Peanut Butter Cheesecake
Peanut Butter Cheesecake is a rich, creamy, and indulgent dessert that combines the nutty goodness of peanut butter with the classic tang of cheesecake. Set over a chocolate cookie crust and optionally topped with ganache or whipped cream, it’s a dream come true for peanut butter lovers!
Ingredients
For the Crust:
- 1½ cups chocolate cookie crumbs e.g., Oreo, without filling
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter melted
For the Filling:
- 24 oz 3 blocks cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
Optional Chocolate Ganache Topping:
- ½ cup heavy cream
- 4 oz semi-sweet chocolate chopped
Instructions
- Prepare crust: Preheat oven to 325°F (160°C). In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
- Make filling: In a large bowl, beat cream cheese until smooth. Add peanut butter and sugar, and mix until creamy. Blend in sour cream and vanilla. Add eggs one at a time, mixing just until incorporated—don’t overmix.
- Bake: Pour filling over the cooled crust. Bake for 50–55 minutes, or until edges are set and center is slightly jiggly. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Chill: Remove from oven and cool completely at room temperature, then refrigerate at least 6 hours or overnight.
- Make ganache (optional): Heat heavy cream until just simmering. Pour over chopped chocolate, let sit 2 minutes, then stir until smooth. Cool slightly, then pour over chilled cheesecake.
- Serve: Slice and serve cold. Garnish with whipped cream, chopped peanuts, or mini peanut butter cups, if desired.
Notes
- Use full-fat cream cheese and sour cream for best texture.
- Cheesecake can be made up to 2 days in advance.
- For a no-bake version, use a whipped cream and peanut butter base with a gelatin or cream stabilizer.
- Leftovers keep well refrigerated for up to 5 days.