Peanut Butter Coffee Cheesecake

Every bite of this velvety cheesecake by @honestfoodie_blog is rich with flavors of bold espresso, creamy peanut butter and gentle swirls of Saint Brendan’s. So, go ahead and grab another slice. You deserve it.


Peanut Butter Cookie Crust

  • 9.6 oz. Box of Peanut Butter Creme Cookies
  • 6 Tbsp. Unsalted Butter

Saint Brendan’s Irish Cream Filling

  • ½ Cup Saint Brendan’s Irish Cream
  • 2 Tbsp. Unsalted Butter
  • 1 tsp. Instant Espresso Powder
  • 2 Tbsp. Creamy Natural Peanut Butter
  • Pinch of Salt

Cheesecake Filling

  • (2) 8 oz. Cream Cheese
  • 2 Eggs
  • 1 Cup Sour Cream
  • ½ Cup Cane Sugar
  • 3 tsp. Saint Brendan’s Irish Cream
  • ¼ tsp. Salt



  1. Preheat oven to 350 degrees.
  2. In a saucepan over medium-low heat, pour in Saint Brendan’s, 2 Tbsp. of butter, espresso powder, salt and peanut butter. Gradually whisk together until smooth, then set aside.
  3. In a food processor, break apart peanut butter creme cookies and pulse until fine. Slice 6 Tbsp. of softened, unsalted butter and place on top of the cookies in the food processor. Continue to pulse until the mixture holds together in a clump when pressed down.
  4. Grease a 10-inch springform pan and press peanut butter cookie crust evenly around the bottom of the pan.
  5. In a large mixing bowl, whisk eggs, then add in sour cream and cane sugar. Mix until fully incorporated. Next, cut the softened cream cheese into pieces and add to the egg mixture along with Saint Brendan’s and salt. Beat with a hand mixer until smooth.
  6. Pour half of the cream cheese mixture onto the crust in the springform pan. Spread out evenly with a spatula. Then, drizzle half of the Saint Brendan’s filling over the top of this layer. Swirl the top with a toothpick. Repeat with the remaining half of the cream cheese mixture and Saint Brendan’s filling.
  7. Take a shallow dish, fill it with water, and place it on the bottom rack of the oven to prevent the cheesecake from cracking. Then, place the cheesecake on the middle rack and bake for 45 minutes.
  8. Turn off the oven, crack the door and let the cheesecake sit in the oven for 1 hour. Then, remove the cheesecake from the oven and let it rest at room temperature for 1 hour.
  9. Cover with saran wrap and place in the fridge for 12 hours.
  10. Remove from pan, slice and enjoy.