Ingredients
For the crust:
- 15 (230 grams) whole graham crackers
- 1/2 cup (70 grams) lightly salted roasted peanuts
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1 stick (113 grams) unsalted butter, melted
For the filling:
- 32 ounces (907 grams) cream cheese, completely softened to room temperature
- 1 cup (270 grams) conventional creamy peanut butter
- 1/2 cup (113 grams) sour cream, at room temperature
- 1 1/4 cups (250 grams) granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs plus 1 egg yolk, at room temperature
For the topping:
- 1/2 cup peanut butter
- 1/2 cup heavy cream
- Boiling water, for the water bath
Directions
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Preheat the oven to 325°F.
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Prepare a 9-inch diameter springform pan with at least a 2 1/2-inch depth for a water bath. Place a large square of heavy-duty aluminum foil underneath the pan. Gently fold the edges up and around the pan. Repeat twice so there are three sheets of foil, to ensure a waterproof seal. Gently fold the top of the foil around the edge of the pan. Alternatively, use a turkey roasting bag to seal the pan from the water bath. Spray the pan with nonstick cooking spray.
Make the crust:
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In the bowl of a food processor, combine the graham crackers, peanuts, sugar, and cinnamon until very finely ground. Add the butter and pulse until the mixture is moistened like wet sand. Press firmly into the bottom and quarter-way up the sides of the prepared pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven temperature.
Make the filling:
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In a large bowl, use an electric mixer to beat the cream cheese on medium speed until completely smooth and free of lumps, scraping down the bowl and paddle as needed. Add the peanut butter, sour cream, sugar, and flour and beat until combined. Scrape down the bowl and paddle completely, then blend again until combined and smooth. Add the eggs and yolk, one at a time, and beat until just combined. Be careful not to overmix.
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Pour the batter into the prepared springform pan. It will fill almost completely to the top. Tap the pan against the counter a few times to release any air bubbles in the batter.
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Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. This is usually best done once the pans are already on the oven rack, to avoid spilling boiling water.
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Bake at 325°F for 1 hour, or until the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Err on the side of underbaking rather than overbaking.
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Turn off the oven heat and open the oven door open just by 1-inch. Let the cheesecake cool inside the oven for 30 minutes to 1 hour or until the oven is just warm. This will prevent cracks from forming.
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Remove the cheesecake from the oven and from the water bath, unwrap the foil, and transfer it to a cooling rack. Run a thin-bladed flexible knife around the edge of the cheesecake to make sure it’s not sticking to the sides (which can cause cracks as it cools). Let the cheesecake cool completely to room temperature on the rack.
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Refrigerate until completely chilled, at least 6 hours but preferably overnight.
Make the peanut butter topping:
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In a small saucepan, bring the cream to a boil. Add the peanut butter and stir until it begins to melt. Remove from heat and stir vigorously until smooth. Allow to cool to room temperature. Pour over the chilled cheesecake. Return to fridge for about 15 to 30 minutes to allow topping to set before slicing and serving.
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Store the cheesecake uncovered very loosely covered to avoid condensation. Store for up to 5 days in the fridge.
I made this and it was mostly perfect and delicious. Would have given 5 stars, but when I made the topping it “broke? “, never got creamy, oil separated from the peanut butter. I ended up melting peanut butter and spread that on top instead.
Can you make the peanut butter topping and refrigerate it if your not eating it until the next day and then heat up the topping the next morning and then pour it on 30 min before cutting it.
Hi Valerie! We have not tried that, but it should work just fine! Just be sure to re-chill before slicing, so the topping has time to set. Happy baking! 🙂
I have a request, can the recipe be translated for an 8-inch springform pan? Please
Hi Hez! I’m sorry, but we haven’t tried this recipe in an 8-inch pan! I think this amount of cheesecake might potentially overflow and be too much for an 8-inch pan. I would recommend reserving some of the cheesecake (and perhaps making those into cupcake-sized cheesecakes!). Follow the sensory indicators Tessa mentions in the recipe (how the cheesecake should look, smell, etc) because the baking time will be a little different. Let us know how it goes! 🙂
I love this one. I even managed to make it in a toaster oven!
Wow, that’s so great to hear, James! So happy you love this cheesecake 🙂
I’m giving this a 3 star for the taste. Your better off not using a spring form pan due to to complexity of having to foil the pan in addition to using a “baking” oven bag to keep the water from seeping into the cheesecake pan. Anyone that can do this with out burning your self while inserting the cake pan covered with foil and baking wrap into the boiled water in the oven deserves credit. I’m sticking to the Maida Heaters cheesecake recipe. NEVER fails!
Hi Valerie! I’m sorry you didn’t find this cheesecake to be as you had hoped. We find the water bath has so many benefits, as Tessa describes in so much detail in the pink Tip Box above the recipe. Yes, there are extra steps involved, but we believe the additional work is worthwhile for the incredible texture the resulting cheesecake has! If you follow Tessa’s instructions for placing the well-wrapped springform inside a larger roasting pan, and place the pans on the oven rack before pouring in the boiling water, it’s easy to avoid burns. The cheesecake is then cooled inside the oven for 30-60 minutes, allowing enough time to cool to pans and water down enough to avoid burning yourself. However, if you have found another way that gives you perfect cheesecakes with a perfectly creamy consistency and no cracks every time, that’s great! Happy baking 🙂
Can I sub sour cream for plain Greek yogurt?
We haven’t tried that! Let us know how it goes if you do!
I added Vanilla extract to this, left out sour cream. I also used a pecan and shortbread crust. It turned out perfect.
Could this be converted for the instant pot?
We haven’t tried that!
hi
can i use almond butter or walnut butter instead of peanut butter.
what is the weight of 1/2 cup nut butter
and half cup heavy cream?
We haven’t tried that, so I can’t say for sure how it would turn out!
Hi
could i do the topping with almond butter instead of peanut butter?
We haven’t tried that! Let us know how it goes if you give it a try 🙂
Is this for a deep dish?
Hi Lucia! As stated in the recipe, this cheesecake is made in a 9-inch diameter springform pan with at least a 2 1/2-inch depth. The pan we used is linked in the directions of this recipe. Hope that helps!
If you are obsessed with PB like I am – run to make this recipe! It is soooo good and full of Peanut Butter flavor! I made this without the additional PB topping and it was still so good.
I’m so happy to hear this!
Hi, can i add pistachio paste instead of peanut butter to make pistachio cheesecake.
I haven’t tried that, so I can’t say for sure that it would turn out. I’d recommend instead searching for a pistachio cheesecake recipe online.
Can I use biscoff instead of peanut butter?
I haven’t tested that personally, but I think it would work!
Amazing recipe! This was my first time making a cheesecake so I was a tad nervous and preparing for the worst. But thanks to all of Tessa’s tips and detailed instructions, it went beautifully!! I’m not typically a huge fan of cheesecake, but this recipe has converted me! Will definitely be making this again
This makes me so happy! I love when you guys try a new recipe out for the first time. Thrilled this recipe was enjoyed!
what a fun cheesecake, great alt flavors for me, thank you!
So glad you enjoyed this cheesecake, Sabrina!