Description
A rich and creamy cheesecake with the bold flavor of peanut butter, nestled on a buttery graham cracker crust and topped optionally with peanuts or peanut butter chips.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 cup creamy peanut butter
- 1/2 cup heavy cream
- Chopped peanuts or peanut butter chips (optional for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the pan bottom to form the crust. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream, vanilla extract, and peanut butter until fully combined.
- Fold in heavy cream until incorporated.
- Pour the filling over the cooled crust and smooth the top.
- Place the pan in a larger dish, fill outer dish halfway with hot water (water bath method).
- Bake for 55-65 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack door open, and cool cheesecake inside for 1 hour.
- Remove and let cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, top with whipped cream, chopped peanuts, or peanut butter chips if desired.
Notes
- Use chocolate graham crackers for a twist.
- Add mini chocolate chips for extra richness.
- Top with chocolate ganache or caramel for added decadence.
- Make in cupcake tins for mini cheesecakes.
- Prep Time: 25 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 18g
- Sodium: 340mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg