Peanut Butter Cheesecake

Why You’ll Love This Recipe

This Peanut Butter Cheesecake offers a perfect balance of sweetness and saltiness. The crust is buttery and crumbly, providing the perfect foundation for the rich and creamy peanut butter cheesecake filling. With the addition of peanut butter, this dessert stands out as a comforting and indulgent treat. The best part? It’s incredibly easy to make and can be prepped ahead of time, making it a go-to recipe for any occasion.

Ingredients

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 6 tablespoons butter, melted

  • 3 packages (8 oz each) cream cheese, softened

  • 1 cup peanut butter

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup heavy cream

  • 1 cup sour cream

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat your oven to 325°F (160°C).

  2. In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.

  3. Press the mixture into the bottom of a springform pan to create the crust. Bake for 10 minutes, then remove from the oven and let it cool.

  4. In a separate bowl, beat the cream cheese and peanut butter until smooth and creamy.

  5. Add powdered sugar and vanilla extract, and continue mixing until combined.

  6. In another bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.

  7. Pour the cheesecake mixture over the cooled crust, spreading it evenly.

  8. Refrigerate the cheesecake for at least 4 hours or until it is set.

  9. Once set, remove from the fridge and serve chilled. Top with extra peanut butter or chocolate ganache for added flavor if desired.

Servings and Timing

  • Servings: 10-12 servings

  • Prep time: 15 minutes

  • Cook time: 10 minutes

  • Chill time: 4 hours

Variations

  • Chocolate Peanut Butter Cheesecake: Drizzle some melted chocolate over the cheesecake before serving for a rich chocolate-peanut butter combo.

  • No-Bake Peanut Butter Cheesecake: If you prefer a no-bake option, you can skip the baking step for the crust and refrigerate the entire cheesecake to set.

  • Nutty Crunch Topping: Add some chopped peanuts or crushed pretzels on top for a crunchy contrast to the creamy texture.

Storage/Reheating

  • Storage: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

  • Freezing: You can freeze the cheesecake for up to 3 months. To thaw, place it in the refrigerator for a few hours before serving.

  • Reheating: It is best enjoyed chilled, so there’s no need to reheat.

FAQs

1. Can I use a different nut butter instead of peanut butter?

Yes, you can use almond butter or cashew butter as alternatives. Keep in mind that this will change the flavor slightly but still offer a delicious nutty cheesecake.

2. Can I make this cheesecake gluten-free?

Yes, you can use gluten-free graham crackers for the crust to make this cheesecake gluten-free.

3. How do I know when the cheesecake is set?

The cheesecake should be firm to the touch and have a smooth surface once it’s fully set in the refrigerator, usually after at least 4 hours.

4. Can I use a store-bought crust?

Absolutely! If you’re short on time, you can easily use a pre-made graham cracker crust.

5. Can I use low-fat cream cheese for this recipe?

Yes, you can substitute with low-fat cream cheese, but the texture and richness may be slightly different.

6. Can I add chocolate chips to the cheesecake filling?

Yes, you can fold in some chocolate chips into the peanut butter cheesecake filling for extra texture and flavor.

7. How do I prevent the cheesecake from cracking?

Make sure to bake at a low temperature and avoid overmixing the cheesecake batter. Baking it in a water bath can also help prevent cracking.

8. How do I get a smooth cheesecake texture?

Make sure to use softened cream cheese and beat the ingredients until smooth before adding the whipped cream.

9. Can I make this cheesecake ahead of time?

Yes! This cheesecake is perfect for making ahead. It actually tastes better after chilling for a few hours or overnight.

10. How can I decorate the cheesecake?

You can top the cheesecake with whipped cream, crushed peanuts, or even a drizzle of chocolate or caramel for added flavor and visual appeal.

Conclusion

Peanut Butter Cheesecake is a rich and indulgent dessert that combines the creamy texture of cheesecake with the deliciously nutty taste of peanut butter. With its easy-to-follow instructions and delicious flavor, it’s a dessert that’s perfect for any occasion. Whether you enjoy it as a special treat or share it with family and friends, this cheesecake is sure to impress. Enjoy!


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Peanut Butter Cheesecake

Peanut Butter Cheesecake

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This indulgent peanut butter cheesecake features a creamy, rich filling with a perfect balance of peanut butter and cream cheese flavors. It’s the ideal dessert for peanut butter lovers, topped with a smooth layer of peanut butter ganache and a graham cracker crust. Perfect for any occasion, this cheesecake is sure to impress!

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 30 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter, melted
  • Cheesecake Filling:
  • 24 oz cream cheese, softened
  • 1 cup smooth peanut butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • Peanut Butter Ganache:
  • ½ cup heavy cream
  • ½ cup smooth peanut butter
  • ½ cup powdered sugar

Instructions

  • Make the crust: Preheat oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then let cool.
  • Prepare the filling: In a large bowl, beat the softened cream cheese and peanut butter until smooth and creamy. Add the granulated sugar and vanilla extract and beat until well combined. Add the eggs one at a time, beating after each addition. Lastly, mix in the sour cream until smooth.
  • Bake the cheesecake: Pour the peanut butter cheesecake filling over the cooled crust in the springform pan. Smooth the top and bake for 50-60 minutes, or until the edges are set, but the center still has a slight wobble. Turn off the oven, and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and refrigerate for at least 4 hours or overnight.
  • Make the peanut butter ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the peanut butter and powdered sugar until smooth. Let the ganache cool for a few minutes before pouring it over the chilled cheesecake.
  • Serve: Slice the cheesecake and enjoy! Optionally, garnish with additional chopped peanuts or a drizzle of chocolate syrup.

Notes

  • For a gluten-free version, substitute the graham cracker crust with a gluten-free option or use crushed gluten-free cookies.
  • You can store this cheesecake in the fridge for up to 5 days or freeze it for longer storage.
  • If you prefer a firmer cheesecake, you can bake it a little longer until the center is more set.
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