Description
Creamy Peanut Butter Cheesecake brings luxurious comfort straight from American dessert traditions. Sweet layers meld rich flavors that invite pure indulgence with each heavenly bite you’ll savor.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese
- 1 cup (240 milliliters) creamy peanut butter
- 3 large eggs
- 1/2 cup (120 milliliters) heavy cream
Crust Ingredients:
- 1 1/2 cups (180 grams) graham cracker crumbs
- 1/3 cup (67 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Filling and Topping Ingredients:
- 3/4 cup (150 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) creamy peanut butter
- 1/4 cup (30 grams) powdered sugar
- 2–3 tablespoons (30–45 milliliters) heavy cream
Instructions
- Craft the foundation by pulverizing graham crackers with sugar and melted butter, forming a cohesive base. Press mixture firmly into a springform pan, then crisp in the oven at 325F for 10 minutes until golden. Allow crust to cool completely.
- Whip cream cheese and peanut butter until velvety smooth, incorporating sugar and vanilla extract. Gently fold in eggs one at a time, maintaining a delicate mixing technique to prevent overmixing. Integrate heavy cream until mixture achieves a silky consistency.
- Carefully transfer creamy filling onto the cooled crust, ensuring even distribution. Bake for 50-60 minutes at 325F, watching for slightly wobbling center and set edges as indicators of perfect doneness. Switch off oven, leaving cheesecake inside for an additional hour to stabilize.
- Remove cheesecake from oven and allow to rest at room temperature for one hour. Refrigerate for minimum 4 hours or preferably overnight to achieve optimal texture and flavor melding.
- Create luxurious topping by whisking peanut butter with powdered sugar and heavy cream until achieving a glossy, pourable consistency. Drizzle artfully over chilled cheesecake, allowing cascading effect down the sides for dramatic presentation.
- Carefully release cheesecake from springform pan, transfer to serving plate, and serve chilled for maximum enjoyment.
Notes
- Ensure cream cheese and peanut butter are at room temperature for smooth, lump-free mixing.
- Use a water bath (place springform pan in a larger pan with hot water) to prevent cracking and create a silky texture.
- Avoid overmixing eggs to prevent a tough, dense cheesecake – mix just until incorporated.
- For gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Reduce sugar by using natural peanut butter and sugar substitutes for a lower-calorie option.
- Create swirls by dropping dollops of extra peanut butter into the filling before baking for a marbled effect.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 443 kcal
- Sugar: 31 g
- Sodium: 205 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 88 mg