Pecan Crusted Peanut Butter Recipe
Cheesecake
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling
Method
Instructions
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the pecan halves until finely chopped. In a mixing bowl, combine the chopped pecans, graham cracker crumbs, brown sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.
- 2
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
- 3
Make the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the peanut butter, granulated sugar, sour cream, vanilla extract, and eggs. Beat until well combined and smooth.
- 4
Combine and Bake
Pour the filling over the cooled crust. Bake the cheesecake in the oven for 50-60 minutes or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 5
Chill and Serve
After cooling, refrigerate the cheesecake for at least 4 hours or overnight. Release the springform pan and slice before serving.
