Description
Rich and creamy peanut butter cheesecake nestles on a crumbly peanut butter cookie base, delivering indulgent layers of nutty, sweet flavor. Serve chilled for a luxurious dessert that satisfies deep chocolate and peanut butter cravings you won’t forget.
Ingredients
Scale
- 3 packages (8 oz / 226 g) cream cheese, room temperature
- 1¼ cups (322.5 g) creamy peanut butter
- 1 cup (258 g) peanut butter (creamy or crunchy)
- 1¼ cups (297.5 g) heavy cream, cold
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) granulated sugar
- ¾ cup (94 g) confectioners’ sugar
- 2 tsp confectioners’ sugar
- ½ cup (115 g) sour cream, room temperature
- ¼ cup (57.5 g) sour cream
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ¼ cup (60 g) creamy peanut butter, melted
Instructions
- Prepare Pan: Lightly grease springform pan to ensure easy release of the peanut butter cookie crust after baking.
- Craft Cookie Crust: Thoroughly blend peanut butter, sugar, and egg into a smooth mixture, then press evenly into the pan’s bottom and sides, creating a sturdy foundation for the cheesecake.
- Bake Crust: Preheat oven and bake crust until it sets with a light golden hue, then allow to cool completely.
- Create Cheesecake Base: Whip cream cheese and sugar using an electric mixer until silky and lump-free, then seamlessly incorporate peanut butter and vanilla for a rich, smooth consistency.
- Enhance Filling: Gently fold in sour cream, then prepare whipped cream by beating heavy cream with confectioners’ sugar until stiff peaks form, carefully folding it into the peanut butter cream cheese mixture to maintain a light, airy texture.
- Assemble Cheesecake: Pour the completed filling over the cooled crust, smoothing the surface with a spatula, then prepare the sour cream topping by whisking sour cream and confectioners’ sugar until glossy and spread evenly across the top.
- Finishing Touches: Refrigerate the cheesecake for several hours to set completely, then before serving, drizzle melted peanut butter over the top for an artistic and decadent final presentation.
Notes
- Prep Pan Perfectly: Grease springform pan lightly to ensure easy cookie crust release after baking.
- Create Smooth Cookie Base: Mix peanut butter, sugar, and egg thoroughly to develop uniform crust consistency without lumps.
- Master Cream Cheese Technique: Beat cream cheese and sugar until silky smooth, preventing any lumpy texture in the filling.
- Whip Cream with Precision: Gradually add confectioners’ sugar while whipping cream, creating stiff peaks that maintain volume when folded into cheesecake mixture.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 520
- Sugar: 40 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 60 mg