Ultimate Peanut Butter Cheesecake

How to Make Peanut Butter Cheesecake

Ingredients for Peanut Butter Cheesecake:

• Graham Crackers – The crust for this easy cheesecake is made from graham crackers and peanuts.
• Peanuts – Be sure to use lightly salted and roasted peanuts. These are used in the crust, but you can also sprinkle some on top for an extra crunch and garnish.
• Sugar – Used in the crust and filling, to sweeten and balance the tanginess.
• Cinnamon – Just a dash of cinnamon in the graham cracker crust adds amazing flavor to complement the peanut butter.
• Butter – Be sure to use melted, unsalted butter.
  Here’s how to properly melt butter: Place the butter in a small saucepan set over medium-low heat, swirling occasionally, until melted. You can also place the butter in a microwave-safe bowl and microwave in 30-second bursts, stirring between bursts, until melted. Allow to cool.
• Cream Cheese – Be sure to use full-fat cream cheese that has completely and totally softened to room temperature. If it’s not soft enough, your batter won’t be smooth!
• Peanut Butter – Don’t use the natural stuff that separates! Make sure to use conventional creamy peanut butter for this recipe that has an added oil in the ingredients list to emulsify.
• Sour Cream – Helps with that perfectly tangy flavor and creamy, thick texture.
• Flour – Thickens the peanut butter cheesecake filling and helps it set up.
• Eggs – 4 large eggs plus 1 egg yolk are used to give this cheesecake its ultra-rich, creamy, and velvety texture. Make sure to pull your eggs out a couple of hours before making this recipe so they can come to room temperature. You can alternatively let them soak in a bath of warm water for about 10 to 15 minutes.
• Heavy Cream – All you need is heavy cream and peanut butter for the most amazing peanut butter ganache topping. Be sure to whisk vigorously so it doesn’t separate. Alternatively, you could also simply finish with whipped cream!

Why Bake Cheesecakes in a Water Bath?

A water bath helps to create a gentle, moderated cooking environment, which:

• Prevents cracks and sunken middles
• Ensures an ultra-smooth and even texture
• Guarantees the outside of the cheesecake doesn’t become overbaked or curdled before the inside can finish baking.

How Do You Prepare a Cheesecake Water Bath? 

1. Make sure you’re using a quality springform pan and wrapping it at least 3 times in wide heavy-duty aluminum foil. You can also use a turkey oven bag or slow cooker bag to protect the pan from the water.
2. Place the springform pan in a larger roasting pan, and then place it onto the oven rack.
3. Carefully pour boiling water into the roasting pan until the water is halfway up the sides of the cheesecake pan.
4. Check out this article here for more tips on water baths for cheesecakes. 

How Do You Prevent Cheesecake Cracks?

Generally, there are 3 causes of cheesecake cracks:

1. Overbeating

• You want to beat the cream cheese with the sugar, sour cream, and peanut butter very thoroughly.
• Scrape down the bottom and sides of the bowl often, and beat until totally smooth.
• However, once the eggs are added, ONLY beat until combined, then stop mixing.

2. Overcooking

• The residual heat of the oven will continue to cook the cheesecake, even after you’ve turned the heat off.
• Be sure to follow the tips below to know when the cheesecake is done baking.

3. Quick temperature changes

• Quick temperature changes can be caused by opening the oven door too often or cooling the cheesecake down too quickly.
• You want gentle and slow heat. That’s why in this peanut butter cheesecake recipe, the cheesecake cools inside the oven with the door cracked.
• To prevent the cheesecake from cracking as it cools, run a thin knife around the edge of the cake as soon as it comes out of the oven.
• Only after chilling should you remove the springform ring.

How to Tell When Cheesecake is Done Baking

You want to stop cooking once the cheesecake looks dry on top but is still gently wobbly in the very center. It will finish setting up as it cools in the warm oven and as it chills in the fridge.

How to Slice Cheesecake

1. If you have the time, let the cheesecake sit at room temperature for 30 minutes before serving, for the best taste and texture.
2. Open the springform latch and gently remove the sides.
3. Use a sharp knife to cut slices.
4. Run the knife under hot water and wipe off the blade dry between each cut, so the slices are clean and pretty.
5. Slide a pie metal server underneath the graham cracker crust to ensure it doesn’t crumble.

How Long Does Cheesecake Last?

This cheesecake will keep for 5 days loosely covered in the fridge. Note that the longer it’s stored, the less crunchy the crust will be.

Can you Freeze Cheesecake?

Yes! Cheesecake freezes beautifully. Here’s how to freeze Ultimate Peanut Butter Cheesecake:

1. Place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm.
2. Once firm, wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag.
3. Freeze for up to 2 months.
4. To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for about 30 minutes.