Indulge in the creamy, dreamy delight of this peanut butter cheesecake recipe! This dessert is a perfect blend of rich peanut butter and smooth cream cheese, set atop a crunchy graham cracker crust. It’s an ideal treat for gatherings, special occasions, or simply to satisfy your sweet tooth. With straightforward steps and easily accessible ingredients, you’ll be serving up slices of happiness in no time!
Ingredients
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 2 cups cream cheese, softened
– 1 cup creamy peanut butter
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– ½ cup heavy cream
– ¼ cup chopped peanuts (for garnish)
Servings and Cooking Time
This recipe makes 10 servings. Preparation time is about 20 minutes, and cooking time is approximately 1 hour, plus chilling time.
Nutritional Value
Each serving (1 slice) contains approximately:
– Calories: 320
– Protein: 8g
– Fat: 22g
– Carbohydrates: 25g
– Fiber: 1g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, mix graham cracker crumbs and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes, then let it cool.
5. In a large mixing bowl, beat the cream cheese until smooth.
6. Add the peanut butter, powdered sugar, and vanilla extract; mix until well combined.
7. Add eggs, one at a time, mixing after each addition until just combined.
8. Pour the cheesecake batter over the cooled crust.
9. Bake for 50-60 minutes until the center is set but still slightly jiggly.
10. Let it cool at room temperature, then chill in the refrigerator for at least 4 hours before serving.
Alternative Ingredients
You can substitute the creamy peanut butter with crunchy peanut butter for added texture. Additionally, use gluten-free graham crackers for a gluten-free version of the crust.
Serving and Pairings
This peanut butter cheesecake can be served with whipped cream, chocolate sauce, or fresh fruit. It pairs wonderfully with a cup of coffee or a glass of milk.
Storage and Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. It can be frozen for up to 3 months; just make sure to wrap it tightly. To enjoy, thaw overnight in the fridge before serving.
Cooking Mistakes
- Not letting the cream cheese soften adequately can lead to lumps.
- Overmixing the batter can cause cracks in the cheesecake.
- Skipping the chilling step can result in a soft texture.
- Using a pan that is not springform can make serving difficult.
- Not pre-baking the crust may lead to a soggy base.
Helpful Tips
- For a richer flavor, use natural peanut butter.
- Chill the cheesecake overnight for best results.
- Garnish with chocolate shavings for a special touch.
- Use room temperature ingredients for a smoother batter.
FAQs
Can I use natural peanut butter?
Yes, natural peanut butter can be used, but it may result in a different texture and flavor due to the lack of added sugars and oils.
How long should I chill the cheesecake?
Chilling the cheesecake for at least 4 hours is recommended, but overnight chilling will yield the best texture and flavor.
Can I make this cheesecake gluten-free?
Absolutely! Use gluten-free graham crackers for the crust to make the entire cheesecake gluten-free.
What can I use instead of cream cheese?
You can substitute cream cheese with mascarpone cheese for a lighter flavor, but keep in mind the texture may slightly differ.
How do I know when the cheesecake is done?
The cheesecake is done when the edges are set and the center has a slight jiggle. It will continue to set as it cools.
Conclusion
This peanut butter cheesecake recipe is not just a dessert; it’s a delightful experience that combines rich flavors and creamy textures. Perfect for any occasion, it’s sure to impress your guests and satisfy your cravings. Enjoy every bite of this decadent treat!
Peanut Butter Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
- ¼ cup chopped peanuts for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add the peanut butter, powdered sugar, and vanilla extract; mix until well combined.
- Add eggs, one at a time, mixing after each addition until just combined.
- Pour the cheesecake batter over the cooled crust.
- Bake for 50-60 minutes until the center is set but still slightly jiggly.
- Let it cool at room temperature, then chill in the refrigerator for at least 4 hours before serving.
Nutrition
