Peanut Butter Cheesecake Recipe
This Peanut Butter Cheesecake Recipe combines cream cheese, peanut butter, eggs, and sugar for a smooth, creamy dessert with a buttery crust.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand mixer
- Measuring Cups and Spoons
- Spatula
- Baking tray (for optional water bath)
- Oven
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
For the filling:
- 16 oz cream cheese softened
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
For topping (optional):
- Whipped cream
- Chocolate drizzle
- Crushed peanuts
Instructions
- Preheat your oven to 160°C (325°F).
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of a springform pan.
- Bake the crust for 8–10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until completely smooth.
- Add peanut butter and sugar, mixing until creamy and well combined.
- Add eggs one at a time, mixing gently after each addition.
- Stir in heavy cream and vanilla extract until smooth.
- Pour the filling over the cooled crust and smooth the top.
- (Optional) Place the pan in a water bath for even baking.
- Bake for 50–55 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open.
- Once cooled, refrigerate for at least 4 hours or overnight.
- Add toppings before serving.
Notes
- Use room temperature ingredients for a smooth batter
- Don’t overmix after adding eggs to avoid cracks
- Bake low and slow for even cooking
- Let the cheesecake cool gradually to prevent cracking
- Chill thoroughly before serving for best texture