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Delicious peanut butter cheesecake with a smooth texture

Decadent Peanut Butter Cheesecake

Indulge in a rich and creamy Decadent Peanut Butter Cheesecake, featuring a chocolate cookie crust and a smooth peanut butter filling, topped with a luscious peanut butter whipped cream. Perfect for any special occasion, this cheesecake is sure to impress.
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Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 8 hours 5 minutes
Servings 12 slices
Calories 450 kcal

Equipment

  • Oven
  • Medium bowl
  • 9-inch springform pan
  • Electric mixer
  • Large roasting pan
  • Wire rack

Ingredients
  

For the Crust

  • 1 ½ cups chocolate sandwich cookie crumbs (about 18-20 cookies)
  • ¼ cup unsalted butter melted

For the Filling

  • 24 oz cream cheese (3 blocks) softened to room temperature
  • 1 cup creamy peanut butter (not natural style)
  • 1 ½ cups granulated sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream at room temperature

For the Topping (Optional but Recommended)

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • ¼ cup creamy peanut butter melted slightly

Instructions
 

Prepare the Crust

  • Preheat oven to 325°F (160°C). Combine cookie crumbs and melted butter, then press into a 9-inch springform pan.
  • Bake for 8-10 minutes, then remove from oven and cool slightly.

Make the Filling

  • Beat softened cream cheese for 2-3 minutes until smooth.
  • Beat in 1 cup of creamy peanut butter until smooth, then gradually add sugar until just combined.
  • Add eggs one at a time on low speed, mixing until just incorporated to prevent cracking.
  • Stir in vanilla extract and sour cream until just blended.

Water Bath and Baking

  • Wrap the springform pan with several layers of foil and place it in a larger roasting pan.
  • Pour filling into the crust. Carefully pour hot water into the roasting pan, halfway up the springform pan.
  • Bake for 60-70 minutes, until edges are set but the center still jiggles.

Cooling and Chilling

  • Turn off the oven, prop the door open, and leave the cheesecake in the water bath for 1 hour to cool gradually.
  • Remove the pan from the water bath and foil. Cool completely on a wire rack, then refrigerate for at least 6 hours or overnight.

Prepare Topping (Optional) and Serve

  • Whip heavy cream and powdered sugar until soft peaks form, then gently fold in melted peanut butter.
  • Spread the topping over the chilled cheesecake just before serving, then remove the pan sides and enjoy.

Notes

Ensure all chilled ingredients for the filling are at room temperature for a smooth, lump-free cheesecake. For easy removal of the cheesecake from the pan, run a thin knife around the edge before releasing the springform sides. To prevent cracks, avoid overmixing the batter, especially after adding eggs. Make sure the water bath is hot to ensure even cooking and a creamy texture. Chilling the cheesecake overnight is crucial for proper setting and enhanced flavor, making it easier to slice and serve.