Peanut Butter Cheesecake (Print Version)

Ingredients:

01 - Graham crackers: 1 ½ cups, crushed, for the base.
02 - Granulated sugar: ¼ cup, for sweetness.
03 - Unsalted butter: ¼ cup, melted, for binding.
04 - Cream cheese: 4 (8 oz) packages, softened, for creaminess.
05 - Granulated sugar: 1 cup, for sweetness.
06 - Creamy peanut butter: 1 cup, for peanut butter flavor.
07 - Vanilla extract: 1 tsp, for flavor.
08 - Large eggs: 4, for structure.
09 - Sour cream: 1 cup, for moisture.
10 - Heavy cream: ½ cup, for richness.
11 - Creamy peanut butter: ½ cup, for the topping.
12 - Heavy cream: 2 tbsp, for smooth drizzling.
13 - Caramel sauce: ½ cup (store-bought or homemade), for topping.

Instructions:

01 - Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
02 - In a bowl, combine crushed graham crackers, sugar, and melted butter. Mix well to form a crumbly mixture.
03 - Press the mixture firmly into the base of the prepared pan to form a crust. Bake for 10 minutes, then let it cool.
04 - In a large bowl, whisk the softened cream cheese until smooth. Add the sugar and blend well, then fold in the peanut butter and vanilla extract.
05 - Add the eggs one at a time, mixing thoroughly after each addition.
06 - Mix in the sour cream and heavy cream until the batter is smooth.
07 - Pour the cheesecake batter over the cooled crust in the pan.
08 - Bake for 55-65 minutes, or until the edges are set but the center is slightly jiggly.
09 - Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
10 - Afterward, refrigerate the cheesecake for at least 4 hours, or overnight, for best results.
11 - In a microwave-safe bowl, combine the peanut butter and heavy cream. Microwave in 15-second intervals, stirring until smooth.
12 - Warm the caramel sauce slightly for easier drizzling if store-bought; if homemade, let it cool to a pourable consistency.
13 - Release the cheesecake from the springform pan, then drizzle the melted peanut butter over the top in a zigzag pattern, followed by the caramel.
14 - Let the drizzles set briefly before slicing and serving this rich peanut butter cheesecake!.

Notes:

01 - This decadent Peanut Butter Cheesecake combines creamy peanut butter with a buttery graham crust and is topped with a luscious peanut butter and caramel drizzle.
02 - Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
03 - Drizzle the peanut butter and caramel sauce just before serving for the best presentation.

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