Peanut Butter Cheesecake
Indulge in a rich and creamy Peanut Butter Cheesecake that's packed with protein and designed to satisfy your sweet cravings without the guilt. Perfect for busy families and meal prepping.
Ingredients
For the crust
- 2 cups Nutter Butter cookie crumbs for a sweet, crunchy crust
- 1/2 cup Unsalted butter, melted helps bind the crust together
For the cheesecake filling
- 16 oz Cream cheese, softened provides creaminess and richness
- 1 cup Sugar adds sweetness to balance the flavors
- 1/4 cup All-purpose flour stabilizes the cheesecake filling
- 1 cup Sour cream enhances the creamy texture
- 1 cup Creamy peanut butter the star flavor, rich and satisfying
- 1 tsp Vanilla extract adds depth to the cheesecake
- 3 large Eggs helps set the cheesecake
- 1/2 cup White chocolate chips a touch of sweetness and luxe finish
- 1 cup Heavy whipping cream for a luxurious, creamy topping
- 1/4 cup Chopped peanuts optional garnish for added crunch
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and gather your ingredients.
- In a bowl, combine Nutter Butter cookie crumbs and melted butter until well mixed.
- Press the mixture firmly into the bottom of a springform pan to create a solid crust.
- Place the crust in the freezer while you prepare the filling.
Cooking
- In a large bowl, blend the cream cheese until smooth and creamy.
- Add the sugar, flour, sour cream, peanut butter, and vanilla extract; mix until well combined.
- Incorporate the eggs one at a time and mix just until combined.
- Fold in the white chocolate chips gently.
- Pour the cheesecake filling into the chilled crust.
- Bake in your preheated oven for 50–60 minutes or until the edges are set but the center is slightly jiggly.
Serving
- Turn off the oven and crack the oven door; let the cheesecake cool inside for about 1 hour.
- Remove from the oven and let it cool at room temperature for another hour.
- Chill in the refrigerator for at least 4 hours or overnight for best results.
- When ready to serve, whip the heavy cream with the remaining creamy peanut butter.
- Top the cheesecake with the whipped mixture and sprinkle with chopped peanuts if desired.
- Slice and enjoy your indulgent yet wholesome Peanut Butter Cheesecake!
Notes
Use room temperature ingredients for a smoother filling. Don’t overmix the filling to avoid cracks. For a lower sugar version, substitute with a sweetener of your choice. Add a splash of lemon juice for a zesty twist. Leave it to chill overnight for the best flavor. Store any leftovers in an airtight container for up to 5 days.