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
Scale
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.
