Description
This Ultimate Peanut Butter Cheesecake features a rich, creamy peanut butter filling nestled on a chocolate cookie crust, topped with a decadent chocolate ganache and crunchy peanuts. Perfect for peanut butter lovers craving a luscious, classic American dessert with a delightful balance of creamy and crunchy textures.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 cup heavy cream
Topping (optional)
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped peanuts
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely.
- Make the filling: In a large bowl, beat cream cheese until smooth and creamy using a mixer. Add the peanut butter and sugar, mixing until fully combined. Beat in the sour cream and vanilla extract until smooth. Add eggs one at a time, mixing on low speed just until combined after each addition. Stir in the heavy cream gently to incorporate.
- Assemble and bake: Pour the batter into the cooled crust and smooth the top evenly. Place the springform pan into a water bath by placing it in a larger baking pan filled with hot water about halfway up the sides of the springform pan. Bake for 60 to 70 minutes, or until the edges are set and the center is slightly jiggly.
- Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Remove from oven and allow to cool completely at room temperature before refrigerating.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to set fully and develop flavors.
- Prepare the topping: In a small saucepan, heat the heavy cream until steaming but not boiling. Pour the hot cream over the semisweet chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
- Decorate and serve: Spread the chocolate ganache over the chilled cheesecake evenly. Garnish with chopped peanuts for added texture and flavor before slicing and serving.
Notes
- For a more intense peanut flavor, swirl in 1/4 cup extra peanut butter into the filling before baking.
- This cheesecake freezes well if wrapped tightly in plastic and foil. Thaw overnight in the fridge before serving.
- Use full-fat cream cheese and peanut butter for the creamiest texture and richest taste.
- Always use a water bath while baking to ensure even cooking and prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 26g
- Sodium: 280mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 115mg
