Peanut Butter Cheesecake
Peanut butter cheesecake has a crisp chocolate-crumb crust and a dense, creamy filling balanced with a little sour cream. Baking at moderate heat and cooling gradually keeps the texture smooth. Plan ahead: the cake needs several refrigerated hours before it can be sliced cleanly.
Recipe details
- Yield: 12 slices
- Prep: 25 minutes
- Bake: 55 to 65 minutes at 325°F
- Chill: at least 6 hours
- Equipment: 9-inch springform pan, mixer, bowls, spatula, thermometer
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 24 ounces block cream cheese, softened
- 3/4 cup granulated sugar
- 3/4 cup smooth conventional peanut butter
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 3 large eggs, room temperature
- 2 tablespoons chopped roasted peanuts, optional
Method
- Heat oven to 325°F. Grease a 9-inch springform pan. Mix crumbs and melted butter, press firmly across the bottom, and bake 8 minutes. Cool briefly.
- Beat cream cheese and sugar on medium-low until smooth. Add peanut butter, sour cream, and vanilla; mix just until uniform.
- Add eggs one at a time on low, stopping as soon as each disappears. Scrape the bowl and pour filling over the crust.
- Bake 55 to 65 minutes. The outer 2 inches should be set while the center gently wobbles; it should reach 160°F.
- Turn off the oven, crack the door, and leave cheesecake inside 30 minutes. Cool on a rack for one hour, then refrigerate at least 6 hours. Release the pan and garnish with peanuts.
Cues and troubleshooting
Block cream cheese provides the correct structure; whipped tubs contain more air. Room-temperature ingredients blend without lumps. Once eggs enter, excessive beating traps air and can cause puffing and cracks. A small surface crack does not affect flavor. If the center moves like liquid rather than wobbling as one area, continue baking in five-minute increments.
Substitutions
Graham crumbs can replace chocolate crumbs. Use shelf-stable, homogenized peanut butter; natural peanut butter can separate and alter the filling. Sunflower-seed spread may work for a peanut-free variation if its manufacturer confirms suitability, but avoid peanuts as garnish and consider all cross-contact needs. Full-fat plain Greek yogurt can replace sour cream for a slightly tangier result.
Storage and safety
Refrigerate within two hours and keep covered for up to four days. Use a clean hot knife, wiped between cuts. Freeze individual chilled slices for up to one month, then thaw overnight in the refrigerator. Cheesecake contains egg and dairy and should not sit at room temperature longer than two hours, or one hour above 90°F.
Place the springform pan on a rimmed sheet in case butter seeps from the crust. Avoid opening the oven during the first 45 minutes, when a sudden temperature drop can make the center sink. Chill uncovered until cold, then cover to prevent condensation.
