Prepare to embark on a decadent journey that will make your taste buds dance with pure delight! This Creamy Peanut Butter Chip Cheesecake is not just a dessert—it's a luxurious experience that transforms an ordinary moment into an extraordinary indulgence. Imagine a velvety smooth cheesecake with rich, creamy layers studded with irresistible peanut butter chips, creating a dessert so sinfully delicious that it'll have your guests begging for the recipe. Whether you're a cheesecake connoisseur or a dessert novice, this show-stopping treat promises to elevate your baking game and become the star of any gathering.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 5 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 cup creamy peanut butter
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup peanut butter chips
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even, compact crust. Use the back of a spoon or a flat-bottomed measuring cup to pack it down.
- In a large mixing bowl, beat the softened cream cheese with 1 cup sugar using an electric mixer until smooth and creamy, about 3-4 minutes.
- Add the creamy peanut butter to the cream cheese mixture and beat until fully incorporated and smooth.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and mix until just combined.
- Gently fold in the peanut butter chips, distributing them evenly throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust, spreading it evenly with a spatula.
- Place the springform pan on a baking sheet and bake in the preheated oven for 60-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and crack the door open. Allow the cheesecake to cool slowly in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and let it cool completely at room temperature for about 2 hours.
- Refrigerate the cheesecake for at least 2 hours or overnight to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Release the springform pan sides and slice into servings.
- Optionally, garnish with additional peanut butter chips or a drizzle of melted peanut butter before serving.
Tips
- Ensure all ingredients are at room temperature before starting to guarantee a smooth, lump-free cheesecake batter.
- When pressing the graham cracker crust, use a flat-bottomed measuring cup or glass to create an even, compact base that won't crumble.
- To prevent cracks, bake the cheesecake in a water bath or follow the recipe's cooling method of letting it rest in the oven with the door cracked open.
- Always use full-fat cream cheese for the richest, creamiest texture.
- When adding eggs, mix on low speed and just until incorporated to avoid incorporating too much air, which can cause surface cracks.
- For clean, precise slices, use a knife dipped in hot water and wiped dry between each cut.
- Refrigerate the cheesecake for at least 2 hours, preferably overnight, to allow flavors to meld and texture to set perfectly.
Nutrition Facts
Calories: 625kcal
Carbohydrates: 48g
Protein: 15g
Fat: 45g
Saturated Fat: 22g
Cholesterol: 145mg
