Little Mickey's Favorite Cheesecake Recipe -
Little Mickey's Favorite Cheesecake Recipe
  • READY IN hrs

Little Mickey's Favorite Cheesecake

Recipe by  

"This is a cheese cake recipe I made with my brother in mind. He loves peanut butter, and will eat it straight from the jar. I always try new peanut butter desserts out on him first since he is the expert. If you don't have half-and-half you may substitute milk."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line the outside of a 9 inch springform pan with aluminum foil.
  2. To Make Crust: In a medium bowl, combine graham cracker crumbs, peanuts, and cinnamon. Stir in butter. Press the mixture onto the bottom and sides of an ungreased 8 or 9 inch springform pan, and set aside.
  3. To Make Filling: In a large mixing bowl, beat cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer until smooth. Add eggs and egg yolk all at once, beating on low speed until combined. Stir in half-and-half and chocolate chips.
  4. Pour batter into the springform pan. Place the pan in a large baking pan, pour boiling water into the baking pan until it comes 1/2 way up the sides of the spring form pan. Bake in the preheated oven for 40 to 50 minutes.
  5. Let cake cool completely, and keep in refrigerator for at least 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Mar 12, 2010

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

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!!!!!!!!!!!

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!!!!!

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.

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!

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!!

Jun 19, 2006

WOW! Just made this cheesecake for our Father's Day gathering - took the suggestions of other reviewers - 2 cups oreo crumbs with 1/3 cup melted butter for the crust, instead of chocolate chips I cut up 25 peanut butter cups for the filling, and added the "icing" of a thin layer of peanut butter, chopped peanuts and more cut up peanut butter cups. I was told (and I agreed) that it was the best cheesecake anyone had ever tasted...I may have to go into business for myself!! Thanks so much for an absolutely dee-lish hit!


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  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 49.8 g
  • 16%
  • Cholesterol
  • 142 mg
  • 47%
  • 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.

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