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Ultimate Peanut Butter Cheesecake

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This creamy Peanut Butter Cheesecake is a dessert lover’s dream—smooth, rich, and loaded with peanut butter flavor, featuring a graham cracker and peanut crust with a luscious peanut butter cheesecake filling.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped roasted peanuts
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 large eggs
  • 1 large egg yolk

Instructions

  1. Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan by wrapping the outside with foil to prevent water from leaking in during the water bath.
  2. Make the crust: In a bowl, combine graham cracker crumbs, chopped peanuts, sugar, and melted butter. Press mixture firmly into the bottom of the springform pan. Set aside.
  3. Make the filling: Beat cream cheese on medium speed until smooth and lump-free. Add peanut butter, sour cream, sugar, and flour; beat until combined and smooth, scraping down the bowl as needed.
  4. Add eggs and egg yolk one at a time, beating just until combined. Do not overmix.
  5. Pour batter into prepared crust, filling almost to the top. Tap pan on counter to release air bubbles.
  6. Place springform pan in a larger roasting pan. Pour boiling water into roasting pan until it reaches halfway up the sides of the cheesecake pan.
  7. Bake for 1 hour or until the top looks slightly dry and the center is slightly wobbly. Internal temperature should be 150°F (65°C).
  8. Turn off oven and open door about 1 inch; let cheesecake cool inside oven for 30 minutes to 1 hour to prevent cracks.
  9. Remove cheesecake from oven and water bath. Unwrap foil and transfer to cooling rack. Run a thin knife around edges to loosen. Cool completely to room temperature.
  10. Refrigerate at least 6 hours or overnight before serving.

Notes

Using a water bath and cooling the cheesecake slowly in the oven helps prevent cracks and ensures a smooth, creamy texture. For best flavor and texture, chill the cheesecake overnight.

Nutrition

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