Peanut Butter Cheesecake (Print Version)
# Ingredients:
01 -
Graham cracker crumbs: 1 1/2 cups, for the crust.
02 -
Granulated sugar: 1/3 cup, to sweeten the crust.
03 -
Unsalted butter: 1/2 cup, melted, to bind the crust.
04 -
Cream cheese: 16 oz, softened, for the rich cheesecake filling.
05 -
Creamy peanut butter: 1 cup, for flavor and texture in the cheesecake filling.
06 -
Granulated sugar: 3/4 cup, to sweeten the filling.
07 -
Vanilla extract: 1 teaspoon, for added flavor in the filling.
08 -
Large eggs: 3, to give structure to the cheesecake.
09 -
Heavy cream: 1/2 cup, for a smooth and creamy consistency in the filling.
10 -
Creamy peanut butter: 1/2 cup, for the peanut butter topping.
11 -
Powdered sugar: 1/4 cup, to sweeten the topping.
12 -
Heavy cream: 2-3 tablespoons, to adjust the consistency of the topping.
# Instructions:
01 -
Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Let cool completely.
02 -
In a mixing bowl, beat softened cream cheese and peanut butter until smooth. Add sugar and vanilla extract, mixing until well blended. Add eggs one at a time, mixing on low until just combined. Stir in heavy cream until smooth.
03 -
Pour filling over the cooled crust. Bake for 50-60 minutes, until edges are set and center is slightly jiggly. Turn off the oven and let cheesecake sit for 1 hour. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
04 -
Mix peanut butter, powdered sugar, and heavy cream until smooth. Add more cream as needed for a drizzle consistency.
05 -
Remove cheesecake from springform pan. Drizzle peanut butter topping over the top and let it flow down the sides, if desired.
# Notes:
01 -
Chill the cheesecake overnight for best results.
02 -
Use extra heavy cream in the topping for a more liquid consistency if needed.