Peanut Butter Cheesecake (Print)

A creamy Peanut Butter Cheesecake layered with a crisp graham base and topped with sweet caramel drizzle for a perfect dessert treat.

# Ingredients:

01 - 1 ½ cups of crushed graham crackers for the crust base.
02 - ¼ cup of granulated sugar for a touch of sweetness.
03 - ¼ cup of melted unsalted butter to hold everything together.
04 - Four 8-ounce packages of softened cream cheese to make it smooth and creamy.
05 - 1 full cup of granulated sugar to sweeten things up.
06 - 1 cup of smooth peanut butter to pack in the peanut flavor.
07 - A teaspoon of vanilla extract for extra flavor.
08 - Four large eggs to keep the structure solid.
09 - 1 cup of sour cream to add moisture.
10 - ½ cup of heavy cream to boost richness.
11 - ½ cup of smooth peanut butter for a drizzly topping.
12 - 2 tablespoons of heavy cream to make the drizzle silky.
13 - ½ cup of caramel sauce (store-bought or homemade) to top it off.

# Steps:

01 - Set your oven to 325°F (160°C) and butter a 9-inch springform pan, making sure it's fully prepped.
02 - Mix together the crushed graham crackers, sugar, and melted butter in a bowl until crumbly and combined.
03 - Push the crust mixture firmly into the pan's base, bake for about 10 minutes, then leave it to cool down completely.
04 - Beat the cream cheese until it's soft and smooth. Stir in the sugar, peanut butter, and vanilla extract next.
05 - Add the eggs one by one, making sure to blend each into the mix before adding the next.
06 - Fold in the heavy cream and sour cream until your cheesecake batter is velvety smooth.
07 - Pour the batter evenly on top of the cooled crust you prepared earlier.
08 - Place the pan in the oven and bake for about 55 to 65 minutes. The edges should be set, but the center will still be wobbly.
09 - Once baked, switch off the oven, open the door a tiny bit, and let it cool slowly inside for an hour.
10 - After cooling, move your cheesecake to the fridge for at least 4 hours, or preferably overnight, to set perfectly.
11 - In a bowl, heat the peanut butter and heavy cream in short (15-second) bursts in the microwave. Stir until it's soft and smooth.
12 - If you bought the caramel sauce, warm it gently until pourable. If homemade, cool it down to reach a drizzling consistency.
13 - Carefully release the cheesecake from the pan. Drizzle the melted peanut butter over the top in patterns, then follow with the caramel.
14 - Let the toppings set before slicing into this creamy, peanut-packed dessert and enjoy every bite!

# Notes:

01 - This dessert brings together smooth peanut butter, a graham cracker crust, and a delicious drizzle of peanut butter and caramel.
02 - Letting the cheesecake slowly cool in the oven keeps it from cracking.
03 - For the freshest look, drizzle the toppings just before you serve it up.

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