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Peanut Butter Cheesecake

Decadent Peanut Butter Cheesecake for Ultimate Indulgence

This Peanut Butter Cheesecake combines creamy peanut butter and white chocolate ganache for a rich dessert experience.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 7 hours 50 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Nutter Butter Cookies Can substitute with similar cookies.
  • 1/2 cup Unsalted Butter Can be replaced with margarine.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use full-fat block for best texture.
  • 1 cup Granulated Sugar Can substitute partially with brown sugar.
  • 1/2 cup Light Brown Sugar Can be swapped with granulated sugar.
  • 1 cup Creamy Peanut Butter Regular brands like Jif or Skippy work best.
  • 1/2 cup Sour Cream Greek yogurt is an excellent substitute.
  • 1 cup Heavy Cream Whipping cream is an alternative.
  • 3 large Eggs Ensure they are at room temperature.
  • 2 teaspoons Vanilla Extract Optional, but recommended.
  • 1/4 teaspoon Fine Sea Salt Balances the sweetness.
For the Ganache
  • 8 oz White Chocolate Aim for high cocoa butter content.
  • 1/4 cup Chopped Peanuts For decoration.

Equipment

  • Oven
  • Food processor
  • mixing bowl
  • electric mixer
  • Springform pan
  • roasting pan
  • Saucepan

Method
 

Step-by-Step Instructions for Peanut Butter Cheesecake
  1. Preheat your oven to 325°F (163°C). Gather all your ingredients and equipment.
  2. Finely crush the Nutter Butter cookies in a food processor. Melt the unsalted butter and mix with cookie crumbs, then press into a 9-inch springform pan and bake for 12 minutes. Allow to cool completely.
  3. In a mixing bowl, beat cream cheese until smooth, then gradually add granulated and light brown sugars, mixing until there are no lumps.
  4. Mix in peanut butter, sour cream, and heavy cream until fully combined.
  5. Add eggs one at a time, mixing gently. Incorporate vanilla extract and fine sea salt.
  6. Pour cheesecake filling into the cooled crust. Wrap springform pan in aluminum foil and place in a larger roasting pan with hot water halfway up the sides.
  7. Bake for 70-80 minutes until edges are set but center has a slight jiggle. Turn off oven and let cool for an hour inside.
  8. Refrigerate the cheesecake for at least 6 hours or overnight for optimal flavor.
  9. Heat heavy cream until steaming. Pour over chopped white chocolate and whisk until smooth. Stir in peanut butter.
  10. Spread ganache over cheesecake and top with chopped peanuts. Slice and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 35gProtein: 6gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 300mgPotassium: 180mgFiber: 1gSugar: 25gVitamin A: 600IUCalcium: 60mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for better mixing. Use a water bath to prevent cracking.

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