Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup heavy cream, whipped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
- Step 2: In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy. Beat in peanut butter until well combined.
- Step 3: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Step 4: Gently fold in the whipped heavy cream until just combined. Pour the filling over the cooled crust.
- Step 5: Bake for 50-55 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Step 6: Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, tightly covered to maintain its creamy texture.
- For a warm, gooey center, briefly microwave individual slices for 10-15 seconds, watching carefully to prevent overcooking.
- Serve this peanut butter cheesecake with a drizzle of melted chocolate and a sprinkle of sea salt for an exquisite flavor contrast.
- To prevent cracks, ensure the cream cheese is completely softened and at room temperature before starting; this allows for smoother mixing and a more stable batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American