Servings: 8 people
Calories: 310kcal
Cost: $8
Equipment
- Mixing Bowl
- Electric Mixer
- Rubber Spatula
- 9-inch Springform Pan
- Plastic Wrap
Ingredients
- 2 cups graham cracker crumbs or 24 Oreos
- 6 tablespoons melted butter (5 tablespoons for Oreo crust)
- 2 tablespoons sugar
- 16 ounces cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip or heavy cream (1 cup for no Cool Whip version)
- optional toppings melted peanut butter, chocolate sauce, chopped peanuts, mini peanut butter cups, raspberry or strawberry jam, caramel sauce
Instructions
- Prepare the crust by mixing graham cracker crumbs or Oreos with melted butter and sugar.
- Press the mixture into the bottom of a 9-inch springform pan and refrigerate while preparing the filling.
- Beat the softened cream cheese with an electric mixer until smooth and fluffy.
- Add peanut butter, powdered sugar, and vanilla extract to the cream cheese, mixing until fully combined.
- Gently fold in Cool Whip or homemade whipped cream until the mixture is light and airy.
- Pour the filling into the chilled crust and smooth the top.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Slice using a hot knife for clean cuts and serve with optional toppings.
Notes
This cheesecake can be made ahead of time and stored in the fridge for up to 5 days; the flavor improves after a day.
Nutrition
Calories: 310kcal | Carbohydrates: 30g | Protein: 7g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 300IU | Calcium: 50mg | Iron: 0.5mg
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