If you’re a peanut butter fanatic, this Ultimate Peanut Butter Cheesecake is your new obsession! Silky, creamy, and bursting with nutty goodness, it’s the perfect Sweet Dessert for any occasion. I whipped up this recipe for a friend’s birthday, and the crowd went wild over its rich flavor and crunchy crust. Whether it’s a holiday feast or a cozy weekend treat, this Ultimate Peanut Butter Cheesecake delivers indulgence with every bite. Let’s dive into this peanut butter paradise!
Why You’ll Love This Ultimate Peanut Butter Cheesecake
- Peanut Butter Bliss: Bold, nutty flavor shines in this creamy Sweet Dessert.
- Perfect Texture: A crunchy graham crust meets a velvety cheesecake filling.
- Showstopper Appeal: Impresses at parties yet simple enough for home baking.
- Customizable: Add chocolate swirls or nuts for your ideal Ultimate Peanut Butter Cheesecake.
- Make-Ahead Magic: Chills beautifully for stress-free prep.
Ingredients
This recipe makes 12 generous slices of Ultimate Peanut Butter Cheesecake.
Crust
- Graham Cracker Crumbs (1½ cups): For a buttery, crunchy base.
- Unsalted Butter (¼ cup, melted): Binds the crust.
- Granulated Sugar (2 tbsp): Adds a touch of sweetness.
Filling
- Cream Cheese (24 oz, 3 packages, softened): The creamy foundation.
- Creamy Peanut Butter (1 cup): Brings bold, nutty flavor.
- Granulated Sugar (1 cup): Sweetens the filling.
- Large Eggs (3): For structure and richness.
- Vanilla Extract (1 tsp): Enhances flavors.
- Sour Cream (½ cup): Adds tang and smoothness.
Topping
- Heavy Cream (½ cup): Whips into a fluffy base.
- Creamy Peanut Butter (½ cup): For a luscious finish.
- Powdered Sugar (2 tbsp): Sweetens the topping.
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Oven mitts
Instructions
Make the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of the pan to form an even crust. Set aside.
Prepare the Filling
- In a large bowl, beat cream cheese and peanut butter with an electric mixer on medium speed until smooth and creamy.
- Gradually add sugar, beating until fully incorporated.
- Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream until the batter is smooth.
- Pour the filling over the crust, smoothing the top with a spatula.
Bake the Cheesecake
- Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracks.
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Add the Topping
- Whip heavy cream until soft peaks form.
- In a separate bowl, mix peanut butter and powdered sugar until smooth.
- Gently fold the peanut butter mixture into the whipped cream until combined.
- Spread the topping evenly over the chilled Ultimate Peanut Butter Cheesecake before serving.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 50-60 minutes
- Cooling/Chilling Time: 5 hours (1 hour in oven, 4 hours in fridge)
- Total Time: ~5 hours 20 minutes
- Servings: 12
- Calories: Approximately 550 kcal per slice
Tips for Perfect Ultimate Peanut Butter Cheesecake
- Room Temperature Ingredients: Soften cream cheese and eggs for a smooth Sweet Dessert filling.
- Avoid Overmixing: Mix just until combined to prevent cracks in your Ultimate Peanut Butter Cheesecake.
- Water Bath Option: Wrap the pan in foil and place in a water bath for extra crack prevention.
- Chill Thoroughly: Overnight chilling ensures the best texture for this Sweet Dessert.
- Slice Cleanly: Use a hot, wet knife for neat slices of Ultimate Peanut Butter Cheesecake.
Serving Suggestions
Make this Ultimate Peanut Butter Cheesecake the star of your table:
- Classic Indulgence: Serve chilled with a drizzle of chocolate sauce for a decadent Sweet Dessert.
- Party Wow: Garnish with chopped peanuts and whipped cream for a festive look.
- Coffee Pairing: Enjoy with a latte to balance the rich Ultimate Peanut Butter Cheesecake.
- Berry Balance: Add fresh strawberries for a tart contrast to this Sweet Dessert.
- Family Style: Slice and share straight from the pan for a cozy gathering.
Storing Your Ultimate Peanut Butter Cheesecake
Keep this Sweet Dessert fresh for later:
- Store: Cover and refrigerate for up to 4 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
- Serve: Let sit at room temperature for 20 minutes before slicing for the best texture.
- Pro Tip: Add the topping just before serving to keep it fresh and fluffy.
Variations to Try
Switch up this Ultimate Peanut Butter Cheesecake for fun twists:
- Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a richer Sweet Dessert.
- Swirled Delight: Swirl ¼ cup melted chocolate or caramel into the filling before baking.
- Crunchy Twist: Use crunchy peanut butter for added texture in the Ultimate Peanut Butter Cheesecake.
- Lighter Version: Swap half the cream cheese for Greek yogurt and reduce sugar by ¼ cup.
- Nutty Topping: Sprinkle chopped Reese’s or almonds over the topping for extra flair.
FAQs About Ultimate Peanut Butter Cheesecake
How do I prevent cracks in my cheesecake?
I find that baking the cheesecake slowly at a low temperature and allowing it to cool gradually in the turned-off oven helps prevent cracks. Also, mixing the batter carefully without overbeating helps keep the texture smooth.
Can I use crunchy peanut butter instead of creamy?
Yes, you can. Crunchy peanut butter will add some texture to the filling and topping, which I think is a nice twist if you enjoy a bit of crunch.What if I don’t have a springform pan?
You can use a regular cake pan, but it may be harder to remove the cheesecake without damaging it. Lining the pan with parchment paper can help ease removal.
Can I make this cheesecake gluten-free?
Absolutely! I substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour to keep it gluten-free without losing flavor.
How long should I chill the cheesecake before serving?
I always chill it for at least 4 hours, but overnight chilling is ideal for the best texture and flavor.
More Summer Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
This Ultimate Peanut Butter Cheesecake is a nutty, creamy dream that elevates any occasion with its bold flavors and silky texture. Perfect for peanut butter lovers and dessert enthusiasts alike, it’s a Sweet Dessert that’s as easy to make as it is to love. Pin this recipe to your Dessert board and share your peanut buttery creations in the comments! Visit LaylaCooks.com for more delicious ideas!
Happy baking!
Ultimate Peanut Butter Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter melted
- 2 tablespoons sugar
- 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
- ½ cup heavy cream
- ½ cup creamy peanut butter for topping
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the springform pan to form an even crust.
- In a large mixing bowl, beat cream cheese and peanut butter on medium speed until smooth and creamy.
- Gradually add granulated sugar and continue beating until fully incorporated.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and sour cream until the mixture is smooth.
- Pour the filling over the crust in the pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate for at least 4 hours or overnight for best results.
- To prepare the topping, whip the heavy cream until soft peaks form.
- In a separate bowl, mix peanut butter and powdered sugar until smooth.
- Gently fold the peanut butter mixture into the whipped cream until combined.
- Spread the peanut butter topping evenly over the chilled cheesecake just before serving.
Notes
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.
- Swap the graham cracker crust for a chocolate cookie crust for a richer flavor.
- Add a swirl of melted chocolate or caramel into the filling before baking for variation.
- Use natural peanut butter and reduce sugar for a lighter twist.
- Top with chopped peanuts for extra texture.
- Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
- Thaw frozen cheesecake overnight in the fridge before serving.
- Prevent cracks by baking slowly at low temperature and cooling gradually in the oven.
- Crunchy peanut butter can be used for added texture.
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