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Peanut Butter Cheesecake Recipes

Peanut Butter Cheesecake Recipes

Creamy baked peanut butter cheesecake with a crisp graham crust, silky chocolate ganache, and a peanut swirl on top.
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Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1.75 cup graham cracker crumbs
  • 2 tbsp granulated sugar for the crust
  • 7 tbsp unsalted butter, melted
  • 0.13 tsp fine salt for the crust
  • 24 oz cream cheese, softened
  • 1.25 cup creamy peanut butter
  • 0.75 cup granulated sugar for the filling
  • 0.25 cup light brown sugar, packed
  • 0.5 cup sour cream room temperature
  • 0.33 cup heavy cream for the filling
  • 2 tsp vanilla extract
  • 1 tbsp cornstarch
  • 0.25 tsp fine salt for the filling
  • 4 large eggs room temperature
  • 2 tbsp creamy peanut butter, warmed for swirling
  • 0.75 cup semi-sweet chocolate chips for ganache
  • 0.33 cup heavy cream for ganache
  • 0.33 cup roasted peanuts, chopped for topping

Instructions

Preparation Steps

  • Heat oven to 325°F. Grease a 9-inch springform and wrap the base in foil.
  • Stir crumbs, 2 tbsp sugar, 0.13 tsp salt, and melted butter until evenly moistened.
  • Press crust into pan bottom. Bake 8–10 minutes. Cool while you make the filling.
  • Beat cream cheese until smooth and fluffy, scraping bowl as needed.
  • Mix in granulated sugar and brown sugar until no grit remains.
  • Blend in peanut butter, sour cream, heavy cream, vanilla, cornstarch, and 0.25 tsp salt.
  • Add eggs one at a time on low speed until just combined. Do not overmix.
  • Pour filling over crust. Dollop warm peanut butter and swirl gently with a knife.
  • Bake 50–55 minutes until edges set and center wobbles slightly.
  • Turn oven off, crack door, and rest cheesecake 45–60 minutes. Cool completely.
  • Chill until firm, at least 4 hours or overnight.
  • Warm ganache cream until steaming. Pour over chocolate chips, wait, then stir smooth.
  • Spread ganache on chilled cheesecake and shower with chopped peanuts. Slice and serve.

Notes

Variation: Swap the crust for chocolate wafer crumbs, or drizzle with warm caramel before slicing. Storage: Cover and refrigerate up to 5 days or freeze slices up to 2 months.
This recipe is an original creation inspired by classic Peanut Butter Cheesecake Recipes flavors. All ingredient ratios and instructions are independently developed.