This Peanut Butter Cheesecake is a dream come true for peanut butter lovers. The rich and creamy filling, made with both creamy and crunchy peanut butter, sits atop a homemade cookie crust, offering a delightful contrast in textures. The sour cream topping adds a subtle tartness, balancing the sweetness of the cheesecake, while the drizzle of melted peanut butter on top makes it irresistibly decadent.
Whether you’re hosting a dinner party or simply indulging in a sweet treat, this cheesecake is sure to impress. Its luxurious texture and deep peanut butter flavor make it a standout dessert. Serve it as a grand finale to a meal or enjoy it as a special treat with a cup of coffee. Either way, this Peanut Butter Cheesecake is a celebration of flavor in every slice.
Table of contents
Peanut Butter Cheesecake Recipe
Ingredients
Peanut Butter Cookie Crust:
- 1 cup (258 g) of peanut butter (creamy or crunchy)
- 1 cup (200 g) of granulated sugar
- 1 large egg, at room temperature
Cheesecake Filling:
- 3 packages (each 8 ounces) of cream cheese, softened
- ½ cup (100 g) of granulated sugar
- 1¼ cups (322.5 g) of creamy peanut butter
- 1 teaspoon of vanilla extract
- ¼ cup (57.5 g) of sour cream
- 1¼ cups (297.5 g) of cold heavy cream
- ¾ cup (94 g) of confectioners’ sugar
Sour Cream Topping:
- ½ cup (115 g) of sour cream, at room temperature
- 2 teaspoons of confectioners’ sugar
Topping:
- ¼ cup (60 g) of creamy peanut butter, melted
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Step-by-Step Instructions
Peanut Butter Cookie Crust:
- Begin by preheating your oven to 350°F (175°C).
- In a mixing bowl, thoroughly combine the peanut butter, sugar, and egg.
- Press this mixture into a 9-inch springform pan, covering the bottom and extending it halfway up the sides.
- Bake for 11-13 minutes, or until the crust is slightly crisp and loses its shine. Let the crust cool entirely before adding the filling.
Cheesecake Filling:
- Using an electric or stand mixer with a whisk attachment, blend the cream cheese and sugar until the mixture is smooth. Remember to scrape down the bowl’s sides.
- Add the peanut butter and vanilla extract, blending until the mixture is smooth and creamy. Scrape the sides of the bowl again.
- On a low speed, mix in the sour cream. Set this aside as you prepare the whipped cream.
- For the whipped cream, start by pouring heavy cream into a separate bowl. Begin mixing at a low speed, gradually increasing to medium. This gradual increase helps avoid splattering.
- Once the cream begins to thicken, pause mixing to add the confectioners’ sugar. Resume mixing, starting slowly and increasing to high speed, until the cream is thick and forms stiff peaks.
- Gently fold this whipped cream into the cream cheese mixture until they are fully combined.
- Pour this filling over the cooled crust, smoothing it into an even layer.
Sour Cream Topping:
- Mix the sour cream and confectioners’ sugar together, then spread it over the cheesecake in a thin layer.
- Refrigerate the cheesecake for a minimum of 6 hours, though overnight chilling is recommended for the best set.
Finishing Touches:
- Once the cheesecake is set, drizzle it with melted peanut butter for a delicious finish.
- Serve and enjoy this indulgent peanut butter cheesecake, a perfect blend of creamy and crunchy textures!
Prep Time: 20 minutes | Cooking Time: 13 minutes | Total Time: 6 hours 33 minutes | Kcal: 500 kcal/serving | Servings: 12 servings
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Peanut Butter Cheesecake FAQS
Yes, peanut butter and cream cheese can be a delicious combination. The rich, nutty flavor of peanut butter pairs well with the creamy, slightly tangy taste of cream cheese. This combination is often used in desserts like cheesecakes, frostings, and dips. The key is to balance the flavors to your liking.
The calorie content in a Reese’s cheesecake can vary depending on the recipe and portion size. However, a typical slice of a rich cheesecake like this, especially if it includes ingredients like chocolate, peanut butter, and a cookie crust, can range from 400 to 800 calories per slice. This is a rough estimate, and the actual calorie count can be higher or lower based on the specific ingredients and the size of the slice.
Common cheesecake flaws include:Cracking: This often happens if the cheesecake is overbaked or experiences sudden temperature changes.
Uneven Texture: Overmixing the batter can incorporate too much air, leading to an uneven, fluffy texture instead of smooth and creamy.
Lumpy Texture: Not properly softening the cream cheese or mixing it thoroughly can result in lumps.
Soggy Crust: This can occur if the crust isn’t pre-baked or if the cheesecake isn’t properly chilled.
Shrinking: If a cheesecake cools too quickly or is overbaked, it can shrink away from the sides of the pan.
Cheesecake should ideally be chilled in the refrigerator for at least 4 hours, but preferably overnight, before serving. This allows the cheesecake to set properly and develop the right texture. Serving it too soon can result in a cheesecake that hasn’t fully set and may be difficult to cut cleanly.