Creamy Peanut Butter Cheesecake

If you're after a decadent treat that’s heavy on peanut butter and caramel, this creamy dessert hits the spot. The base is made from buttery crushed graham crackers. On top, you’ve got a peanut butter-swirled cream cheese center, all smothered in gooey streams of caramel and even more peanut butter. Great for parties, family get-togethers, or just when your sweet tooth is hollering.

INGREDIENTS

• Caramel sauce: ½ cup (store-bought or made yourself) for drizzling over everything
• Heavy cream: 2 tbsp to smooth out the topping
• Creamy peanut butter: ½ cup just for the topping
• Heavy cream: ½ cup for extra richness
• Sour cream: 1 cup adds some moisture
• Large eggs: 4 will make the filling hold together
• Vanilla extract: 1 tsp for a little flavor lift
• Creamy peanut butter: 1 cup for that full peanut taste
• Granulated sugar: 1 cup to sweeten up the creamy filling
• Cream cheese: 4 (8 oz) packages, let it get soft before you use it
• Unsalted butter: ¼ cup melted, to help the crust stick
• Granulated sugar: ¼ cup for a sweet base
• Graham crackers: 1 ½ cups, all crushed up for the bottom

INSTRUCTIONS

Step 14:

Let those peanut butter and caramel swirls chill for a minute or two, then slice it up and dig in!

Step 13:

Take the cheesecake out of the springform pan, pour the warm peanut butter over the top in fun stripes, follow up with the caramel, and get ready for happy faces.

Step 12:

If your caramel is straight from the store, heat it a bit so it flows easily. If you made it at home, let it cool so it's still pourable but not too hot.

Step 11:

Mix together peanut butter and a splash of cream in a microwave-safe bowl. Nuke it in short bursts, stirring till it’s velvety smooth.

Step 10:

Pop your cheesecake into the fridge for at least 4 hours—or go overnight—before taking off the pan and dressing it up.

Step 9:

Once the baking’s done, shut off the oven, crack the door, and let the cheesecake slowly chill inside for about an hour.

Step 8:

Bake the whole thing for about an hour, or until the sides feel set but the center still wobbles just a bit.

Step 7:

Pour your filling right over the cooled crust, spreading it out so it’s even.

Step 6:

Beat in sour cream next, then add heavy cream. Keep mixing until the batter is silky smooth.

Step 5:

Drop in the eggs one by one, beating well after each goes in.

Step 4:

In another bowl, whip the softened cream cheese. Toss in granulated sugar, beat again, then blend in the peanut butter and vanilla.

Step 3:

Press the crumb mixture into your greased pan to make a base. Bake for about 10 minutes. Let it cool off before moving forward.

Step 2:

Get a bowl and stir together your crushed graham crackers, melted butter, and some sugar. You want it crumbly but sticking together a bit.

Step 1:

Heat your oven up to 325°F (160°C). Grease up a 9-inch springform pan so nothing sticks.

Serving and Storage Tips

• Chill before serving—it stays firmer and tastes even better cold.
• Pop leftovers in a sealed container in your fridge, good for up to 5 days.

Helpful Notes

• Start with room-temp ingredients if you want that super smooth filling.
• A slow cool-down in the oven means fewer cracks up top.

Clever Chef Advice

• Try a pinch of flaky sea salt in your caramel for that awesome salty-sweet kick.

Why You’ll Love Peanut Butter Cheesecake

If you like rich and creamy treats, the peanut butter and caramel combo will totally win you over. It’s extra smooth and sweet, so it’ll impress a crowd any time.

How to Make Ahead and Store

This one is easy to prep the day before. Just stash it in the fridge until you’re ready to slice and serve.

FAQs

Can I swap creamy peanut butter for chunky?

You sure can, but expect some crunch in the texture.

Can you freeze leftovers?

Definitely! Wrap it up tight—plastic then foil—and freeze up to 3 months. Thaw in the fridge overnight before serving again.

How about homemade caramel?

Absolutely—homemade caramel is awesome if you want deeper flavor.

How do I stop cracks from showing up?

Let the cheesecake cool off slowly in the oven—that’s the trick to keep the top smooth.

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Summary

This indulgent dessert combines a buttery graham crust with a creamy peanut butter filling. Once baked, it’s finished with layers of warm peanut butter and caramel drizzles. Perfect for peanut butter fans, it’s suited for any celebration or a well-deserved treat.