Peanut Butter Cheesecake
A delectable dessert that combines the richness of cream cheese with the warm, nutty flavor of peanut butter, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Will form the luscious crust, adding a hint of crunch.
- 0.25 cups 1/4 cup granulated sugar Sweetens the crust perfectly.
- 6 tablespoons 6 tablespoons unsalted butter, melted Helps bind the crust while providing delicious flavor.
For the filling
- 24 ounces 24 ounces cream cheese, softened (3 packages, full-fat) The heart of the cheesecake.
- 1 cup 1 cup creamy peanut butter Provides the signature flavor.
- 1 cup 1 cup granulated sugar Adds sweetness and smoothness to the filling.
- 0.5 cups 1/2 cup sour cream Adds a tangy element.
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
- 3 large 3 large eggs Helps the filling set.
For the topping
- 0.33 cups 1/3 cup creamy peanut butter Brings another layer of flavor.
- 0.33 cups 1/3 cup heavy cream Adds luxurious texture.
- 3 tablespoons 3 tablespoons powdered sugar Ensures a sweet and smooth consistency.
For the whipped cream
- 1 cup 1 cup heavy cream Adds a light dimension.
- 2 tablespoons 2 tablespoons powdered sugar Sweetens the whipped cream.
- 0.5 teaspoon 1/2 teaspoon vanilla extract Enhances flavor.
- 1 pinch Pinch of salt Balances the sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until resembling wet sand. Firmly press this mixture into the bottom of the pan. Bake for about 10 minutes and then set aside to cool.
Making the Filling
- In a large bowl, beat together softened cream cheese and creamy peanut butter until smooth.
- Gradually add granulated sugar, mix until fully combined. Then mix in sour cream and vanilla extract. Add eggs one at a time on low speed until just blended.
- Pour the filling over the cooled crust, smoothing it out.
- Bake at 325°F (163°C) for about 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for about an hour before transferring to the refrigerator. Chill for at least 4 hours or overnight.
Topping
- In a bowl, whisk together creamy peanut butter, heavy cream, and powdered sugar until smooth.
- Once the cheesecake has chilled, spread or drizzle the topping over the surface.
- In another bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or dollop onto cheesecake before serving.
- Drizzle extra melted peanut butter on top and sprinkle with salt for added presentation.
Notes
It’s crucial to use softened cream cheese to avoid lumps. Be patient during the cooling process to prevent cracks. The perfect cheesecake jiggles slightly in the center when done.