Peanut Butter Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 cup creamy peanut butter
- 16 oz (450g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream, whipped (for topping)
- 1/4 cup chopped peanuts (optional, for garnish)
Directions:
1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large mixing bowl, beat the cream cheese and peanut butter together until smooth and creamy.
3. Add sugar and continue to beat until fully incorporated.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Add sour cream and vanilla extract, blending until smooth.
6. Pour the batter over the prepared crust and smooth the top.
7. Bake for 50-60 minutes, or until the center is just set and slightly jiggly.
8. Turn off the oven and leave the cheesecake inside for 1 hour to prevent cracking.
9. Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
10. Before serving, spread whipped heavy cream on top and sprinkle with chopped peanuts if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 520 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to achieve a smooth, creamy batter without lumps.
Avoid overbaking to keep the cheesecake moist and prevent cracks on the surface.