If you’re a cheesecake lover, prepare to meet your new favorite dessert! This Peanut Butter Cheesecake is the perfect combination of creamy, nutty, and indulgent flavors, with a crunchy cookie crust to balance it all out. Whether you’re celebrating a special occasion or simply indulging in a weekend treat, this cheesecake is a must-try.
Why You’ll Love This Recipe
- Ultra-Creamy Texture: Silky smooth cheesecake filling with the richness of peanut butter.
- Simple Yet Show-Stopping: A classic water bath baking technique ensures a perfect, crack-free cheesecake.
- Customizable: A versatile base and toppings to suit your cravings!
Plus, if you’re a fan of rich and decadent desserts like my Choco-Chip Cheesecake Brownies, White Chocolate Blueberry Cheesecake, or Chocolate Cream Cheese Cupcakes, this recipe will fit right into your dessert repertoire.
Ingredients needed
Following is a preview list, for detailed quantities, check the recipe card below:
Crust:
- Chocolate sandwich cookies: The classic Bourbon cookie base, minus the cream. Any similar brand works too like Oreo. Or you can opt for plain chocolate or vanilla cookies.
- Butter
- Brown Sugar
Filling:
- Cream cheese: The base of every great cheesecake; full-fat cream cheese works best.
- Peanut butter: Smooth peanut butter is used.
- Eggs
- Yogurt
- Heavy cream
- Sugar.
- Cornflour (cornstarch)
- Vanilla extract and salt
Topping
- Dark chocolate
- Peanut butter
- Heavy Cream
- Roasted peanuts
How to make peanut butter cheesecake?
Following is a quick preview, for detailed instructions please find the recipe card below:
Prepare the Crust
- Crush cookies and mix with melted butter and brown sugar.
- Press into a springform pan and bake.
Make the Filling
- Beat cream cheese and sugar until smooth.
- Incorporate yogurt, cream, and peanut butter.
- Add eggs, one at a time, followed by cornflour, salt, and vanilla.
Bake the Cheesecake
- Pour batter into the cooled crust.
- Bake in a water bath till the sides are set and the centre is slightly jiggly.
Add the Topping
- Spread chocolate ganache on the cooled cheesecake.
- Swirl peanut butter ganache on top and garnish with roasted peanuts.
Chill and Serve
Refrigerate before slicing.
Tips for Success
- Wrapping the springform pan with foil paper is necessary to ensure the cheesecake batter doesn’t leak out or the water cannot get in.
- Remove the cream from sandwich cookies to prevent extra oil and butter leakage.
- Always use room-temperature ingredients for the filling to ensure a smooth batter.
- Scrap the sides of the mixing bowl with a spatula at regular intervals to make sure even and uniform mixing.
- Use a water bath to prevent cracks and maintain moisture.
- While pouring hot water into the roasting pan, ensure no water gets seeped in.
- Don’t overmix after adding eggs; overmixing incorporates too much air.
- For clean cheesecake slices before each cut dip the knife in hot water.
Storage instructions:
1. At Room Temperature- Due to the perishable nature of the cream cheese and heavy cream, do not leave at room temperature for more than 2 hours. Keep it chilled until just before serving and promptly refrigerate leftovers.
2. In the Fridge– Use a cake dome, an airtight container, or plastic wrap to cover the cheesecake tightly. Then store in the fridge for up to 5 days. Before serving, you can bring it to room temperature for about 15 minutes to enhance its texture and flavor.
3. In the Freezer– Wrap it tightly in plastic wrap, followed by aluminium foil. Place the wrapped cheesecake in a freezer-safe bag or container for extra protection and store for up to 3 months.
How to Thaw:
- Thaw frozen cheesecake in the refrigerator overnight for best results. Or you can leave a slice at room temperature for about 30 minutes.
- Once thawed, consume within 2 days.
Is This a Good Make-Ahead Recipe?
Absolutely! Peanut Butter Cheesecake is ideal for making in advance since it needs time to chill and set. Preparing it the day before allows the flavors to meld beautifully, and the texture becomes even creamier after a night in the fridge. If freezing, you can make it up to 2–3 weeks in advance and just add the toppings on the day you plan to serve it.
If you liked this, try these!
Peanut Butter Cheesecake
Ingredients
For the Crust
- 200 g Chocolate sandwich cookies 20 cookies
- 50 g Melted Butter (unsalted) 3½ tbsp
- 12 g Brown Sugar 1 tbsp
For the Filling
- 600 g Cream Cheese(room temperature) 2 ⅔ cups
- 150 g Sugar ¾ cup
- 80 g Yogurt (room temperature) ⅜ cup
- 100 g Heavy cream (room temperature) ½ cup
- 172 g Peanut Butter ⅝ cup
- 3 large Eggs (room temperature)
- 10 g Cornstarch/Cornflour 1 tbsp
- ¼ tsp Salt
- 1 tsp Vanilla Extract
For the Topping
- 70 g Dark chocolate (chopped) ½ cup
- 60 g Hot cream ¼ cup
- 10 g Peanut Butter 1 tbsp
- 20 g Hot cream 1½ tbsp
- Roasted peanuts for garnish – 2 tbsp
Instructions
Prep
- Preheat your oven to 180°C (350°F).
- Tightly wrap at least 3 layers of aluminium foil on the bottom and sides of a 7.5-inch springform pan. Set aside.
Prepare the Crust
- Remove the cream from the sandwich cookies.
- Crush the chocolate cookies into fine crumbs. Combine with melted butter and brown sugar until the mixture resembles wet sand.
- Press the crumbs firmly into the bottom of a 7.5-inch springform pan. Bake for 8–10 minutes. Cool completely.
Make the Filling
- Beat cream cheese and sugar on medium speed until smooth.
- Add yogurt, cream, and peanut butter; mix well.
- Beat in eggs, one at a time, until fully incorporated. Add cornflour, salt, and vanilla extract.
Assemble and Bake
- Pour the filling onto the cooled crust. Smooth the surface.
- Place the pan in a larger roasting pan and pour in boiling water around 1-inch up the springform pan.
- Bake at 160°C (320°F) for 90 minutes. Let cool in the oven with the door ajar for 1 hour, then cool to room temperature before refrigerating.
Add the Topping
- Make chocolate ganache by mixing hot cream with chopped dark chocolate.
- Make peanut butter ganache by combining peanut butter and hot cream.
- Spread chocolate ganache on the cheesecake, dollop peanut butter ganache, and swirl. Garnish with roasted peanuts.
Chill and Serve
- Refrigerate for at least 6 hours or overnight. Slice and serve.
Notes
- Fridge: Store covered for up to 5 days.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight.
- Wrap the pan with foil paper to prevent leakage.
- Remove cream from cookies to prevent leakage.
- The base should be completely cooled before pouring filling.
- Use room temperature ingredients.
- Don’t over-mix the batter
- A water bath is used to prevent cracks.
- Prevent seeping in and leaking while filling the water bath.
- For clean pieces dip the knife in hot water before each cut.