Peanut Butter Cheesecake

Peanut Butter Cheesecake is a creamy, indulgent dessert that combines the richness of cheesecake with the nutty flavor of peanut butter. It features a buttery graham cracker crust, a smooth peanut butter-infused cheesecake filling, and a velvety peanut butter topping. This dessert is perfect for peanut butter lovers and is a crowd-pleaser for any occasion.

Why Youโ€™ll Love This Recipe

  • The perfect blend of rich, creamy cheesecake and the distinct flavor of peanut butter.
  • Easy to make with simple ingredients and a classic graham cracker crust.
  • Great for special occasions, potlucks, or just satisfying your sweet tooth.
  • Versatileโ€”serve it as is or with your favorite toppings like whipped cream or chocolate ganache.
  • Stores well in the fridge, making it a great make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Graham cracker crumbs
  • Sugar
  • Unsalted butter, melted
  • Cream cheese, softened
  • Peanut butter (creamy)
  • Eggs
  • Vanilla extract
  • Heavy cream
  • Optional: Whipped cream or chocolate for topping

Directions

  1. Prepare the crust: Preheat your oven to 325ยฐF (160ยฐC). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
  2. Make the filling: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Add sugar and continue mixing until well combined. Beat in the eggs, one at a time, followed by vanilla extract and heavy cream.
  3. Bake the cheesecake: Pour the peanut butter cheesecake mixture over the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour.
  4. Chill the cheesecake: Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight.
  5. Serve: Remove from the springform pan, add your favorite toppings if desired, and slice to serve.

Servings and Timing

  • Servings: This recipe yields 8-10 slices, depending on portion size.
  • Prep time: 20 minutes
  • Cook time: 60 minutes
  • Chill time: 4 hours (or overnight)
  • Total time: Approximately 5 hours (including chilling time)

Variations

  • Chocolate Peanut Butter Cheesecake: Add a layer of melted chocolate ganache on top for an extra indulgent treat.
  • Gluten-Free: Use gluten-free graham crackers for the crust to make this recipe suitable for those with gluten sensitivities.
  • No-Bake Version: Skip the eggs and baking process, and instead let the cheesecake set in the fridge for at least 6 hours or overnight.
  • Peanut Butter Swirl: Swirl a few tablespoons of melted peanut butter on top of the cheesecake before baking for a beautiful, marbled effect.

Storage/Reheating

  • Refrigerator: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Freezing: You can freeze the cheesecake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
  • Reheating: This cheesecake is best served chilled, but if you prefer a slightly warm slice, microwave it on low for 10-15 seconds.

FAQs

How do I prevent cracks in my cheesecake?

To prevent cracks, make sure not to overmix the batter and bake the cheesecake in a water bath or use a low, steady oven temperature.

Can I use chunky peanut butter instead of creamy?

Yes, but keep in mind that using chunky peanut butter will add texture and might make the filling less smooth.

Do I need to bake the crust?

Yes, baking the crust helps it set and creates a sturdy base for the cheesecake filling.

Can I make this cheesecake ahead of time?

Absolutely! Peanut Butter Cheesecake stores well, so itโ€™s a great make-ahead dessert for special occasions.

What toppings go well with peanut butter cheesecake?

Whipped cream, chocolate ganache, or a drizzle of caramel sauce are all delicious toppings for this cheesecake.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should still have a slight jiggle when gently shaken. It will continue to firm up as it cools.

Can I use a different type of crust?

Yes, you can use a chocolate cookie crust or even a pretzel crust for a different flavor and texture.

How long should I let the cheesecake cool before refrigerating it?

Let the cheesecake cool at room temperature for about an hour before transferring it to the refrigerator.

Can I freeze individual slices?

Yes, you can freeze individual slices for convenience. Wrap each slice tightly and thaw as needed.

What can I do if my cheesecake cracks?

If your cheesecake cracks, you can cover the top with whipped cream, chocolate ganache, or peanut butter drizzle to conceal any imperfections.

Conclusion

Peanut Butter Cheesecake is a delightful dessert thatโ€™s perfect for peanut butter fans. With its rich, creamy texture and easy preparation, itโ€™s a treat thatโ€™s sure to impress your guests. Whether you’re making it for a special event or just to satisfy your sweet cravings, this cheesecake recipe is a must-try!

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Peanut Butter Cheesecake

Peanut Butter Cheesecake

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 6 hours (includes chilling time)
  • Yield: 12 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This creamy peanut butter cheesecake is the perfect combination of rich, smooth cream cheese and the nutty flavor of peanut butter, all nestled in a buttery graham cracker crust. It’s a decadent dessert for peanut butter lovers, topped with a layer of melted chocolate and peanut butter drizzle for extra indulgence.


Ingredients

Units Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tbsp sugar

For the Peanut Butter Cheesecake:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup heavy cream

For the Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup peanut butter
  • 1/4 cup heavy cream

Instructions

  1. Prepare the Crust:
    Preheat your oven to 350ยฐF (175ยฐC). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. Make the Cheesecake Filling:
    In a large bowl, beat the softened cream cheese with a hand mixer until smooth. Add in the peanut butter, sugar, and vanilla extract, and beat until fully combined and creamy.
    Add eggs one at a time, mixing on low speed just until incorporated after each addition. Finally, mix in the heavy cream until smooth.
  3. Bake the Cheesecake:
    Pour the cheesecake filling into the cooled crust. Tap the pan gently on the counter to release any air bubbles.
    Bake the cheesecake at 350ยฐF (175ยฐC) for 50-60 minutes, or until the center is just set and slightly jiggles. Turn off the oven and crack the door open, letting the cheesecake cool slowly for 1 hour.
  4. Cool and Chill:
    After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight.
  5. Prepare the Topping:
    In a small saucepan, melt the chocolate chips, peanut butter, and heavy cream over low heat until smooth and creamy. Allow the mixture to cool slightly before pouring over the chilled cheesecake.
  6. Serve:
    Drizzle additional peanut butter over the top, slice, and enjoy!

Notes

  • For a crunchy texture, add chopped peanuts to the chocolate topping.
  • You can substitute the graham cracker crust with an Oreo cookie crust for extra indulgence.

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