Peanut Butter Cheesecake

Name: Peanut Butter Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12 serving
Ingredients: 200 g digestive biscuits; 100 g butter; 500 g cream cheese; 200 g peanut butter; 200 g sugar; 4 eggs; 200 g sour cream; 1 tsp vanilla extract; 100 g peanut butter; 50 g icing sugar; 50 ml milk

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
12
Calories
539 kcal
Course
Dessert, Baked Goods
Cuisine
European, American

Peanut Butter Cheesecake

Iris Warren

Report

Dive into a world of creamy decadence with this delectable Peanut Butter Cheesecake recipe. A delight for dessert lovers that combines rich, creamy textures with the classic, beloved taste of peanut butter.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

For the crust:

200 g digestive biscuits
100 g butter Unsalted and melted

For the filling:

500 g cream cheese
200 g peanut butter
200 g sugar Granulated
4 eggs
200 g sour cream
1 tsp vanilla extract

For the peanut butter sauce:

100 g peanut butter
50 g icing sugar
50 ml milk

Add to Shopping List

Instructions

Preheat the oven to 180°C (350°F).
In a food processor, crush the digestive biscuits until they become fine crumbs. Pour the melted butter over the crumbs and mix well until the mixture resembles wet sand.
Press the biscuit mixture evenly into the bottom of a 9-inch (23 cm) springform pan to form the crust. Place the pan in the refrigerator while preparing the filling.
In a large mixing bowl, beat the cream cheese, peanut butter, and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the sour cream and vanilla extract until well combined.
Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula.
Bake in the preheated oven for 60 minutes or until the edges are set and the centre is slightly jiggly.
Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door slightly open.
Remove the cheesecake from the oven and let it cool completely at room temperature.
While the cheesecake is cooling, prepare the peanut butter sauce. In a small saucepan, melt the peanut butter over low heat. Stir in the powdered sugar and milk until smooth and well combined. Remove from heat and let it cool slightly.
Once the cheesecake has cooled, carefully remove it from the springform pan. Drizzle the peanut butter sauce over the top of the cheesecake.
Place the cheesecake in the refrigerator to chill for at least 2 hours or overnight before serving.

Notes

You can garnish the cheesecake with crushed peanuts or chocolate shavings for an extra touch of flavour and texture.
Make sure to store any leftovers in the refrigerator for freshness.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition Information

Show Details

Calories 539kcal (27%) Carbohydrates 52g (17%) Protein 9g (18%) Fat 34g (52%) Saturated Fat 19g (95%) Trans Fat 0.3g Cholesterol 125mg (42%) Sodium 347mg (14%) Potassium 224mg (6%) Fiber 1g (4%) Sugar 41g (82%) Vitamin A 958IU (19%) Vitamin C 0.1mg (0%) Vitamin D 0.3µg Calcium 103mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 539 kcal

% Daily Value*

Calories	539kcal	27%
Carbohydrates	52g	17%
Protein	9g	18%
Fat	34g	52%
Saturated Fat	19g	95%
Trans Fat	0.3g	15%
Cholesterol	125mg	42%
Sodium	347mg	14%
Potassium	224mg	5%
Fiber	1g	4%
Sugar	41g	82%
Vitamin A	958IU	19%
Vitamin C	0.1mg	0%
Vitamin D	0.3µg	2%
Calcium	103mg	10%
Iron	1mg	6%