If you love the idea of rich and creamy cheesecake blended with everyone’s favorite childhood treat, you’re in for a real delight with this Peanut Butter Cheesecake. Imagine a buttery graham cracker crust, a lusciously smooth peanut butter and cream cheese filling, all topped with a glossy chocolate ganache and playful peanutty garnishes. This show-stopping dessert brings together classic flavors for a nostalgic, crowd-pleasing treat that will have everyone asking for seconds!

Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple, focusing on essential ingredients that each bring something special to the table—whether it’s rich texture, a pop of flavor, or the perfect crunch. Here’s what you’ll need for your Peanut Butter Cheesecake from crust to topping:

Graham cracker crumbs: The classic choice for a crunchy, slightly sweet cheesecake base.
Granulated sugar: Adds sweetness and helps both the crust and filling set beautifully.
Unsalted butter: Binds the crumbs together and brings out their nutty flavor.
Cream cheese: Choose full-fat for creamy, smooth, and decadent results.
Creamy peanut butter: Provides that irresistible peanutty richness—stick with classic creamy for best blending.
Sour cream: Adds a gentle tang and silkiness to the filling, ensuring a melt-in-your-mouth texture.
Large eggs: The secret to binding everything together while keeping the filling light.
Vanilla extract: Rounds out the flavors with subtle warmth.
Heavy cream (optional): For a luscious topping that pairs perfectly with chocolate.
Semi-sweet chocolate chips (optional): Melts into a shiny ganache for a glossy, fudge-like finish.
Chopped peanuts or peanut butter cups (optional): The crowning touch—crunchy, pretty, and extra peanutty!

How to Make Peanut Butter Cheesecake

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F (163°C). This slightly lower temperature prevents cracking and ensures even baking. Lightly grease a 9-inch springform pan and wrap the outside with foil to keep any water from sneaking in during the baking process—it’ll keep your crust perfectly crisp.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix thoroughly, making sure every crumb is coated in buttery goodness. Press the mixture firmly into the bottom of your springform pan to form a sturdy, even foundation. Bake for 8 minutes so the crust sets, then let it cool as you prepare the filling.

Step 3: Mix the Peanut Butter Cheesecake Filling

In a large bowl, beat the cream cheese and peanut butter until everything is satiny smooth and combined—with no lumps in sight. Add the sugar and sour cream, blending until silky. Then, beat in the eggs one at a time (this keeps things fluffy), and finally, add the vanilla. Avoid overmixing to prevent air bubbles and a cracked surface.

Step 4: Assemble and Bake in a Water Bath

Pour the dreamy filling over your baked crust. To ensure the Peanut Butter Cheesecake bakes up creamier than ever, place your pan into a larger roasting pan and pour in about 1 inch of hot water for a gentle water bath. Bake for 55–65 minutes, until the edges are set and the center still jiggles slightly—this is key for perfect texture.

Step 5: Cool Gradually

Once the baking time is up, turn off the oven, crack the oven door, and let the cheesecake cool inside for an hour. This gradual cooling helps avoid unsightly cracks. Afterward, remove the cheesecake, cool to room temperature, and then pop it in the fridge for at least 6 hours, or overnight. The wait is so worth it!

Step 6: Add the Chocolate Topping (Optional)

If you’re ready to take your Peanut Butter Cheesecake over the top, gently heat the heavy cream until it just simmers. Pour it over the chocolate chips, let them soften for a minute or two, then stir to a glossy ganache. Pour over the chilled cheesecake and spread evenly. Finish with chopped peanuts or peanut butter cups for an irresistible crunch and wow factor!

How to Serve Peanut Butter Cheesecake

Garnishes

The prettiest cheesecakes always have a flourish on top! Sprinkle chopped roasted peanuts for crunch, scatter a handful of mini peanut butter cups for decadence, or add a light dusting of cocoa powder for contrast. Whipped cream or chocolate shavings are also welcome if you’re in the mood to jazz things up.

Side Dishes

Though Peanut Butter Cheesecake is a showstopper on its own, a few bright, fresh sides can make your dessert spread feel balanced. Try serving with fresh strawberries, sliced bananas, or a small scoop of vanilla ice cream. The fresh fruit adds a refreshing touch that lets the cheesecake’s flavors shine even brighter.

Creative Ways to Present

If you’re entertaining, cut the cheesecake into slim wedges and serve each piece on a drizzle of chocolate or raspberry sauce for a restaurant-style touch. Or, turn the whole dessert into bite-sized “cheesecake bars” by slicing into squares—perfect for parties and potlucks. Fancy sprinkles or edible gold leaf can make any slice feel special for holidays or birthdays.

Make Ahead and Storage

Storing Leftovers

This Peanut Butter Cheesecake keeps wonderfully in the fridge! Simply cover the pan tightly in plastic wrap or transfer individual slices to an airtight container. It stays fresh, velvety, and delicious for up to 5 days—though it’s rare to have leftovers for that long!

Freezing

Want to enjoy Peanut Butter Cheesecake down the road? After chilling and before garnishing, wrap the whole cheesecake or individual slices tightly in plastic wrap, then a layer of foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving, and add toppings after thawing for best results.

Reheating

Cheesecake is best served chilled, but if you like it just slightly warmer, let your slice sit at room temperature for about 20 minutes before serving. There’s no need to microwave, as it can melt the topping and change the texture—just a gentle warm-up brings the creamy filling to its most luscious state.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds little pops of peanutty texture throughout the filling. Just be aware the overall texture will be less smooth, but every bite will have those extra nutty bits, which can be delightful.

Why use a water bath when baking cheesecake?

A water bath helps regulate the baking temperature, giving your Peanut Butter Cheesecake an ultra-creamy consistency and preventing the top from cracking. It’s a little extra effort, but so worth it for the dreamy texture!

How do I know my cheesecake is done baking?

You’ll know your cheesecake is ready when the edges are set but the center still has a gentle jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can make the filling dry instead of creamy.

Can I make Peanut Butter Cheesecake gluten-free?

Yes, you can! Simply swap the standard graham crackers for your favorite gluten-free version or even almond flour cookies. The rest of the ingredients are naturally gluten-free for an easy substitution.

What’s the best way to slice the cheesecake cleanly?

For neat, beautiful slices, dip a sharp knife in hot water and wipe it clean between each cut. This keeps the layers distinct and gives every serving that bakery-style look.

Final Thoughts

If you’re craving a dessert that’s creamy, nostalgic, and sure to impress, this Peanut Butter Cheesecake should be first on your list. It’s a beloved favorite in my kitchen, and I can’t wait for you to experience just how wonderful each bite is—so gather your ingredients, invite some friends, and enjoy a little slice of peanut buttery heaven!

Peanut Butter Cheesecake Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 7 hours 25 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy goodness of this Peanut Butter Cheesecake, a decadent dessert that combines the classic flavors of peanut butter and chocolate in a velvety smooth cheesecake.

Ingredients

Scale

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

For the filling:

3 (8-ounce) packages cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
¾ cup sour cream
3 large eggs
1 teaspoon vanilla extract

For the topping (optional):

½ cup heavy cream
¾ cup semi-sweet chocolate chips
Chopped peanuts or peanut butter cups for garnish

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Instructions

Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan and bake. Set aside to cool.
Make the filling: Beat cream cheese and peanut butter until smooth. Add sugar, sour cream, eggs, and vanilla. Pour over crust and bake in a water bath.
Cool and refrigerate the cheesecake.
Make the topping (optional): Heat cream, pour over chocolate chips, and spread over the chilled cheesecake. Garnish with peanuts or peanut butter cups.