Go Back

Creamy Peanut Butter Cheesecake

A silky, indulgent peanut butter cheesecake that combines classic flavors with a rich, creamy texture for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 200 g Graham crackers or any biscuits Crushed into fine crumbs
  • 90 g Butter, melted
  • 15 ml Milk
Cheesecake Filling
  • 800 g Cream cheese, softened At room temperature
  • 200 g Sugar
  • 180 g Natural peanut butter
  • 4 pieces Eggs At room temperature
  • 1 teaspoon Vanilla bean paste or extract
  • 1 pinch Salt
  • 60 ml Heavy cream
  • 115 g Sour cream
  • 12 g Cornstarch
Ganache Topping
  • 100 g Dark chocolate or semi-sweet Chopped
  • 120 ml Heavy cream For ganache
Decoration
  • Chopped peanuts For decoration

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C).
  2. Crush the graham crackers into fine crumbs and mix with melted butter until it resembles moist sand.
  3. Press the mixture into the bottom of a 9-inch springform pan and bake for 7-8 minutes. Allow to cool.
Make the Cheesecake Filling
  1. Reduce the oven temperature to 300°F (150°C).
  2. In a large bowl, beat the softened cream cheese and sugar together until smooth.
  3. Mix in the natural peanut butter until well combined.
  4. Add eggs one at a time, stirring gently after each addition.
  5. Incorporate vanilla, sour cream, heavy cream, salt, and cornstarch; blend until smooth.
Bake the Cheesecake
  1. Wrap the springform pan in aluminum foil to prevent water from seeping in.
  2. Pour the cheesecake filling over the cooled crust.
  3. Place the springform pan inside a larger baking pan filled halfway with water.
  4. Bake at 300°F for 50-65 minutes until edges are set and center jiggles gently.
Cooling and Setting
  1. Turn off the oven and allow the cheesecake to cool in the oven for 1 hour.
  2. Let it rest at room temperature for an additional hour, then refrigerate for at least 4 hours.
Prepare the Ganache
  1. Simmer heavy cream and pour it over the chopped chocolate, stirring until smooth to create ganache.
  2. Pour the ganache over the chilled cheesecake and let it set in the refrigerator for 15-20 minutes.
Serving and Decorating
  1. Slice the cheesecake carefully and serve on delicate plates.
  2. Optionally, sprinkle chopped peanuts on each slice before serving.

Notes

Ensure all ingredients are at room temperature for better mixing. Avoid overmixing after adding eggs to prevent cracks.