Peanut Butter Cheesecake
The chocolate and peanut butter combination always wins!
By Lauren Miyashiro; Recipe by Maggie Chaplan
Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
35 mins
Total Time:
10 hrs 35 mins
This creamy and decadent peanut butter cheesecake is not for the faint of heart. For starters, cocktail peanuts, along with brown sugar, are added to the Oreo crumb crust for a base that's slightly salty and just a little bit crunchy. Smooth peanut butter offsets the tang from the four (!) blocks of cream cheese in the filling. And a semi-sweet ganache, adorned with chopped peanut butter cups and more peanuts, blankets the top. In the world of homemade cheesecakes, this one deserves a place in the Hall of Fame.
Can I use natural peanut butter for cheesecake?
When it comes to making peanut butter cheesecake, skip the all-natural stuff that needs to be stirred. You want a jar that's extra creamy—like Skippy or Jif—to ensure the smoothest texture (and most peanut butter cup-like flavor) of the filling.
Do I need a water bath to make cheesecake?
The steam from a water bath helps to prevent cracking on the top of your cheesecake while it bakes. But if you don't have a large roasting pan, don't worry. Place a casserole dish on the bottom oven rack then fill it three-quarters of the way up the sides of the pan with boiling water. Place the springform pan on a large baking sheet and situate it on the rack above the boiling water and bake as directed.
Can I make this cheesecake ahead of time?
You can bake peanut butter cheesecake cake up to 3 days in advance. Let it cool to room temperature before chilling in the refrigerator. Wait to top with ganache and garnishes until the day you plan to serve the cheesecake.
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Ingredients
For the crust:
- 1/2 cup
cocktail peanuts
- 30
chocolate wafer cookies
- 2 Tbsp.
light brown sugar
- 4 Tbsp.
unsalted butter, melted
For the filling:
- 4
8 oz. blocks cream cheese, at room temperature
- 1/2 cup
sour cream, at room temperature
- 1 cup
creamy peanut butter
- 1 cup
granulated sugar
- 1/4 tsp.
salt
- 4
large eggs, at room temperature
- 2/3 cup
heavy whipping cream
For the chocolate topping:
- 1/2 cup
semi-sweet chocolate chips
- 1/3 cup
heavy whipping cream
Cocktail peanuts, chopped peanut butter cups and flaked salt, to garnish (optional)
Directions
- Step 1For the crust: Preheat the oven to 350°F. Tightly wrap the bottom and up the sides of a 9-inch springform pan with foil.
- Step 2Place the peanuts in the bowl of a food processor. Pulse until roughly chopped. Add the wafer cookies and light brown sugar. Pulse until very finely ground. Add the butter and pulse until the mixture resembles wet sand.
- Step 3Transfer the mixture to the springform pan. Using the bottom of a glass, press the crust into the bottom and about 1-inch up the side of the pan. Place the springform pan inside of a roasting pan. Bake for 10 minutes. Remove and let cool while making the filling. Reduce the oven temperature to 325°F.
- Step 4For the filling: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sour cream on medium-low speed until totally smooth, about 3 minutes. Add the peanut butter, sugar, and salt. Beat on medium-low speed until completely combined. With the mixer running, add the eggs, one at a time until each is fully incorporated. Scrape down the sides of the bowl in between eggs. Mix in the whipping cream until combined. Pour the batter into the crust. (The batter will almost fill the pan.) Gently tap or jiggle the pan to level the batter.
- Step 5Boil 8 cups of water. Place the roasting pan with the cheese cake in the oven. Very carefully pour the water into the roasting pan until about 1 inch deep.
- Step 6Bake for 75 to 80 minutes or until the filling is puffed and the center slightly wobbles when the pan is gently shaken. Add more hot water to the pan during baking if needed. Turn off the oven, crack the door a few inches, and let cool in the oven for 1 hour. Remove and finish cooling to room temperature. Remove the cheesecake from the water bath and remove the foil from the pan.
- Step 7Chill the cooled cheesecake for at least 6 hours or overnight. When ready to serve, run a thin knife or offset spatula around the sides of the cheesecake to release it from the pan. Release and remove the side of the springform pan and transfer to a serving plate.
- Step 8For the topping: Place the chocolate chips in a small heat-proof bowl. Microwave the cream until very hot and just starting to bubble, about 1 minute. Pour cream over the chocolate and let stand for 10 minutes. Stir until the chocolate is fully melted.
- Step 9Pour the ganache over the top of the chilled cheesecake and spread to the edges to let it drip down. Garnish with peanuts, salt, and peanut butter cups, if desired. Refrigerate until ready to serve.
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