Description
This rich and creamy Peanut Butter Cheesecake combines the classic smoothness of cream cheese with the irresistible flavor of peanut butter. Encased in a buttery graham cracker crust, it’s baked to perfection for a luscious dessert that’s perfect for peanut butter lovers. Topped with melted peanut butter sauce, this cheesecake is a delightful treat for any occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
For the Filling
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup heavy cream (optional)
For the Topping
- 1/3 cup melted peanut butter or peanut butter sauce
- Optional: chopped peanuts or chocolate for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan to form the crust. Bake for 10 minutes, then remove and let it cool completely.
- Make the filling base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the creamy peanut butter and granulated sugar, mixing thoroughly until the mixture is fully blended and uniform in texture. Incorporate the sour cream and vanilla extract, mixing again to combine all flavors.
- Add the eggs and cream: Add the eggs one at a time into the mixture, beating at low speed after each addition. Scrape down the sides of the bowl as necessary to ensure even mixing. If using, gently fold in the heavy cream to add extra richness and creaminess.
- Assemble and bake: Pour the peanut butter cheesecake batter over the cooled graham cracker crust. Tap the pan lightly to release any trapped air bubbles. Bake the cheesecake for 50 to 60 minutes until the center is just set but still slightly jiggly.
- Cool and chill: Once baked, let the cheesecake cool in the oven with the door cracked open for 1 hour. This gradual cooling helps prevent cracking. Then, refrigerate the cheesecake for at least 4 hours or overnight to set completely before serving.
- Add the finishing touch: Before serving, drizzle the melted peanut butter or peanut butter sauce evenly over the top of the cheesecake. Optionally, garnish with chopped peanuts or chocolate pieces for added texture and flavor.
Notes
- Using room temperature cream cheese ensures a smooth batter without lumps.
- If you prefer a stronger peanut butter flavor, increase the creamy peanut butter by 1/4 cup.
- Heavy cream is optional but makes the cheesecake extra creamy and luscious.
- Make sure not to overbake to keep the cheesecake moist and smooth.
- Allow the cheesecake to chill thoroughly to achieve the best texture when sliced.
- For easier removal, run a knife around the edges of the pan after baking and before releasing the springform ring.
