Peanut Butter Cheesecake Recipe

Peanut Butter Cheesecake is an indulgent, rich dessert that combines the creamy goodness of cheesecake with the irresistible flavor of peanut butter. This decadent dessert features a buttery graham cracker crust, a creamy peanut butter cheesecake filling, and a smooth, rich peanut butter topping that adds a final touch of flavor and texture. For added indulgence, this cheesecake can be drizzled with a chocolate ganache, making it a true treat for peanut butter and cheesecake lovers alike.

The contrast between the smooth, creamy filling and the crunchy crust is perfection in every bite. Whether you’re making it for a special occasion or simply craving something sweet and indulgent, this Peanut Butter Cheesecake is sure to be a showstopper.

Preparation Steps

Preparing the Crust:

1. Preheat the oven to 325°F (163°C). This is the optimal temperature for baking the crust and setting the cheesecake filling.
2. Make the crust mixture: In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and salt. Stir well until all the ingredients are fully incorporated, and the mixture becomes slightly moist. This will help the crumbs stick together when pressed into the pan.
3. Press the crust into the pan: Lightly grease a 9-inch springform pan with butter or cooking spray. Pour the graham cracker mixture into the pan and press it down evenly with the back of a spoon or the bottom of a glass. Make sure the crust is tightly packed and evenly distributed along the bottom of the pan.
4. Bake the crust: Place the crust in the preheated oven and bake for 10-12 minutes or until golden brown. This step helps set the crust and gives it a slightly crispy texture.
5. Cool the crust: After baking, remove the crust from the oven and allow it to cool while you prepare the cheesecake filling. You can speed up the process by placing the crust in the fridge.

Making the Cheesecake Filling:

1. Mix the cream cheese and peanut butter: In a large mixing bowl, use an electric mixer or stand mixer to beat the softened cream cheese and peanut butter until smooth and creamy. Start on low speed to avoid splattering, then gradually increase to medium-high. Beat for about 2 minutes until fully combined and fluffy.
2. Add the sugars: Add both granulated sugar and brown sugar to the mixture. Continue to beat for another minute until the sugars are dissolved and the mixture is smooth.
3. Add the eggs: One at a time, add the eggs to the cream cheese mixture. Beat on low speed after each addition, scraping the sides of the bowl as needed. Be careful not to overmix the eggs, as it can lead to cracks during baking.
4. Incorporate the sour cream, heavy cream, and vanilla: Add the sour cream, heavy cream, and vanilla extract. Beat on medium speed until the mixture is smooth and well combined.
5. Pour the filling into the crust: Pour the cheesecake filling over the cooled graham cracker crust. Use a spatula to smooth out the top, ensuring it’s evenly distributed.
6. Bake the cheesecake: Place the cheesecake in the oven and bake for 55-65 minutes. The edges should be set, but the center should still jiggle slightly when you gently shake the pan. If you’re worried about cracking, you can turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour before removing it.
7. Cool the cheesecake: After baking, remove the cheesecake from the oven and place it on a cooling rack. Allow it to cool to room temperature for about 2 hours. Once cooled, refrigerate it for at least 4 hours or overnight to allow the cheesecake to fully set.

Preparing the Peanut Butter Topping:

1. Mix the peanut butter topping: In a small bowl, combine the creamy peanut butter, powdered sugar, and heavy cream. Stir until smooth and creamy. If the mixture is too thick, add more cream, one tablespoon at a time, until you reach a smooth consistency.
2. Apply the topping: Once the cheesecake is fully chilled, spread the peanut butter topping evenly over the surface of the cheesecake. You can use a spatula to smooth it out or pipe it for a more decorative look.

Making the Chocolate Drizzle (Optional):

1. Prepare the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from the heat and add the semi-sweet chocolate chips. Let the chocolate sit for 1-2 minutes, then stir until smooth and glossy.
2. Drizzle the chocolate: Once the ganache is smooth, use a spoon or a piping bag to drizzle the chocolate over the peanut butter topping. You can drizzle it in any pattern you prefer—zigzag, spiral, or just random drizzle for a more rustic look.
3. Chill again: Refrigerate the cheesecake for another 15-30 minutes to allow the topping to set before slicing and serving.

Tips and Tricks

• Room Temperature Ingredients: For the creamiest filling, make sure that the cream cheese, eggs, and sour cream are at room temperature before mixing. Cold ingredients can cause lumps in the batter.
• Crust Variations: If you prefer a different type of crust, you can use crushed Oreos, Biscoff cookies, or even a combination of graham crackers and pretzels for a sweet-salty crust.
• Prevent Cracking: To avoid cracks in your cheesecake, bake it in a water bath. Wrap the bottom of the springform pan in heavy-duty foil to prevent leaks, and place it in a larger pan filled with hot water.
• Slicing Tips: When slicing your cheesecake, dip the knife in warm water and wipe it clean between each slice for smooth, clean cuts.

Variations

1. Chocolate Peanut Butter Cheesecake: Add a layer of chocolate ganache beneath the peanut butter topping for a more chocolatey twist. You can also mix some melted chocolate into the cheesecake filling for a marbled effect.
2. Peanut Butter and Jelly Cheesecake: Add a layer of fruit preserves or jelly (such as strawberry or raspberry) between the cheesecake filling and the peanut butter topping. This adds a delicious fruitiness that pairs beautifully with the peanut butter.
3. Frozen Peanut Butter Cheesecake: If you prefer a frozen dessert, you can freeze the cheesecake after assembling it. Just make sure to let it sit out for a few minutes before slicing, as it will be firm when frozen.
4. Vegan Peanut Butter Cheesecake: For a vegan version, use plant-based cream cheese, coconut milk, and a vegan crust made from crushed graham crackers or nuts.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! This cheesecake actually benefits from being made ahead of time. You can prepare it the day before and let it chill overnight for the best results.

How do I prevent my cheesecake from cracking?

The key to preventing cracks is to avoid overmixing the filling, bake at a lower temperature, and allow the cheesecake to cool gradually in the oven. Using a water bath can also help reduce the likelihood of cracks.

Can I use natural peanut butter?

While you can use natural peanut butter, it tends to be more oily and less smooth than regular peanut butter. You might need to adjust the amount of cream or powdered sugar to get the right texture for the topping and filling.

Conclusion

Peanut Butter Cheesecake is a decadent dessert that offers the perfect balance of rich peanut butter flavor, creamy cheesecake texture, and a crunchy graham cracker crust. This recipe is a fantastic way to indulge in one of the most beloved flavor combinations—peanut butter and cheesecake—while creating an unforgettable dessert. Whether you’re serving it at a family gathering, a holiday party, or simply for yourself, this cheesecake is sure to delight everyone who tries it.

Happy baking, and enjoy this creamy, irresistible treat!

Yield: 8-10

Peanut Butter Cheesecake Recipe

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Peanut Butter Cheesecake is an indulgent, rich dessert that combines the creamy goodness of cheesecake with the irresistible flavor of peanut butter. This decadent dessert features a buttery graham cracker crust, a creamy peanut butter cheesecake filling, and a smooth, rich peanut butter topping that adds a final touch of flavor and texture. For added indulgence, this cheesecake can be drizzled with a chocolate ganache, making it a true treat for peanut butter and cheesecake lovers alike.

Prep Time 15 minutes

Cook Time 1 hour

Ingredients

• For the crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup unsalted butter (melted)
• 1/2 cup mini chocolate chips (optional)
• For the cheesecake filling:
• 3 packages (8 oz each) cream cheese (softened)
• 1 cup smooth peanut butter
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• For the topping (optional):
• Whipped cream
• Chopped peanuts or mini chocolate chips (for garnish)
• Drizzle of chocolate or peanut butter syrup

Instructions

1. Prepare the Crust:

• Preheat the oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
• Press the crumb mixture into the bottom of a 9-inch springform pan. Press it down firmly to form an even crust layer.
• (Optional) Sprinkle mini chocolate chips on top of the crust for added flavor.
• Bake for 8-10 minutes or until set. Let it cool while you prepare the filling.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
• Add the sugar and vanilla extract, and continue mixing until well combined.
• Add the eggs, one at a time, mixing well after each addition.
• Finally, stir in the sour cream until smooth.

3. Bake the Cheesecake:

• Pour the peanut butter cheesecake filling over the cooled crust in the springform pan.
• Bake in the preheated oven at 325°F (163°C) for 50-60 minutes, or until the center is almost set but still slightly jiggly. (It will firm up as it cools.)
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.

4. Chill:

• After the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, but overnight is best for a firmer texture.

5. Add Toppings:

• Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.
• Top with whipped cream, chopped peanuts, mini chocolate chips, or drizzle with chocolate or peanut butter syrup as desired.

Notes

• No-Bake Version: If you prefer a no-bake version, you can prepare the filling and chill it without baking, but the texture will be more like a mousse than a traditional baked cheesecake.
• Substitutions: Use crunchy peanut butter for added texture or substitute the graham cracker crust with an Oreo crust for a different flavor.
• Serving Tip: This cheesecake is rich, so small slices are perfect.