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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 350°F (175°C). 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 350°F (175°C) 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.

Find it online: https://newsvks.com/peanut-butter-cheesecake/