Peanut Butter Cheesecake Recipe

Peanut Butter Cheesecake: A Decadent Delight for Peanut Butter Lovers

If you are a fan of rich, creamy desserts and adore the nutty flavor of peanut butter, this Peanut Butter Cheesecake is the perfect indulgence for you. Combining a crispy chocolate cookie crust with a luscious peanut butter filling, this cheesecake is ideal for any special occasion or a delightful treat to enjoy at home. This detailed guide will walk you through the process of creating this mouth-watering dessert, ensuring every step is clear and easy to follow.

Prep Time: 30 minutes

Cook Time: 1 hour

Cool Time: 5 hours

Total Time: 6 hours 30 minutes

Servings: 10

Calories: 646 kcal

Equipment Needed:

• 9″ Springform pan
• Foil
• Roasting pan
• Electric hand or stand mixer
• Mixing Bowls

Ingredients

For the Crust:

• 30 chocolate sandwich cookies (Oreos)
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted (75ml)

For the Filling:

• 4 (8-ounce/227g) packages cream cheese, room temperature
• ½ cup sour cream, room temperature (120g)
• 1 cup creamy peanut butter (259g)
• 1 cup granulated sugar (200g)
• ¼ teaspoon salt
• 4 large eggs, room temperature
• ⅔ cup heavy whipping cream (160ml)
• 1 teaspoon vanilla extract

For the Ganache Topping:

• 3 ounces semi-sweet chocolate, chopped (85g)
• ⅓ cup heavy whipping cream (80ml)

Instructions

Preparing the Crust:

1. Preheat and Prepare the Pan:
   • Position an oven rack in the lower third of the oven and preheat to 325°F.
   • Tightly wrap the bottom and sides of a 9-inch springform pan with aluminum foil.
   • Lightly spray the inside of the pan with cooking spray.
2. Process the Cookies:
   • In a food processor, process the chocolate sandwich cookies and sugar until finely ground, about 30 seconds.
   • Place the mixture in a medium mixing bowl, and stir in the melted butter until well combined.
   • Press the mixture into the bottom and about 1½ inches up the sides of the prepared pan.
   • Refrigerate while preparing the filling, or at least for 30 minutes.

Preparing the Filling:

1. Beat the Cream Cheese and Sour Cream:
   • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sour cream.
   • Beat on medium-low speed until smooth and creamy, about 3 minutes.
2. Add the Peanut Butter Mixture:
   • Add the peanut butter, sugar, and salt to the cream cheese mixture.
   • Beat until combined, about 30 seconds.
   • With the mixer on low, add the eggs one at a time, beating well after each addition.
   • Stop and scrape down the bowl occasionally during mixing.
3. Incorporate Cream and Vanilla:
   • Slowly pour in the heavy cream and vanilla extract until fully combined.
   • Pour the filling into the chilled crust, spreading into an even layer.
4. Prepare for Baking:
   • Bring about 8 cups of water to a boil.
   • Place the springform pan in a large roasting pan and on the lower third oven rack.
   • Carefully pour the boiling water into the roasting pan until it reaches about 1 inch deep.
5. Bake the Cheesecake:
   • Bake for 1 to 1 ½ hours or until the filling starts to pull away from the sides of the pan and jiggles like jello when gently shaken.
   • Loosely cover with foil after 45 minutes to prevent over-browning if necessary.
   • Turn off the oven, and crack the door open. Let the cheesecake cool in the oven for 1 hour.
   • Remove the cheesecake from the roasting pan and discard the foil.
   • Refrigerate the cheesecake, uncovered, for at least 4 hours or up to 24 hours.
6. Release the Cheesecake:
   • When ready to top, run a thin knife around the outside of the cheesecake to loosen the sides from the pan.
   • Release the spring and transfer the cheesecake to a serving plate or cake stand.

Preparing the Ganache Topping:

1. Melt the Chocolate:
   • Place the chopped chocolate in a medium mixing bowl.
   • In a microwave-safe bowl, microwave the heavy cream on HIGH until it just starts to bubble, about 1 minute.
   • Pour the hot cream over the chocolate and let stand without stirring for 10 minutes.
2. Combine and Pour:
   • Stir in slow circles until the chocolate is fully melted and the ganache is smooth.
   • Pour the ganache over the chilled cheesecake, spreading gently to the edges and allowing the ganache to drip down the sides.
   • Garnish with chopped peanut butter cups if desired.
   • Serve immediately or refrigerate until ready to serve. The cheesecake can be loosely covered and refrigerated for up to 5 days.

Notes and Tips:

1. Avoid Overmixing:
   • Do not overmix the cheesecake batter, as it will introduce too much air. Air in the batter leads to the cheesecake rising too much in the oven and collapsing in the middle.
   • The best way to avoid overmixing is to bring your cold ingredients, such as eggs, sour cream, and cream cheese, to room temperature. This ensures they will easily incorporate into the batter without overmixing.
2. Removing Air Bubbles:
   • When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter.
3. Water Bath Tips:
   • Make sure the exterior of the pan is tightly wrapped with foil, so the water from the water bath does not leak into the cheesecake.
4. Garnishing:
   • For the garnish, using Unwrapped Reese’s mini peanut butter cups saves time on unwrapping all the cups. Alternatively, you can leave them off or top the cheesecake with roasted peanuts or whipped cream.

Nutrition Information:

• Calories: 646 kcal
• Carbohydrates: 61g
• Protein: 12g
• Fat: 42g
• Saturated Fat: 17g
• Polyunsaturated Fat: 6g
• Monounsaturated Fat: 16g
• Trans Fat: 0.3g
• Cholesterol: 124mg
• Sodium: 350mg
• Potassium: 346mg
• Fiber: 3g
• Sugar: 45g
• Vitamin A: 715 IU
• Vitamin C: 0.2mg
• Calcium: 66mg
• Iron: 6mg

The Art of Cheesecake Making

Creating a perfect cheesecake requires attention to detail and patience. The process, although seemingly long, is straightforward if each step is followed meticulously. Here are some additional tips and tricks to ensure your Peanut Butter Cheesecake turns out flawless every time.

Ensuring a Smooth Texture

The key to a smooth and creamy cheesecake lies in the mixing process. Here are some pointers to achieve that perfect texture:

1. Room Temperature Ingredients:
   • Always use room temperature cream cheese, sour cream, eggs, and peanut butter. Cold ingredients can cause lumps and make the batter harder to mix smoothly.
2. Proper Mixing:
   • Use a stand mixer or an electric hand mixer on medium-low speed to mix the batter. High speed can incorporate too much air, leading to cracks and an uneven texture.
3. Scraping the Bowl:
   • Frequently scrape down the sides and bottom of the mixing bowl to ensure all ingredients are evenly incorporated. This prevents any unmixed pockets of ingredients.

The Importance of a Water Bath

Baking the cheesecake in a water bath (bain-marie) is crucial for several reasons:

1. Even Cooking:
   • The water bath helps the cheesecake bake evenly, preventing the edges from cooking faster than the center. This results in a uniformly smooth texture throughout.
2. Moist Environment:
   • The steam from the water bath creates a moist environment in the oven, which prevents the cheesecake from drying out and cracking on the surface.
3. Insulation:
   • Wrapping the springform pan in foil and placing it in a water bath provides insulation, which ensures gentle and consistent heat distribution.

Cooling and Setting

Proper cooling and setting are essential steps in cheesecake making:

1. Gradual Cooling:
   • Allow the cheesecake to cool gradually in the oven with the door cracked open for an hour. This prevents a sudden temperature drop, which can cause cracks.
2. Chilling Time:
   • Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. This time allows the flavors to meld and the texture to set, resulting in a firm and sliceable cheesecake.

Decorating and Serving

The final touches are what make your cheesecake stand out. Here’s how to add those finishing touches:

1. Ganache Topping:
   • Pouring a smooth, glossy ganache over the cheesecake adds a luxurious touch. Ensure the ganache is at room temperature before pouring to avoid melting the cheesecake.
2. Garnishing:
   • Chopped peanut butter cups or roasted peanuts make excellent garnishes. They not only add visual appeal but also enhance the peanut butter flavor.
3. Serving Tips:
   • For clean slices, dip a sharp knife in hot water and wipe it dry between each cut. This technique ensures smooth, even slices without dragging crumbs through the cheesecake.

Troubleshooting Common Issues

Even with the best preparations, cheesecakes can sometimes pose challenges. Here are solutions to common problems:

1. Cracks on the Surface:
   • If your cheesecake develops cracks, it’s often due to overmixing or rapid cooling. To fix it, cover the cracks with ganache or whipped cream.
2. Soggy Crust:
   • A soggy crust can result from water seeping into the pan. Ensure the foil is tightly wrapped around the pan and that no water leaks in during the water bath.
3. Overbaked Edges:
   • If the edges are overbaked while the center is still jiggly, your oven temperature might be too high. Use an oven thermometer to verify the correct temperature.

Customizing Your Cheesecake

One of the best aspects of cheesecake is its versatility. Here are some ideas to customize your Peanut Butter Cheesecake:

1. Flavor Variations:
   • Swirl in some melted chocolate or caramel into the filling before baking for a marbled effect.
   • Add chopped nuts, such as pecans or almonds, to the crust for extra texture and flavor.
2. Different Toppings:
   • Instead of ganache, top your cheesecake with a layer of fruit preserves or fresh fruit for a fruity contrast.
   • Drizzle with caramel sauce and sprinkle with sea salt for a sweet and salty combination.
3. Mini Cheesecakes:
   • Make individual cheesecakes by dividing the crust and filling into a muffin tin lined with paper cups. Adjust the baking time to about 20-25 minutes.

Storing and Serving

Proper storage is essential to maintain the freshness and flavor of your cheesecake:

1. Refrigeration:
   • Store the cheesecake in the refrigerator, covered loosely with plastic wrap or aluminum foil. It will keep well for up to 5 days.
2. Freezing:
   • To freeze, wrap the cheesecake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Conclusion

Creating a Peanut Butter Cheesecake from scratch is a rewarding experience that results in a decadent dessert sure to impress. With its rich, creamy filling and smooth ganache topping, this cheesecake is a testament to the delicious possibilities of peanut butter. By following the detailed instructions and tips provided, you’ll be able to master this recipe and delight your family and friends with a dessert that’s both visually stunning and irresistibly delicious. Whether for a special occasion or just because, this Peanut Butter Cheesecake is bound to become a favorite in your baking repertoire. Enjoy the process and the delightful results of your culinary efforts!