Calling all peanut butter lovers! This peanut butter cheesecake is a rich and creamy dessert that combines the nutty goodness of peanut butter with the luscious texture of cheesecake. Perfect for special occasions or any day you need a sweet treat, this indulgent dessert will satisfy your cravings and impress your guests.
How to Make Peanut Butter Cheesecake
Making peanut butter cheesecake is easier than it seems. With a buttery cookie crust, a velvety peanut butter filling, and optional chocolate toppings, this dessert is a showstopper. Let’s dive into the details!
Step-by-Step Instructions
1.Preheat the Oven: Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
2.Make the Crust: Combine crushed chocolate cookies and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
3.Prepare the Filling: Beat cream cheese, peanut butter, and sugar until smooth. Add eggs one at a time, followed by sour cream and vanilla extract. Mix until fully combined.
4.Assemble and Bake: Pour the filling over the crust. Place the springform pan in a water bath to prevent cracking. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
5.Cool and Chill: Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
6.Add Toppings: Top with melted chocolate, whipped cream, or crushed peanuts for added flair. Serve and enjoy!
Peanut Butter Cheesecake
12
servings20
minutes1
hour10
minutesIngredients
- For the Crust:
1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted- For the Filling:
16 oz cream cheese, room temperature
1 cup creamy peanut butter
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla extract- Optional Toppings:
Melted chocolate or ganache
Whipped cream
Crushed peanuts
Directions
- reheat oven to 325°F and prepare a springform pan.
- Combine crust ingredients, press into the pan, and bake for 10 minutes. Let cool.
- Beat cream cheese, peanut butter, and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
- Pour filling over the crust and bake in a water bath for 60–70 minutes.
- Cool to room temperature, then refrigerate for at least 4 hours.
- Add desired toppings, slice, and serve.
FAQ
Q: Can I use natural peanut butter?
A: Yes, but make sure to mix it well beforehand to avoid oil separation in the cheesecake.
Q: How do I prevent the cheesecake from cracking?
A: Baking in a water bath and allowing the cheesecake to cool gradually will minimize cracking.
Q: Can I freeze peanut butter cheesecake?
A: Absolutely! Wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: Can I make this without a water bath?
A: While a water bath is recommended, you can skip it. Place a tray of hot water on the oven’s lower rack to create steam.
