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–+ servings

Peanut Butter Cheesecake

A creamy and rich peanut butter cheesecake with a buttery graham cracker crust, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
For the filling
  • 1 cups cream cheese, softened Make sure it's truly softened for easy blending.
  • 1 cups peanut butter Creamy or crunchy, your choice.
  • 1 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cups whipped cream or sour cream for topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix thoroughly and press firmly into the bottom of a springform pan to create the crust.
  3. In another bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
  4. Spread the peanut butter mixture over the crust, smoothing it into an even layer.
Baking
  1. Bake for 25-30 minutes, or until the cheesecake is set and has a slight jiggle in the center.
  2. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours (or overnight).
Serving
  1. Top with whipped cream or a generous dollop of sour cream before serving.
  2. Slice, serve, and savor each bite!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 24gSaturated Fat: 10gSodium: 300mgFiber: 2gSugar: 18g

Notes

For best flavor, chill overnight. Substitute any nut butter for peanut butter, or use gluten-free cookies for the crust. Store leftovers covered for up to a week or freeze for up to three months.

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