Peanut Butter Cheesecake (Print)
Creamy peanut butter cheesecake layered on a buttery graham crust, finished with a generous peanut butter glaze.
# Ingredients:
01 -
1 and a half cups of crushed graham crackers, as the base.
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A third of a cup of white sugar, for a touch of sweetness in the crust.
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Half a cup of melted butter, used to hold the crust together.
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16 ounces of softened cream cheese, the main star of the filling.
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One cup of smooth peanut butter, to give the cheesecake its nutty flavor.
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Three-quarters of a cup of granulated sugar, to sweeten the filling.
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One teaspoon of vanilla extract, bringing a delicate flavor to the filling.
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3 large eggs, to help set and structure the filling.
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Half a cup of heavy cream, making the filling extra luxurious.
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Half a cup of creamy peanut butter, to use for the topping later.
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A quarter cup of powdered sugar, sweetening up the topping.
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Two to three tablespoons of heavy cream, added to the topping for the right consistency.
# Steps:
01 -
Heat your oven to 325°F (160°C). Stir together the crushed graham crackers, melted butter, and sugar in a bowl. Push the mix firmly into a 9-inch springform pan, then bake for 10 minutes. Leave it to cool down fully.
02 -
Blend the cream cheese and peanut butter until smooth in a big bowl. Next, mix in the granulated sugar and vanilla until everything's combined. Add the eggs one by one, mixing gently to avoid overworking the batter. Finally, stir in the heavy cream for a creamy blend.
03 -
Pour the filling over the cooled base. Bake for 50-60 minutes, making sure the edges are firm but the middle has a slight wobble. Leave it in the oven, turned off, for an hour. Let it cool on the counter for another hour and then chill it in the fridge for at least 4 hours or overnight.
04 -
Stir together the peanut butter, powdered sugar, and a little heavy cream until it's nice and smooth. If you need it thinner, add a splash more cream at a time.
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Take the cheesecake out of the springform pan. Pour the peanut butter topping on top. Let it drip down the sides if you like that look.
# Notes:
01 -
For the best cheesecake texture, leave it in the fridge overnight to set completely.
02 -
Add more heavy cream to the topping if you want it thinner and more pourable.