Peanut Butter Cookie Cheesecake Sandwich
If you love the rich taste of peanut butter and the creamy texture of cheesecake, you’re in for a treat! The Peanut Butter Cookie Cheesecake Sandwich is a delightful dessert that brings together the best of both worlds. This indulgent treat consists of two layers of soft peanut butter cookies filled with a smooth and velvety cheesecake. It’s perfect for special occasions or just when you’re craving something sweet.
Why Make This Recipe
This recipe is a must-try for anyone who enjoys desserts that are both delicious and satisfying. The combination of flavors and textures makes it a standout choice for gatherings, family dinners, or simply as a sweet snack at home. Plus, making this dessert is easier than it looks. It can impress your friends and family without spending hours in the kitchen!
How to Make Peanut Butter Cookie Cheesecake Sandwich
Ingredients:
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 3 large eggs
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together peanut butter, softened butter, granulated sugar, and brown sugar until it becomes fluffy.
- Add the eggs and vanilla extract, mixing everything until well combined.
- Gradually add the flour, baking powder, baking soda, and salt. Continue mixing until a dough is formed.
- Divide the dough into two equal portions. Press one portion into the bottom of a greased springform pan to create the base.
- Bake for 10–12 minutes, then let it cool.
- Roll out the second portion of dough to form the top layer and set it aside.
- For the cheesecake filling, beat the cream cheese and sugar in a bowl until smooth and creamy.
- Add in the sour cream and vanilla, mixing until fully combined.
- Add the eggs one at a time, blending until just incorporated.
- Pour the cheesecake mixture over the cooled cookie base in the springform pan.
- Carefully place the second cookie layer over the cheesecake filling and gently press it to fit.
- Bake the cheesecake sandwich in the preheated oven for 50–60 minutes or until the center is set.
- Turn off the oven and crack the door open, allowing the cheesecake to cool inside for one hour.
- Refrigerate the dessert for at least four hours or overnight.
- Once chilled, slice into wedges and serve!
How to Serve Peanut Butter Cookie Cheesecake Sandwich
This dessert is best served chilled. You can plate the slices and garnish with whipped cream, chocolate drizzle, or even crushed peanuts for a delightful touch. It pairs wonderfully with a cold glass of milk or a hot cup of coffee.
How to Store Peanut Butter Cookie Cheesecake Sandwich
To store this delicious cheesecake sandwich, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to five days. If you want to keep it longer, you can freeze it for up to two months. Just be sure to thaw it in the fridge before serving.
Tips to Make Peanut Butter Cookie Cheesecake Sandwich
- Make sure your cream cheese is softened to room temperature to achieve a smooth filling.
- Use a springform pan for easy removal of the cheesecake sandwich.
- If you like a stronger peanut butter flavor, you can add a bit more peanut butter to the cookie dough.
- Be careful not to overbake the cheesecake, as it should be slightly jiggly in the center when you take it out of the oven.
Variation
You can add chocolate chips to the cookie dough for an extra layer of flavor. Another option is to swirl in some chocolate or caramel sauce into the cheesecake filling before baking for added decadence.
FAQs
Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cookies.
Q: How can I tell when the cheesecake is done baking?
A: The cheesecake is done when the edges are set, but the center should still be slightly jiggly. It will firm up as it cools.
Q: Can I make this dessert in advance?
A: Absolutely! This dessert tastes even better the next day, so feel free to make it a day ahead of time and store it in the refrigerator.
Enjoy making and sharing your Peanut Butter Cookie Cheesecake Sandwich! It’s sure to be a hit with everyone who gets a taste.
