08/31/2025
Decadent Peanut Butter Cheesecake
Indulge in this rich and creamy peanut butter cheesecake, featuring a buttery graham cracker crust and a smooth, luscious peanut butter filling. Perfect for any special occasion or a delightful treat, this dessert is a true crowd-pleaser for peanut butter lovers.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
24 ounces (3 blocks) cream cheese, softened
1 cup creamy peanut butter (such as Jif or Skippy)
1 cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
½ cup heavy cream
For the Optional Topping:
1 cup heavy cream, cold
2 tablespoons powdered sugar
½ teaspoon vanilla extract
¼ cup chopped roasted peanuts
2 tablespoons chocolate syrup or melted chocolate for drizzling
Instructions
Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath. In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix well until thoroughly combined. Press the mixture evenly onto the bottom of the prepared springform pan. Bake for 8-10 minutes, then remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the peanut butter, 1 cup granulated sugar, and brown sugar. Continue beating until well combined and smooth, scraping down the sides of the bowl as needed.
Beat in the vanilla extract. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix once the eggs are added, as this can introduce too much air and cause cracks. Gently stir in the heavy cream until just combined.
Pour the cream cheese mixture over the cooled graham cracker crust in the springform pan. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, coming about halfway up the sides of the springform pan.
Bake for 60-75 minutes, or until the edges are set and the center jiggles only slightly when gently shaken. Turn off the oven, prop the oven door open slightly, and let the cheesecake cool in the water bath for 1 hour.
Carefully remove the springform pan from the water bath and remove the foil. Let the cheesecake cool completely on a wire rack at room temperature. Once cool, cover loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, before serving.
If desired, prepare the topping just before serving: In a cold bowl, using an electric mixer, beat 1 cup cold heavy cream with powdered sugar and ½ teaspoon vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the chilled cheesecake. Garnish with chopped peanuts and a drizzle of chocolate syrup or melted chocolate. Carefully remove the sides of the springform pan, slice, and serve cold.
Estimated Times
Prep time:
30 minutes
Cook time:
60-75 minutes
Chill time:
6-8 hours
Total time:
Approximately 8-10 hours (including chill time)
Approximate Nutritional Information (per serving, based on 12 servings)
Calories:
575 kcal
Total Fat:
43g
Saturated Fat:
24g
Cholesterol:
165mg
Sodium:
320mg
Total Carbohydrates:
42g
Dietary Fiber:
1g
Total Sugars:
33g
Protein:
11g
