PEANUT BUTTER CHEESECAKE
This Peanut Butter Cheesecake is a decadent and creamy dessert that's perfect for any peanut butter lover. It features a smooth and rich peanut butter cheesecake filling atop a buttery graham cracker crust, often finished with a chocolate ganache or other complementary toppings. It's a showstopper dessert that's sure to impress.
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons ¾ stick unsalted butter, melted
Filling:
- 32 ounces 4 packages cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 cup creamy peanut butter
- 4 large eggs
- 1 teaspoon vanilla extract
Topping (optional):
- Chocolate ganache melted chocolate and heavy cream
- Peanut butter cups chopped
- Whipped cream
- Chopped peanuts
- Caramel sauce
Instructions
- Make the crust: Preheat oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Let cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar, beating on low speed until combined. Then, increase the speed to medium and beat until light and fluffy.
- Add peanut butter: Beat in the creamy peanut butter until well combined.
- Add eggs and vanilla: Beat in the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract.
- Bake the cheesecake: Pour the peanut butter filling into the prepared graham cracker crust. Bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly.
- Cool and chill: Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly. Then, remove the cheesecake from the oven and let it cool completely to room temperature. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish and serve: Before serving, remove the sides of the springform pan. Top the cheesecake with your favorite toppings, such as chocolate ganache, chopped peanut butter cups, whipped cream, chopped peanuts, or caramel sauce.
Notes
- Cream Cheese: It is crucial that the cream cheese is softened to room temperature for a smooth and creamy filling.
- Peanut Butter: Use creamy peanut butter. Avoid using natural or "no-stir" peanut butter, as these can sometimes make the filling grainy.
- Baking Time: Baking times may vary slightly depending on your oven. The cheesecake is done when the edges are set and the center is just slightly jiggly.
- Cooling and Chilling: The slow cooling and chilling process is essential for preventing cracks and ensuring a smooth and creamy texture.
- Chocolate Peanut Butter Cheesecake: Add cocoa powder to the filling or swirl melted chocolate into the filling.
- Oreo Crust Peanut Butter Cheesecake: Use Oreo cookies instead of graham crackers for the crust. Remove the cream filling from the Oreos before crushing them.
- Reese's Peanut Butter Cheesecake: Use Reese's peanut butter cups in the filling and as a topping. Chop the peanut butter cups and fold them into the filling.
- Salted Caramel Peanut Butter Cheesecake: Drizzle salted caramel sauce over the top of the cheesecake.
- Peanut Butter Fudge Swirl Cheesecake: Swirl peanut butter fudge into the cheesecake filling.