If you’re on the hunt for a dessert that feels like a warm hug in every bite, look no further than this Peanut Butter Cheesecake Recipe. Imagine a perfectly creamy, rich cheesecake infused with luscious peanut butter, resting on a buttery graham cracker crust, and topped with a decadent chocolate ganache and crunchy peanuts. It’s an irresistible combination that brings together the best flavors and textures—creamy, nutty, smooth, and delightfully sweet. Whether you’re serving it for a special occasion or simply indulging your sweet tooth, this Peanut Butter Cheesecake Recipe is sure to become your new favorite go-to dessert.
Ingredients You’ll Need
This recipe relies on a handful of straightforward ingredients that come together to create layers of flavor and texture. Each component, from the buttery crust to the creamy filling, plays an essential role in making this cheesecake truly unforgettable.
- Graham cracker crumbs: Provide a sweet, crunchy base with classic cheesecake charm.
- Granulated sugar: Sweetens both the crust and filling perfectly without overpowering.
- Unsalted butter: Adds richness to the crust and helps it hold its shape when baked.
- Cream cheese: The star of the filling, ensuring creamy, smooth texture.
- Creamy peanut butter: Infuses that unmistakable nutty depth and flavor.
- Sour cream: Balances sweetness and adds moisture for a tender bite.
- Eggs: Bind the filling and create structure during baking.
- Vanilla extract: Enhances the overall flavor with a sweet aroma.
- Heavy cream and semi-sweet chocolate chips (optional topping): Combine for a luscious ganache that crowns the cheesecake beautifully.
- Chopped peanuts or peanut butter cups: Add crunch and a playful finishing touch.
How to Make Peanut Butter Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C), then lightly grease a 9-inch springform pan. Wrapping the outside of the pan with foil is a smart move to keep any water bath moisture from leaking out later. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until everything binds together perfectly. Press this mixture firmly into the bottom of the pan to create a sturdy crust that will hold all that creamy filling. Bake it for 8 minutes and then let it cool—it’s the perfect crunchy foundation you want for your cheesecake.
Step 2: Whip Up the Filling
In a large bowl, beat the softened cream cheese with the peanut butter until the texture is silky smooth and creamy—this is where that irresistibly rich flavor begins to shine. Add in the sugar and sour cream, mixing until everything melds together nicely. Next, carefully beat in the eggs one by one, incorporating each fully before adding the next, then finish with the splash of vanilla extract. Be mindful not to overmix here since you want your filling dense yet tender, avoiding any cracks during baking.
Step 3: Bake with a Water Bath
Pour the luscious filling over your cooled crust in the springform pan. To ensure a perfectly even bake and creamy texture, place the pan inside a larger roasting pan and pour hot water about an inch up the sides—this gentle water bath makes all the difference. Bake for 55 to 65 minutes, until the edges are set while the center remains just a bit jiggly. This balance guarantees a silky, dreamy cheesecake every time.
Step 4: Cool and Chill
Once baking is complete, turn off the oven, crack the door open, and let the cheesecake rest inside for one hour—this gradual cooling helps avoid cracks. After that, remove the cheesecake, let it cool completely at room temperature, and then refrigerate it for at least six hours or overnight to allow all those flavors to meld and the texture to firm up beautifully.
Step 5: Optional Topping
For an extra layer of indulgence, gently heat heavy cream until it just starts to simmer. Pour it over the chocolate chips, let it sit for a couple of minutes, and then stir until silky smooth. Spread this ganache over the chilled cheesecake and finish with chopped peanuts or mini peanut butter cups for an extra punch of texture and flavor—a show-stopping touch you’ll love.
How to Serve Peanut Butter Cheesecake Recipe
Garnishes
Garnishing your cheesecake is your chance to elevate both texture and appearance. A sprinkle of chopped peanuts or mini peanut butter cups adds a satisfying crunch and reinforces the peanut buttery goodness. For a bit of flair, consider a drizzle of melted chocolate or even a few whole roasted peanuts artfully placed.
Side Dishes
This rich dessert pairs wonderfully with lighter, fresh sides to balance the indulgence. Fresh berries or a tangy raspberry sauce can add a pop of color and a bright counterpoint to the creamy dessert, making the entire experience more vibrant and satisfying.
Creative Ways to Present
Think outside the cheesecake box by serving slices in pretty dessert plates with a dollop of whipped cream and a mint sprig. You could also make mini cheesecakes in cupcake liners using this recipe, perfect for parties or gift trays. Whatever presentation style you choose, the star remains the irresistible Peanut Butter Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
This cheesecake keeps incredibly well when stored properly. After slicing, cover the leftovers tightly with plastic wrap or store them in an airtight container in the refrigerator. It will maintain its creamy texture and rich flavor for up to four days—though honestly, it rarely lasts that long!
Freezing
If you want to prepare ahead, this Peanut Butter Cheesecake Recipe freezes beautifully for up to two months. Wrap the whole cheesecake or individual slices in plastic wrap and then aluminum foil to prevent freezer burn. Thaw it overnight in the fridge before serving for best texture and flavor.
Reheating
Since this is a classic chilled cheesecake, reheating is not recommended and can alter the texture. Simply enjoy it straight from the refrigerator or at room temperature to savor every creamy bite just as it’s meant to be.
FAQs
Can I use crunchy peanut butter instead of creamy?
You certainly can swap in crunchy peanut butter if you love an extra nutty texture in your filling. Just keep in mind it might add a slight graininess, but the flavor will be deliciously enhanced.
Do I have to use a water bath for baking?
Using a water bath is highly recommended for this cheesecake. It ensures even cooking and prevents cracks by regulating the oven heat and adding moisture, resulting in a smooth and creamy texture.
Can I make this recipe dairy-free or vegan?
This recipe relies on cream cheese, sour cream, and heavy cream, which are hard to substitute without changing the classic texture and taste. For a dairy-free or vegan version, consider using specialized vegan cream cheese and alternatives, but the results will differ.
What type of chocolate works best for the topping?
Semi-sweet chocolate chips are ideal for the ganache as they balance well with the sweetness of the peanut butter cheesecake. You can also experiment with dark or milk chocolate chips for variations in flavor.
How do I avoid cracks on my cheesecake?
To prevent cracks, avoid overmixing the batter, use a water bath while baking, and allow the cheesecake to cool gradually in the oven before chilling it. These steps help maintain a smooth surface and luscious texture.
Final Thoughts
I truly hope you give this Peanut Butter Cheesecake Recipe a try—it’s a dessert that feels like a celebration every time you slice into it. With its creamy texture, rich peanut butter flavor, and that perfect hint of chocolate, it’s a recipe bound to become a favorite for your family and friends. Happy baking and even happier tasting!
Print
Peanut Butter Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 25 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and creamy Peanut Butter Cheesecake combines a buttery graham cracker crust with a smooth peanut butter and cream cheese filling. It’s baked in a water bath to ensure a delicate texture, then topped with a glossy chocolate ganache and crunchy peanuts or peanut butter cups for a decadent finish. Perfect for peanut butter lovers seeking an indulgent American dessert.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ¾ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping (optional):
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
- Chopped peanuts or mini peanut butter cups, for garnish
Instructions
- Prep the pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath baking.
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 8 minutes, then set aside to cool slightly.
- Prepare the filling: In a large bowl, beat softened cream cheese and peanut butter until smooth and creamy. Add sugar and sour cream, mixing well to combine. Beat in the eggs, one at a time, followed by the vanilla extract. Be careful not to overmix to keep the texture smooth.
- Bake the cheesecake: Pour the filling evenly over the baked crust. Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches about 1 inch high, creating a water bath. Bake for 55–65 minutes, until the edges are set but the center still jiggles slightly when shaken.
- Cool down: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove it from the oven, let it cool completely at room temperature, then refrigerate for at least 6 hours or overnight to set properly.
- Make the topping (optional): Heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth and glossy. Spread the chocolate ganache evenly over the chilled cheesecake and garnish with chopped peanuts or mini peanut butter cups.
Notes
- Use full-fat cream cheese and sour cream for the richest texture and flavor.
- This cheesecake freezes well for up to 2 months if tightly wrapped in plastic and foil. Thaw in the refrigerator before serving.
- Wrap the springform pan with foil carefully to prevent water from leaking into the cheesecake during the water bath.
- Do not overbeat the filling to avoid cracking or a dense texture.
- The optional chocolate topping adds a complementary rich flavor but can be omitted if preferred.
