Name: Peanut Butter Cheesecake
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1 cup creamy peanut butter; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 8 oz dark chocolate, chopped; 2 tablespoons heavy cream (for ganache)

Jump to Recipe·Print Recipe

This dreamy Peanut Butter Cheesecake features a decadently creamy peanut butter filling, set on a delicious graham cracker crust, and topped with a layer of rich chocolate ganache. It’s the perfect dessert for peanut butter lovers, blending savory and sweet flavors that everyone will enjoy!

Ingredients

1 ½ cups graham cracker crumbs

¼ cup sugar

½ cup unsalted butter, melted

16 oz cream cheese, softened

1 cup creamy peanut butter

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

8 oz dark chocolate, chopped

2 tablespoons heavy cream (for ganache)

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

Directions

Preheat the oven to 325°F (163°C).

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool.

In a large bowl, beat the cream cheese and peanut butter together until smooth. Add the powdered sugar and vanilla extract, continuing to mix until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.

Pour the peanut butter filling onto the cooled crust and spread it evenly. Refrigerate the cheesecake for at least 4 hours, or until set.

For the ganache, heat 2 tablespoons of heavy cream in a small saucepan over low heat. Once warm, pour over the chopped dark chocolate and stir until smooth.

Drizzle the chocolate ganache over the top of the chilled cheesecake, spreading it evenly.

Refrigerate the cheesecake for another 30 minutes to allow the ganache to set.

Slice and serve!

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 4 hours 30 minutes

Servings: 12 servings

Variations

If I want to try something different, I might experiment by adding some crushed peanuts on top of the ganache for extra crunch and flavor. Another variation could be using a different type of nut butter, such as almond or cashew, instead of peanut butter for a unique twist. For a sweeter experience, I might also top it with whipped cream or drizzle more chocolate over the sides.

Storage/Reheating

I prefer to store my Peanut Butter Cheesecake in the refrigerator. It will stay fresh for up to 3-4 days. If I have leftovers, I make sure to cover it tightly with plastic wrap or store it in an airtight container to maintain its texture. I wouldn’t recommend reheating the cheesecake, as the creamy texture might be altered. It’s best enjoyed chilled.

FAQs

Can I make this cheesecake without a springform pan?

Yes! If I don’t have a springform pan, I can use a regular round cake pan lined with parchment paper. Just make sure it’s well-lined so the cheesecake can be easily removed.

Can I use crunchy peanut butter instead of creamy?

I’ve tried using crunchy peanut butter before, and it works just fine! The texture will be a bit more textured, but the flavor will be just as delicious.

How long does this cheesecake need to chill?

I like to refrigerate the cheesecake for at least 4 hours to let it set properly, but if I’m in a rush, 3 hours may be enough. For best results, I prefer to let it chill overnight.

Can I freeze this cheesecake?

Yes, I can freeze this cheesecake if needed! It can be stored in an airtight container in the freezer for up to a month. Just let it thaw in the refrigerator overnight before serving.

Can I substitute the dark chocolate with milk chocolate?

Absolutely! If I prefer a sweeter taste, I can use milk chocolate instead of dark chocolate for the ganache. It’ll give a different flavor but still be delicious.

Conclusion

This Peanut Butter Cheesecake is truly a dessert dream come true. It combines my love for creamy peanut butter, a crunchy graham cracker crust, and smooth chocolate ganache, creating the ultimate indulgent treat. Whether I’m making it for a special occasion or just because I’m craving something sweet, this cheesecake is always a hit.

Recipe:

Peanut Butter Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 4 hours 30 minutes
Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

This Peanut Butter Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, a velvety peanut butter filling, and a luscious dark chocolate ganache topping. Perfect for peanut butter lovers, this decadent cheesecake combines savory and sweet flavors in every bite!

Instructions

Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow to cool.
Prepare the peanut butter filling: In a large bowl, beat cream cheese and peanut butter until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture.
Assemble the cheesecake: Pour the peanut butter mixture over the cooled crust and spread it evenly. Refrigerate the cheesecake for at least 4 hours, or until set.
Prepare the ganache: In a small saucepan, heat 2 tablespoons of heavy cream over low heat. Pour over the chopped dark chocolate and stir until smooth. Drizzle the ganache over the chilled cheesecake and spread evenly.
Chill again: Refrigerate for another 30 minutes to allow the ganache to set.
Serve: Slice and enjoy!