Peanut Butter Cheesecake
Indulge in the ultimate dessert with this creamy, decadent Peanut Butter Cheesecake recipe! Featuring a buttery graham cracker crust and a velvety filling made with rich cream cheese, smooth peanut butter, and a hint of vanilla, this cheesecake is a peanut butter lover's dream. A gentle water bath ensures a crack-free top, while a cooling period in the fridge perfects its luscious texture. Topped with whipped cream, crunchy chopped peanuts, and an optional drizzle of chocolate, this show-stopping treat balances sweet and salty flavors beautifully. Perfect for special occasions or whenever you're craving a luxurious dessert, this Peanut Butter Cheesecake is an irresistible crowd-pleaser that’s as easy to make as it is delicious!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 1 cup Creamy peanut butter
- 1 cup Granulated sugar
- 0.5 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 units Large eggs
- 1 cup Whipped cream (for garnish)
- 0.25 cup Chopped peanuts (for garnish)
- 0.25 cup Chocolate drizzle (optional)
Instructions
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the springform pan to create the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Add the peanut butter and 1 cup of granulated sugar to the cream cheese. Mix until well combined.
Blend in the sour cream and vanilla extract until smooth.
Add the eggs, one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks).
Bake the cheesecake for about 55-60 minutes or until the center is slightly jiggly but set at the edges.
Remove the cheesecake from the water bath and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Once chilled, remove the cheesecake from the springform pan and transfer to a serving plate.
Garnish with whipped cream, chopped peanuts, and optional chocolate drizzle before serving. Slice and enjoy!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 26.3 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 460 mg | 20% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 37.7 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 133 mg | 10% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 328 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
