Peanut Butter Cheesecake Recipe

Cheesecake’s origins date back to ancient Greece, where it was served to athletes during the first Olympic Games in 776 BC.

Over centuries, cheesecake recipes evolved, with cultures adding their own twists.

The cream cheese-based cheesecake we know today emerged in the U.S. in the late 19th century, but its versatility continues to inspire creations like this peanut butter version.

Preparing the Crust

Set it to 325°F (160°C).

In a medium-sized bowl, combine crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon to even it out. Bake for 10 minutes, then let it cool while preparing the filling.

Making the Filling

In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese until smooth and creamy. Mix in the peanut butter and sugar, ensuring the mixture is well combined. Add eggs one at a time, mixing on low speed to avoid overmixing. Stir in the vanilla extract and heavy cream until the batter is smooth and silky.

Assembling and Baking

Pour the filling onto the cooled crust, spreading it evenly. Wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 50–60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for one hour. Then, refrigerate for at least 4 hours, preferably overnight.

Adding the Topping

In a chilled bowl, whip the heavy cream until soft peaks form. Spread it over the chilled cheesecake. Warm the peanut butter slightly and drizzle over the whipped cream. Sprinkle with crushed peanuts or mini peanut butter cups for an extra touch.