This Peanut Butter Blossom Cookie Cheesecake brings the classic cookie to cheesecake form. If you love peanut butter, you will love this.

I worked on this Peanut Butter Blossom Cookie Cheesecake for awhile.

Trying to get what I thought it should taste like just right.

There were several crust variations.

Ultimately, since this was a cheesecake based on a cookie…I went with a cookie crust.

I tried using peanut butter sandwich cookies first but I really wanted that freshly baked cookie taste.

Thought about having a chocolate crust but the cookie itself is mostly peanut butter.

And so is this cheesecake.

I originally planned on developing this recipe over the holidays.

For reasons I don’t totally understand, Peanut Butter Blossom Cookies are a holiday cookie.

They are on almost every cookie tray.

I mean, I get that they are yummy.

They just don’t say holiday to me.

So, I decided I would wait to make this cheesecake.

Why You’ll Love This Peanut Butter Blossom Cookie Cheesecake:

• Two Desserts in One– peanut butter blossom cookies and cheesecake. Two desserts is always better than one.
• Unique Crust –This cheesecake has an unusual crust made using cookie dough that is baked to make it have more of the cookie flavor.
• Peanut Butter Lovers – This is the perfect dessert to serve for your friends who love all things peanut butter.
• Medium Difficulty Recipe – While this may seem daunting with all the steps it has, in general the cheesecake is easy to make. So if you take each step at a time you will be good.

Ingredient Overview:

As always, the full recipe with measurements & directions can be found at the bottom of this post.

• Cream Cheese – Use full fat cream cheese and make sure it has come to room temperature.
• Eggs – Use large eggs at room temperature.
• Egg Yolks – Use large egg yolks at room temperature.
• Sour Cream – Use full fat sour cream, at room temperature.
• Peanut Butter – You can use whatever your favorite peanut butter is. I was in a Jif Peanut Butter commercial so I’m partial to theirs. 😀
• Powdered Peanut Butter – This helps add a more intense peanut butter flavor than just peanut butter alone. I also use it in the whipped cream.
• Vanilla extract – Use real vanilla extract for best results.
• Heavy whipping cream — you’ll need heavy whipping cream to add moisture and soften the texture of the cheesecake. It’ll also be the base of the ganache.
• Milk Chocolate Chips: I used Guittard milk chocolate chips for the mini peanut blossom cookies. They run a little larger than the average chip. Feel free to use whatever chocolate chip is your favorite.
  I also use them in my ganache. If you want a semi sweet ganache feel free to substitute.

FAQs:

Can I halve this recipe? Yes, bake a half batch of this recipe in an 8×8 or 9×9 square pan lined with parchment paper. I think half the batter may still be a bit much for a 6-inch springform pan.

Do I really have to chill the cheesecake for so long? Yes! That’s the nature of cheesecake. Allow the cheesecake to come to room temp after it’s baked, and then transfer to the fridge to chill at least 6 hours or up to 1 day before serving.

Do you have to use a bain marie (water bath)?

Technically no.

However, if you want a creamy cheesecake then, yes.

If you want to minimize the chance for cracks in your cheesecake then, yes.

The water bath does a wonderful job of keeping an even temperature for the cheesecake to bake in.

You will need to wrap your pan in foil so water doesn’t leak into your springform pan.

Better yet, use one of the silicone wraps.

I like those way better.

You can buy it HERE (it is an Amazon affiliate).

Do you have to make the mini Peanut Blossom Cookies?

You already have to make the dough for the crust.

And since this is a peanut blossom cheesecake, then yes, I would say you have to make the cookies.

Can I make the crust using already baked cookies?

Yes, you can. I actually made a version of this cheesecake during testing with that type of crust.

Combine 1 3/4 cups finely crushed peanut butter sandwich cookie, 1/3 cup powdered sugar, and 7-8 TBSP unsalted butter to make that version of crust. You will still pre-bake part of the crust for 10 minutes.

Tips for a Successful Cheesecake:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. I have to calibrate my oven about 5 times a year. Now, granted, I use my oven more than most people but if you have not done it in awhile you should check it.
• Room Temperature Ingredients – It is imperative that you let your cold ingredients come to room temperature. Cold ingredients will create a lumpy batter.
• Don’t Over Mix – Over mixing the cheesecake batter when you’re adding the eggs can cause the cheesecake to buckle a little bit in the oven. It will still taste great, but won’t look as pretty.
• Don’t Over Bake – Follow the doneness cues given in the recipe card below to avoid over baking the cheesecake. Don’t panic if it browns the slightest bit on top – that can happen without it being overbaked.
  
  Last but not least…It’s a great time to buy my cookbook.
  

Want More Cheesecake Recipes?

Irish Coffee Cheesecake

Monkey Bread Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Vanilla Chai Latte Cheesecake

Lemon Sweet Tea Caramel Cheesecake