Peanut Butter Cheesecake Recipe
Welcome to the ultimate Peanut Butter Cheesecake Recipe that will elevate your dessert game to new heights! This recipe merges the nutty, savory essence of peanut butter with the rich, creamy texture of traditional cheesecake, crafting a divine treat that's irresistible.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Oven
- Refrigerator
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/4 cup unsalted butter melted
- 2 cups creamy peanut butter
- 1 cup granulated sugar
- 16 ounces cream cheese softened
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
Instructions
- Crust Preparation: Mix crushed graham crackers with melted butter. Firmly press the crust mix into the base of a springform pan. Let it set by cooling in the fridge for 30 minutes.
- Filling: In a large bowl, beat the cream cheese, peanut butter, and sugar until smooth. Incorporate the vanilla extract and eggs one at a time, mixing thoroughly after each addition.
- Combine: Gradually add heavy cream, and continue beating until the mixture is smooth and creamy.
- Bake: Pour the filling over the crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F for about 50-60 minutes or until the center is just set.
- Chill: For optimal firmness, place it in the refrigerator for at least four hours, though leaving it overnight is best. To avoid cracks, let the cheesecake cool down slowly in the oven with the door ajar.
Notes
- Chocolate Drizzle: Add a rich chocolate ganache on top for a decadent twist.
- Nutty Crunch: Sprinkle chopped peanuts over the cheesecake for added texture.
- Jelly Swirl: Swirl strawberry or grape jelly into the batter before baking for a PB&J version.
- Mini Cheesecakes: Make this recipe in a muffin tin for bite-sized treats.
- Vegan Version: Use vegan cream cheese and coconut cream, and replace eggs with a vegan alternative.