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White Chocolate Peanut Butter Cheesecake Recipe

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  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 6 hours (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This decadent White Chocolate Peanut Butter Cheesecake combines the creamy richness of peanut butter with the sweet, smooth flavor of white chocolate for a luscious dessert. A buttery graham cracker crust supports a velvety cheesecake filling enhanced with sour cream and heavy cream for extra creaminess. Baked to perfection and chilled thoroughly, this cheesecake is perfect for special occasions or satisfying peanut butter lovers craving something indulgent and unique.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 6 ounces white chocolate, melted and slightly cooled
  • 1/4 cup heavy cream

Toppings (Optional)

  • Whipped cream
  • Chopped peanuts

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust layer. Bake the crust for 10 minutes to set, then remove from the oven and allow it to cool completely.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, with no lumps. Add the peanut butter and 1/2 cup granulated sugar to the cream cheese, mixing until fully incorporated and smooth. Next, add the sour cream and vanilla extract, beating again until the mixture is silky. Incorporate the eggs one at a time, gently mixing after each addition to avoid overmixing and incorporation of too much air.
  3. Add White Chocolate and Cream: Stir in the melted and slightly cooled white chocolate along with the heavy cream, folding carefully until the batter is smooth and homogenous without streaks.
  4. Assemble and Bake: Pour the prepared batter over the cooled crust in the springform pan, smoothing the top with a spatula. Place the pan back in the oven and bake for 55 to 65 minutes. The cheesecake is done when the edges are lightly golden and the center is just set but still slightly jiggly.
  5. Cool Gradually: Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour; this helps prevent cracks and maintains smooth texture.
  6. Chill: Remove the cheesecake from the oven after the hour and refrigerate it for at least 4 hours or preferably overnight to allow it to firm up and flavors to meld.
  7. Serve: Before serving, optionally top the cheesecake with whipped cream and chopped peanuts for added texture and decoration. Slice and enjoy the rich and creamy dessert.

Notes

  • For a crunchier texture in the crust, substitute graham cracker crumbs with crushed peanut butter cookies.
  • To enhance the sweetness and visual appeal, drizzle melted white chocolate over the top of the cheesecake before serving.

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Find it online: https://easybakekitchen.com/white-chocolate-peanut-butter-cheesecake-recipe/