Peanut Butter Cheesecake
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Peanut Butter Cheesecake: A Crowd-Pleasing Delight
If there’s one dessert that has the remarkable ability to elevate any gathering, it’s peanut butter cheesecake. The creamy texture combined with the rich, nutty flavor of peanut butter creates a symphony of taste that appeals to both kids and adults alike. I remember the first time I made this cheesecake; it was for a family barbecue. Everyone raved about it, and I’ve been making it ever since. Whether you’re hosting a special occasion, enjoying a quiet dinner with loved ones, or simply indulging in a well-deserved treat by yourself, this peanut butter cheesecake will not disappoint.
Why You’ll Love This Dish
You might wonder what sets this peanut butter cheesecake apart from other desserts. For starters, it combines the classic flavors of creamy peanut butter and silky chocolate in a decadent cheesecake form. It’s perfect for any occasion—think birthday celebrations, holiday gatherings, or even a cozy night in. Not to mention, it’s relatively easy to make, which means less time in the kitchen and more time enjoying your delicious creation.
"This cheesecake was an absolute hit! Creamy, rich, and just the right amount of peanut butter flavor. It disappeared within minutes at our gathering!" — Satisfied Baker
Step-by-Step Overview
Creating a peanut butter cheesecake might seem daunting, but it involves just a few main steps. First, you’ll craft a crunchy crust using cocktail peanuts and chocolate wafer cookies. Next, you’ll prepare an ultra-creamy filling featuring four blocks of cream cheese, luscious peanut butter, and rich heavy cream. Finally, after a gentle bake in a water bath, this beauty is topped off with a silky chocolate ganache. Trust me; the end result is worth every minute in the kitchen!
What You’ll Need
To whip up this irresistible peanut butter cheesecake, gather the following ingredients:
- 1/2 cup cocktail peanuts
- 30 chocolate wafer cookies
- 2 Tbsp. light brown sugar
- 4 Tbsp. unsalted butter, melted
- 4 (8 oz.) blocks cream cheese, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/4 tsp. salt
- 4 large eggs, at room temperature
- 2/3 cup heavy whipping cream
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup heavy whipping cream for topping
- Optional garnishes: chopped peanut butter cups and flaked salt
Pro tip: If you want to lighten up the cheesecake, you can substitute some of the cream cheese with Greek yogurt.
Cooking Method
For the Crust:
- Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with foil.
- In a food processor, pulse the cocktail peanuts until roughly chopped.
- Add chocolate wafer cookies and brown sugar, pulsing until finely ground.
- Pour in the melted butter and mix until it resembles wet sand.
- Press the mixture firmly into the bottom and sides of the springform pan.
- Bake for 10 minutes, then let cool. Lower the oven temperature to 325°F (163°C).
For the Filling:
- In a large mixing bowl, beat the cream cheese and sour cream until smooth.
- Add peanut butter, sugar, and salt, mixing until well combined.
- Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
- Stir in heavy whipping cream until smooth.
- Pour the filling into the cooled crust.
- In a separate pot, boil 8 cups of water. Place the springform pan in a roasting pan and carefully add the boiling water to reach about 1 inch deep.
- Bake for 75 to 80 minutes until the center is set but still slightly jiggly.
- Cool in the oven for 1 hour before chilling it in the refrigerator for at least 6 hours.
For the Topping:
- Melt the chocolate chips with the additional heavy cream in a double boiler or microwave until smooth.
- Pour the ganache over the chilled cheesecake and garnish with chopped peanut butter cups and flaked salt as desired.
- Refrigerate again until serving.
Best Ways to Enjoy It
When it comes to serving this peanut butter cheesecake, the sky’s the limit! You can enjoy it plain to savor the exquisite flavors or dress it up for a more impressive presentation. Consider pairing it with fresh berries, a scoop of vanilla ice cream, or a drizzle of caramel sauce. For an elegant touch, serve each slice with a dollop of whipped cream and a sprinkle of chopped cocktail peanuts for added crunch.
Keeping Leftovers Fresh
To maintain the cheesecake’s freshness, place it in an airtight container or cover it tightly with plastic wrap. Store it in the refrigerator where it can last about 4 to 5 days. For longer storage, you can freeze slices wrapped in plastic and foil for up to 2 months. When you’re ready to enjoy, simply thaw in the fridge overnight.
Helpful Cooking Tips
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature. This helps achieve a smoother filling without lumps.
- Water Bath: Using a water bath while baking not only helps the cheesecake cook evenly but also prevents cracks. A little extra effort here goes a long way.
- Chill it Well: Allowing the cheesecake to chill for at least 6 hours makes it easier to slice and enhances the flavors.
Creative Twists
Feeling adventurous? There are so many ways to switch things up with this recipe! For a banana flavor, mash 1 ripe banana into the filling. You can also experiment with different types of nut butter—like almond or sunflower seed butter—instead of peanut butter. Topping the cheesecake with caramel sauce, crushed pretzels, or a drizzle of melted white chocolate can add an exciting twist, too!
Frequently Asked Questions
How long does it take to prep this cheesecake?
Prep time is about 30 minutes, but remember to factor in chilling time of at least 6 hours.
Can I use natural peanut butter for this recipe?
Absolutely! Just make sure it’s well-stirred to avoid excess oil separation.
What’s the best way to cut a cheesecake?
For clean slices, dip a sharp knife in hot water and wipe it clean between cuts. This will prevent sticking and keep your slices looking beautiful.
How do I know when the cheesecake is done baking?
The edges should be set while the center still has a slight jiggle. It will continue to firm up as it cools in the oven.
This peanut butter cheesecake not only delights the palate but also brings joy to any event. With its rich, creamy texture and a perfect balance of flavors, it’s no wonder why this dessert finds a special place at the table. Give it a try, and you might just discover your new favorite cheesecake recipe!
Peanut Butter Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and wrap a 9-inch springform pan with foil.
- In a food processor, pulse the cocktail peanuts until roughly chopped.
- Add chocolate wafer cookies and brown sugar, pulsing until finely ground.
- Pour in the melted butter and mix until it resembles wet sand.
- Press the mixture firmly into the bottom and sides of the springform pan.
- Bake for 10 minutes, then let cool. Lower the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese and sour cream until smooth.
- Add peanut butter, sugar, and salt, mixing until well combined.
- Incorporate eggs one at a time, ensuring each is fully blended before adding the next.
- Stir in heavy whipping cream until smooth.
- Pour the filling into the cooled crust.
- In a separate pot, boil 8 cups of water. Place the springform pan in a roasting pan and carefully add the boiling water to reach about 1 inch deep.
- Bake for 75 to 80 minutes until the center is set but still slightly jiggly.
- Cool in the oven for 1 hour before chilling it in the refrigerator for at least 6 hours.
- Melt the chocolate chips with the additional heavy cream in a double boiler or microwave until smooth.
- Pour the ganache over the chilled cheesecake and garnish with chopped peanut butter cups and flaked salt as desired.
- Refrigerate again until serving.
