Get ready for the oohs and aahs when you bring this heavenly cheesecake to the table!
Does anyone else have trouble deciding what to get when they visit that famous cheesecake restaurant? Or, for that matter, any good bakery that offers a variety of cheesecake slices? I know I do. Should I get one topped with blueberries or a peanut buttery, chocolatey version? Well, with this peanut butter cheesecake recipe, I can make one of my favorites at home anytime I like.
Before we even get started talking about how great this dessert is, let me give you a word of warning. This is not a last-minute dessert. It requires significant chilling time, so be prepared to make this in advance of when you want to serve it. The good news is that the preparation is quite simple. You just need to have the patience to wait almost eight hours from start to finish to enjoy it. Trust me when I tell you that it’s worth the wait.
I love the rich, peanut buttery flavor you get in the smooth, creamy cheesecake filling. Then, topped with that decadent ganache, you get the perfect combination of flavors. It’s a taste combo made in culinary heaven. Of course, you can make it all the better by doing what we did in the photo and adding chopped peanut butter cups as a decoration. Or go as simple as a delicious, freshly made whipped cream. Don’t worry, I’ll give you two great recipes in the serving suggestions below.
Whether you’re making this cheesecake for your family or to take to someone else for a special occasion or dinner party, you can bet it will disappear quickly. The only real question is who will get that last slice?
Tricks and tips for your cheesecake
My first tip—or more accurately, time-saving trick—for making this peanut butter cheesecake recipe is to purchase a ready-made cookie crust at the grocery store. You can get an Oreo crust, a chocolate graham crust, or even a gluten-free chocolate crust. That way, you can omit the butter and skip the food processor altogether. I do, and it saves time on preparation and cleanup.
The next tip is important. Your cream cheese and eggs must be at room temperature, or your cheesecake will not turn out properly. Unless you like sunken cheesecake, be sure to take those items out of the refrigerator well in advance before getting started. Now, I’m all about natural peanut butter in my life, but if you have the type that separates and needs mixing, it probably won’t work well in this recipe. This is the time to buy some regular creamy peanut butter for the best results. And, finally, do not try to cut calories by using low-fat cream cheese and sour cream. You need full-fat versions for this recipe to turn out right.
How do I store leftovers?
Store leftovers from this peanut butter cheesecake recipe tightly covered with plastic wrap in the refrigerator for up to 5 days. You can also freeze leftovers by tightly wrapping the whole cheesecake or individual slices in plastic freezer wrap and storing them in a zippered freezer bag or freezer-safe container for up to 3 months. Defrost the cheesecake overnight in the refrigerator or enjoy it frozen straight from the freezer.
Serving suggestions
As promised, I have two suggestions to serve with this peanut butter cheesecake recipe. The first doubles down on the chocolatey goodness with Chocolate Whipped Cream, and the second combines my love of peanut butter and strawberry, as well as chocolate and strawberry, with this Strawberry Whipped Cream Recipe. Hey, don’t knock it until you try it. Because this dessert is definitely on the rich side, I recommend enjoying it after a lighter meal, such as Salad Niçoise, Southwest Quinoa Salad, or Caprese Pasta Salad.
Peanut Butter Cheesecake Recipe
Ingredients
- 35 chocolate sandwich cookies roughly broken
- 1/3 cup unsalted butter melted
- 24 ounces cream cheese softened to room temperature
- 1 cup peanut butter creamy
- 1 1/4 cups granulated sugar
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 3 large eggs at room temperature and lightly beaten
- 3 tablespoons heavy cream
- 1/2 cup heavy cream for ganache
- 3 ounces dark chocolate finely chopped, for ganache
Instructions
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Preheat your oven to 325°F. In a food processor, pulse the chocolate sandwich cookies into fine crumbs. In a bowl, mix the crumbs with melted butter until evenly moistened. Press the mixture firmly into the bottom and partially up the sides of a 9-inch springform pan.
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In a large bowl, beat the cream cheese until smooth. Mix in the peanut butter and granulated sugar until well combined, then stir in the sour cream and vanilla extract. Add the eggs one at a time, mixing briefly after each, and finish by stirring in the heavy cream. Pour the filling evenly over the prepared crust.
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Bake in the preheated oven for 50-60 minutes until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 6 hours (overnight is best) to set the cheesecake.
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For the ganache, heat 1/2 cup heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour it over the chopped dark chocolate in a bowl. Stir until smooth and let cool slightly before drizzling evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for about 20 minutes to allow the ganache to set.
Nutrition
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