Peanut Butter Cheesecake Delight (Print Version)
# Ingredients:
→ Crust
01 -
115 grams melted unsalted butter
02 -
50 grams white sugar
03 -
190 grams crushed graham crackers
→ Filling
04 -
5 millilitres vanilla extract
05 -
3 large eggs
06 -
120 grams sour cream
07 -
200 grams white sugar
08 -
240 grams smooth peanut butter
09 -
680 grams cream cheese, softened
→ Topping (optional)
10 -
Chopped peanuts for sprinkling
11 -
30 millilitres heavy cream
12 -
90 grams chocolate chips
# Instructions:
01 -
Pop the sides off the pan gently, place your cheesecake on a platter, slice it up, and enjoy it cold.
02 -
Toss chocolate chips with heavy cream into a microwave-safe bowl. Heat in short bursts, mixing in between until smooth. Pour the glossy chocolate over the cold cheesecake and toss on some chopped peanuts if you want.
03 -
Turn off the oven and barely crack the door. Let your cheesecake sit in there an hour to cool off slowly. Pull it out, tuck it in the fridge for at least 4 hours—overnight is even better to get nice and firm.
04 -
Carefully spread the filling over your cooled crust. If you like, you can set the pan in a larger pan with some water for gentler baking. Bake about 50 to 60 minutes, until set around the edges but a bit wiggly in the middle.
05 -
Cream the softened cream cheese in a big bowl until nice and smooth. Add peanut butter and sugar and keep mixing until they blend in. Stir in sour cream, eggs, and vanilla on low just enough so it all comes together. Don’t go overboard or it might crack in the oven.
06 -
Crank the oven up to 175°C. Mix up your graham crackers, sugar, and melted butter so it comes together. Firmly push the mix into the bottom of a 23-centimetre springform pan. Bake for 8 to 10 minutes. Let it start cooling while you get the filling ready.
# Notes:
01 -
Baking in a water bath keeps your cheesecake creamy and helps avoid cracks on top.
02 -
If you swap out the graham crackers for chocolate sandwich cookies, your crust will have way more chocolate flavor.
03 -
Letting your cheesecake chill overnight makes the flavor pop and the texture even smoother.
04 -
Tossing on salted peanuts gives you that sweet-and-salty thing that really works.