Ingredients
- Cream cheese, softened – 32 ounces
- Peanut butter – 1 cup
- Granulated sugar – 1 1/2 cups
- Eggs – 4 large
- Vanilla extract – 1 teaspoon
- Chocolate graham cracker crumbs – 1 1/2 cups
- Unsalted butter, melted – 6 tablespoons
- Heavy cream – 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat cream cheese and peanut butter until smooth. Gradually add sugar, mixing until well combined.
- Step 3: Beat in eggs one at a time, then stir in vanilla extract and heavy cream. Be careful not to overmix.
- Step 4: Pour the cheesecake batter over the graham cracker crust.
- Step 5: Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly.
- Step 6: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours before serving.
Notes
- For the richest flavor, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- A gentle warm-up enhances the chocolate and peanut butter; try slicing a piece and letting it sit at room temperature for about 15 minutes before serving.
- Garnish each slice with a drizzle of melted chocolate and a sprinkle of chopped peanuts for an extra touch of elegance.
- Chef's tip: To prevent cracks, consider using a water bath while baking and resist the urge to open the oven door frequently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American