Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Peanut Butter Cheesecake with White Chocolate Ganache and Chopped Peanuts Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 26 reviews

  • Author: Ava
  • 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

  1. 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.
  2. 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.
  3. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) to prepare for baking the cheesecake filling.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

Find it online: https://quickandsweetrecipes.com/peanut-butter-cheesecake-with-white-chocolate-ganache-and-chopped-peanuts-recipe/