Description
This Ultimate Peanut Butter Cheesecake is a rich and creamy dessert that combines the classic smoothness of cheesecake with the irresistible flavor of peanut butter. Featuring a crunchy graham cracker crust and a luscious peanut butter cream cheese filling, it is topped with a fluffy, sweet peanut butter whipped cream. Perfect for peanut butter lovers, this cheesecake is baked to perfection and chilled for a creamy texture that melts in your mouth.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tablespoons sugar
Filling
- 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
Topping
- ½ cup heavy cream
- ½ cup creamy peanut butter (for topping)
- 2 tablespoons powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly to prevent sticking, then set it aside while you prepare the crust.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter. Press this mixture firmly and evenly onto the bottom of the prepared springform pan to form a compact crust layer.
- Make the Filling Base: In a large mixing bowl, beat the softened cream cheese and 1 cup peanut butter on medium speed until the mixture is smooth and creamy without lumps.
- Add Sugar: Gradually add the 1 cup granulated sugar while continuing to beat the mixture until it is fully incorporated and silky.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure the batter is smooth and well combined.
- Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the filling mixture is smooth and uniform, without any streaks.
- Fill the Pan: Pour the peanut butter cheesecake filling over the prepared graham cracker crust in the springform pan. Use a spatula to smooth the top evenly.
- Bake the Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when you gently shake the pan.
- Cool in Oven: Turn off the oven and leave the cheesecake inside for an additional hour to cool slowly, which helps prevent cracking.
- Room Temperature Cooling: Remove the cheesecake from the oven and allow it to cool completely to room temperature on a cooling rack.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully and develop flavor.
- Prepare the Topping Whipped Cream: Whip the heavy cream in a clean bowl until soft peaks form, which means the cream holds a peak when the whisk is lifted but the peak droops slightly.
- Make Peanut Butter Mixture: In a separate bowl, blend the ½ cup peanut butter and powdered sugar until the mixture is smooth and lump-free.
- Combine Topping Ingredients: Gently fold the peanut butter mixture into the whipped cream using a spatula until well combined and evenly fluffy.
- Top the Cheesecake: Spread the peanut butter whipped cream topping evenly over the chilled cheesecake surface, smoothing with an offset spatula or the back of a spoon.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake; the cheesecake should still jiggle slightly in the center when done.
- Slow cooling in the oven helps prevent cracks on the cheesecake surface.
- For best flavor, chill the cheesecake overnight before serving.
- You can substitute crunchy peanut butter for a different texture in the filling or topping.
