Introduction

This Decadent Peanut Butter Cheesecake combines creamy cream cheese with rich peanut butter for a luscious dessert that’s both smooth and flavorful. Perfect for peanut butter lovers, this cheesecake boasts a buttery graham cracker crust and a sweet, velvety topping. It’s an indulgent treat that’s surprisingly easy to make at home.

A slice of cheesecake sits on a white speckled plate, showing four clear layers: a crumbly brown base, a thick creamy light beige middle layer, a smooth caramel layer dripping slightly over the sides, and a shiny dark chocolate topping with caramel drizzle on top. The cheesecake is garnished with crushed nuts scattered on the chocolate surface and some crumbs on the plate. The background features a blurred white marbled texture and a grey cup and saucer, with soft natural light highlighting the glossy caramel and chocolate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup creamy peanut butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup heavy cream

1/2 cup creamy peanut butter, for topping

1/4 cup powdered sugar, for topping

2-3 tablespoons heavy cream, for topping

Instructions

Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and 1/3 cup granulated sugar. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Chill the crust in the refrigerator for 10 minutes.

Step 2: In a large bowl, beat softened cream cheese and 1 cup peanut butter until smooth and creamy. Gradually add 3/4 cup granulated sugar and continue beating until just combined. Stir in vanilla extract.

Step 3: Add eggs one at a time, beating on low speed until just incorporated after each addition. Gently fold in 1/2 cup heavy cream until the filling is smooth and combined.

Step 4: Pour the filling over the chilled crust, then tap the pan gently on the counter to release any air bubbles. Place the springform pan on a baking sheet and bake for 50-60 minutes, until the edges are set but the center still has a slight jiggle.

Step 5: Turn off the oven, leave the cheesecake inside with the door slightly ajar, and let it cool gradually for 1 hour. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 4-6 hours or overnight.

Step 6: For the topping, gently warm 1/2 cup peanut butter in a small saucepan over low heat until spreadable. Remove from heat and whisk in powdered sugar. Gradually add heavy cream, one tablespoon at a time, until the topping reaches a drizzling or spreading consistency. Drizzle or spread evenly over the chilled cheesecake before serving.

Tips & Variations

For a crunchier texture, fold in chopped roasted peanuts into the cheesecake filling before baking.

Use natural peanut butter for a less sweet, more intense flavor.

Try swapping the graham cracker crust for a chocolate cookie crust for a richer base.

To avoid cracks, avoid overbaking and allow the cheesecake to cool gradually in the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If refrigerated longer, the texture may firm up more but will remain delicious. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly. Leftover slices can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used, but it will add texture to the cheesecake. This can be delightful if you enjoy a bit of crunch in your dessert.

Do I need to use a springform pan for this cheesecake?

A springform pan is recommended for easy removal without damaging the crust or sides. If you don’t have one, you can use a regular cake pan, but line it with parchment paper and be careful when removing the cheesecake.