Peanut Butter Cheesecake
A creamy peanut butter cheesecake atop a crunchy graham cracker crust, perfect for any occasion.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 285 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.
- In another bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until everything is well combined and airy.
- In a separate bowl, whip the heavy cream until soft peaks form. This fluffy cream will add lightness to your cheesecake.
- Gently fold the whipped cream into the peanut butter mixture, being careful to keep the fluffy texture of the whipped cream.
- Pour the peanut butter filling over the prepared crust, smoothing the top with a spatula to create an even layer.
- Refrigerate the cheesecake for at least 4 hours (or overnight if possible) until fully set and chilled.
- When ready to serve, carefully release the cheesecake from the springform pan, slice into generous portions and enjoy this slice of creamy bliss!
Notes
For an easy cleanup, line the bottom of your springform pan with parchment paper before adding the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 13g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 30mg