Description
Creamy Peanut Butter Cheesecake blends rich cream cheese with smooth peanut butter in a heavenly dessert. Chocolate cookie crust and chocolate ganache topping complete this indulgent treat that will satisfy deep dessert cravings.
Ingredients
- 3 packages cream cheese, softened (8 oz/226 g)
- 1 cup creamy peanut butter (240 g)
- 1 cup granulated sugar (200 g)
- ½ cup sour cream (120 ml)
- 3 eggs, large
- 1 tsp vanilla extract
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (50 g)
- ½ cup unsalted butter, melted (113 g)
- ½ cup chocolate chips (85 g)
- 2 tbsps heavy cream (30 ml)
- Chopped peanuts, for garnish
Instructions
- Crust Preparation: Combine graham cracker crumbs, melted butter, and sugar until the mixture resembles moist sand, then press firmly into the base of a springform pan.
- Crust Baking: Toast the crust in a preheated oven at 325F (165C) for 10 minutes, allowing it to cool completely before proceeding.
- Cheesecake Base: Whip cream cheese until silky, then blend in peanut butter and sugar until smooth and homogeneous.
- Batter Composition: Integrate eggs one at a time, folding in vanilla extract and heavy cream to create a luscious, well-combined mixture.
- Baking Process: Pour the batter over the cooled crust, ensuring an even surface, and bake for 50-60 minutes until the center slightly wobbles and edges are set.
- Cooling Technique: Turn off the oven, prop the door open slightly, and let the cheesecake rest inside to cool gradually, then transfer to the refrigerator for 4-8 hours.
- Finishing Touches: Garnish the chilled cheesecake with whipped cream, drizzle with melted peanut butter, and sprinkle with chopped peanuts or chocolate shavings before serving.
Notes
Prevent Cracking Technique: Slow cooling is crucial to avoid surface cracks by leaving cheesecake in oven with door slightly open after baking, allowing gradual temperature reduction.
Ingredient Temperature Hack: Ensure cream cheese, eggs, and other dairy ingredients are at room temperature before mixing to create smoother, lump-free batter and promote even blending.
Crust Compression Strategy: Press graham cracker mixture firmly and evenly into pan bottom, using the back of a measuring cup or flat tool to create a compact, stable foundation.
Moisture Control Tip: Place a water bath (shallow pan with hot water) in the bottom oven rack during baking to create humid environment, preventing cheesecake from drying out and developing cracks.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 27 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 80 mg