Description
This Peanut Butter Cheesecake combines the creamy richness of classic cheesecake with the delightful flavor of peanut butter and a crisp graham cracker crust. Topped with a luscious chocolate ganache and crunchy peanuts or peanut butter cups, this decadent dessert is perfect for peanut butter lovers seeking an indulgent treat.
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 peanut butter cups for garnish
Instructions
- Preheat and prepare pan: Preheat oven to 325°F (163°C). Lightly grease a 9-inch springform pan and wrap the outside with foil to prevent leaking during the water bath baking process.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly combined, then firmly press the mixture into the bottom of the springform pan. Bake for 8 minutes to set the crust, then set aside to cool.
- Prepare the filling: In a large bowl, beat softened cream cheese and creamy peanut butter until smooth and creamy. Add sugar and sour cream, mixing until fully combined. Beat in eggs one at a time until incorporated, then mix in vanilla extract. Take care not to overmix to avoid incorporating too much air.
- Assemble and bake: Pour the filling over the cooled crust in the springform pan. Place the springform pan inside a large roasting pan and fill the roasting pan with about 1 inch of hot water to create a water bath. Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the cheesecake: Turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 1 hour. Then remove the cheesecake, cool it completely at room temperature, and refrigerate for at least 6 hours or overnight to set properly.
- Make the topping (optional): Heat heavy cream until just simmering, then pour over chocolate chips in a bowl. Let sit for 2 minutes to melt, then stir until smooth and glossy. Pour the ganache over the chilled cheesecake and spread evenly. Garnish with chopped peanuts or mini peanut butter cups for added texture and flavor.
Notes
- Use full-fat cream cheese and sour cream for the best creamy texture and flavor.
- This cheesecake freezes well for up to 2 months; wrap tightly with plastic wrap and aluminum foil before freezing.
- Do not overmix the filling to prevent cracks and dense texture.
- Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking.
