Kitchen Millie | Cookie Catering, Cookie Gifts, and Cookie Events

Cookie Life Recipe of the Day | Peanut Patriot Cheesecake

Lillian PierceComment

Cookies will always have a special place in our hearts, but we love to branch out every now and then to try something new. To that end, we’re bringing you a new Cookie Life series: The Recipe of the Day! We’ll share our favorite dessert recipes every month. You’ll notice that we can’t seem to move too far away from the #cookielife  -- each recipe has some two-bite love included ☺

Do you have a recipe using KM cookies that you love? Let us know here. We’d love to give it a try!

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First up: The Peanut Patriot Cheesecake. This one is for all the pb lovers out there: a smooth and creamy peanut butter cheesecake featuring a Peanut Patriot cookie crust. DYING.


  • 1 bag (20 cookies) of Kitchen Millie Peanut Patriot cookies

  • 4 tbsp unsalted butter

  • 32 oz cream cheese, at room temperature

  • ¾ cup packed dark brown sugar

  • ¾ cup sour cream

  • 2 tsp vanilla extract

  • 4 large eggs

  • 1 cup smooth peanut butter


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  1. Preheat oven to 350°F. Grease a 9- or 10-inch springform pan.

  2. Add the cookies to a food processor or blender and pulse until they are finely crumbled (see picture).


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  1. Melt the butter in the microwave and combine it with the cookie crumbles until thoroughly mixed. Press into the bottom of the pan.

  2. Bake for 13 minutes. Set aside to cool.

  3. Place the cream cheese, brown sugar, and sour cream in a large mixing bowl or the bowl of a stand mixer. On medium speed, beat until smooth.

  4. Mix in the vanilla extract.

  5. Add the eggs, one at a time, beating well after each addition. Add the peanut butter and mix thoroughly.

  6. Pour the filling into the crust and spread evenly*.

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  1. Bake for 15 minutes.

  2. Reduce oven temperature to 200°F. Bake for 2 hours, or until the center is firm and the cheesecake no longer looks shiny or wet.

  3. Remove the cheesecake from the oven and run a knife around the edge of the pan.

  4. Turn off the oven. Place the cheesecake back into the oven for 2 hours. Then, remove the cheesecake, cover, and chill overnight.


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*If you are using a 9-inch pan you will have extra filling, try swirling it into brownie batter or line a muffin tin with paper or foil muffin cups, and make mini cheesecakes!

Recipe adapted from Bake or Break