why make this recipe
Peanut Butter Cheesecake is a delightful dessert that combines creamy cheesecake with the rich flavor of peanut butter. It’s perfect for any occasion, whether it’s a birthday party, holiday celebration, or just a sweet treat for yourself. With its delicious chocolate ganache topping and crunchy Reese’s cups, this cheesecake will impress your friends and family. Plus, it’s not too difficult to make, making it a great choice for bakers of all skill levels.
how to make Peanut Butter Cheesecake
Ingredients:
- 1 1/2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup heavy cream
- 8 oz chocolate, chopped
- Mini Reese’s peanut butter cups for garnish
Directions:
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Oreo cookie crumbs with the melted butter. Press the mixture into the bottom of a springform pan to form the crust.
- In a large mixing bowl, beat together the cream cheese, peanut butter, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Pour the peanut butter mixture over the crust in the springform pan.
- Bake for about 55-60 minutes, or until the center is set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer. Pour it over the chopped chocolate in a bowl and let it sit for a few minutes, then stir until smooth.
- Pour the chocolate ganache over the cooled cheesecake.
- Whip additional peanut butter with the cream until fluffy and spread it on top.
- Garnish with mini Reese’s cups and serve.
how to serve Peanut Butter Cheesecake
Serve your Peanut Butter Cheesecake chilled. You can cut it into slices and place each slice on a plate. For an extra touch, you might add a drizzle of chocolate sauce or a dollop of whipped cream alongside. It’s also great with fresh fruit!
how to store Peanut Butter Cheesecake
To store leftover Peanut Butter Cheesecake, cover it with plastic wrap or place it in an airtight container. Keep it in the refrigerator for up to a week. If you want to store it for longer, you can freeze individual slices wrapped in plastic wrap and foil. Just make sure to let it thaw in the fridge before serving.
tips to make Peanut Butter Cheesecake
- Ensure your cream cheese is softened to room temperature for a smooth mixture.
- Use a springform pan for easy removal and presentation.
- Let the cheesecake cool completely before adding the ganache to avoid melting it.
- Feel free to adjust the sweetness by using less sugar if desired.
variation
You can add a swirl of chocolate or caramel on top before refrigerating for an extra flavor boost. You might also use different types of crusts, like a graham cracker or nut crust, to change things up.
FAQs
Q: Can I use natural peanut butter for this recipe?
A: Yes, natural peanut butter can be used, but make sure it’s well-stirred and has a similar texture to regular peanut butter.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when the edges are slightly puffed and the center is set but still jiggles slightly when moved.
Q: Can I make this cheesecake ahead of time?
A: Yes! It’s actually best if made a day in advance to allow it to set properly and enhance the flavors. Just be sure to store it in the refrigerator.
Peanut Butter Cheesecake
Ingredients
For the crust
- 1.5 cups Oreo cookie crumbs
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
For the ganache and garnish
- 1 cup heavy cream
- 8 oz chocolate, chopped
- mini pieces Reese’s peanut butter cups for garnish
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the Oreo cookie crumbs with the melted butter. Press the mixture into the bottom of a springform pan to form the crust.
Cheesecake filling
- In a large mixing bowl, beat together the cream cheese, peanut butter, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Pour the peanut butter mixture over the crust in the springform pan.
Baking
- Bake for about 55-60 minutes, or until the center is set.
- Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight.
Ganache and serving
- For the ganache, heat the heavy cream in a saucepan until it begins to simmer.
- Pour it over the chopped chocolate in a bowl and let it sit for a few minutes, then stir until smooth.
- Pour the chocolate ganache over the cooled cheesecake.
- Whip additional peanut butter with the cream until fluffy and spread it on top.
- Garnish with mini Reese’s cups and serve.
