Description
This Ultimate Peanut Butter Cheesecake recipe combines a rich, creamy peanut butter-flavored filling on a buttery graham cracker crust, topped with a luscious whipped peanut butter cream. Perfectly baked to achieve a smooth and slightly jiggly center, it’s a decadent dessert ideal for peanut butter lovers seeking an indulgent treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Topping
- ½ cup heavy cream
- ½ cup creamy peanut butter
- 2 tablespoons powdered sugar
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan to prevent sticking and set aside.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly and evenly into the bottom of the prepared springform pan to form a solid crust base.
- Mix cream cheese and peanut butter: In a large mixing bowl, beat the softened cream cheese and peanut butter together on medium speed until smooth and creamy.
- Add sugar: Gradually beat in the granulated sugar until fully incorporated and the mixture is smooth.
- Add eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth texture.
- Add flavoring and sour cream: Stir in the vanilla extract and sour cream until the filling is well combined and smooth.
- Fill the crust: Pour the prepared filling over the crust in the springform pan and smooth the top with a spatula for an even surface.
- Bake: Bake the cheesecake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle when nudged.
- Rest in oven: Turn off the oven and leave the cheesecake inside to gently cool for an additional hour, which helps prevent cracking.
- Cool to room temperature: Remove the cheesecake from the oven and allow it to cool completely at room temperature before chilling.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Prepare topping: Whip the heavy cream until soft peaks form using a hand or stand mixer.
- Mix peanut butter topping: In a separate bowl, mix together the peanut butter and powdered sugar until smooth and creamy.
- Combine topping: Gently fold the peanut butter mixture into the whipped cream until evenly combined without deflating the whipped cream.
- Top the cheesecake: Spread the whipped peanut butter topping evenly over the chilled cheesecake just before serving to add a rich, creamy finish.
Notes
- Make sure all dairy ingredients are at room temperature for smooth blending.
- Don’t overmix the batter to avoid incorporating too much air which can cause cracking.
- Leaving the cheesecake in the turned-off oven helps prevent sudden temperature changes and cracks.
- Chilling overnight improves the texture and makes slicing easier.
- Use a hot knife dipped in warm water for clean cheesecake slices.
