Peanut Butter Cookie Cheesecake

240 24 servings, 1 piece (70 g) each
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24 servings, 1 piece (70 g) each

Peanut butter cookies and creamy peanut butter give this cheesecake its great PB flavour, but the smooth texture? That's from the cream cheese and sour cream. You're going to love this Peanut Butter Cookie Cheesecake!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Coarsely chop 16 cookies; reserve for later use. Process remaining cookies in food processor 30 to 45 sec. or until finely ground. Add butter; mix well. Press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add sour cream and peanut butter; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the reserved chopped cookies; pour over crust. Sprinkle with remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool completely. Refrigerate cheesecake 3 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

Cooking Know-How

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


  • 24 servings, 1 piece (70 g) each

Nutritional Information

Serving Size 24 servings, 1 piece (70 g) each
Calories 350
% Daily Value
Total fat 26g
Saturated fat 13g
Cholesterol 100mg
Sodium 340mg
Carbohydrate 25g
Dietary fibre 1g
Sugars 17g
Protein 8g
Vitamin A 20 %DV
Vitamin C 2 %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.

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