Peanut Butter Cheesecake

Why You’ll Love This Recipe

Peanut Butter Cheesecake is a rich, creamy dessert that perfectly blends the smooth tang of cheesecake with the nutty depth of peanut butter. With a buttery graham cracker crust and a luscious peanut butter filling, it’s an indulgent treat for peanut butter lovers. Ideal for celebrations or weekend treats, this cheesecake is sure to impress with its bold flavor and velvety texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs
unsalted butter
cream cheese
granulated sugar
eggs
sour cream
vanilla extract
creamy peanut butter
heavy cream
chopped peanuts or peanut butter chips (optional for topping)

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the pan to form a crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, beating after each addition.

Mix in sour cream, vanilla extract, and peanut butter until well combined.

Pour the filling over the crust and smooth the top with a spatula.

Place the pan in a larger baking dish and fill the outer dish with hot water halfway up the sides (water bath method).

Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top with whipped cream, chopped peanuts, or peanut butter chips if desired.

Servings and timing

This recipe yields 12 slices.
Preparation time: 25 minutes
Baking time: 55-65 minutes
Cooling and chilling time: 5-6 hours
Total time: approximately 6.5-7 hours

Variations

Use chocolate graham crackers for the crust for a chocolate-peanut butter twist.
Add mini chocolate chips to the batter for extra richness.
Top with a chocolate ganache or caramel drizzle.
Make it in mini cupcake tins for individual servings.

storage/reheating

Store leftover cheesecake in the refrigerator for up to 5 days, covered tightly.
To freeze, wrap slices individually and store in an airtight container for up to 2 months.
Thaw in the fridge overnight before serving.

FAQs

Can I use crunchy peanut butter?
Yes, but it will add texture to the filling.

Do I need a water bath?
It helps prevent cracking and ensures even baking, but you can bake without it if needed.

How do I know when it’s done baking?
The edges should be set, and the center should jiggle slightly when gently shaken.

Can I make it ahead of time?
Yes, it’s even better the next day after chilling overnight.

Can I use a different crust?
Yes, try crushed Oreos, chocolate wafers, or even pretzels for a salty twist.

Can I use natural peanut butter?
Use creamy peanut butter for best texture; natural versions may separate or be too oily.

What if my cheesecake cracks?
Cover with whipped topping or ganache—still delicious!

Can I add toppings?
Absolutely—chocolate chips, crushed peanuts, whipped cream, or caramel work great.

Is it gluten-free?
Use gluten-free graham crackers to make the crust suitable for gluten-free diets.

Can I make this without sour cream?
You can substitute with full-fat Greek yogurt if needed.

Conclusion

Peanut Butter Cheesecake is a decadent dessert that satisfies both peanut butter lovers and cheesecake aficionados. With its creamy texture and nutty flavor, it’s the perfect centerpiece for any dessert table. Make it once, and it might just become your go-to cheesecake recipe.

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