Peanut Butter Cheesecake Recipe
This Peanut Butter Cheesecake is an indulgent, rich dessert that's perfect for any occasion. With a buttery graham cracker crust, creamy peanut butter filling, and luscious chocolate ganache topping, it's sure to satisfy any peanut butter lover's cravings!
Equipment
- 9-inch spring form pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Baking sheet
- Aluminium foil
- Cooling rack
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs or crushed digestive biscuits
- ½ cup melted butter
- ¼ cup granulated sugar
- For the Peanut Butter Cheesecake Filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- ⅓ cup heavy cream
- For the Peanut Butter Ganache Topping:
- ½ cup creamy peanut butter
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
- Optional Garnishes:
- Chopped peanuts or peanut butter cups for topping
- Whipped cream optional
Instructions
- Step 1 (Prepare the crust):
- Bake at 350°F (175°C) for.
- Crumble graham crackers (2 cups worth) until they are fine crumbs, and then combine those with 1/2 cup of melted butter and also add 1/4 sugar.
- Divide mixture evenly onto bottom of a9-inchize springform pan.
- Bake for 10 minutes and put it aside to cool.
- Step Two (Blend cheesecake filling):
- Combine 24 oz cream cheese in a large bowl and beat well until smooth and fluffy.
- Integration of 1 cup peanut butter, sugar, and vanilla discharge Mix well.
- Beat in 3 large eggs one at a time until combined.
- Step 3 (Bake the cheesecake):
- Spread the filling over the cooled crust.
- Place in an oven that has been preheated to 325°F (160°C) and bake for about 50–55 minutes, or until the center is set but still slightly wobbly.
- Turn off oven (do not open door) and let cheesecake cool in oven 1 hour.
- Then, Step 4 (Prepare Peanut Butter Ganache):
- In a small saucepan, bring 1/2 cup heavy cream just to simmer.
- Take off burner and mix 1/2 cup peanut butter chips until creamy.
- Cool the ganache and then pour it over the cooled cheesecake.
- Step 5 (Chill and serve):
- Refrigerate cheese ball for at least 4 hours and overnight is even better.
- Slice and serve! Now you are ready to taste your Peanut Butter Cheesecake.
Notes
- Use room temperature ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smoother batter.
- Prevent cracking: A water bath and gradual cooling in the oven help prevent the cheesecake from cracking on top.
- Chill thoroughly: Cheesecake needs time to set properly, so refrigerate for at least 4 hours or overnight for best results.
