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Peanut Butter Cheesecake Recipe

  • Author: Mary
  • Total Time: 1 hour 10 minutes (plus chilling time)
  • Yield: 12 servings 1x

Description

This indulgent peanut butter cheesecake is a rich and creamy dessert that combines the best of both worlds—smooth peanut butter and velvety cream cheese. With a sweet graham cracker crust and an optional topping of whipped cream, chopped peanuts, and a drizzle of chocolate or peanut butter syrup, this cheesecake is perfect for peanut butter lovers!

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter (melted)
  • ½ cup mini chocolate chips (optional)

For the Cheesecake Filling:

  • 3 packages (8 oz each) cream cheese (softened)
  • 1 cup smooth peanut butter
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream

For the Topping (Optional):

  • Whipped cream
  • Chopped peanuts or mini chocolate chips (for garnish)
  • Drizzle of chocolate or peanut butter syrup

Instructions

  1. Make the Crust:
    • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. If using, add the mini chocolate chips and mix to combine.
    • Press the mixture into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
    • Add the granulated sugar and vanilla extract, and mix until fully incorporated.
    • Add the eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is smooth.
    • Pour the peanut butter cheesecake filling over the cooled crust in the springform pan.
  3. Bake the Cheesecake:
    • Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggles when gently shaken. If the top starts to brown too much, you can cover the edges with aluminum foil.
    • Turn off the oven and allow the cheesecake to cool in the oven for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight for best results.
  4. Prepare the Topping (Optional):
    • Once the cheesecake has fully chilled, top with whipped cream, chopped peanuts, mini chocolate chips, and a drizzle of chocolate or peanut butter syrup if desired.
  5. Serve: Slice and enjoy this creamy peanut butter cheesecake!

Notes

  • For an extra chocolatey twist, drizzle melted chocolate over the cheesecake before serving.
  • You can substitute crunchy peanut butter for smooth if you prefer more texture.
  • Be sure to allow enough time for the cheesecake to cool and set properly before serving for the best texture.
  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert, Cheesecake
  • Method: Baking
  • Cuisine: American

Keywords: Peanut Butter Cheesecake, Peanut Butter Dessert, Cheesecake Recipe, Chocolate Cheesecake, Creamy Cheesecake, No-Bake Cheesecake

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Find it online: https://kopaylas.com/peanut-butter-cheesecake-recipe/