Peanut Butter Cookie Crust for cheesecake
The Peanut Butter Cookie Crust for cheesecake is a modern, creative base used primarily in American-style dessert making. It is typically made by combining crushed peanut butter cookies with melted butter and sometimes a touch of sugar, pressed into a pie or springform pan before adding a cheesecake filling. This crust offers a nutty, sweet, and slightly salty alternative to the classic graham cracker base.
🍽️ Nutrition at a glance
This crust is high in fat and carbohydrates, with a moderate amount of protein coming from the peanuts in the cookies. A single serving (about 1/12 of a 9-inch crust) provides roughly 150-200 calories, along with some dietary fiber and minerals like magnesium from the peanut content.
Nutrition breakdown
| Calories | 260 kcal |
| Protein | 5 g |
| Carbs | 22 g |
| Fat | 18 g |
| Fiber | 2 g |
| Sugar | 12 g |
| Sodium | 180 mg |
| Potassium | 120 mg |
| Magnesium | 45 mg |
| Phosphorus | 75 mg |
| Vitamin E | 2.5 mg |
| Niacin (B3) | 2.5 mg |
| Manganese | 0.6 mg |
| Copper | 0.3 mg |
| Iron | 1.2 mg |
Per 1/8 of a 9-inch crust (approx. 55 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this crust reflects the American love for peanut butter and the trend of using popular cookies as dessert foundations. Nutritionally, it adds a more substantial protein and healthy fat profile compared to traditional grain-based crusts, though it remains a indulgent treat.
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AI estimate may be inaccurate · Terms