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Peanut Butter Cheesecake
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.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.