Peanut Butter Blossom Cheesecake

Peanut Butter Blossom Cheesecake
Photo: Andy Lyons
Prep Time:
25 mins
Stand Time:
30 mins
Bake Time:
55 mins
Cool Time:
2 hrs
Chill Time:
4 hrs
Total Time:
7 hrs 50 mins


  • 3 8 ounce packages cream cheese

  • 3 eggs, lightly beaten

  • 1 ¼ cup finely chopped honey-roasted peanuts

  • cup all-purpose flour

  • cup butter, melted

  • ½ cup creamy peanut butter

  • 1 cup packed brown sugar

  • 1 teaspoon vanilla

  • 2 tablespoon creamy peanut butter

  • ¾ cup whipping cream

  • 1 tablespoon granulated sugar

  • 1 teaspoon vanilla

  • 3 ounce milk chocolate Kisses or stars

  • Chopped honey-roasted peanuts (optional)


  1. 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.

  2. 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.

  3. 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.

  4. 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 (per serving)

598 Calories
46g Fat
38g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 598
% Daily Value *
Total Fat 46g 59%
Saturated Fat 22g 110%
Cholesterol 145mg 48%
Sodium 375mg 16%
Total Carbohydrate 38g 14%
Total Sugars 28g
Protein 12g
Calcium 121.2mg 9%
Iron 1.4mg 8%
Potassium 227mg 5%
Folate, total 36.3mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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