Have you ever stared into a jar of peanut butter and thought, “This could be a whole dessert”? If you have, you’re my kind of person. We’re not just making a cheesecake. We’re making the cheesecake that peanut butter dreams are made of.
This isn’t some fancy, complicated recipe. This is the one you make when you want pure, creamy, peanut buttery goodness. It’s rich, it’s smooth, and it’s surprisingly simple to get right.
So, grab your apron. Let’s make the ultimate peanut butter cheesecake.
What You’ll Need
Putting together this cheesecake is easier than you think. Most of these ingredients are probably already in your kitchen, waiting for their big moment.
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs (about 10 full crackers)
- 6 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
For the Peanut Butter Filling
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 1 cup creamy peanut butter
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 2 teaspoons vanilla extract
Pro Tips
I’ve made a lot of cheesecakes. I’ve also made a lot of mistakes so you don’t have to. Here are a few things to keep in mind.
- Room Temperature is a Must: I can’t say this enough. If your cream cheese, eggs, or sour cream are cold, your batter will be lumpy. Set them on the counter for at least 2 hours before you start. This is the secret to a super smooth filling.
- Don’t Overmix the Eggs: When you add the eggs, mix them in on low speed just until the yellow disappears. If you beat too much air into the batter at this stage, your cheesecake will puff up in the oven and then crack as it cools.
- A Water Bath is Your Best Friend: Baking a cheesecake in a water bath gives you a moist, even heat. This helps prevent cracks and keeps the texture creamy. Just wrap your springform pan in a few layers of heavy-duty foil to keep water out.
- Cool It Down Slowly: Big temperature changes also cause cracks. Once it’s done baking, turn the oven off and crack the door open. Let the cheesecake cool in the oven for an hour before moving it to the counter.
Tools of the Trade
You don’t need a professional kitchen, but a few specific tools will make this job a lot easier.
| Tool | Why You Need It |
|---|---|
| 9-inch Springform Pan | The removable sides are a must for getting the cheesecake out in one piece. |
| Electric Mixer | A stand mixer or a hand mixer will work. It’s tough to get cream cheese smooth by hand. |
| Roasting Pan | For the water bath. It needs to be larger than your springform pan. |
| Heavy-Duty Aluminum Foil | To wrap the outside of your pan and prevent a soggy crust. |
| Rubber Spatula | For scraping the bowl to make sure everything is mixed in. |
Substitutions and Variations
Feel free to play around with this recipe. It’s pretty hard to mess up.
| Ingredient | Substitution Idea | Note |
|---|---|---|
| Graham Cracker Crust | Oreo cookie crumbs, Biscoff cookies, or crushed pretzels. | Adjust the sugar if you use a sweeter cookie. For pretzels, add a bit more butter. |
| Creamy Peanut Butter | Crunchy peanut butter. | This will give your cheesecake a bit of texture. Both work great. |
| Sour Cream | Full-fat Greek yogurt. | It adds a similar tang and creaminess. |
You could also add a ½ cup of mini chocolate chips to the batter. Or top the finished cheesecake with a simple chocolate ganache.
Make-Ahead Tips
Cheesecake is the perfect dessert to make ahead of time. The flavor actually gets better after a day in the fridge.
You can make the entire cheesecake 1 to 2 days before you plan to serve it. Just keep it covered in the refrigerator.
How to Make the Ultimate Peanut Butter Cheesecake
Follow these steps exactly. You’ll have a perfect cheesecake in no time.
The Crust
Step 1: Preheat your oven to 350°F (175°C).
Step 2: Mix the graham cracker crumbs, melted butter, and sugar together in a small bowl until it looks like wet sand.
Step 3: Press the mixture firmly and evenly into the bottom and slightly up the sides of your 9-inch springform pan. Bake for 10 minutes, then let it cool on a wire rack.
The Filling and Baking
Step 1: In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s completely smooth.
Step 2: Add the sugar and beat until combined. Scrape down the sides of the bowl, then add the peanut butter and mix until smooth.
Step 3: Add the eggs one at a time, mixing on low speed just until each one is mixed in.
Step 4: Gently mix in the sour cream and vanilla extract. Pour the filling over your cooled crust.
Step 5: Wrap the outside of the pan with two layers of heavy-duty foil. Place it in a large roasting pan and fill the roasting pan with about 1 inch of hot water.
Step 6: Bake for 60-70 minutes. The edges should be set, but the center should still have a slight wobble.
Step 7: Turn the oven off and prop the oven door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour.
Step 8: Remove the cheesecake from the water bath and let it cool completely on the counter. Then, cover it and chill in the refrigerator for at least 6 hours, or preferably overnight.
Nutrition, Pairings, and More
This is a rich dessert, meant to be enjoyed as a special treat.
- Nutritional Info: This is an estimate, but one slice will have a good amount of calories, fat, and sugar. It’s dessert, after all!
- Diet Swaps: You can use gluten-free graham crackers for the crust. Some sugar substitutes may work, but they can change the final texture.
- Meal Pairings: This cheesecake is the star of the show. Serve it with a simple cup of black coffee or a tall glass of cold milk.
- Time Savers: While the crust is baking, you can start making the filling. You can also get all your ingredients measured out before you start mixing anything.
Leftovers and Storage
If you have any leftovers, store them in the refrigerator, covered, for up to 5 days.
You can also freeze this cheesecake. Let it chill completely in the fridge first. Then you can freeze it whole or in individual slices. Wrap it well in plastic wrap and then foil. It will last for about a month in the freezer.
Frequently Asked Questions
Q1. Why did my cheesecake crack?
Ans: This usually happens for two reasons. You either overmixed the batter after adding the eggs, or it cooled down too fast. Be gentle with the eggs and let it cool slowly in the oven.
Q2. Can I use natural peanut butter?
Ans: You can, but it can be tricky. Natural peanut butter separates, so you need to stir it very, very well first. The texture of the cheesecake might be a little grittier.
Q3. Do I really need a water bath?
Ans: I highly recommend it. It’s the best way to get that creamy texture and prevent cracks. It might seem like an extra step, but it’s worth it.
Wrapping Up
There you have it. A straightforward path to the most amazing peanut butter cheesecake you’ll ever have. Don’t be scared of it; it’s just mixing and baking.
Give this recipe a try. When you do, come back and leave a comment below. I want to hear how it turned out
