Peanut Butter Cheesecake

Why You’ll Love This Recipe

I love this cheesecake because it’s the perfect balance of sweet, salty, and creamy. The peanut butter flavor is strong but not overwhelming, and the texture is incredibly smooth and dense—just like a proper cheesecake should be. Whether I serve it plain or dress it up with toppings, it’s always a dessert that disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter (melted)

Cheesecake filling:

• Cream cheese

• Creamy peanut butter (not natural-style)

• Granulated sugar

• Sour cream

• Vanilla extract

• Eggs

• All-purpose flour

• Salt

Optional toppings:

• Whipped cream

• Chocolate ganache or chocolate chips

• Crushed peanuts

directions

1. I preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.

2. I mix graham cracker crumbs, sugar, and melted butter and press the mixture into the pan to form the crust. I bake it for 10 minutes and let it cool.

3. In a large bowl, I beat the cream cheese until smooth, then mix in the peanut butter and sugar until fully combined.

4. I add sour cream, vanilla, flour, and salt, mixing until smooth.

5. I add eggs one at a time, mixing gently just until incorporated—avoiding overmixing keeps the texture creamy.

6. I pour the batter over the cooled crust and smooth the top.

7. I place the pan in a water bath and bake for 55–65 minutes, until the edges are set but the center is slightly jiggly.

8. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour before chilling in the fridge for at least 6 hours or overnight.

9. Just before serving, I top it with whipped cream, chocolate ganache, or chopped peanuts if I want to go all out.

Servings and timing

This recipe makes 12–14 slices. It takes about 25 minutes to prepare, 1 hour to bake, and requires at least 6 hours to chill.

Variations

• I swirl in chocolate or fudge sauce before baking for a peanut butter cup vibe.

• A chocolate cookie crust works really well in place of graham crackers.

• For extra crunch, I mix crushed pretzels into the crust or add chopped peanuts to the batter.

• A drizzle of caramel or a dusting of cocoa powder adds even more flavor.

storage/reheating

I store the cheesecake covered in the fridge for up to 5 days. For longer storage, I freeze individual slices tightly wrapped in plastic and foil for up to 2 months. I thaw them in the refrigerator overnight. I never reheat it, but I do like to let it sit at room temperature for about 20 minutes before serving for the best texture.

FAQs

Can I use natural peanut butter?

I don’t recommend it—natural peanut butter tends to separate and can affect the texture. I stick with regular creamy peanut butter for the best results.

How do I keep the cheesecake from cracking?

I use a water bath and let it cool slowly in the oven. I also avoid overmixing the batter to prevent air bubbles.

Can I make this cheesecake ahead of time?

Yes, and I actually prefer to make it a day before serving. It sets better and the flavor deepens as it chills.

What toppings go best with peanut butter cheesecake?

I love topping it with chocolate ganache, whipped cream, chopped peanuts, or mini peanut butter cups for a fun finish.

Can I make this crustless?

Yes, but I find the crust adds great texture. If I skip it, I grease the pan well and line the bottom with parchment to help with serving.

Conclusion

This Peanut Butter Cheesecake is rich, creamy, and full of nutty goodness that makes it hard to resist. I love how easy it is to make yet how special it feels when I serve it. Whether I keep it classic or load it up with toppings, it’s always a hit and one of my favorite ways to satisfy a peanut butter craving.