half 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 spring form pan. 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.

Nutrition Facts


Per Serving: 700 calories; 53.4 g fat; 49.8 g carbohydrates; 13.3 g protein; 142 mg cholesterol; 403 mg sodium. Full nutrition

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Reviews

Read all reviews 109
  1. 120 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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...

Most helpful critical review

my family hated this, to peanut buttery, I thought it was ok, wont make again.

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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...

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 i...

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 ...

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....

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 butt...

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...

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 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...

This cheesecake was fantastic. I took it to a charity auction and everyone raved about it. I did make a couple alterations: I eliminated the chocolate chips and replaced them with a chocolate ...