why make this recipe
Peanut Butter Cheesecake is a delightful dessert that combines the creamy flavor of cheesecake with the rich taste of peanut butter. This recipe is perfect for peanut butter lovers and makes a fantastic treat for any occasion. Whether you’re celebrating a birthday or just want to indulge in something sweet, this cheesecake will impress your family and friends. Plus, it’s easy to make and requires no baking, making it a great choice for any home cook.
how to make Peanut Butter Cheesecake
Ingredients:
- 45 Oreos
- 8 tablespoons salted butter, melted
- 1/2 cup heavy cream, very cold
- 24 ounces cream cheese, softened at room temperature
- 1 1/2 cup powdered sugar
- 1 cup creamy peanut butter
- 3/4 cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, coarsely chopped
- 1/3 cup heavy whipping cream (optional topping)
- Reese’s peanut butter cups, coarsely chopped (optional)
- Chopped peanuts (optional)
- Peanut butter drizzle (optional)
Directions:
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OREO Crust: Start by placing the Oreos in a food processor or large Ziploc bag. Pulse until you get fine crumbs. Then, drizzle in the melted butter and pulse until everything is combined. Press this mixture into the bottom of a 9-inch springform pan, making sure to go about 1 inch up the sides. Cover it with plastic wrap and chill while you prepare the filling.
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Peanut Butter Filling: In a large bowl, beat the cold heavy cream until stiff peaks form, then set aside. In another bowl, beat the cream cheese until it’s light and fluffy. Gradually add the powdered sugar, beating until there are no lumps. Now, add the peanut butter, sour cream, and vanilla extract; continue mixing until smooth. Gently fold in the whipped cream until there are no streaks visible. Pour this filling into the chilled crust and refrigerate for at least 4 hours to let it firm up.
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Ganache Topping: Place the chopped chocolate chips in a heatproof bowl. Heat the heavy whipping cream in the microwave until it starts to simmer. Pour this hot cream over the chocolate chips and let it sit for a few minutes. Then, whisk it until smooth and let it cool slightly. Once cooled, pour the ganache over the chilled cheesecake and refrigerate for another 30 minutes.
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To Serve: Before serving, you can garnish the cheesecake with chopped Reese’s, chopped peanuts, or a peanut butter drizzle for added flavor. Carefully remove the cheesecake from the springform pan, slice it, and enjoy your delicious creation!
how to serve Peanut Butter Cheesecake
You can serve Peanut Butter Cheesecake chilled, straight from the fridge. Slice the cheesecake into generous pieces and consider garnishing each slice with your favorite toppings like chopped Reese’s cups, a sprinkle of chopped peanuts, or a drizzle of peanut butter on top. This cheesecake pairs well with a cup of coffee or a glass of milk for a delightful dessert experience.
how to store Peanut Butter Cheesecake
To store Peanut Butter Cheesecake, cover it tightly with plastic wrap or foil and keep it in the refrigerator. It will stay fresh for about 5 to 7 days. If you want to keep it longer, you can freeze it. Wrap the cheesecake well in plastic wrap, then place it in an airtight container or freezer bag. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator before serving.
tips to make Peanut Butter Cheesecake
- Make sure your cream cheese is softened to room temperature for a smooth filling.
- Use heavy cream that is very cold to achieve stiff peaks for the whipped cream.
- Don’t skip chilling the cheesecake for at least 4 hours, or overnight for best results.
- If you prefer a sweeter cheesecake, you can adjust the amount of powdered sugar to your taste.
variation
You can try using chocolate sandwich cookies instead of Oreos for the crust for a different flavor. Adding crushed pretzels as a topping can also give a nice salty contrast to the sweet cheesecake.
FAQs
Q: Can I use natural peanut butter for this recipe?
A: Yes, but be aware that natural peanut butter can be runnier than creamy peanut butter, which might affect the texture of your cheesecake.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day or two in advance. Just keep it stored in the refrigerator until you are ready to serve.
Q: What should I do if my cheesecake isn’t setting?
A: If your cheesecake isn’t firming up, it may need more time in the refrigerator. Make sure you follow the chilling time in the recipe for optimal results.
Peanut Butter Cheesecake
Ingredients
For the Crust
- 45 pieces Oreos
- 8 tablespoons salted butter, melted
For the Filling
- 1/2 cup heavy cream, very cold for whipping
- 24 ounces cream cheese, softened at room temperature to ensure smooth texture
- 1 1/2 cup powdered sugar adjust for sweetness as desired
- 1 cup creamy peanut butter for best flavor
- 3/4 cup sour cream, full fat, room temperature
- 1 teaspoon vanilla extract
For the Topping
- 1 cup semi-sweet chocolate chips, coarsely chopped
- 1/3 cup heavy whipping cream (optional) for ganache
- 1 cup Reese's peanut butter cups, coarsely chopped (optional) for garnish
- 1 cup chopped peanuts (optional) for garnish
- to taste peanut butter drizzle (optional) for garnish
Instructions
Preparation
- Start by placing the Oreos in a food processor or large Ziploc bag. Pulse until you get fine crumbs.
- Drizzle in the melted butter and pulse until everything is combined.
- Press this mixture into the bottom of a 9-inch springform pan, making sure to go about 1 inch up the sides.
- Cover it with plastic wrap and chill while you prepare the filling.
Peanut Butter Filling
- In a large bowl, beat the cold heavy cream until stiff peaks form, then set aside.
- In another bowl, beat the cream cheese until it’s light and fluffy.
- Gradually add the powdered sugar, beating until there are no lumps.
- Now, add the peanut butter, sour cream, and vanilla extract; continue mixing until smooth.
- Gently fold in the whipped cream until there are no streaks visible.
- Pour this filling into the chilled crust and refrigerate for at least 4 hours to let it firm up.
Ganache Topping
- Place the chopped chocolate chips in a heatproof bowl.
- Heat the heavy whipping cream in the microwave until it starts to simmer.
- Pour this hot cream over the chocolate chips and let it sit for a few minutes.
- Then, whisk it until smooth and let it cool slightly.
- Once cooled, pour the ganache over the chilled cheesecake and refrigerate for another 30 minutes.
To Serve
- Before serving, garnish the cheesecake with chopped Reese’s, chopped peanuts, or a peanut butter drizzle if desired.
- Carefully remove the cheesecake from the springform pan, slice it, and enjoy your delicious creation.