New York-style cheesecake with a peanutty crust

You simply won't believe how easy this baked cheesecake recipe is to make!

Brought to you by SKIPPY® Peanut Butter


This recipe had us at cheesecake, but we knew it was love when we discovered the peanut butter crust. A baked cheesecake recipe of dreams! With a lovely method and easily-sourced ingredients, this recipe will go down a treat for afternoon tea, cake sales and family gatherings alike. Check out this super-simple recipe from Skippy® below.

Content continues after advertisements


  • 195 g crushed biscuit crumbs (blend of Digestive and Rich Tea works well)
  • 195 g Skippy® peanut butter (Divided into 185g and 60g portions)
  • 4 large eggs
  • 680 g cream cheese
  • 250 ml soured cream
  • 1 tblsp vanilla extract


Heat oven to 160°C (Gas Mark 3)
To make the crust, in a bowl, beat together biscuit crumbs, 125g peanut butter, 60g sugar and 1 egg with electric mixer until smooth. Press crust evenly into bottom and 1 inch (2.5cm) up side of 10-inch (25cm) spring form pan.
Meanwhile, in a bowl, beat together the cream cheese, remaining 185g sugar, sour cream and vanilla extract with electric mixer until smooth. Add the remaining 3 eggs, one at a time, beating until fluffy. Pour into crust
Bake cheesecake 1 hour or until the centre is almost set. Cool for 1 hour on a wire rack. Refrigerate for 3 hours or overnight.
Melt the remaining 65g peanut butter and drizzle over cheesecake just before serving.

Related recipes

More in Baked Cheesecakes

Click here to sign up to our newsletters!

Click here to sign up to our newsletters!