Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

25 mins
30 mins
55 mins
2 hrs
4 hrs
7 hrs 50 mins


Ingredient Checklist


Instructions Checklist
  • Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. For crust, in a medium bowl stir together 1-1/4 cups finely chopped peanuts and flour. Stir in melted butter until combined. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. Bake for 10 minutes. Cool slightly on a wire rack.

  • In a large mixing bowl beat cream cheese and 1/2 cup peanut butter with an electric mixer on medium to high speed until smooth. Beat in brown sugar and 1 teaspoon vanilla until combined. Add eggs; beat just until combined. Pour cream cheese mixture over crust, spreading evenly.

  • Place springform pan in a shallow baking pan. Bake for 45 to 55 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours.

  • Before serving, in a chilled medium mixing bowl beat 2 tablespoons peanut butter on medium speed just until smooth. Add whipping cream, granulated sugar, and 1 teaspoon vanilla. Beat on medium speed until soft peaks form (tips curl). Spread whipped cream over top of cheesecake. Garnish with chocolate Kisses and, if desired, chopped peanuts.

Make-Ahead Tip:

Prepare as directed through Step 3. Store in the refrigerator for up to 24 hours. Before serving, continue with Step 4.

Nutrition Facts

598 calories; fat 46g; cholesterol 145mg; saturated fat 22g; carbohydrates 38g; mono fat 12g; poly fat 3g; insoluble fiber 2g; sugars 28g; protein 12g; vitamin a 1166.2IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 2.4mg; vitamin b6 0.1mg; folate 36.3mcg; vitamin b12 0.3mcg; sodium 375mg; potassium 227mg; calcium 121.2mg; iron 1.4mg.