Description
Indulge in a rich and creamy Decadent Peanut Butter Cheesecake featuring a buttery graham cracker crust layered with a smooth peanut butter and cream cheese filling. Finished with a luscious peanut butter glaze, this dessert is perfect for peanut butter lovers seeking a luscious treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 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
Topping
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 2–3 tablespoons heavy cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and 1/3 cup granulated sugar. Pour in the melted butter and mix well until the mixture is evenly moistened. Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Chill the crust in the refrigerator for 10 minutes to set.
- Make the filling: In a large mixing bowl, beat the softened cream cheese together with 1 cup of creamy peanut butter until smooth and creamy. Gradually add 3/4 cup granulated sugar, mixing until just combined. Stir in the vanilla extract thoroughly.
- Incorporate eggs and cream: Add the eggs one at a time to the mixture, beating on low speed and ensuring each egg is fully incorporated before adding the next. Gently fold in 1/2 cup of heavy cream until the filling is just combined and creamy, being careful not to overmix.
- Assemble and bake: Pour the prepared filling over the chilled crust in the springform pan. Lightly tap the pan to release any air bubbles. Place the cheesecake on a baking sheet and bake in the oven for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
- Cool gradually: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar. Allow it to cool gently for 1 hour. Afterward, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover it and refrigerate for at least 4-6 hours or overnight for optimal texture.
- Prepare the topping: In a small saucepan over low heat, gently warm 1/2 cup of creamy peanut butter until it becomes spreadable. Remove from heat and whisk in 1/4 cup powdered sugar. Gradually add 2 to 3 tablespoons of heavy cream, one tablespoon at a time, stirring to reach a smooth, drizzle-able consistency. Spread or drizzle this topping evenly over the chilled cheesecake before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake; the cheesecake should have a slight jiggle in the center when done.
- Chilling the cheesecake overnight enhances the flavors and sets the texture.
- Use a springform pan for easy removal of the cheesecake.
- For a thicker topping, reduce the cream added; for a thinner drizzle, add more cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peanut butter cheesecake, creamy cheesecake, peanut butter dessert, graham cracker crust, homemade cheesecake
