Peanut Butter Cheesecake Taste of Home
Indulge in the ultimate dessert sensation with this Peanut Butter Cheesecake from Taste of Home! This rich, creamy cheesecake pairs the nutty decadence of peanut butter with a buttery graham cracker crust, creating a dessert that’s as indulgent as it is irresistible. Featuring a velvety filling made with cream cheese, brown sugar, and sour cream, this cheesecake delivers a perfectly balanced sweetness with just the right hint of tang. Topped with clouds of homemade whipped cream and garnished with mini chocolate chips or shavings, this dessert is as visually stunning as it is delicious. Ideal for special occasions or whenever your sweet tooth strikes, this crowd-pleaser is easily prepared with simple pantry ingredients and uses a slow cooling method to prevent cracks. Treat your loved ones to a slice of heaven and make this show-stopping peanut butter cheesecake the centerpiece of your table!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons butter, melted
- 24 ounces cream cheese, softened
- 1.5 cups creamy peanut butter
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 4 large eggs
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
- 0.5 cup heavy whipping cream
- 0.25 cup powdered sugar
- 0.5 cup mini chocolate chips or chocolate shavings (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
To prepare the crust, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter in a medium bowl. Mix until evenly coated and press the mixture firmly into the bottom of the springform pan. Set aside.
In a large mixing bowl, beat the softened cream cheese and peanut butter together with a hand or stand mixer on medium speed until smooth and creamy.
Add 1 cup of granulated sugar and 1/2 cup of brown sugar to the cream cheese mixture. Beat until well combined, occasionally scraping down the sides of the bowl.
Add the eggs one at a time, beating well after each addition. Next, mix in the sour cream and vanilla extract until smooth.
Carefully pour the cheesecake batter over the prepared crust, spreading it out evenly.
Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven for 55–60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for about 1 hour. This helps prevent cracking.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours (preferably overnight) to set completely.
Before serving, prepare the whipped topping by beating the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake.
Garnish with mini chocolate chips or chocolate shavings, if desired. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
8820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 618.1 g | 792% | |
| Saturated Fat | 290.2 g | 1451% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1861 mg | 620% | |
| Sodium | 5324 mg | 231% | |
| Total Carbohydrate | 703.9 g | 256% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 527.6 g | ||
| Protein | 180.9 g | 362% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1455 mg | 112% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3962 mg | 84% | |
*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.
