Peanut Butter Cheesecake is a decadent and creamy dessert that combines the beloved flavors of peanut butter and a smooth, creamy cheesecake filling. This dessert is perfect for peanut butter lovers and those who enjoy rich, indulgent treats.
Peanut Butter Cheesecake
Why This Peanut Butter Cheesecake Is the Best
- Creamy and Smooth Texture: The cheesecake has a velvety, creamy texture that melts in your mouth.
- Rich Peanut Butter Flavor: The peanut butter is perfectly incorporated into the filling, providing a rich and indulgent flavor.
- Glossy Topping: The top of the cheesecake is covered with a glossy layer of chocolate or caramel, adding a luxurious touch.
- Beautiful Presentation: Garnished with whole and halved peanuts, the cheesecake is visually stunning and perfect for any occasion.
Perfect for Any Occasion
Whether you’re celebrating a special event, hosting a holiday dinner, or simply treating yourself, Peanut Butter Cheesecake is the perfect choice. The combination of creamy cheesecake, rich peanut butter, and beautiful presentation makes it a crowd-pleaser that everyone will enjoy.
Ingredient Notes
Crust:
- Chocolate Sandwich Cookies: The rich and crumbly base that pairs beautifully with the peanut butter filling.
- Granulated Sugar and Butter: Adds sweetness and binds the crust together for a firm foundation.
Filling:
- Cream Cheese: The creamy, tangy base for a classic cheesecake texture.
- Peanut Butter: Infuses the filling with a rich, nutty flavor that complements the chocolate crust.
- Sour Cream and Heavy Whipping Cream: Adds creaminess and balances the dense peanut butter.
- Vanilla Extract: Enhances the overall flavor with a hint of warmth.
Ganache Topping:
- Semi-Sweet Chocolate: Creates a smooth, glossy finish that adds a decadent layer of chocolate.
- Heavy Whipping Cream: Ensures the ganache has a silky texture and rich flavor.
Tips for Making the Best Peanut Butter Cheesecake
- Use Fresh Ingredients: For the best flavor, use high-quality cream cheese, fresh peanuts, and real peanut butter.
- Bake Evenly: Ensure the cheesecake is baked evenly by using a water bath and not overbaking it.
- Cool Completely: Allow the cheesecake to cool completely before adding the topping and garnishes to ensure the best texture and presentation.
- Generously Top: Don’t be shy with the chocolate or caramel topping – it adds the perfect finishing touch.
Serving Suggestions
- With a Cup of Coffee: Enjoy a slice of Peanut Butter Cheesecake with a hot cup of coffee for a perfect afternoon treat.
- With Fresh Berries: Serve with fresh raspberries or strawberries for a refreshing contrast.
- With Whipped Cream: Add a dollop of whipped cream for extra richness and flavor.
- With a Dusting of Cocoa: Finish with a light dusting of cocoa powder for a touch of elegance.
- With Vanilla Ice Cream: Serve with a scoop of vanilla ice cream for an indulgent dessert.
A Must Try
Imagine biting into a slice of this Peanut Butter Cheesecake—each bite offering a perfect blend of creamy cheesecake, rich peanut butter, and a hint of chocolate or caramel. Perfect for sharing with family and friends, this dessert is sure to be a hit at any gathering. So, gather your ingredients and create this delightful treat to impress your loved ones and create sweet, memorable moments together!
Be sure to check out these other delicious cheesecake recipes!
Peanut Butter Cheesecake
Peanut Butter Cheesecake brings together a decadent chocolate cookie crust, a velvety peanut butter filling, and a shiny chocolate ganache topping.
Ingredients
For the Crust:
- 30 chocolate sandwich cookies
- 3 Tbsp granulated sugar
- 5 Tbsp unsalted butter melted 75ml
For the Filling:
- 4 8-ounce/230gr packages cream cheese room temperature
- ½ cup sour cream room temperature 120gr
- 1 cup creamy peanut butter 260gr
- 1 cup granulated sugar 200rg
- ⅔ cup heavy whipping cream 160ml
- ¼ tsp salt
- 4 large eggs room temperature
- 1 tsp vanilla extract
For the Ganache Topping:
- 3 ounces semi-sweet chocolate chopped 85gr
- ⅓ cup heavy whipping cream 80ml
Instructions
- Move an oven rack to the lower section and set your oven to preheat at 325°F. Grab a 9-inch springform pan and wrap the bottom and sides snugly with aluminum foil—it’s like tucking it in for a cozy bake! Give the inside a light mist of cooking spray to keep things from sticking later.
For the Crust:
- Pop the sandwich cookies and sugar into a food processor and blitz until they’re finely ground—about 30 seconds should do. Transfer the crumbly goodness to a medium bowl, pour in the melted butter, and mix until everything is perfectly combined. Press this mixture firmly into the bottom and about 1½ inches up the sides of your pan. Let it chill in the Refrigerate for at least 30 minutes while you whip up the filling.
For the Filling:
- In a large mixing bowl—or the bowl of your stand mixer with the paddle attachment—blend the cream cheese and sour cream together on medium-low speed until it’s silky and smooth. This should take about 3 minutes. Next, add the peanut butter, sugar, and a pinch of salt. Give it another mix, just until everything is beautifully combined, which should only need about 30 seconds.
- Set your mixer to low and add the eggs one at a time, making sure to mix well after each one. Pause every now and then to scrape down the sides of the bowl—no ingredient left behind! Gradually mix in the cream and vanilla until everything is smooth and fully blended. Pour the creamy filling into the chilled crust and gently spread it out into an even layer.
- Heat about 8 cups of water until it’s boiling.
- Set the springform pan into a large roasting pan and place it on the lower third rack in the oven. Slowly and carefully pour the boiling water into the roasting pan, filling it until it’s about 1 inch deep.
- Bake for 1 to 1 ½ hours, keeping an eye on it until the filling gently pulls away from the pan's edges and has a jiggly, jello-like wobble when lightly shaken. If it starts to brown too much, loosely cover it with foil around the 45-minute mark. Once baked, turn off the oven and leave the door slightly open to let it cool gradually.
- Let the cheesecake rest in the oven for about an hour to cool slowly. After that, take it out of the roasting pan, unwrap and discard the foil, and transfer the cheesecake to the Refrigerate. Leave it uncovered to chill for at least 4 hours—or even up to 24 hours if you’re planning ahead.
- When you're ready to add the topping, carefully run a thin knife around the edges of the cheesecake to gently loosen it from the pan. Release the springform and transfer your cheesecake to a pretty serving plate or cake stand. It’s almost time to enjoy!
For the Ganache Topping:
- Chop the chocolate and place it in a medium mixing bowl. In a microwave-safe bowl, heat the cream on HIGH for about 1 minute, or until it starts to bubble around the edges. Pour the hot cream over the chocolate and let it sit for 10 minutes—don’t stir just yet!
- Stir the chocolate and cream in slow, gentle circles until the ganache is completely smooth and the chocolate has melted into the cream. Pour the glossy ganache over the chilled cheesecake, spreading it softly to the edges and letting it drip down the sides for that perfect look. Sprinkle with chopped peanut butter cups for a sweet finishing touch. You can serve it right away or pop it back in the refrigate until you’re ready. If you have leftovers, cover it loosely and keep it chilled for up to 5 days.
Notes
- Be careful not to overmix the cheesecake batter—too much mixing adds air, and air in the batter can cause the cheesecake to rise too much in the oven, only to collapse in the middle later on. Keep it smooth and simple!
- To avoid overmixing, let your cold ingredients—like eggs, sour cream, and cream cheese—come to room temperature. This will help them blend into the batter smoothly without the need for extra mixing. Once your batter is ready, gently tap the pan on the counter before baking to release any air bubbles trapped inside. This helps ensure a smooth, flawless cheesecake!
- Be sure to wrap the outside of the pan tightly with foil to prevent any water from the water bath from leaking into the cheesecake. A snug wrap is key to keeping everything nice and intact while baking!
- For the garnish, If you prefer, you can skip the candy or switch it up with roasted peanuts or a dollop of whipped cream on top for a different twist.
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Peanut Butter Cheesecake