Ultimate Peanut Butter Cheesecake a rich, creamy, and decadent cheesecake bursting with smooth peanut butter flavor, perfect for peanut butter lovers craving an indulgent dessert. This cheesecake combines the classic tangy cream cheese base with the irresistible nuttiness of peanut butter, making every bite a heavenly experience.
Why You’ll Love This Recipe
I love this recipe because it balances the sweetness and creaminess of cheesecake with the bold, nutty flavor of peanut butter. The graham cracker crust adds a subtle crunch, while the whipped peanut butter topping brings an extra layer of indulgence. It’s impressive enough for special occasions but simple enough to make any time I’m craving something truly satisfying.
Ingredients
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
2 tablespoons powdered sugar
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the springform pan to form an even crust.
In a large mixing bowl, beat cream cheese and peanut butter on medium speed until smooth and creamy. Gradually add sugar and continue beating until fully incorporated.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until the mixture is smooth.
Pour the filling over the crust in the pan, smoothing the top with a spatula.
Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
To prepare the topping, whip the heavy cream until soft peaks form. In a separate bowl, mix peanut butter and powdered sugar until smooth. Gently fold the peanut butter mixture into the whipped cream until combined.
Spread the peanut butter topping evenly over the chilled cheesecake just before serving.
Servings and timing
This cheesecake serves 12 generous slices. The total time required is about 5 hours and 20 minutes, including 20 minutes prep, 1 hour baking, 1 hour resting in the oven, and at least 4 hours chilling in the fridge.
Variations
I sometimes like to swap the graham cracker crust for a chocolate cookie crust to add a richer flavor. Another variation I enjoy is adding a swirl of melted chocolate or caramel into the filling before baking. For a lighter twist, I occasionally use natural peanut butter and reduce the sugar slightly. You can also top it with chopped peanuts for extra texture.
Storage/Reheating
I store this cheesecake covered in the refrigerator for up to 4 days. If I want to keep it longer, I wrap it tightly and freeze it for up to 2 months. When ready to serve, I thaw it overnight in the fridge. Reheating isn’t recommended since cheesecake is best served chilled, but if needed, I let it sit at room temperature for about 20 minutes before slicing.
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FAQs
How do I prevent cracks in my cheesecake?
I find that baking the cheesecake slowly at a low temperature and allowing it to cool gradually in the turned-off oven helps prevent cracks. Also, mixing the batter carefully without overbeating helps keep the texture smooth.
Can I use crunchy peanut butter instead of creamy?
Yes, you can. Crunchy peanut butter will add some texture to the filling and topping, which I think is a nice twist if you enjoy a bit of crunch.
What if I don’t have a springform pan?
You can use a regular cake pan, but it may be harder to remove the cheesecake without damaging it. Lining the pan with parchment paper can help ease removal.
Can I make this cheesecake gluten-free?
Absolutely! I substitute the graham cracker crumbs with gluten-free cookie crumbs or almond flour to keep it gluten-free without losing flavor.
How long should I chill the cheesecake before serving?
I always chill it for at least 4 hours, but overnight chilling is ideal for the best texture and flavor.
Conclusion
This Ultimate Peanut Butter Cheesecake is my go-to when I want a dessert that’s both comforting and indulgent. The creamy peanut butter filling combined with a crunchy crust and luscious topping makes every bite a delight. Whether it’s a holiday treat or a weekend dessert, I know this cheesecake will satisfy any peanut butter craving.
📖 Recipe:
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Ultimate Peanut Butter Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A rich, creamy, and decadent cheesecake bursting with smooth peanut butter flavor, featuring a graham cracker crust and a luscious whipped peanut butter topping.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tablespoons sugar
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
½ cup heavy cream
½ cup creamy peanut butter (for topping)
2 tablespoons powdered sugar
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of the springform pan to form an even crust.
- In a large mixing bowl, beat cream cheese and peanut butter on medium speed until smooth and creamy.
- Gradually add granulated sugar and continue beating until fully incorporated.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract and sour cream until the mixture is smooth.
- Pour the filling over the crust in the pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour.
- Remove the cheesecake from the oven and allow it to cool to room temperature.
- Refrigerate for at least 4 hours or overnight for best results.
- To prepare the topping, whip the heavy cream until soft peaks form.
- In a separate bowl, mix peanut butter and powdered sugar until smooth.
- Gently fold the peanut butter mixture into the whipped cream until combined.
- Spread the peanut butter topping evenly over the chilled cheesecake just before serving.
Notes
For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.
Swap the graham cracker crust for a chocolate cookie crust for a richer flavor.
Add a swirl of melted chocolate or caramel into the filling before baking for variation.
Use natural peanut butter and reduce sugar for a lighter twist.
Top with chopped peanuts for extra texture.
Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
Thaw frozen cheesecake overnight in the fridge before serving.
Prevent cracks by baking slowly at low temperature and cooling gradually in the oven.
Crunchy peanut butter can be used for added texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 110mg
