Description
This Ultimate Peanut Butter Cheesecake combines the creamy richness of classic cheesecake with the bold, nutty flavor of peanut butter. Featuring a crunchy graham cracker crust and a luscious peanut butter topping, this dessert is perfect for peanut butter lovers looking for an indulgent yet smooth and velvety cheesecake experience. The cheesecake is baked to perfection, then chilled to set firmly, making it ideal for celebrations or anytime you crave a decadent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Topping
- ½ cup heavy cream
- ½ cup creamy peanut butter
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a medium bowl, thoroughly mix graham cracker crumbs, melted butter, and sugar. Press this mixture firmly and evenly into the bottom of the springform pan to form the crust base.
- Beat Cream Cheese and Peanut Butter: In a large mixing bowl, beat softened cream cheese and 1 cup of creamy peanut butter on medium speed until the mixture is smooth and creamy without lumps.
- Add Sugar: Gradually incorporate granulated sugar into the cream cheese mixture, continuing to beat until fully blended and smooth.
- Add Eggs: Add eggs one at a time to the mixture, beating well after each addition to ensure uniform distribution and a smooth batter.
- Mix in Vanilla and Sour Cream: Stir in vanilla extract and sour cream until the batter is completely smooth and homogenous.
- Pour Filling: Pour the peanut butter cheesecake filling over the prepared crust, smoothing the top with a spatula for an even layer.
- Bake Cheesecake: Bake for 50-60 minutes, or until the edges are set and the center remains slightly jiggly but not liquid.
- Cool in Oven: Turn off the oven and let the cheesecake sit inside for an additional hour to cool gently and avoid cracks.
- Cool to Room Temperature: Remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set firmly for best texture and flavor.
- Prepare Topping: Whip heavy cream until soft peaks form, then in another bowl, mix ½ cup creamy peanut butter with powdered sugar until smooth.
- Combine Topping: Gently fold the peanut butter mixture into the whipped cream until well combined and fluffy.
- Apply Topping: Spread the peanut butter topping evenly over the chilled cheesecake just before serving for a creamy and flavorful finish.
Notes
- Ensure cream cheese is softened to room temperature for smooth batter.
- Do not overbake the cheesecake; center should be slightly jiggly to avoid dryness.
- Use a water bath if desired to minimize cracking during baking.
- The topping can be prepared ahead and stored in the fridge to save time before serving.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- For a crunchier crust, toast the graham crackers before mixing.
