Description
A rich and creamy Peanut Butter Cheesecake featuring a buttery graham cracker crust, smooth peanut butter filling, and a luscious drizzle on top. Perfectly sweet, nutty, and irresistibly indulgent.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C) and grease a springform pan.
- Combine graham cracker crumbs and melted butter, then press into the pan to form the crust.
- In a large bowl, beat cream cheese, peanut butter, and sugar until smooth.
- Add sour cream, heavy cream, and vanilla, mixing until fully combined.
- Beat in eggs one at a time, mixing gently after each addition.
- Pour the batter over the crust and smooth the top evenly.
- Place the pan in a larger roasting pan, fill halfway with hot water, and bake for 60–70 minutes until set but slightly jiggly in the center.
- Turn off the oven, crack the door, and let the cheesecake rest for 1 hour.
- Chill overnight, then drizzle with melted peanut butter and sprinkle with crushed peanuts before serving.
Notes
- Use room temperature ingredients for a smooth, creamy texture.
- For a glossy drizzle, warm peanut butter slightly before topping.
- Chill overnight for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 28g
- Sodium: 240mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 105mg
Keywords: Peanut Butter Cheesecake, creamy cheesecake, peanut butter dessert, baked cheesecake, easy cheesecake recipe