Peanut Butter Cheesecake
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!
- 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.
Find it online: https://yumfamilyrecipes.com/peanut-butter-cheesecake/
