Peanut Butter Cheesecake

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The combo of the greatest things in life: cheesecake, and peanut butter.


For the Cheesecake:

2 ½ cups graham cracker crumbs
½ cup butter, melted
2 ¼ cups (18 ounces) cream cheese, chilled
¾ cup powdered sugar
1 teaspoon vanilla extract
¾ cup creamy peanut butter
1 ¼ cups heavy cream, chilled

For the Peanut Butter Ganache:

¾ cup + 2 tablespoons creamy peanut butter
½ cup + 2 tablespoons white chocolate chips

Optional for Decoration:

Chopped peanuts


Making the Cheesecake Base:

Stir together graham cracker crumbs and melted butter until the mixture is evenly moistened, resembling wet sand. Press this mixture firmly into an 8-inch springform pan, creating a compact, even layer. Refrigerate for at least 30 minutes to set.

Preparing the Filling:

In a stand mixer fitted with the paddle attachment, mix the cream cheese, powdered sugar, vanilla extract, and creamy peanut butter on medium speed until well combined.

Switch to the whisk attachment, add the heavy cream, and beat until the mixture is thick and holds its shape.

Spoon this mixture over the prepared crust, smoothing it into an even layer. Tap the pan on the counter to release any air bubbles.

Refrigerate the cheesecake for 6 hours or, ideally, overnight to ensure it sets properly.
Releasing the Cheesecake:

Run a sharp knife around the inside edge of the pan to loosen the cheesecake. Unfasten the springform pan and remove the sides. Use a cake lifter or spatulas to transfer the cheesecake to a serving plate.

For the Peanut Butter Ganache:

Melt the peanut butter and white chocolate chips in separate bowls in the microwave, using 30-second bursts and stirring until smooth.

Combine the melted peanut butter and white chocolate, cool for 5 minutes, then pour over the cheesecake. Spread to the edges and allow it to gently drip down the sides.

If desired, sprinkle chopped peanuts on top for decoration.
Refrigerate the cheesecake for another 30 minutes to set the ganache before serving.

Storage and Notes:

Keep the cheesecake in the refrigerator, stored in an airtight container. It will stay fresh for up to 4 days.

Feel free to switch the peanut butter ganache with chocolate ganache if you prefer.

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