Peanut Butter Cheesecake
Indulge in a rich, creamy Peanut Butter Cheesecake that’s a peanut butter lover’s dream! With a buttery graham cracker crust, a luscious peanut butter cream cheese filling, and topped with a chocolate drizzle, this dessert is perfect for any special occasion or just because. It’s easy to make and impossible to resist.
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
Topping (optional)
- 1/2 cup chocolate chips
- 2 tbsp heavy cream
- Chopped peanuts, for garnish
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then let it cool slightly while you prepare the filling.
- Make the cheesecake filling:Â In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and sugar, and beat until well combined. Add the sour cream, eggs, and vanilla extract, beating on low speed until just combined. Avoid over-mixing to prevent cracks.
- Bake the cheesecake:Â Pour the filling over the prepared crust, smoothing the top with a spatula. Place the springform pan in a water bath (optional, for even baking and to prevent cracking). Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and chill:Â Turn off the oven and slightly crack the door, allowing the cheesecake to cool in the oven for about 1 hour. Remove from the oven, then chill in the refrigerator for at least 4 hours, or overnight for best results.
- Prepare the topping:Â In a small microwave-safe bowl, heat the chocolate chips and heavy cream in 15-second intervals, stirring until smooth. Drizzle the chocolate over the chilled cheesecake and garnish with chopped peanuts if desired.
- Serve:Â Carefully remove the cheesecake from the springform pan, slice, and serve.
Notes
- For a touch of saltiness, use salted peanuts in the topping.
- For a chocolate crust, use crushed chocolate sandwich cookies instead of graham crackers.
- Letting the cheesecake chill overnight helps intensify the flavors.
Find it online: https://ukfinda.com/peanut-butter-cheesecake/