Why Make This Recipe
Peanut Butter Cheesecake is a delightful treat for anyone who loves the rich, creamy combination of peanut butter and cheesecake. It’s perfect for special occasions, cozy family dinners, or a simple dessert to satisfy your sweet tooth. This cheesecake is sure to impress your friends and family with its tasty layers and smooth texture.
How to Make Peanut Butter Cheesecake
Ingredients:
- 2 cups OREO cookie crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup peanut butter (smooth and creamy)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
- 1 cup chocolate ganache (warm and pourable)
Directions:
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Make the Crust: Preheat your oven to 350°F (175°C). In a bowl, mix the OREO crumbs and melted butter until combined. Press this mixture firmly into the bottom of a springform pan to form an even crust. Optional: Bake for 8–10 minutes for a firmer crust, or chill while making the filling for a no-bake option.
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Make the Filling: In a large bowl, beat the cream cheese and peanut butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, mixing well as you go.
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Add the Whipped Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold this whipped cream into the peanut butter mixture until fully combined and airy.
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Assemble: Spread the peanut butter filling evenly over the prepared crust. Use a spatula to smooth the top.
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Chill: Refrigerate for at least 4 hours, or until the cheesecake is set. (Overnight works beautifully!)
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Ganache it Up: Pour warm chocolate ganache over the top of the chilled cheesecake. Allow it to drizzle down the sides to create a classic cheesecake look.
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Serve & Swoon: Chill briefly to set the ganache, then slice and serve!
How to Serve Peanut Butter Cheesecake
Serve this Peanut Butter Cheesecake chilled, directly from the refrigerator. You can cut it into slices and garnish each slice with additional whipped cream, chocolate shavings, or crushed OREOs for added flavor and decoration.
How to Store Peanut Butter Cheesecake
Store any leftover cheesecake in the refrigerator. Make sure to cover it with plastic wrap or keep it in an airtight container to maintain its freshness. It can last in the fridge for up to 5 days. If you want to keep it longer, consider freezing individual slices (wrap them well in plastic wrap) for up to 2-3 months.
Tips to Make Peanut Butter Cheesecake
- Use room temperature cream cheese for a smoother filling.
- Whip the heavy cream until it reaches stiff peaks for a light and fluffy texture.
- For a firmer crust, bake the OREO crust for a few minutes.
- Always let the cheesecake chill for a proper amount of time for the best texture before serving.
Variation
You can add chocolate chips to the filling for an extra chocolatey flavor or top with chopped peanuts for some added crunch. You can also serve it with caramel sauce in addition to the chocolate ganache for a delicious twist.
FAQs
1. Can I make this cheesecake in advance?
Yes! This cheesecake can be made a day ahead. Just chill it overnight for the best results.
2. Can I use natural peanut butter?
Yes, but remember that natural peanut butter can have a different texture and may affect the consistency of the filling.
3. How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and should hold its shape when cut. If it’s still wobbly in the center, it needs more chill time.
Enjoy creating and sharing your delicious Peanut Butter Cheesecake!
