Ingredients

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup creamy peanut butter

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup heavy cream

1/2 cup creamy peanut butter, for topping

1/4 cup powdered sugar, for topping

2-3 tablespoons heavy cream, for topping

Instructions

Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and 1/3 cup granulated sugar. Pour in melted butter and mix until the crumbs are moistened. Press this mixture into the bottom and slightly up the sides of a 9-inch springform pan. Chill the crust for 10 minutes.

Step 2: In a large bowl, beat the softened cream cheese and 1 cup peanut butter together until smooth. Gradually add 3/4 cup granulated sugar, beating until just combined. Stir in the vanilla extract.

Step 3: Add the eggs one at a time, beating on low speed until each is just incorporated. Gently fold in 1/2 cup heavy cream until evenly combined.

Step 4: Pour the filling over the chilled crust. Tap the pan gently to release any air bubbles. Bake on a baking sheet for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.

Step 5: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. Remove from the oven and let cool completely on a wire rack. Cover and refrigerate for at least 4-6 hours or overnight.

Step 6: For the topping, gently warm 1/2 cup peanut butter in a small saucepan over low heat until spreadable. Remove from heat and whisk in powdered sugar. Gradually add heavy cream, one tablespoon at a time, until the topping reaches your desired consistency. Drizzle or spread over the chilled cheesecake before serving.

Tips & Variations

Use natural peanut butter for a more intense peanut flavor, but reduce added sugar slightly if it’s sweetened.

To avoid cracks, don’t overmix the batter and cool the cheesecake gradually in the oven.

Try adding chopped peanuts or chocolate chips into the filling for extra texture.

For a gluten-free version, substitute graham cracker crumbs with gluten-free cookies or nut crust.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 10-15 minutes before serving for optimal creaminess. Leftover cheesecake can be frozen wrapped tightly in plastic wrap and foil for up to 1 month; thaw overnight in the refrigerator before serving.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter to add texture, but it may alter the smoothness of the cheesecake filling slightly.

Do I need a water bath to bake this cheesecake?

This recipe doesn’t require a water bath if you bake at the recommended temperature and cool the cheesecake gradually in the oven to prevent cracking.