PB&J Cheesecake (Your Dreams Just Came True!)

A little while ago I bought some cream cheese at Costco. Do you ever buy something in bulk just to see what you can do with it? That’s what I did with the cream cheese. I was working on coming up with my own recipe; something that I felt was really original. At the same time, my local grocery store was selling some peanut butter cookie dough on clearance. I had an epiphany! Peanut butter cheesecake with a peanut butter cookie crust. That’s right, a peanut butter cookie crust! You’re welcome!

The first time I made these, I pre-baked the crust for 10 minutes. I have no complaints about using the cookie dough, but this past week-end the Girl Scouts were out in full force (p.s. whoever had the hook-up to get the Incredible Pizza on a Saturday … genius!), and I had another epiphany: Do-Si-Dos! They are the perfect size for a mini cheesecake. You just need to put a cookie in the bottom of each cupcake liner. If you’re worried about calories, you can split the cookies, but if you’re planning on making a pb&j cheesecake, you’re probably not too worried about the calorie count! The cookies get nice and soft, and I think they’re way better than your typical graham cracker crust. If it’s not Girl Scout cookie season, you can just use store bought peanut butter cookies, or you can make your own!

Since we’re now officially in February, I’m all about the romance. This is the month of love, and nothing says love like a dessert for the person you love most! I thought I’d have more time to write about the romance, but Valentine’s Day will be here before you know it. Since we usually celebrate at home, I’ll be thinking long and hard over the next couple of days about our Valentine’s Day meal.

PB&J Cheesecake


  • 2 x 8oz packages cream cheese
  • 1 c. sugar
  • 1/4 c. flour
  • 1 tsp. vanilla
  • 2 x eggs
  • 2/3 c. peanut butter
  • 1/2 cup jam
  • 1 package peanut butter cookies


  1. In a mixer, beat cream cheese until smooth.
  2. Add sugar and beat until combined.
  3. Add flour and vanilla, mix.
  4. Add eggs, one at a time. Mix well after each egg.
  5. Mix in peanut butter.
  6. Place peanut butter cookies in the bottoms of cupcake liners.
  7. Fill each cupcake liner 2/3 full with batter.
  8. Top each portion of batter with a tablespoon of jam.
  9. Bake in a 350º oven for 20 min. Let cool in the pan.

You can make this in a standard springform pan. Just line the entire pan with the cookies, and adjust the baking time accordingly.

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One Comment

  1. OK so your PB cookie on the bottom is brilliant! I don’t think I’ve ever had store-bought PB cookies. Do you have a brand you’d recommend. I can’t wait to try this – I love your cheesecakes!