Dreamy Peanut Butter Cheesecake
This Dreamy Peanut Butter Cheesecake delivers rich, velvety perfection with a graham cracker crust. Make-ahead dessert that wows every time!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Roasting Pan
- Aluminum foil
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 2 tablespoons sugar
For the Filling
- 24 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 teaspoon salt
- 1/2 cup sour cream
Optional Toppings
- 1/2 cup chocolate chips
- 1/4 cup chopped peanuts
- 2 tablespoons additional peanut butter for swirling
Instructions
- Preheat oven to 325°F and wrap a 9-inch springform pan with foil to prevent leaks.
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the springform pan and bake for 10 minutes. Cool while preparing filling.
- In a large bowl, beat cream cheese until smooth. Add both sugars and mix until fluffy.
- Mix in peanut butter and vanilla until combined. Add eggs one at a time, mixing on low just until incorporated.
- Fold in sour cream and salt gently. Do not overmix.
- Pour batter into cooled crust. For a swirl effect, mix 2 tablespoons peanut butter with 1/2 cup of the batter, dollop on top and swirl with a knife.
- Place pan in a roasting pan. Fill outer pan with hot water halfway up the sides. Bake for 55–65 minutes until center is slightly jiggly.
- Turn off oven, crack door, and cool in oven for 1 hour. Then cool completely at room temperature before refrigerating for at least 6 hours or overnight.
- Top with chocolate chips and chopped peanuts before serving if desired.
Notes
Use room temperature ingredients for best texture. Avoid overmixing once eggs are added. Freezes well for up to 3 months without toppings.