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Peanut Butter Cheesecake

Peanut Butter Cheesecake Recipe

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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups chocolate wafer crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tbsp granulated sugar
  • 24 oz full-fat cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1/2 cup full-fat sour cream
  • 2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F. Combine crumbs, 2 tbsp sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool and lower oven to 300°F.
  2. Beat cream cheese until smooth, then add 1 cup sugar and beat again. Add eggs one at a time on low speed, mixing only until combined.
  3. Blend in peanut butter, sour cream, and vanilla on low until just mixed. Fold by hand a few times to incorporate any streaks.
  4. Pour filling over crust, smooth the top, and bake at 300°F for 55–65 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and leave cheesecake inside for 1 hour. Cool completely, then refrigerate at least 4 hours.
  5. Run a knife around the edge, remove the springform ring, and slice with a hot knife. Serve chilled.

Notes

The cheesecake needs at least 4 hours in the fridge, but overnight gives you the cleanest slices and the most settled texture. If you forget to take the eggs and cream cheese out early, submerge the eggs in warm water for 10 minutes and microwave the cream cheese in 10 second bursts on a low power, checking often.