Peanut Butter Cheesecake Recipe

Introduction

This Peanut Butter Cheesecake recipe is wonderfully simple and delicious, combining creamy peanut butter with a rich, smooth cheesecake filling. It’s the perfect dessert for peanut butter lovers and requires no complicated steps. If you enjoy this treat, you might also like the Reese’s Pieces Peanut Butter Ball Recipe or the decadent Homemade Snickers Bars Recipe for more delightful peanut butter desserts.

Ingredients

This decadent Peanut Butter Cheesecake combines a rich chocolate cookie crust with an ultra-creamy peanut butter filling, finished with a glossy chocolate ganache that makes every bite irresistible.

• 24 sandwich cookies (such as Oreos), finely ground
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 3 large eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 8 oz semisweet chocolate, chopped
• 1/2 cup heavy cream (for ganache)

Timing

Prep Time	25 minutes
Cook Time	55 minutes
Total Time	1 hour 20 minutes

Context: This Peanut Butter Cheesecake recipe is about 20% faster than similar recipes, thanks to simplified steps and efficient preparation.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and a bit of sugar in a bowl. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact it well.

Bake the crust at 350°F (175°C) for 8-10 minutes until it is lightly fragrant and set. Let it cool completely on a wire rack before adding the filling.

Step 2 — Make the Filling

Using an electric mixer on medium speed, beat the room-temperature cream cheese until it is completely smooth and lump-free. This is crucial for a creamy Peanut Butter Cheesecake texture.

Gradually add the granulated sugar, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.

Step 3 — Incorporate Peanut Butter and Eggs

Beat in the peanut butter and vanilla extract until the mixture is uniform. Add the eggs one at a time, mixing on low speed after each addition just until combined.

Overmixing at this stage can incorporate too much air, which may cause the cheesecake to crack during baking.

Step 4 — Add Sour Cream

Mix in the sour cream until just blended. This ingredient adds a delightful tang and contributes to the ultra-creamy consistency of the final Peanut Butter Cheesecake.

Step 5 — Bake the Cheesecake

Pour the filling over the cooled crust. Bake in a preheated 325°F (163°C) oven for about 55-70 minutes. The edges should look set, but the center should still jiggle slightly when you gently shake the pan.

This slight jiggle is a key doneness cue; the residual heat will continue to cook the center as it cools.

Step 6 — Cool Gradually

Turn off the oven and crack the door open slightly. Let the Peanut Butter Cheesecake cool inside the oven for 1 hour. This gradual temperature change helps prevent surface cracks from forming.

Step 7 — Chill Thoroughly

Remove the cheesecake from the oven and run a thin knife around the edge to loosen it from the pan. This prevents it from sticking and cracking as it contracts during chilling.

Refrigerate the cheesecake for at least 6 hours, but preferably overnight, to allow it to set fully and develop its flavor.

Step 8 — Prepare to Serve

Before serving, carefully remove the springform pan ring. For clean slices, dip your knife in hot water and wipe it dry between each cut.

Step 9 — Garnish and Enjoy

Top your Peanut Butter Cheesecake with whipped cream, chocolate shavings, or a drizzle of warm peanut butter sauce for an extra-decadent finish. Slice and serve chilled.

Nutritional Information

Calories	485
Protein	9g
Carbohydrates	35g
Fat	35g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tanginess while reducing fat.
• Almond flour for graham crackers — Creates a gluten-free, lower-carb crust with a nutty flavor.
• Coconut cream for heavy cream — Offers a rich, dairy-free alternative that whips beautifully.
• Natural peanut butter — Lowers sodium and avoids added sugars and hydrogenated oils.
• Monk fruit sweetener for sugar — Provides sweetness without carbs for a lower glycemic impact.
• Low-fat cottage cheese blended smooth — Boosts protein and reduces calories while maintaining creaminess.
• Dark chocolate drizzle instead of milk chocolate — Adds antioxidants and reduces sugar content.

Serving Suggestions

• Drizzle with warm chocolate ganache or salted caramel sauce for extra decadence.
• Top with chopped salted peanuts or Reese’s Pieces for added crunch.
• Pair with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve alongside a freshly brewed cup of coffee to balance the richness.
• Garnish with whipped cream and a dusting of cocoa powder for an elegant finish.
• Accompany with fresh berries like raspberries or strawberries for a fruity contrast.

This Peanut Butter Cheesecake is perfect for special occasions like birthdays, holiday gatherings, or as a show-stopping finale to a dinner party. For plating, use a warm knife to slice cleanly and serve on individual dessert plates for a professional presentation.

Common Mistakes to Avoid

• Mistake: Using natural peanut butter, which can separate and make the filling oily. Fix: Opt for commercial, stabilized peanut butter for a consistently creamy texture.
• Mistake: Overmixing the batter after adding eggs, which incorporates too much air. Fix: Mix just until combined to prevent the cheesecake from puffing up and cracking.
• Mistake: Baking at too high a temperature, causing the edges to overcook before the center sets. Fix: Bake low and slow, around 325°F (163°C), for even, gentle cooking.
• Mistake: Not using a water bath, leading to a dry texture and surface cracks. Fix: Place the springform pan in a water bath to create a humid, gentle baking environment.
• Mistake: Using cold cream cheese, which results in a lumpy, uneven filling. Fix: Always bring cream cheese to room temperature for a perfectly smooth blend.
• Mistake: Skipping the crust pre-bake (blind baking), yielding a soggy bottom. Fix: Pre-bake the crust for 8-10 minutes to help it stay crisp against the moist filling.
• Mistake: Opening the oven door during baking, causing a sudden temperature drop. Fix: Avoid opening the door until the minimum bake time has passed to prevent collapsing.
• Mistake: Chilling the Peanut Butter Cheesecake for insufficient time before serving. Fix: Refrigerate for at least 8 hours, or overnight, for the flavor and texture to fully set.

Storing Tips

• Fridge: Refrigerate your Peanut Butter Cheesecake in an airtight container for up to 5 days. Ensure it is kept at or below 40°F (4°C) for food safety.
• Freezer: Wrap the cheesecake tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be frozen for up to 2 months.
• Reheat: Thaw frozen Peanut Butter Cheesecake overnight in the refrigerator. For a slightly warmer slice, let it sit at room temperature for 15-20 minutes before serving; do not microwave as this can compromise the texture.

Proper storage is key to maintaining the smooth, rich texture of this Peanut Butter Cheesecake.

Conclusion

This creamy Peanut Butter Cheesecake is a dessert lover’s dream—smooth, rich, and loaded with flavor. If you enjoyed this recipe, try our Homemade Snickers Bars Recipe next! Leave a comment with your results and subscribe for more decadent treats.

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FAQs

Can I make this Peanut Butter Cheesecake without a springform pan?

Yes, you can use a regular cake pan lined with parchment paper. However, a springform pan makes removing the Peanut Butter Cheesecake much easier and helps prevent it from breaking.

How do I prevent cracks from forming on my Peanut Butter Cheesecake?

Avoid overmixing the batter and do not open the oven door during baking. Let the cheesecake cool gradually in the turned-off oven with the door slightly ajar to prevent sudden temperature changes.

How long should I chill the Peanut Butter Cheesecake before serving?

Chill the Peanut Butter Cheesecake for at least 4 hours, but overnight is best. This allows it to set fully, making it easier to slice and enhancing the creamy texture.