Ultimate Peanut Butter Cheesecake
This Ultimate Peanut Butter Cheesecake is my go-to when I want a dessert that’s both comforting and indulgent. The creamy peanut butter filling combined with a crunchy crust and luscious topping makes every bite a delight.
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.