Introduction & Inspiration: A Peanut Butter Lover’s Dream
This Peanut Butter Cheesecake is the ultimate indulgence for peanut butter lovers! I adore the combination of the creamy, rich peanut butter cheesecake filling, the crunchy chocolate wafer crust, and the decadent chocolate ganache topping. It’s a perfect dessert.
The inspiration for this recipe comes from my love for both peanut butter and cheesecake. And a desire to create a dessert that combined those two flavors in a truly spectacular way. I wanted a showstopper.
I’ve experimented with different variations of peanut butter cheesecake recipes over the years. And this one is my absolute favorite. It’s a recipe that I’m incredibly proud of.
This cheesecake is perfect for birthdays, holidays, or any special occasion that calls for a truly decadent and impressive dessert. It’s a guaranteed crowd-pleaser. And it’s a celebration of all things peanut butter and chocolate.
Nostalgic Appeal (with a Rich, Peanut Buttery Twist)
Cheesecake, with its creamy, rich filling and its buttery crust, is a classic dessert that evokes a sense of indulgence and celebration. It reminds me of special occasions, restaurant desserts, and the simple pleasure of a truly decadent treat.
This Peanut Butter Cheesecake takes that familiar dessert and adds a rich, peanut buttery twist. That makes it even more irresistible. It’s a way to enjoy a classic cheesecake.
There’s something inherently satisfying about the combination of a creamy cheesecake filling, a crunchy crust, and the salty-sweet flavor of peanut butter. It’s a flavor and texture combination.
It’s the kind of dessert that’s perfect for sharing with loved ones. Or for savoring all to yourself as a special indulgence. A moment of pure peanut butter bliss.
Homemade Focus (and the Art of Cheesecake Baking)
I’m a strong advocate for homemade desserts, and this Peanut Butter Cheesecake is a perfect example of why. Making your own cheesecake allows you to control the ingredients and the quality. Creating a dessert.
Store-bought cheesecakes often lack the fresh flavor, the perfectly creamy texture, and the rich, peanut buttery taste of homemade. When you bake from scratch, you can use high-quality ingredients.
This recipe is a testament to the fact that even seemingly complex desserts like cheesecakes can be made at home with a bit of patience and attention to detail. It requires a few key steps.
It’s a recipe that I encourage everyone to try, even if you’re not an experienced baker. It’s a great way to learn the basics of cheesecake baking. And to enjoy.
Flavor Goal
The flavor goal of this Peanut Butter Cheesecake is to achieve a perfect balance of creamy, rich, and intensely peanut buttery flavors. With a crunchy chocolate wafer crust and a smooth, decadent chocolate ganache topping.
The crust, made with chocolate wafer cookies, cocktail peanuts, light brown sugar, and melted unsalted butter. It provides a crunchy, slightly salty, and chocolatey base that complements the peanut butter filling.
The filling, made with cream cheese, sour cream, creamy peanut butter, granulated sugar, salt, eggs, heavy whipping cream, and vanilla extract. Is the star of the show. It’s incredibly creamy.
The chocolate ganache topping, made with semi-sweet chocolate chips, heavy whipping cream. It adds a layer of rich, chocolatey goodness that perfectly complements the peanut butter filling.
The optional garnishes of cocktail peanuts, chopped peanut butter cups, and flaked salt add extra layers of flavor and texture. The overall effect is a cheesecake that’s both decadent and incredibly satisfying.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Crust:
Cocktail peanuts add a salty crunch and a subtle peanut flavor to the crust. Chocolate wafer cookies provide the chocolatey base for the crust.
Light brown sugar adds sweetness and a hint of molasses flavor. Unsalted butter, melted, binds the crust ingredients together.
For the Filling:
Cream cheese, at room temperature, is the key ingredient. Use full-fat cream cheese for the best results.
Sour cream, at room temperature, adds tanginess and helps to create a smooth, creamy texture. Creamy peanut butter is the star of the show.
Granulated sugar provides sweetness. Salt enhances the flavors.
Large eggs, at room temperature, add richness, structure. Heavy whipping cream adds extra creaminess.
For the Chocolate Topping:
Semi-sweet chocolate chips provide the rich, chocolatey flavor. Use good-quality chocolate chips.
Heavy whipping cream is heated and poured over the chocolate chips to create a smooth, glossy ganache.
Optional Garnishes: Cocktail peanuts, chopped peanut butter cups, and flaked salt.
Essential Equipment
You’ll need a few key pieces of equipment:
A 9-inch springform pan. This type of pan has removable sides, which makes it easy to release the cheesecake.
Heavy-duty foil: To wrap the springform pan.
A large roasting pan: for the water bath.
A food processor (optional, but helpful) for crushing the cookies and peanuts and for making the filling.
Large and medium bowls: for mixing.
A stand mixer fitted with a paddle attachment (or a hand mixer).
A small heat-proof bowl: for the ganache.
A spatula.
That’s it! This recipe does require a springform pan and a water bath for baking.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Crust:
- ½ cup cocktail peanuts
- 30 chocolate wafer cookies
- 2 Tbsp. light brown sugar
- 4 Tbsp. unsalted butter, melted
For the Filling:
- 4 8 oz. blocks cream cheese, at room temperature
- ½ cup sour cream, at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ¼ tsp. salt
- 4 large eggs, at room temperature
- ⅔ cup heavy whipping cream
For the Chocolate Topping:
- ½ cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- Cocktail peanuts, chopped peanut butter cups and flaked salt, to garnish (optional)
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake an incredible Peanut Butter Cheesecake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pan:
For the crust: Preheat the oven to 350°F (175°C).
Tightly wrap the bottom and up the sides of a 9-inch springform pan with heavy-duty foil. This will prevent water from seeping into the pan during the water bath.
2. Make the Crust: Place the cocktail peanuts in the bowl of a food processor.
Pulse until roughly chopped.
Add the chocolate wafer cookies and light brown sugar to the food processor.
Pulse until very finely ground.
Add the melted butter.
Pulse until the mixture resembles wet sand and is evenly moistened.
Transfer the mixture to the prepared springform pan.
Using the bottom of a glass or measuring cup, press the crust into the bottom and about 1 inch up the sides of the pan. Make sure the crust is evenly thick and well-packed.
3. Bake the Crust:
Place the springform pan inside of a roasting pan.
Bake the crust for 10 minutes.
Remove from the oven and let it cool while you make the filling.
4. Reduce Oven Temperature: Reduce the oven temperature to 325°F (160°C).
5. Make the Filling:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes.
Add the creamy peanut butter, granulated sugar, and salt.
Beat on medium-low speed until completely combined.
With the mixer running, add the eggs, one at a time, until each is fully incorporated. Scrape down the sides of the bowl in between eggs.
Mix in the heavy whipping cream until combined.
6. Pour Filling into Crust: Pour the batter into the cooled crust. (The batter will almost fill the pan.)
Gently tap or jiggle the pan to level the batter and release any trapped air bubbles.
7. Prepare and Bake in Water Bath:
Boil 8 cups of water.
Place the roasting pan with the cheesecake in the oven.
Very carefully pour the boiling water into the roasting pan until it comes about 1 inch deep. This creates a water bath, which helps to ensure even baking and prevent cracking.
Bake for 75 to 80 minutes, or until the filling is puffed and the center slightly wobbles when the pan is gently shaken.
Add more hot water to the pan during baking if needed to maintain the water level.
8. Cool Slowly: Turn off the oven.
Crack the oven door a few inches.
Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps to prevent cracking.
Remove the cheesecake from the water bath.
Carefully remove the foil from the pan.
Transfer the cheesecake to a wire rack.
Let the cheesecake continue cooling to room temperature, about 2 hours.
9. Chill:
Once cooled, chill the cheesecake, uncovered, in the refrigerator for at least 6 hours, or preferably overnight.
10. Make the Chocolate Ganache Topping: Place the semi-sweet chocolate chips in a small heat-proof bowl.
Microwave the heavy whipping cream until very hot and just starting to bubble, about 1 minute.
Pour the hot cream over the chocolate chips.
Let the mixture stand for 10 minutes to soften the chocolate.
Stir until the chocolate is fully melted and the ganache is smooth.
11. Top and Garnish: When ready to serve, run a thin knife or offset spatula around the edges of the pan. To loosen the cheesecake from the pan.
Release and remove the side of the springform pan.
Transfer the cheesecake to a serving plate.
Pour the chocolate ganache over the top of the chilled cheesecake. Spread it to the edges, letting it drip down the sides.
Garnish with chopped cocktail peanuts, chopped peanut butter cups, and flaked salt, if desired.
12. Serve:
Refrigerate until ready to serve. Slice and enjoy your incredibly delicious Peanut Butter Cheesecake!
Troubleshooting
Here are potential issues:
Problem: The crust is too crumbly.
Solution: Make sure you’re using enough melted butter to bind the cookie crumbs and peanuts together.
Problem: The crust is soggy.
Solution: Make sure you’re baking the crust until it’s lightly browned and set.
Problem: The cheesecake cracks.
Solution: Cheesecakes often crack due to sudden temperature changes. To help prevent cracking, bake the cheesecake in a water bath, cool it slowly in the oven, and then at room temp.
Problem: The cheesecake is too runny.
Solution: Make sure you’re baking the cheesecake long enough. It should be set on the sides and just barely jiggle in the center. Also, make sure you’re chilling.
Problem: The ganache is too thick/thin. Solution: Adjust by adding cream, or more chocolate.
Tips and Variations
Tips and variations for you:
Tip: For an even more intense peanut butter flavor, use peanut butter-filled chocolate sandwich cookies for the crust.
Tip: If you don’t have a food processor, you can crush the cookies and peanuts by placing them in a resealable plastic bag and using a rolling pin.
Tip: To toast the peanuts, spread them on a baking sheet and bake in a 350°F (175°C) oven for 5-7 minutes.
Variation: Use different types of cookies for the crust, such as graham crackers or vanilla wafers.
Variation: Add a layer of chopped peanut butter cups or chopped peanuts between the crust and the filling.
Variation: Drizzle the finished cheesecake with melted peanut butter or caramel sauce.
Variation: Use different types of chocolate for the ganache, such as milk chocolate or white chocolate.
Variation: Omit the chocolate ganache.
Serving and Pairing Suggestions
Serving this cheesecake:
Serving Suggestions:
Serve the cheesecake chilled, straight from the refrigerator.
Serve it as a dessert for a special occasion, such as a birthday, holiday gathering, or dinner party.
It’s also perfect for a weekend treat or any time you’re craving a rich, peanut buttery dessert.
Pairing Suggestions:
This cheesecake pairs well with a variety of beverages and accompaniments.
A glass of cold milk.
A cup of coffee or espresso.
A dessert wine, such as a port or a sherry.
A scoop of vanilla or chocolate ice cream.
It is delicious on its own.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 12 servings):
- Calories: Approximately 500-600
- Protein: 10-12 grams
- Fat: 35-45 grams (mostly from the cream cheese, butter, peanut butter, and chocolate)
- Carbohydrates: 40-50 grams
- Fiber: 2-3 grams
This is a general estimate. This Peanut Butter Cheesecake is a very rich and decadent dessert, due to the cream cheese, butter, sugar, peanut butter, and chocolate.
It does provide some protein and fiber. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories.
Print
Peanut Butter Cheesecake
Description
This Peanut Butter Cheesecake is the ultimate indulgence for peanut butter lovers! I adore the combination of the creamy, rich peanut butter cheesecake filling, the crunchy chocolate wafer crust, and the decadent chocolate ganache topping. It’s a perfect dessert
Ingredients
For the Crust:
- ½ cup cocktail peanuts
- 30 chocolate wafer cookies
- 2 Tbsp. light brown sugar
- 4 Tbsp. unsalted butter, melted
For the Filling:
- 4 8 oz. blocks cream cheese, at room temperature
- ½ cup sour cream, at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- ¼ tsp. salt
- 4 large eggs, at room temperature
- ⅔ cup heavy whipping cream
For the Chocolate Topping:
- ½ cup semi-sweet chocolate chips
- ⅓ cup heavy whipping cream
- Cocktail peanuts, chopped peanut butter cups and flaked salt, to garnish (optional
Instructions
1. Prepare the Oven and Pan:
For the crust: Preheat the oven to 350°F (175°C).
Tightly wrap the bottom and up the sides of a 9-inch springform pan with heavy-duty foil. This will prevent water from seeping into the pan during the water bath.
2. Make the Crust: Place the cocktail peanuts in the bowl of a food processor.
Pulse until roughly chopped.
Add the chocolate wafer cookies and light brown sugar to the food processor.
Pulse until very finely ground.
Add the melted butter.
Pulse until the mixture resembles wet sand and is evenly moistened.
Transfer the mixture to the prepared springform pan.
Using the bottom of a glass or measuring cup, press the crust into the bottom and about 1 inch up the sides of the pan. Make sure the crust is evenly thick and well-packed.
3. Bake the Crust:
Place the springform pan inside of a roasting pan.
Bake the crust for 10 minutes.
Remove from the oven and let it cool while you make the filling.
4. Reduce Oven Temperature: Reduce the oven temperature to 325°F (160°C).
5. Make the Filling:
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer and a large bowl), beat the softened cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes.
Add the creamy peanut butter, granulated sugar, and salt.
Beat on medium-low speed until completely combined.
With the mixer running, add the eggs, one at a time, until each is fully incorporated. Scrape down the sides of the bowl in between eggs.
Mix in the heavy whipping cream until combined.
6. Pour Filling into Crust: Pour the batter into the cooled crust. (The batter will almost fill the pan.)
Gently tap or jiggle the pan to level the batter and release any trapped air bubbles.
7. Prepare and Bake in Water Bath:
Boil 8 cups of water.
Place the roasting pan with the cheesecake in the oven.
Very carefully pour the boiling water into the roasting pan until it comes about 1 inch deep. This creates a water bath, which helps to ensure even baking and prevent cracking.
Bake for 75 to 80 minutes, or until the filling is puffed and the center slightly wobbles when the pan is gently shaken.
Add more hot water to the pan during baking if needed to maintain the water level.
8. Cool Slowly: Turn off the oven.
Crack the oven door a few inches.
Let the cheesecake cool in the oven for 1 hour. This slow cooling process helps to prevent cracking.
Remove the cheesecake from the water bath.
Carefully remove the foil from the pan.
Transfer the cheesecake to a wire rack.
Let the cheesecake continue cooling to room temperature, about 2 hours.
9. Chill:
Once cooled, chill the cheesecake, uncovered, in the refrigerator for at least 6 hours, or preferably overnight.
10. Make the Chocolate Ganache Topping: Place the semi-sweet chocolate chips in a small heat-proof bowl.
Microwave the heavy whipping cream until very hot and just starting to bubble, about 1 minute.
Pour the hot cream over the chocolate chips.
Let the mixture stand for 10 minutes to soften the chocolate.
Stir until the chocolate is fully melted and the ganache is smooth.
11. Top and Garnish: When ready to serve, run a thin knife or offset spatula around the edges of the pan. To loosen the cheesecake from the pan.
Release and remove the side of the springform pan.
Transfer the cheesecake to a serving plate.
Pour the chocolate ganache over the top of the chilled cheesecake. Spread it to the edges, letting it drip down the sides.
Garnish with chopped cocktail peanuts, chopped peanut butter cups, and flaked salt, if desired.
12. Serve:
Refrigerate until ready to serve. Slice and enjoy your incredibly delicious Peanut Butter Cheesecake!
Recipe Summary and Q&A
Let’s recap this decadent Peanut Butter Cheesecake baking journey!
Summary: This Peanut Butter Cheesecake features a crunchy chocolate wafer and peanut crust, a creamy, rich peanut butter cheesecake filling, and a smooth, decadent chocolate ganache topping. It’s a showstopping dessert that’s perfect for any peanut butter and chocolate lover.
Q&A:
Q: Can I make this cheesecake ahead of time?
A: Yes, this cheesecake is perfect for making ahead of time! In fact, it needs to chill for at least 6 hours, or preferably overnight, before serving. You can make it up to 2 days in advance.
Q: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Wrap it tightly. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: I don’t have a springform pan. Can I use a regular pie plate?
A: I don’t recommend using a regular pie plate, as it will be difficult to remove the cheesecake cleanly.
Q: Can I make this without the chocolate ganache?
A: Yes, you can omit the chocolate ganache topping if you prefer.
Q: My cheesecake cracked. What can I do?
A: Cracks in cheesecakes are common and often caused by sudden temperature changes. The water bath helps to prevent this, as does the slow cooling process. Don’t worry too much – it will still taste delicious! You can cover the cracks with the ganache or whipped cream