I don’t eat a ton of cookies, believe it or not. And, I like my cookies plain – Walker’s Shortbread does it all for me. Really, that’s ALL I need for a good cookie, sweet treat fix.
Yes, I did love the Samoa chocolate-caramel-coconut cookies in my Girl Scout days of yore – but I secretly loved the Trifoils – shortbread goodness!

Anyway, a cheesecake made with shortbread is THE BOMB! 💣💥🧨

SO GOOD!

And, top top it off and make it better – the “filling” is a creamy peanut butter cheese cake.

Wowza – peanut butter lovers – eat your hearts out! 🧡

(Oh, and on a sidetone, my DAD has had the pleasure of visiting the Walker’s Shortbread factory! That lucky man!)

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Peanut Butter Shortbread Cheesecake

Crust:
11 oz. Walker’s Shortbread Cookies (2 boxes), finely processed
6 Tbs. butter, melted

Peanut Butter Cheesecake:
16 oz. cream cheese, room temperature
16 oz. creamy peanut butter
1 cup powdered sugar
4 large eggs
1 tsp. vanilla extract
1/4 tsp. sea salt

1/2 cup honey roasted peanuts

Preheat the oven to 425 degrees.
Mix together the shortbread crumbs and butter until well combined.
Press into the bottom of a parchment lined cheesecake (springform) pan.
Bake for 10-12 minutes, until fragrant and the edges are just beginning to brown.

Remove from the oven and allow to cool.

Reduce oven temperature to 325.

Meanwhile, in a food processor, whir together all the cheesecake filling ingredients until smooth.
Spread over the cooled crust.

After smoothing, bake for 1 hour.

Remove, cooling to room temperature, and then chilling for several hours.

Once thoroughly chilled, release from pan, top with roasted peanuts, and slice and serve!