Indulgence takes a delectable turn with my Peanut Butter Cheesecake recipe. This delightful treat combines the smooth creaminess of cheesecake with the irresistible flavor of peanut butter, creating a dessert that’s sure to become a favorite in your repertoire.

Originating from the fusion of classic cheesecake with the beloved nutty goodness of peanut butter, this recipe offers a rich and satisfying experience for dessert enthusiasts. While cheesecake itself dates back centuries, this modern twist adds a playful and comforting touch that’s perfect for any occasion.

Despite its gourmet appeal, this Peanut Butter Cheesecake recipe is surprisingly simple to prepare, making it an ideal choice for both novice and experienced bakers alike.

With a buttery biscuit crust providing a sturdy base and a luscious peanut butter filling, each bite offers a harmonious blend of textures and flavors that will leave your taste buds singing.

Whether you’re hosting a special gathering or simply treating yourself to a sweet indulgence, my Peanut Butter Cheesecake is sure to delight and impress.

Expert Tip: For a firmer texture, chill the cheesecake in the refrigerator for several hours or overnight before serving.

Ingredients

Digestive Biscuits: These provide the crunchy base for the cheesecake crust, offering a buttery flavor that complements the creamy filling.

Butter (Unsalted and melted): The melted butter binds the crushed biscuits together, creating a cohesive crust that holds the cheesecake filling in place.

Cream Cheese: The main component of the filling, cream cheese lends a rich and creamy texture to the cheesecake.

Peanut Butter: Infusing the cheesecake with its signature nutty flavor, peanut butter adds depth and richness to each bite.

Granulated Sugar: Sweetens the cheesecake filling, balancing the tanginess of the cream cheese and enhancing the overall flavor profile.

Eggs: These help bind the filling together while adding structure and richness.

Sour Cream: Enhances the creaminess of the filling and provides a subtle tanginess that complements the sweetness of the other ingredients.

Vanilla Extract: Adds a hint of warmth and depth to the flavor profile of the cheesecake filling.

Peanut Butter (For the sauce): Creates a decadent peanut butter sauce that adds an extra layer of flavor and indulgence to the cheesecake.

Icing Sugar: Sweetens the peanut butter sauce, creating a smooth and velvety texture.

Milk: Helps thin out the peanut butter sauce to achieve the desired drizzling consistency.

Expert Tip: To easily remove the cheesecake from the springform pan, run a knife along the edge before releasing the sides.

Serving Suggestions

• Serve slices of Peanut Butter Cheesecake topped with a generous drizzle of peanut butter sauce and a sprinkle of crushed peanuts for added texture and visual appeal.
• Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent finishing touch.
• Garnish the cheesecake with chocolate shavings or chocolate sauce for a delightful contrast of flavors.
• Accompany slices of cheesecake with a cup of freshly brewed coffee or a glass of cold milk for a perfect dessert pairing.

Expert Tip: Ensure all ingredients are at room temperature before beginning to ensure smooth mixing and a uniform texture in the cheesecake filling.

Frequently Asked Questions

How do I know when the cheesecake is done baking?

The edges of the cheesecake should be set, and the center should still be slightly jiggly when gently shaken. It will continue to set as it cools.

Can I use crunchy peanut butter instead of creamy peanut butter?

Yes, you can use crunchy peanut butter for added texture in the filling. However, creamy peanut butter is recommended for the sauce for a smoother consistency.

Can I make this cheesecake ahead of time?

Yes, you can make the cheesecake a day in advance. Simply store it in the refrigerator until ready to serve. Prepare the peanut butter sauce and drizzle it over the cheesecake just before serving.

How should I store leftovers?

Store any leftover cheesecake slices in an airtight container in the refrigerator for up to 3-4 days. Ensure it is well-covered to prevent it from absorbing any odors from the fridge.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake (without the sauce) for up to 1-2 months. Thaw overnight in the refrigerator before serving.

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Peanut Butter Cheesecake

by Nabeela Kauser

Dive into a world of creamy decadence with this delectable Peanut Butter Cheesecake recipe. A delight for dessert lovers that combines rich, creamy textures with the classic, beloved taste of peanut butter.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Baking, Dessert

Cuisine American, Western

Servings 12

Calories 539 kcal

Cook ModePrevent your screen from going dark

Ingredients

For the crust:

• ▢ 200 g Digestive Biscuits
• ▢ 100 g Butter Unsalted and melted

For the filling:

• ▢ 500 g Cream Cheese
• ▢ 200 g Peanut Butter
• ▢ 200 g Sugar Granulated
• ▢ 4 Eggs
• ▢ 200 g Sour Cream
• ▢ 1 tsp Vanilla Extract

For the peanut butter sauce:

• ▢ 100 g Peanut Butter
• ▢ 50 g Icing Sugar
• ▢ 50 ml Milk

Instructions

• Preheat the oven to 180°C (350°F).
• In a food processor, crush the digestive biscuits until they become fine crumbs. Pour the melted butter over the crumbs and mix well until the mixture resembles wet sand.
• Press the biscuit mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place the pan in the refrigerator while preparing the filling.
• In a large mixing bowl, beat the cream cheese, peanut butter, and granulated sugar until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
• Mix in the sour cream and vanilla extract until well combined.
• Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
• Bake in the preheated oven for 60 minutes or until the edges are set and the centre is slightly jiggly.
• Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door slightly open.
• Remove the cheesecake from the oven and let it cool completely at room temperature.
• While the cheesecake is cooling, prepare the peanut butter sauce. In a small saucepan, melt the peanut butter over low heat. Stir in the powdered sugar and milk until smooth and well combined. Remove from heat and let it cool slightly.
• Once the cheesecake has cooled, carefully remove it from the springform pan. Drizzle the peanut butter sauce over the top of the cheesecake.
• Place the cheesecake in the refrigerator to chill for at least 2 hours or overnight before serving.

Notes

You can garnish the cheesecake with crushed peanuts or chocolate shavings for an extra touch of flavour and texture.

Make sure to store any leftovers in the refrigerator for freshness.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 539kcalCarbohydrates: 52gProtein: 9gFat: 34gSaturated Fat: 19gTrans Fat: 0.3gCholesterol: 125mgSodium: 347mgPotassium: 224mgFibre: 1gSugar: 41gVitamin A: 958IUVitamin C: 0.1mgVitamin D: 0.3µgCalcium: 103mgIron: 1mg

Keyword Baked, Cheesecakes, Food, Party, Peanut Butter, Recipe

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