If you’re a peanut butter lover with a soft spot for creamy, dreamy desserts, this Peanut Butter Cheesecake will absolutely win your heart. Imagine the irresistible duo of rich, tangy cream cheese and smooth, nutty peanut butter, swirled together on a buttery graham cracker crust, all finished with a lush topping of whipped cream and crunchy peanuts. Every bite is a perfect balance of decadence and nostalgia that will have your family and friends begging for another slice. This is truly a celebration-worthy dessert that feels both fancy and wonderfully homey all at once.

Peanut Butter Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The list is refreshingly simple, but each ingredient plays a starring role in creating the signature taste and texture of our Peanut Butter Cheesecake. From the crisp crust to the silky filling, these elements come together in the most delicious way imaginable.

Graham cracker crumbs: The perfect crunchy base that adds a subtle honey flavor and ideal structure.
Granulated sugar: Sweetens the crust and helps it crisp up nicely.
Unsalted butter: Binds the crust and brings a rich, melt-in-your-mouth flavor.
Cream cheese: Provides the luscious, tangy backbone of the cheesecake—be sure it’s softened for a silky filling.
Creamy peanut butter: The star of the show, lending bold nutty notes and unbeatable creaminess.
Powdered sugar: Sweetens and smooths the filling without any graininess.
Vanilla extract: Enhances all the flavors and rounds out the richness.
Large eggs: Help set the cheesecake to the perfect consistency—don’t rush this step.
Sour cream: Adds gentle tang and creates an extra creamy filling.
Heavy cream: Brings richness and a luxurious, velvety finish.
Mini chocolate chips (optional): Little pops of chocolate throughout for extra decadence.
Whipped cream and chopped peanuts (optional): Make for a beautiful and tasty garnish.

How to Make Peanut Butter Cheesecake

Step 1: Prepare the Pan and Oven

Set the scene for cheesecake perfection by heating your oven to 325°F (163°C). Give a 9-inch springform pan a generous greasing, and wrap it with foil on the outside—this smart trick keeps your luscious filling safe from water leaks later on.

Step 2: Make the Crust

In a medium bowl, blend the graham cracker crumbs with the sugar and melted butter until the mixture resembles wet sand. Press this dreamy combo firmly into the bottom of your pan, making sure it’s evenly packed. Slide the crust into the oven and bake for 10 minutes, then let it cool slightly while you prep the peanut butter cheesecake filling.

Step 3: Mix the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and peanut butter together until creamy and smooth—this is where the magic starts! Stir in the powdered sugar and vanilla extract, mixing until everything is nicely combined. Add the eggs one at a time, blending on low speed to keep things gentle (overmixing can introduce too much air). Pause to scrape down the bowl as needed, so your batter stays silky.

Step 4: Bring It All Together

Add the sour cream and heavy cream, mixing just until smooth. If you’re feeling extra indulgent, now’s the time to delicately fold in those mini chocolate chips. Pour the batter over your cooled crust and smooth the top with a spatula for a beautiful finish.

Step 5: Bake in a Water Bath

To keep your Peanut Butter Cheesecake creamy and crack-free, set the springform pan inside a larger baking dish. Carefully pour about an inch of hot water around the outside—this gentle water bath helps the cheesecake bake evenly. Bake for 55 to 65 minutes, until the edges look set but the center still has a slight jiggle.

Step 6: Cool Gradually

When the baking time is up, turn off the oven but leave the cheesecake inside with the door closed for one hour. This slow cooling process helps prevent cracks. Then move it to the counter to cool completely, followed by a chill in the fridge for at least 4 hours (preferably overnight) before serving.

How to Serve Peanut Butter Cheesecake

Garnishes

Bring your cheesecake to new heights with whipped cream clouds, a sprinkle of chopped peanuts, or mini chocolate chips. If you want to go all out, drizzle melted chocolate or a swirl of peanut butter sauce over the top for extra wow-factor.

Side Dishes

While Peanut Butter Cheesecake is undeniably the star, a scoop of vanilla ice cream or a handful of fresh berries on the side can add a playful fruity or creamy note. A hot cup of coffee or a cold glass of milk pairs beautifully and balances the richness.

Creative Ways to Present

For parties, consider serving the cheesecake in individual mason jars or as bite-sized bars for easier sharing. You could even layer cubes of cheesecake in a parfait glass with chocolate pudding and crushed cookies for a fun twist on the classic slice.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Peanut Butter Cheesecake tightly with plastic wrap or transfer to an airtight container. It will easily keep in the fridge for up to five days, staying just as decadent as day one.

Freezing

This recipe freezes like a dream! For best results, slice the cheesecake and wrap individual pieces in plastic wrap, then foil. Store them in a zip-top freezer bag for up to two months. Thaw slices overnight in the fridge for a convenient, ready-to-enjoy treat.

Reheating

Cheesecake is best enjoyed cold or at room temperature, so skip reheating. If you like a slightly softened bite, just let it sit out for 15 minutes before serving.

FAQs

Can I use crunchy peanut butter in this cheesecake?

You absolutely can! Crunchy peanut butter will give a slightly different texture with little peanut bits throughout the cheesecake. It’s a fun twist, but if you prefer a smoother classic, stick to creamy.

What’s the best way to prevent cracks on top of my Peanut Butter Cheesecake?

Using a water bath and letting the cheesecake gradually cool in the oven with the door closed are your best secrets for a perfectly smooth, crack-free top. Don’t skip these steps!

Do I have to use a springform pan?

A springform pan is ideal for cheesecakes, since it allows you to easily release the sides without damage. If you don’t have one, you can use a deep pie dish, but getting the cheesecake out will be a bit more challenging.

Can I make this Peanut Butter Cheesecake ahead of time?

Yes, it’s perfect for making ahead! The flavor actually improves after a day in the fridge, making it a fantastic choice for entertaining. Just garnish right before serving so everything looks fresh.

Is it possible to make this recipe gluten free?

Definitely! Swap the regular graham crackers for a gluten-free variety (many brands are available), and double check that all your other ingredients are gluten free. The rest of the recipe works just the same.

Final Thoughts

If you’ve never tried making Peanut Butter Cheesecake at home, now’s the time to treat yourself! This recipe delivers on all fronts: creamy texture, nutty flavor, and crowd-pleasing elegance. Gather your ingredients and enjoy every delicious, peanut buttery bite—you’ll want to make it again and again!

Peanut Butter Cheesecake Recipe

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4.7 from 24 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 12 slices 1x
Diet: Non-Vegetarian

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Description

Indulge in the rich and creamy decadence of this Peanut Butter Cheesecake. A dreamy dessert that combines the nutty flavor of peanut butter with the lusciousness of cheesecake, creating a heavenly treat for any occasion.

Ingredients

Scale

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted

For the Filling:

3 (8 oz) packages cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup mini chocolate chips (optional)

For Garnish:

Whipped cream and chopped peanuts (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
Make the Crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
Prepare the Filling: Beat cream cheese and peanut butter until smooth. Add powdered sugar, vanilla, eggs, sour cream, and heavy cream. Fold in chocolate chips.
Bake: Pour the batter over the crust and bake in a water bath for 55–65 minutes.
Chill: Let the cheesecake cool in the oven, then chill for at least 4 hours.
Serve: Garnish with whipped cream and chopped peanuts before serving.