Peanut Butter Cheesecake (Print Version)
# Ingredients:
01 -
Graham crackers: 2 cups, crushed for the crust.
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Butter: 1/2 cup, melted for binding the crust.
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Peanut butter cups: 2 cups, chopped (divided), for layers and garnish.
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Cream cheese: 3 cups, softened for the filling.
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Granulated sugar: 1 cup, for sweetness in the filling.
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Heavy cream: 1 cup, for creaminess.
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Vanilla extract: 2 tsp, for flavor.
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Creamy peanut butter: 1 cup, for richness in the filling.
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Caramel sauce: 1/2 cup, for drizzling on top.
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Chopped peanuts: 1/4 cup, for garnish and added crunch.
# Instructions:
01 -
Mix crushed graham crackers with melted butter and press into a springform pan to form the crust.
02 -
Melt half of the chopped peanut butter cups and spread over the crust layer. Refrigerate for 10-15 minutes to set.
03 -
In a large bowl, beat together softened cream cheese, sugar, heavy cream, and vanilla until smooth. Add creamy peanut butter and the remaining chopped peanut butter cups.
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Spread the filling evenly over the cooled crust, smoothing the surface with a spatula.
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Drizzle caramel sauce over the surface of the cheesecake and sprinkle with chopped peanuts.
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Refrigerate for at least 4 hours to ensure the cheesecake sets before serving.
# Notes:
01 -
This Peanut Butter Cup Cheesecake combines layers of creamy peanut butter, chocolate, caramel, and crunchy peanuts.
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Perfect for birthdays, celebrations, or a decadent dessert any time.
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For the best results, refrigerate overnight to ensure a firm set and optimal flavor.