Peanut Butter Cheesecake
Rich, creamy, and packed with peanut butter flavor—this indulgent cheesecake is a dream for dessert lovers.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6+ hours (including cooling/chilling)
- Yield: 12 servings
- Category: Dessert
- Method: American
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Crust:
1 ½ cups chocolate cookie crumbs (like Oreos, without filling)
¼ cup unsalted butter, melted
For the Peanut Butter Cheesecake Filling:
24 oz cream cheese, softened
1 cup creamy peanut butter
¾ cup granulated sugar
½ cup sour cream
1 tsp vanilla extract
3 large eggs
Optional Chocolate Ganache Topping:
½ cup heavy cream
4 oz semi-sweet chocolate, chopped
1 tbsp peanut butter (optional for extra richness)
Instructions
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the base in foil for a water bath.
Make the crust: Mix cookie crumbs and melted butter. Press into the bottom of the pan. Bake for 8–10 minutes, then set aside to cool.
Make the filling: Beat cream cheese until smooth. Add sugar and peanut butter, mixing well. Add sour cream and vanilla, then beat in eggs one at a time until just combined.
Pour filling over the crust. Smooth the top.
Bake in water bath for 60–70 minutes, until center is set but slightly jiggly.
Turn off oven, crack the door, and let cheesecake cool for 1 hour. Chill at least 4 hours or overnight.
Make ganache topping: Heat cream until just simmering. Pour over chocolate and stir until smooth. Mix in peanut butter if using.
Spread over chilled cheesecake and let set before slicing.
Notes
Use full-fat cream cheese and peanut butter for best texture.
The water bath helps prevent cracking.
For added crunch, sprinkle chopped peanuts on top of the ganache.
Find it online: https://allrecipesmade.com/peanut-butter-cheesecake/
