Introduction

This Peanut Butter Cheesecake recipe is simple and delicious, combining a creamy, rich filling with a crunchy chocolate crust for the ultimate dessert. It’s perfect for any occasion and surprisingly easy to make. If you love peanut butter desserts, you might also enjoy these Mini Peanut Butter Cup Cheesecakes or the indulgent Butterfinger Fudge Recipe.

Ingredients

This decadent Peanut Butter Cheesecake combines a crunchy peanut-graham crust with an ultra-creamy, rich peanut butter filling, finished with a silky chocolate-peanut butter ganache.

• 1 1/2 cups graham cracker crumbs
• 1/2 cup finely ground salted peanuts
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 3 (8 oz) packages cream cheese, room temperature
• 1 cup creamy peanut butter
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 large eggs
• 1 large egg yolk
• 1/2 cup heavy cream
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream

Timing

Prep Time	30 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 45 minutes (plus chilling)

Context: This Peanut Butter Cheesecake comes together about 20% faster than similar recipes thanks to simplified preparation steps.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact the crust evenly.

Step 2 — Make the Filling

Beat softened cream cheese and peanut butter together until smooth and creamy. Gradually add sugar, scraping down the bowl to ensure no lumps remain. Mix in vanilla extract for flavor enhancement.

Step 3 — Incorporate Eggs

Add eggs one at a time, mixing on low speed just until combined after each addition. Overmixing can incorporate too much air and cause the Peanut Butter Cheesecake to crack during baking.

Step 4 — Add Sour Cream

Fold in room-temperature sour cream gently. This ingredient adds tanginess and helps create a creamy, smooth texture in your finished Peanut Butter Cheesecake.

Step 5 — Pour and Smooth

Pour the filling over the prepared crust and smooth the top with a spatula. Tap the pan gently on the counter to release any large air bubbles that could affect texture.

Step 6 — Bake in Water Bath

Place the springform pan in a larger baking dish and fill the outer dish with hot water halfway up the sides of the cheesecake pan. Bake at 325°F (163°C) for 55-65 minutes until the edges are set but the center still jiggles slightly.

Step 7 — Cool Gradually

Turn off the oven and crack the door open, letting the Peanut Butter Cheesecake cool inside for 1 hour. This gradual temperature change helps prevent cracking and sinking.

Step 8 — Chill Thoroughly

Remove from oven and run a knife around the edge to loosen. Cool completely at room temperature, then refrigerate for at least 6 hours or overnight until firmly set before serving.

Step 9 — Serve and Garnish

Release the springform pan and transfer the Peanut Butter Cheesecake to a serving plate. Garnish with whipped cream, chocolate drizzle, or chopped peanuts for added texture and presentation.

Peanut Butter Cheesecake Nutrition

Calories	520
Protein	11g
Carbohydrates	38g
Fat	37g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein while maintaining creamy texture with a subtle tang.
• Almond flour crust — Gluten-free option that adds nutty flavor and reduces carbs.
• Coconut cream for heavy cream — Dairy-free alternative that provides rich, tropical notes.
• Natural peanut butter — Lower-sodium choice with pure peanut flavor and no added sugars.
• Monk fruit sweetener for sugar — Zero-carb sweetener that keeps the Peanut Butter Cheesecake decadent.
• Protein powder blend — Boosts protein content while complementing the peanut butter flavor.
• Dark chocolate drizzle — Lower-sugar topping that enhances richness without dairy overload.

Serving Suggestions

• Drizzle with warm chocolate ganache and sprinkle with chopped salted peanuts for a classic flavor combination
• Pair with a scoop of vanilla bean ice cream to balance the rich peanut butter flavor
• Serve alongside a cup of strong coffee or cold milk to complement the dessert’s richness
• Garnish with fresh berries like raspberries or strawberries to add a fruity contrast
• Perfect for birthday celebrations, holiday gatherings, or as a special weekend treat
• Create elegant individual portions using a ring mold for dinner parties
• Top with caramel sauce and a pinch of sea salt for a sweet and salty twist

This Peanut Butter Cheesecake makes an impressive centerpiece for any dessert table and can be customized with various toppings to suit different occasions and preferences.

Common Mistakes to Avoid

• Mistake: Using cold cream cheese which causes lumps. Fix: Bring all ingredients to room temperature for a perfectly smooth Peanut Butter Cheesecake filling.
• Mistake: Overmixing the batter and incorporating too much air. Fix: Mix on low speed just until combined to prevent cracking and a dense texture.
• Mistake: Baking at too high a temperature, leading to a dry, cracked top. Fix: Use a moderate oven (typically 325°F/163°C) and a water bath for gentle, even cooking.
• Mistake: Using the wrong type of peanut butter with added oils or sugars. Fix: Opt for a natural, no-stir creamy peanut butter for the best flavor and consistency.
• Mistake: Not properly preparing the springform pan, causing leaks. Fix: Wrap the outside of the pan tightly with heavy-duty foil before placing it in the water bath.
• Mistake: Skipping the cooling steps and refrigerating the cheesecake while it’s still hot. Fix: Let it cool gradually in the turned-off oven with the door slightly ajar to prevent sinking.
• Mistake: Cutting the Peanut Butter Cheesecake with a regular knife, which tears the surface. Fix: Use a thin, hot knife (dipped in hot water and wiped dry) for clean slices every time.
• Mistake: Adding too many mix-ins, which can weigh down the batter. Fix: If using chocolate chips or chunks, toss them in flour first so they don’t sink to the bottom.

Storing Tips

• Fridge: Refrigerate your Peanut Butter Cheesecake in an airtight container for up to 5 days. Keep it at or below 40°F for food safety.
• Freezer: Wrap the Peanut Butter Cheesecake tightly in plastic wrap and foil, or place in a freezer-safe container, and freeze for up to 2 months.
• Reheat: Thaw frozen Peanut Butter Cheesecake overnight in the refrigerator. Serve chilled; do not microwave, as heat can compromise texture.

For best results, store your Peanut Butter Cheesecake covered to prevent it from absorbing other flavors and to maintain its creamy consistency.

Conclusion

This Ultimate Peanut Butter Cheesecake is a showstopper dessert that’s rich, creamy, and surprisingly easy to make. If you love this recipe, try our Chocolate Peanut Butter Cheesecake Recipe next! Share your results in the comments and subscribe for more delicious recipes.

Print

FAQs

Can I make this Peanut Butter Cheesecake ahead of time?

Yes, you can prepare this Peanut Butter Cheesecake in advance. It needs to chill for at least 4-6 hours, but overnight is best for the flavors to fully set and develop.

What is the best way to store leftover Peanut Butter Cheesecake?

Store any leftover Peanut Butter Cheesecake in an airtight container in the refrigerator. It will keep well for up to 5 days, ensuring it stays fresh and delicious.

Can I use natural peanut butter for this recipe?

We recommend using standard, creamy peanut butter rather than the natural kind for this Peanut Butter Cheesecake. Natural peanut butter can separate and make the filling oily, which affects the texture.