Description
This rich and creamy Peanut Butter Cheesecake combines the classic smoothness of cheesecake with the irresistible flavor of peanut butter and a chocolate cookie crust. Topped with whipped cream, melted peanut butter drizzle, and crunchy chopped peanuts or peanut butter cups, it’s a decadent dessert perfect for peanut butter lovers and chocolate enthusiasts alike.
Ingredients
Scale
For the crust:
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
For the filling:
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/4 cup creamy peanut butter, melted
- Chopped peanuts or mini peanut butter cups for garnish
Instructions
- Prepare the crust: Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks. In a bowl, combine chocolate cookie crumbs with melted butter. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake the crust for 10 minutes, then remove from oven and set aside to cool.
- Make the filling: In a large bowl, beat softened cream cheese, creamy peanut butter, and granulated sugar together until smooth and creamy using an electric mixer. Add the sour cream and vanilla extract, mixing until fully incorporated. Add eggs one at a time, beating just until the mixture is combined after each addition. Avoid overmixing.
- Assemble and bake: Pour the peanut butter cheesecake filling over the pre-baked crust and smooth the top evenly with a spatula. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about 1 inch up the sides of the cheesecake pan to create a water bath. Bake for 55 to 65 minutes until the center is set but still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the door open slightly. Let the cheesecake rest in the oven for 1 hour to cool gradually, preventing cracks. Afterward, remove the pan from the water bath, discard the foil, and refrigerate the cheesecake for at least 4 hours or preferably overnight.
- Prepare the topping: Whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the chilled cheesecake. Drizzle the melted peanut butter over the top. Garnish with chopped peanuts or mini peanut butter cups as desired.
- Serve: Slice the cheesecake and serve chilled for a creamy, decadent dessert experience.
Notes
- For a richer flavor, use dark chocolate cookie crumbs in the crust.
- Cheesecake can be frozen (without topping) for up to 2 months; thaw overnight in the refrigerator before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking, Water Bath
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 30 g
- Sodium: 380 mg
- Fat: 38 g
- Saturated Fat: 19 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 125 mg
