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Peanut Butter Cheesecake Recipe

Peanut Butter Cheesecake Recipe


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4.6 from 40 reviews

  • Total Time: 5 hours 15-20 minutes (including cooling and chilling)
  • Yield: 12 1x

Description

Creamy peanut butter cheesecake delivers a luxurious dessert experience that blends rich, smooth textures with indulgent flavor. Chocolate graham cracker crust and silky cream cheese filling create a delectable masterpiece you’ll savor with pure delight.


Ingredients

Scale

Main Ingredients:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter
  • 24 oz cream cheese
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 4 large eggs

Dairy and Binding Ingredients:

  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 cup heavy cream

Topping and Garnish:

  • 1/2 cup chocolate chips
  • 1/4 cup roasted peanuts
  • 2 tbsp caramel sauce

Instructions

  1. Pulverize graham crackers into fine crumbs, then blend thoroughly with melted butter to create a cohesive crust mixture.
  2. Press the cracker mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan, ensuring an even, compact layer.
  3. Chill the prepared crust in the refrigerator for 15 minutes while preheating the oven to 325°F.
  4. Using an electric mixer, whip cream cheese until smooth and creamy, gradually incorporating peanut butter and sugar until fully integrated.
  5. Add eggs one at a time, mixing thoroughly after each addition to maintain a silky texture.
  6. Fold in sour cream and vanilla extract, blending until the mixture is uniform and velvety.
  7. Pour the cheesecake batter gently over the chilled crust, smoothing the top with a spatula.
  8. Bake for 55-60 minutes, or until the center is slightly jiggly but not liquid when gently shaken.
  9. Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
  10. Refrigerate the cheesecake for at least 4 hours or overnight to set completely.
  11. Before serving, sprinkle chopped roasted peanuts and chocolate chips over the surface.
  12. Drizzle caramel sauce in an artistic pattern across the top of the cheesecake.
  13. Slice and serve chilled, enjoying the rich, creamy texture and decadent flavor combination.

Notes

  • Use room temperature ingredients to ensure smooth, lump-free cheesecake batter and perfect mixing consistency.
  • Wrap the springform pan’s exterior with aluminum foil to prevent water from seeping in during the water bath baking method.
  • Crush graham crackers finely and press firmly to create a solid, crisp crust that won’t crumble when slicing.
  • Reduce sugar for a less sweet version or swap regular peanut butter with natural, unsweetened varieties for a healthier twist.
  • Prevent surface cracks by baking in a water bath and allowing slow, gradual cooling to minimize temperature shock.
  • Substitute graham crackers with gluten-free alternatives like almond flour or gluten-free cookie crumbs for celiac-friendly option.
  • Prep Time: 15 minutes
  • Cook Time: 55-60 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 471
  • Sugar: 34 g
  • Sodium: 292 mg
  • Fat: 31 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 90 mg