Description
Peanut Butter Cheesecake is a rich and creamy dessert with a crunchy cookie crust and a smooth peanut butter filling. Perfect for any occasion, this indulgent treat can be made ahead and topped with whipped cream, chocolate sauce, or chopped peanuts.
Ingredients
- 1 1/2 cups graham cracker crumbs or crushed chocolate cookies
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup heavy cream
- Optional toppings: whipped cream, chocolate sauce, chopped peanuts
Instructions
- Preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.
- Mix crushed cookies or graham cracker crumbs with melted butter and press firmly into the pan to form the crust.
- In a large bowl, beat softened cream cheese until smooth, then add sugar and mix until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add sour cream, vanilla extract, and peanut butter, mixing until smooth and creamy.
- Pour batter over the crust and smooth the top with a spatula.
- Bake in a water bath for 60–70 minutes, until the center is just set but slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
- Top with whipped cream, chocolate sauce, or chopped peanuts before serving if desired.
Notes
- You can substitute the crust with crushed peanut butter cookies for more flavor.
- For a chocolate twist, fold in chocolate chips or swirl melted chocolate into the batter.
- Use reduced-fat cream cheese and Greek yogurt for a lighter version.
- The water bath helps prevent cracks but isn’t strictly necessary.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 28g
- Sodium: 310mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 115mg
