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Peanut Butter Cheesecake

Irresistible Peanut Butter Cheesecake That Melts in Your Mouth

This Peanut Butter Cheesecake blends creamy peanut butter with a crunchy crust, creating a delightful dessert that's easy to prepare.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cups Graham Crackers or Crushed Oreos For a fun twist, try crushed pretzels.
  • 1/2 cups Roasted Peanuts Omit if allergic.
  • 1/4 cups Granulated Sugar Brown sugar can be used as a substitute.
  • 1/2 teaspoon Ground Cinnamon Can be omitted if not preferred.
  • 1/2 cups Unsalted Butter Margarine can be used for a dairy-free option.
For the Filling
  • 24 ounces Cream Cheese Full-fat is best for creamy texture.
  • 1 cups Conventional Creamy Peanut Butter Avoid natural varieties.
  • 1/2 cups Sour Cream Greek yogurt can be used as a substitute.
  • 1/4 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 3 large Eggs Bring to room temperature for better mixing.
For the Ganache
  • 1 cups Heavy Cream Coconut cream can be used for a dairy-free option.
  • 1/2 cups Peanut Butter Opt for creamy for a smoother texture.

Equipment

  • 9-inch springform pan
  • Mixing bowl
  • Electric mixer
  • Small Saucepan
  • Roasting Pan

Method
 

Step-by-Step Instructions
  1. Prepare the water bath by wrapping the outside of a 9-inch springform pan with aluminum foil. Preheat the oven to 325°F (163°C).
  2. In a mixing bowl, combine crushed graham crackers or Oreos, chopped roasted peanuts, granulated sugar, ground cinnamon, and melted unsalted butter. Press firmly into the bottom of the springform pan and bake for about 10 minutes.
  3. In a large mixing bowl, beat the cream cheese until smooth. Gradually add peanut butter and sour cream, mixing well. Add granulated sugar and flour, ensuring no lumps remain.
  4. Add the large eggs one at a time, mixing gently. Avoid overmixing.
  5. Pour the filling over the cooled crust and tap the pan to remove air bubbles.
  6. Place the springform pan in a larger roasting pan and pour hot water around it. Bake for about 1 hour.
  7. Turn off the oven and let the cheesecake cool inside for 30 minutes.
  8. Remove from the oven and let cool to room temperature before chilling in the fridge for at least 6 hours.
  9. For the ganache, heat the heavy cream until simmering, then stir in peanut butter until smooth.
  10. Pour the ganache over the chilled cheesecake, slice into wedges, and serve.

Nutrition

Serving: 1slicesCalories: 450kcalCarbohydrates: 40gProtein: 8gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 60mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature ingredients for a smooth filling. Avoid overmixing to prevent cracks.

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