Comida Kraft
Recipe Box

Peanut Butter Cookie Cheesecake

Prep Time
15
min.
Total Time
4
hr.
Servings

20 servings, 1 piece each

Sandwich cookies and creamy peanut butter give this cheesecake its great PB flavor, but the smooth texture? That's from the cream cheese and sour cream.

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan; set aside. Coarsely chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of prepared pan. Bake 10 minutes.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies; pour over crust. Sprinkle with remaining chopped cookies.
  • Bake 45 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Remove cheesecake from pan, using foil handles. Cut into 20 pieces to serve. Store leftover cheesecake in refrigerator.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Cooking Know-How

If baking in a 13x9-inch glass baking dish, reduce oven temperature by 25°F.

Servings

  • 20 servings, 1 piece each

Nutritional Information

Serving Size 20 servings, 1 piece each
AMOUNT PER SERVING
Calories 440
Total fat 32g
Saturated fat 16g
Cholesterol 115mg
Sodium 380mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 19g
Protein 9g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This recipe was so easy- I made it for a potluck along with the velvet chocolate cheesecake. This recipe was so easy- I made it for a potluck along with the velvet chocolate cheesecake. It was nice to be able to make this cheesecake without using my springform pan as I needed it for the Velvet Chocolate one. I only got a taste of the Nutter Butter Cheesecake, so it was gone within minutes of setting it out- This and the Velvet Choc. that I made tied for first place in the bake-off competition. YUM!
Date published: 2007-11-13
Rated 1 out of 5 by from I must admit I was really disappointed with this recipe. I must admit I was really disappointed with this recipe. Not nearly sweet enough or enough peanut butter. Even the crust was lacking. I agree that it needs some major tweaking. A few years ago, I had a GREAT recipe but can not for the life of me locate it. I was hopeful this one would measure up, but sadly this dish will be tossed out!
Date published: 2007-03-27
Rated 1 out of 5 by from Bleh! Bleh! This recipe needs some major tweaking. It wasn't sweet at all (needs waay more sugar), it didnt taste too much like peanut butter (needs more peanut butter) and you couldnt even taste the nutter butter crust. For 5 packages of cream cheese you'd think it would be more savory...it was bland and I dont think I'll make it again.
Date published: 2006-03-30
Rated 5 out of 5 by from Try a simple chocolate sauce and drizzle it over the top before refrigerating. Try a simple chocolate sauce and drizzle it over the top before refrigerating. 1/2 cup whipping crea, brought to a boil, remove from heat, then mix 1 cup semi-sweet chocolate chips in until melted. drizzle it over the top and WOW!
Date published: 2008-04-24
Rated 4 out of 5 by from Recipe is very easy and quick. Recipe is very easy and quick. I added chocolate chips. I think next time I would add a chocolate ganache or put a chocolate layer over the crust. I think I would reduce the sugar by 1/4 - 1/2, recipe is very sweet.
Date published: 2009-02-24
Rated 3 out of 5 by from Made this with high hopes and was disappointed. Made this with high hopes and was disappointed. It was so dry and the cake itself cracked real bad. Would make it again but would use a pan of water in the oven to prevent the cracks.
Date published: 2008-03-13
Rated 4 out of 5 by from Very delicious, but next time I would double the crust amount and add more peanut butter. Very delicious, but next time I would double the crust amount and add more peanut butter. Not enough peanut butter taste. I added cut up peanut butter cups to it too.
Date published: 2015-08-13
Rated 5 out of 5 by from What a yummy cheesecake! What a yummy cheesecake! VERY rich, but not overpowering with peanut butter. Makes a huge cake, enough to share. Everyone has LOVED it. I will make again!
Date published: 2007-08-03
  • y_2016, m_12, d_2, h_14
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_3, tr_12
  • loc_en_US, sid_74923, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:727v2 :74923

>