Little Mickey's Favorite Cheesecake Recipe

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Most Helpful Positive Review

Jul 07, 2003

This was SOOOO delicious & SOOOO easy to make! I made it for a friend that I work with and EVERYONE loved it! Easy, easy, easy to make. I put all ingredients in my food processor and poured it over the crust to bake. It freezes well also. Just one tip - let the top of it cool then spread with a thin layer of peanut butter and top off with crushed peanuts & a handful of mini chocolate chips for a nice, finshed presentation! ENJOYED THIS ONE!!!!!!!!!!!

—CBAD

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Most Helpful Critical Review

Mar 12, 2010

my family hated this, to peanut buttery, I thought it was ok, wont make again.

—SHARONMID

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107 Ratings

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Dec 23, 2003

WOW. I love peanut butter, and I LOVE this cheesecake. This is by far the best peanut butter dessert I've ever tasted. I used a full cup of peanut butter (instead of 3/4 cup) and poured the mixture into a Oreo crust (to save some time). I've had the best results as far as texture by cooking it for about 45 minutes or until it is golden on the edges and soft in the middle. Then I turn off the heat and crack the oven door and let it cool to room temperature before refrigerating. If you like peanut butter, you'll love this cheesecake!

—MRPEANUTBUTTER

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Feb 26, 2006

As I type, I am indulging in another piece of this FANTASTIC cheesecake!! Wow. On our first date (wedding day too) my husband and I shared a piece of cheesecake like this that was made by a dessert shop in our area. It holds special memories and we try and have one on special occasions /anniversaries. But after 14 years of marriage, their little 5 inch cheesecake at $30 bucks a pop, started adding up! I didn't want to buy one this year so, I turned to my favorite friend, Allrecipes! I stumbled upon this recipe and I'm SOOO glad! This one, as my husband states, is even better than the 'Affairs' cheesecake!!!! As far as particulars, I took the advice of previous reviewers (thx!!) and used the 1 1/2 c. crushed chocolate wafers and 6 T. melted butter crust - a MUST! I also used the mini chocolate chips (1 1/2 c.). I baked it for the recommended time 45-50 minutes and then turned the oven off, cracked the door and brought it to room temp. in there. Then I chilled it. Make sure you chill it for the recommended time (key to good cheesecake), if not over night. Otherwise, you'll have a soft center. This is the best recipe. Thanks so much!!!!!

—KUHLMANIA

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Nov 06, 2004

I got great reviews from this cheesecake. With an excess of Reese's Peanut Butter Cups left over from Halloween, I cut up about 25 of them and put them in the cheesecake instead of choc. chips. I also used chocolate graham cracker crumbs instead of regular, and no peanuts in the crust. I didn't add the 3/4 cup of butter to the crust either, only 1/3 cup. This was so delicious!! Topped the cheesecake with whipped cream and chopped PB cups.

—CHARITYBOO

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Mar 30, 2005

This little cheesecake earn higher praise and brighter smiles than I ever thought possible from a dessert. I used the Chocolate Wafer Crust from this site (1.5 cups chocolate wafers/6 tbsp butter) and 1 1/3 cups of mini chocolate chips. The edges were already getting dark after 35 min, so I turned the oven off and left the door open. Consistency was perfect, very minimal cracking. Topped the cooled cheesecake with a thin layer of peanut butter, toasted chopped nuts, and sparse mini chocolate chips as suggested. This cheesecake was actually good enough to spark controversy for me at work: apparently people were offended when I tried to pass off store-bought baked goods (this cheesecake)as my own--- HA!

—MEGAN83

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Oct 31, 2003

Simply wonderful!! I omitted the water bath and it turned out just fine - no cracks! I also added chopped peanut butter cups instead of chocloate chips. I have made this cheesecake maybe five or six times now, and it ALWAYS gets rave reviews!!

—Mrs Cat

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Dec 27, 2010

I gave this four stars because the crust is out of proportion. After reading all the reviews, I decided to make a brownie crust instead of the graham cracker crust. I followed the filling recipe to a T except used cream instead of half and half and put the chocolate chips in the brownie batter instead of into the filling. It was so so so so so good! I would recommend splurging on some high quality peanut butter as well. I baked at 350 instead of 375 and topped with a peanut butter ganache and chopped peanut butter cups.

—BLyn

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Nutrition

Calories
700 kcal
35%

Carbohydrates
49.8 g
16%

Cholesterol
146 mg
49%

Fat
53.4 g
82%

Fiber
3.5 g
14%

Protein
13.3 g
27%

Sodium
403 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Little Mickey's Favorite Cheesecake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 700
Calories from Fat: 481

% Daily Value *
Total Fat 53.4g 82 %
Saturated Fat 27.6g 138 %
Cholesterol 146mg 49 %
Sodium 403mg 16 %
Potassium 353mg 10 %
Total Carbohydrates 49.8g 16 %
Dietary Fiber 3.5g 14 %
Protein 13.3g 27 %
Sugars 37.2g
Vitamin A 24 %
Vitamin C < 1 %
Calcium 10 %
Iron 27 %
Thiamin 11 %
Niacin 46 %
Vitamin B6 10 %
Magnesium 27 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.