Peanut Butter Cheesecake Recipe

Introduction

This decadent peanut butter cheesecake is a dream come true for peanut butter fans. With a crunchy chocolate cookie crust, a velvety smooth peanut butter cream cheese filling, and a rich peanut butter ganache topping, this dessert is perfect for any occasion—from birthdays to holiday gatherings.

Ingredients

For the crust:

• 1 and 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)

• 1/4 cup granulated sugar

• 5 tablespoons melted unsalted butter

For the cheesecake filling:

• 24 ounces (680g) cream cheese, softened

• 1 cup creamy peanut butter (not natural)

• 1 cup granulated sugar

• 1/2 cup sour cream

• 1 teaspoon vanilla extract

• 3 large eggs, room temperature

For the peanut butter ganache topping:

• 3/4 cup heavy cream

• 1/2 cup creamy peanut butter

• 1/2 cup white chocolate chips or chopped white chocolate

Instructions

Step 1: Prepare the crust

1. Preheat oven to 325°F (163°C).

2. In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter.

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake the crust for 10 minutes. Remove from oven and let cool slightly.

Step 2: Make the peanut butter cheesecake filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

2. Add the peanut butter and granulated sugar. Beat until fully combined and fluffy.

3. Mix in the sour cream and vanilla extract.

4. Add eggs one at a time, beating on low speed and scraping the sides of the bowl as needed. Do not overmix.

5. Pour the filling over the cooled crust and smooth the top.

Step 3: Bake the cheesecake

1. Wrap the bottom of the springform pan in foil to prevent leaks. Place the pan in a larger roasting pan.

2. Pour hot water into the roasting pan to create a water bath, reaching halfway up the sides of the springform pan.

3. Bake for 55–65 minutes or until the center is almost set (slightly jiggly in the center is fine).

4. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

5. Remove from oven and refrigerate for at least 6 hours or overnight.

Step 4: Make the peanut butter ganache topping

1. In a small saucepan, heat the heavy cream over medium heat until just simmering.

2. Remove from heat and stir in the peanut butter and white chocolate until smooth.

3. Let the ganache cool for about 10 minutes, then pour over the chilled cheesecake.

4. Smooth the top and refrigerate for another hour before serving.

Tips for the Best Peanut Butter Cheesecake

• Use full-fat cream cheese and sour cream for the creamiest texture.

• Make sure all ingredients are at room temperature before mixing.

• Do not overbeat the eggs to avoid cracking.

• Let the cheesecake chill completely before adding the ganache.

• You can garnish with chopped peanuts or a drizzle of chocolate for extra flair.

Storage

Store the cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze slices individually for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQ

Can I use natural peanut butter?
It’s not recommended as natural peanut butter can separate and affect the texture. Use a creamy, no-stir peanut butter like Skippy or Jif.

Can I make it without a water bath?
Yes, but using a water bath helps prevent cracking and ensures even baking. If skipping it, bake at a slightly lower temperature and watch closely.

Conclusion

This rich and creamy peanut butter cheesecake is the ultimate dessert for peanut butter lovers. Whether you’re celebrating a special occasion or simply craving a luxurious treat, this cheesecake delivers pure indulgence in every bite.