If you are craving a dessert that combines creamy richness with a delightful crunch, the Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe is the perfect showstopper. This cheesecake marvel takes the classic smooth peanut butter flavor to new heights by layering it inside a nutty Nutter Butter cookie crust, and topping it off with a luscious white chocolate ganache sprinkled with crunchy chopped peanuts. Each bite is a heavenly balance of sweet, salty, and silky textures that will have you coming back for more. Whether you’re impressing guests or indulging in a cozy treat, this recipe is a must-try for peanut butter lovers everywhere.
Ingredients You’ll Need
These ingredients form the backbone of our Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe, each bringing its own magic to the mix. From the rich cream cheese that creates the smooth texture to the crunchy cookie crumbs that form a perfect base, every component is essential for that ideal bite.
- 2 1/4 cups Nutter Butter cookie crumbs (about 22 cookies): These create a flavorful and sturdy crust with a peanut butter punch.
- 4 tbsp unsalted butter, melted: Binds the crust ingredients and adds richness.
- 24 ounces cream cheese, room temperature: The star ingredient delivering creamy texture and subtle tang.
- 1 1/4 cups sugar: Sweetens the cheesecake perfectly without overpowering.
- 3 tbsp all-purpose flour: Helps stabilize the cheesecake so it holds its shape.
- 3/4 cup sour cream, room temperature: Adds moistness and a slight tang for balance.
- 1 cup creamy peanut butter: Brings the authentic peanut butter flavor that defines this cheesecake.
- 1 tsp vanilla extract: Enhances all the flavors with warm, aromatic notes.
- 4 large eggs, room temperature: Provide structure while keeping the filling rich and smooth.
- 4 oz white chocolate chips: For the luscious ganache topping, creating creamy sweetness.
- 1/4 cup heavy whipping cream: Combines with white chocolate to form the silky ganache.
- 1/4 cup creamy peanut butter (not natural): Blended into the ganache for extra peanut buttery goodness.
- Chopped peanuts, optional: Adds a delightful crunch and visual appeal when sprinkled on top.
How to Make Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides to ensure the crust doesn’t stick. Combine the Nutter Butter cookie crumbs and melted butter in a bowl, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of your pan to form an even crust. Bake it for 10 minutes, then allow it to cool while you prep the filling.
Step 2: Make the Cheesecake Filling
Lower the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until silky smooth and fully combined. It’s important to use low speed here to avoid trapping air, which can cause cracks. Next, add the sour cream, peanut butter, and vanilla extract, mixing gently until uniform. Incorporate the eggs one at a time, blending slowly after each addition and scraping down the sides as needed to ensure everything is fully integrated without overmixing.
Step 3: Bake the Cheesecake
Pour the batter evenly over your cooled crust. To create a perfect creamy texture and prevent cracking, place the springform pan inside a larger roasting pan and fill it halfway with warm water to create a water bath. Be sure the water does not rise above the foil-wrapped edges of the springform pan. Bake for about 1 hour and 10 minutes, until the edges are set but the center is still gently jiggly. Turn off the oven and close the door, letting the cheesecake cool gradually inside for 30 minutes. Then crack the oven door open slightly, allowing it to cool for an additional 30 minutes before removing it. Refrigerate the cheesecake for at least 5-6 hours or overnight to firm up completely.
Step 4: Prepare the White Chocolate Ganache and Topping
Once the cheesecake is firm and cool, gently remove it from the springform pan and place it on your serving plate. To make the ganache, place white chocolate chips in a heat-safe bowl. Warm the heavy whipping cream in the microwave until it just boils, then pour it over the chocolate chips. Let rest for a few minutes, then whisk until the ganache is smooth. If needed, briefly reheat and whisk again to eliminate lumps. Stir in the additional creamy peanut butter gently—too much stirring can cause separation. Pour the ganache over the cheesecake, spreading it evenly to cover the top. Finish by sprinkling chopped peanuts for a crunchy contrast and refrigerate until ready to serve.
How to Serve Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe
Garnishes
Besides the chopped peanuts on top, you can add a few whole Nutter Butter cookies on the side or a drizzle of extra peanut butter for a more decadent presentation. A light dusting of cocoa powder or a few white chocolate curls also makes the dish look spectacular and adds extra flavor layers.
Side Dishes
This cheesecake pairs beautifully with fresh fruit like sliced strawberries or raspberries whose tartness contrasts the rich peanut butter. A scoop of vanilla ice cream or a dollop of lightly whipped cream will add a cool, creamy element that complements the dense texture.
Creative Ways to Present
Consider serving the cheesecake as individual slices with a decorative drizzle of ganache or peanut butter sauce on the plate. For gatherings, cut into finger-sized bars for easy grab-and-go bites. Embrace a rustic look by leaving the crust edges exposed and the ganache slightly imperfect—it emphasizes homemade charm and irresistible appeal.
Make Ahead and Storage
Storing Leftovers
This Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe keeps beautifully in the refrigerator, tightly covered, for up to 4-5 days. Keeping it well-sealed ensures the ganache stays glossy and prevents the cheesecake from drying out or absorbing other fridge odors.
Freezing
If you want to stash some for later indulgence, freeze the cheesecake wrapped tightly with plastic wrap and then foil to prevent freezer burn. It can stay delicious for up to 2 months. Thaw it overnight in the refrigerator for the best texture before serving.
Reheating
Cheesecake is generally best served cold, but if you prefer it slightly softened, let it sit at room temperature for about 15-20 minutes prior to serving. Avoid microwaving as it can alter texture and melt the ganache awkwardly.
FAQs
Can I use natural peanut butter for this recipe?
Natural peanut butter often separates oil and can affect the texture of the cheesecake and ganache. It’s best to use creamy, processed peanut butter without oil separation for the smoothest results.
What if I don’t have Nutter Butter cookies for the crust?
You can substitute with any peanut butter-flavored cookie or even graham crackers mixed with a bit of peanut butter and butter. The key is to maintain that delicious peanut flavor in the crust for the perfect balance.
How do I prevent the cheesecake from cracking?
Baking in a water bath and gently cooling the cheesecake in the oven with the door slightly open are crucial steps. Also, mixing on low speed to avoid incorporating too much air helps maintain a crack-free surface.
Can I make this cheesecake gluten-free?
Yes! Swap the Nutter Butter crumbs for a gluten-free peanut butter cookie or gluten-free graham cracker crumbs. Just make sure all other ingredients are gluten-free certified for safety.
Is it okay to prepare the ganache a day ahead?
You can prepare the ganache a day before and store it in the fridge. Bring it to room temperature and gently rewarm if needed to make it pourable again before topping the cheesecake.
Final Thoughts
This Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe is utterly irresistible and truly a show-stopping dessert to keep in your repertoire. From the crunchy cookie crust to the silky peanut butter filling and decadent ganache topping, it’s a symphony of flavors and textures that will bring smiles at every occasion. I encourage you to dive in and make this special cheesecake your own—you won’t regret it!
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Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe
- Total Time: 7 hours 55 minutes
- Yield: 12 servings
Description
Indulge in this rich and creamy Peanut Butter Cheesecake featuring a crunchy Nutter Butter cookie crust, a smooth peanut butter-infused cream cheese filling, and a luscious white chocolate peanut butter ganache topping. Baked in a water bath to ensure a silky texture without cracks, this decadent dessert is perfect for peanut butter lovers looking for an impressive yet approachable cheesecake recipe.
Ingredients
Crust
- 2 1/4 cups (302g) Nutter Butter cookie crumbs (about 22 cookies)
- 4 tbsp (56g) unsalted butter, melted
Cheesecake Filling
- 24 ounces (678g) cream cheese, room temperature
- 1 1/4 cups (259g) sugar
- 3 tbsp (24g) all-purpose flour
- 3/4 cup (173g) sour cream, room temperature
- 1 cup (280g) creamy peanut butter
- 1 tsp vanilla extract
- 4 large eggs, room temperature
Ganache Topping
- 4 oz (113g) white chocolate chips
- 1/4 cup (60ml) heavy whipping cream
- 1/4 cup (70g) creamy peanut butter (not natural with oil separation)
- Chopped peanuts, optional
Instructions
- Prepare Crust: Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides thoroughly to prevent sticking. In a small bowl, mix the Nutter Butter cookie crumbs with the melted unsalted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove from the oven and set aside to cool completely. While the crust cools, cover the outside of the springform pan with aluminum foil to prevent water from seeping in during the water bath baking process.
- Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) to prepare for baking the cheesecake filling.
- Make Cheesecake Batter: In a large bowl, beat the room temperature cream cheese, sugar, and flour together on low speed until smooth and fully combined to avoid incorporating excess air which can cause cracks. Scrape down the sides of the bowl as needed. Add the sour cream, creamy peanut butter, and vanilla extract and blend on low speed again until thoroughly mixed. Incorporate the eggs one at a time, mixing slowly after each addition to ensure even distribution without overmixing. Scrape down the sides between additions for a consistent batter.
- Assemble Cheesecake: Pour the cheesecake batter evenly over the cooled crust in the springform pan. Place this pan inside a larger baking dish or roasting pan.
- Prepare Water Bath and Bake: Fill the larger pan with warm water until it reaches about halfway up the sides of the springform pan. Make sure the water does not rise above the top edge of the foil-wrapped pan. This water bath method helps the cheesecake bake evenly and prevents cracking. Bake for 1 hour and 10 minutes; the center should appear set but still jiggle slightly when gently shaken.
- Initial Cooling in Oven: Turn off the oven and keep the door closed, allowing the cheesecake to slowly continue cooking and cooling for 30 minutes inside the oven.
- Gradual Cooling with Oven Door Ajar: After 30 minutes, crack the oven door open and let the cheesecake cool for an additional 30 minutes. This slow cooling process further reduces the risk of cracks.
- Refrigerate Until Firm: Carefully remove the cheesecake from the water bath and unwrap the foil. Refrigerate for at least 5-6 hours, preferably overnight, until completely firm and chilled.
- Prepare Ganache Topping: Once the cheesecake is firm, remove it from the springform pan and set it on a serving plate. Place white chocolate chips in a heatproof bowl. Heat the heavy whipping cream in a microwave until it just begins to boil, then pour over the white chocolate. Let it sit undisturbed for 2-3 minutes before whisking until smooth. If needed, microwave for another 10-15 seconds and stir until completely smooth.
- Add Peanut Butter to Ganache: Immediately stir in the creamy peanut butter gently until combined without overmixing to avoid separation. Pour this ganache evenly over the top of the cheesecake and spread it out smoothly.
- Add Optional Topping and Serve: Sprinkle chopped peanuts over the ganache if desired for added texture and visual appeal. Refrigerate the cheesecake until ready to serve. Store the cheesecake well-covered in the refrigerator and consume within 4-5 days for the best taste and freshness.
Notes
- Use room temperature ingredients for a smooth and creamy cheesecake batter.
- Wrapping the springform pan with aluminum foil is crucial to prevent water from leaking into the cheesecake during the water bath.
- Beating ingredients at low speed reduces air bubbles and prevents cracking.
- The water bath baking method is essential for a creamy and crack-free cheesecake texture.
- Slow cooling in the oven helps avoid sudden temperature changes that can cause cracks.
- Do not over-stir ganache after adding peanut butter to prevent separation.
- Store cheesecake well-covered in the fridge and consume within 4-5 days for best quality.
- Using a springform pan makes removing the cheesecake easier and prevents damage to the crust and edges.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
