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 Youโll 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.
- Versatileโserve 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
- 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.
- 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.
- 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.
- Chill the cheesecake: Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight.
- 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 itโs 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 thatโs perfect for peanut butter fans. With its rich, creamy texture and easy preparation, itโs a treat thatโs 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!
PrintPeanut Butter Cheesecake
- 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
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
- 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. - 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. - 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. - Cool and Chill:
After cooling in the oven, transfer the cheesecake to the fridge and chill for at least 4 hours or overnight. - 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. - 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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