I have a major weakness for cheesecake. Major. It’s hard to resist its velvety smooth, creamy goodness.
I’ve taken a traditional New York cheesecake and added the always winning combination of peanut butter and chocolate. I’m not mad at this creation, but my waistline might be. WORTH IT!
Peanut Butter Cheesecake
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 12 slices
A peanut butter version of the classic New York Cheesecake. Chocolate and peanut butter lovers will flip for this ultra decadent and smooth cheesecake.
Ingredients
- Crust
- 5 tablespoons unsalted butter, melted + more for buttering pan
- 12 chocolate graham crackers (3×5 crackers)
- 1/4 cup sugar
- 1/4 teaspoon salt
- Cheesecake
- 3 packages (8 oz. each) cream cheese, room temperature or softened
- 3/4 cup creamy peanut butter
- 1 cup sugar
- 1/2 teaspoon salt
- 4 large eggs
- 1 cup plain Greek yogurt or sour cream
- 1 1/2 teaspoons vanilla
- Chocolate Peanut Butter Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup half and half
- 1 teaspoon vanilla
Instructions
Crust
- Preheat oven to 375 degrees Fahrenheit. Butter the inside of a springform cheesecake pan. Place foil around the outside of the pan.
- Pulse the graham crackers into small crumbs in a food processor. Add the sugar and salt, then drizzle in the melted butter and pulse until the mixture comes together.
- Press the graham cracker mixture into your prepared pan, evenly covering the bottom and 1-inch up the sides.
- Bake in preheated oven for 15 minutes. Remove from oven and allow to cool while you prepare the cheesecake filling.
Cheesecake
- Reduce oven temperature to 325 degrees.
- Bring a teapot filled with water to a boil as you prepare your cheesecake filling.
- In the bowl of a stand mixer, cream together the cream cheese and peanut butter until smooth.
- Add in the sugar and salt and mix until combined. Then add the eggs, one at a time. Make sure to scrape the bowl as you do this so all of the ingredients are thoroughly combined.
- Now mix in the Greek yogurt and vanilla until the mixture is mostly smooth.
- Pour the cheesecake mixture on top of the baked crust.
- Place your cheesecake in a roasting pan and place in the preheated oven. Now carefully pour the boiling water into the roasting pan so the water goes halfway up the outside of the springform pan. This helps the cheesecake bake slowly and evenly and prevents the top from cracking.
- Bake for 1 1/2 to 1 3/4 hours. The outside of the cheesecake should be set and the center will jiggle a bit.
- Remove the springform pan from oven and allow to cool for 30 minutes. Then run a sharp knife around the edge of the pan, helping break the cheesecake free from the sides of the pan. Continue to cool at room temperature and then place the pan in the refrigerator to cool overnight.
Chocolate Peanut Butter Drizzle
- Place all of the drizzle ingredients in a small saucepan over medium heat. Stir until melted and smooth, 3-5 minutes. Cool for a few minutes and then drizzle over cheesecake.
Notes
To cleanly slice the cheesecake, dip a sharp knife in a cup of warm water between each cut.
Oh Melissa!! This looks divine……I almost have no words to describe how good this looks…… You are such an awesome cook!!
Thank you, thank you 🙂 It was a big hit with Josh and Quinn!