Peanut Butter Cheesecake with Peanut Butter and Caramel Drizzle
A delightful dessert featuring creamy cheesecake combined with rich peanut butter and caramel, perfect for peanut butter lovers.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 4 packages (8 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 cup peanut butter (creamy)
- 4 large eggs
- 1/3 cup sour cream
- 1 tsp vanilla extract
For the peanut butter sauce
- 1/2 cup peanut butter
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
For assembling
- 1/4 cup caramel sauce
- Crushed peanut butter cookies (optional)
Instructions
Prepare the Crust
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool.
Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
- Add the peanut butter and mix until well combined.
- Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Mix until smooth.
Pour and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Bake for 60-70 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door slightly, letting the cheesecake cool inside for 1 hour.
- Once cooled, refrigerate for at least 4 hours or overnight.
Prepare the Peanut Butter Sauce
- In a small saucepan, combine peanut butter, heavy cream, powdered sugar, and vanilla extract.
- Heat over low heat, stirring constantly until smooth and slightly thickened. Let cool slightly.
Assemble the Cheesecake
- Drizzle the peanut butter sauce over the chilled cheesecake, then add a generous drizzle of caramel sauce on top.
- Garnish with crushed peanut butter cookies if desired.
Notes
Make sure the cream cheese is at room temperature for easy mixing. Don’t overbeat the batter after adding the eggs; mix just until combined. For a richer flavor, use high-quality peanut butter. If you like a firmer cheesecake, bake it a little longer but watch the edges closely.