Description
This Peanut Butter Cheesecake is a rich and creamy dessert that combines the smooth texture of classic cheesecake with the bold flavor of peanut butter. It’s topped with a luscious peanut butter ganache and crushed peanuts, making it a show-stopping treat for any occasion.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream (for topping)
- 1/2 cup peanut butter (for topping)
- 1/4 cup powdered sugar (for topping)
- Chopped peanuts and chocolate sauce (optional, for garnish)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add peanut butter and sugar, and mix until well combined.
- Add sour cream and vanilla extract. Mix until smooth.
- Add eggs one at a time, beating after each just until combined. Do not overmix.
- Pour batter over the cooled crust. Tap the pan on the counter to remove air bubbles.
- Bake for 55–65 minutes or until the center is set but slightly jiggly. Turn off oven, crack door, and let cheesecake cool in oven for 1 hour.
- Remove from oven and refrigerate for at least 4 hours or overnight.
- To make topping: In a bowl, beat peanut butter, powdered sugar, and heavy cream until smooth and spreadable. Spread over chilled cheesecake.
- Top with chopped peanuts and drizzle with chocolate sauce, if desired. Serve chilled.
Notes
- Use room temperature ingredients for a smoother batter and even baking.
- A water bath can help prevent cracking, but isn’t required for this recipe.
- Refrigerate leftovers tightly covered for up to 5 days.
- Freezes well without the topping—wrap tightly and freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 300mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg
Keywords: peanut butter cheesecake, creamy peanut butter dessert, baked cheesecake, cheesecake with peanut butter, rich cheesecake recipe