Description
A rich, creamy Peanut Butter Cheesecake with a buttery graham cracker crust, silky peanut butter filling, and optional chocolate or caramel topping. The perfect indulgent dessert for any occasion.
Ingredients
- Graham Cracker Crumbs: 1 1/2 cups – For the buttery crust.
- Butter: 1/3 cup melted – Binds the crust together.
- Cream Cheese: 24 ounces (3 blocks), softened – The creamy base.
- Granulated Sugar: 1 cup – Balances tanginess.
- Peanut Butter: 1 cup creamy – The star flavor.
- Sour Cream: 1/2 cup – Adds tang and smoothness.
- Eggs: 3 large – Bind the filling.
- Vanilla Extract: 2 teaspoons – Adds warmth.
- Heavy Cream: 1/4 cup – For richness.
- Optional Toppings: Chocolate ganache, peanut butter cups, or caramel drizzle.
Instructions
- Preheat Your Equipment: Preheat oven to 325°F (160°C). Wrap the bottom of a springform pan in foil.
- Combine Ingredients: Mix graham cracker crumbs with melted butter. Press into pan and bake for 10 minutes.
- Prepare Your Cooking Vessel: In a large bowl, beat cream cheese and sugar until smooth. Add peanut butter, sour cream, and vanilla, mixing until combined.
- Assemble the Dish: Beat in eggs one at a time, then stir in heavy cream. Pour filling over crust.
- Cook to Perfection: Place pan in a water bath and bake for 55–65 minutes until edges are set but center jiggles slightly.
- Finishing Touches: Cool in oven with door cracked for 1 hour, then chill at least 4 hours or overnight.
- Serve and Enjoy: Top with ganache, peanut butter drizzle, or chopped peanut butter cups before serving.
Notes
- Use room temperature cream cheese for smooth filling.
- Don’t overbeat the batter to avoid cracks.
- Bake in a water bath for even cooking.
- Chill overnight for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 28g
- Sodium: 360mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 95mg