Peanut Butter Cheesecake

The moment I first tasted Peanut Butter Cheesecake, I knew I had discovered something truly special. It was during a family gathering, where dessert is the highlight of the evening. As I took my first bite, I was enveloped in a rich, creamy texture that perfectly blended the flavors of peanut butter and cream cheese. The sweetness was just right, and the decadent chocolate melted in my mouth. From that day forward, I made it my mission to recreate that heavenly dessert at home.
Every time I make this Peanut Butter Cheesecake, it brings back cherished memories of laughter and joy shared with loved ones. It’s a recipe that I’ve perfected over time, and each slice feels like a little piece of happiness. Whether it’s a birthday celebration, a holiday feast, or simply a weekend treat, this cheesecake has become a family favorite that never fails to impress. I love watching everyone’s faces light up as they take their first bites, and I can’t help but feel a sense of pride knowing that I brought them this delight. So, gather your ingredients, and let’s dive into making this unforgettable Peanut Butter Cheesecake!

Essential Ingredients for Peanut Butter Cheesecake

The ingredients for this Peanut Butter Cheesecake are not only delicious but also work harmoniously together. The key players like cream cheese and peanut butter provide a creamy base, while the brownie mix adds a rich chocolate layer that complements the flavors perfectly.

• 19.9 oz box brownie mix and ingredients required on box – This serves as the decadent base layer, offering a chocolatey contrast to the rich cheesecake.
• 15 Peanut Butter Cups – Deliciously creamy and packed with flavor, these are layered throughout for an extra burst of peanut butter goodness.
• 24 ounces cream cheese softened to room temperature – The star of the cheesecake, providing its signature creaminess and tang.
• 12 ounces peanut butter – Adds a rich nutty flavor that perfectly balances the sweetness.
• 1 1/2 cups granulated sugar – Sweetens the cheesecake to perfection.
• 1/4 cup all-purpose flour – Helps to stabilize the cheesecake, giving it the right texture.
• 1/2 teaspoon salt – Enhances the flavors and balances sweetness.
• 1 teaspoon vanilla extract – Adds warmth and depth to the dessert.
• 3 large eggs room temperature – Provide richness and help bind the cheesecake together.
• 1/2 cup sour cream room temperature – Contributes to the creamy texture and flavor.
• 1/2 cup heavy cream – Makes the cheesecake ultra-smooth and rich.
• 15 Peanut Butter Cups – Additional layers for flavor and texture.
• 12 ounces milk chocolate finely chopped – For the ganache topping, adding a chocolatey finish.
• 2 tablespoons peanut butter – Enhances the ganache, deepening the peanut flavor.
• 1 cup heavy cream – Used for whipping to create a fluffy topping.
• 1 tablespoon corn syrup – Provides shine and helps the ganache set.
• 1 1/2 cups whipped cream – For topping, adding lightness and sweetness.
• 1/4 cup powdered sugar – Sweetens the whipped cream for the topping.
• 2 tablespoons cocoa powder – Used in the ganache to intensify the chocolate flavor.
• 1/2 teaspoon vanilla extract – Extra flavoring for the cream topping.
• Peanut M&M’s – For garnish, adding a fun crunch and color.
• Chopped Peanuts – Adds texture and a nutty flavor on top.
• Peanut butter cups – For garnish and extra decoration.

The Process for Making Peanut Butter Cheesecake

Making this Peanut Butter Cheesecake is a rewarding experience that will fill your kitchen with delightful aromas. Follow these simple steps, and you’ll have a stunning dessert that will impress everyone.

1. Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside. This will help in releasing the cheesecake once it’s done.
2. Cover the outside of the pan with foil to prevent water from seeping in. This is essential for a water bath, which ensures even baking.
3. Prepare the brownie mix according to the directions on the box. The brownie layer adds a rich, chocolatey dimension that pairs perfectly with the creamy cheesecake.
4. Pour the batter into the springform pan, spreading it evenly. This will form the base layer of your cheesecake.
5. Press Peanut Butter Cups lightly onto the surface of the brownie layer. This creates delightful pockets of peanut butter flavor.
6. Freeze for one hour, or until the layer is settled. This step is crucial for ensuring the brownie layer holds its shape.
7. Preheat your oven to 325 degrees F. A properly preheated oven is important for even baking of the cheesecake.
8. In a large bowl, beat cream cheese and peanut butter for one minute until smooth. This mixture is the heart of your cheesecake.
9. Add granulated sugar, salt, and flour, mixing until completely combined and free of lumps. Scrape down the sides of the bowl with a spatula to ensure everything is well blended.
10. With the mixer on low, add the eggs one at a time, beating until just mixed through. Be careful not to over-beat, as this can incorporate air that might crack the cheesecake.
11. Scrape down the sides of the bowl again, ensuring all ingredients are incorporated.
12. Add sour cream, heavy cream, and vanilla extract, beating until mixed through. This adds creaminess and flavor to your cheesecake.
13. Pour HALF of the batter on top of the brownie layer in the prepared pan. Level the top carefully with a spatula.
14. Arrange a layer of Peanut Butter Cups on top of this layer of batter. It adds sweetness and richness.
15. Add the remaining cheesecake batter on top, leveling it off again. This will finalize the layers of your cheesecake.
16. Set the springform pan in a large roasting pan that’s deep enough to add water to it. This creates a water bath that helps the cheesecake cook evenly.
17. Pour HOT water into the roasting pan, filling it about halfway up the sides of the springform pan. The steam will help keep the cheesecake moist while it bakes.
18. Transfer the cheesecake to the preheated oven and bake for 45 to 50 minutes. The cheesecake should be slightly wobbly in the center but puffy and set on the sides.
19. Turn off the oven and crack open the door. Allow the cheesecake to cool completely in the open oven, which helps prevent cracking.
20. Once completely cooled, remove it from the oven and refrigerate for at least five to six hours. This chilling time is essential for the flavors to meld and the cheesecake to set properly.
21. Run a butter knife around the edges to release the cheesecake from the pan before removing the sides of the springform pan. This will ensure a clean release.
22. Store in the fridge until ready to serve. This cheesecake is best served chilled.
23. Add chopped chocolate, peanut butter, and corn syrup to a medium bowl and set aside for the ganache.
24. In a small saucepan over medium heat, bring the heavy cream to a rolling simmer. This is the key to making a smooth ganache.
25. Pour the hot cream over the chocolate pieces and set aside for one minute. This allows the chocolate to melt.
26. With a whisk, begin to incorporate the melted chocolate into the cream until smooth and glossy. This will be your luscious ganache topping.
27. Set the ganache aside at room temperature until needed. It should be cool and thick when you pour it on the cheesecake.
28. Pour the ganache over the cooled cheesecake. Spread it evenly across the top.
29. Set aside until the ganache is set, about one hour. This will create a beautiful, glossy finish.
30. Add all whipped cream ingredients to a cold bowl and whisk until fluffy. This will be your delightful topping.
31. Add the whipped cream to a piping bag fitted with a star tip and pipe it onto the cheesecake for a decorative finish.
32. Refrigerate until ready to serve. The whipped cream should be kept chilled for the best texture.
33. Garnish with more Peanut Butter Cups and chopped peanuts before serving. This adds an extra touch of elegance.
34. Serve this decadent Peanut Butter Cheesecake to your family and friends, and enjoy the smiles!

Change It Up

If you’re looking to customize your Peanut Butter Cheesecake, here are some great ideas!

• Storage: Keep leftover cheesecake covered in the fridge for up to five days for the best taste.
• Freezing: You can freeze individual slices. Wrap tightly in plastic wrap and store in an airtight container.
• Variations: Try adding crushed cookies to the brownie mix for a cookie crust.
• Serving Suggestions: Serve with fresh fruit or chocolate syrup for extra flair.
• Decorative Toppings: Use crushed nuts or chocolate shavings on top for added texture.

What to Serve Alongside Peanut Butter Cheesecake

• Fresh Fruit: Berries such as strawberries or raspberries pair beautifully with the rich flavors of cheesecake.
• Coffee: A cup of coffee complements the sweetness of the cheesecake, enhancing the dessert experience.
• Chocolate Sauce: Drizzling chocolate sauce over the cheesecake adds extra indulgence.
• Whipped Cream: A dollop of whipped cream on each slice makes for a classic presentation.
• Ice Cream: Serve with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
• Seasonal Dishes: During the holidays, serve alongside spiced cookies or festive pies to enhance the dessert table.

FAQ

Conclusion

This Peanut Butter Cheesecake is a delightful creation that combines the rich flavors of peanut butter and chocolate, making it a show-stopping dessert. It’s perfect for any occasion, whether a celebration or a simple family meal. I encourage you to try making it yourself, and experience the joy it brings to your table. Trust me; it will become a go-to favorite you’ll want to share with everyone!

Peanut Butter Cheesecake

The ultimate comfort food, Peanut Butter Cheesecake is rich, creamy, and irresistibly delicious. With layers of brownie and a smooth peanut butter filling, every bite is a dessert lover's dream. Perfect for gatherings or a special treat at home, this cheesecake is sure to impress!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr

Total Time 2 hours hrs

Course Desserts

Cuisine American

Servings 12 slices

Calories 450 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Saucepan
• Chef's Knife
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 19.9 oz brownie mix and ingredients required on box
• 15 Peanut Butter Cups
• 24 ounces cream cheese softened to room temperature
• 12 ounces peanut butter
• 1.5 cups granulated sugar
• 0.25 cup all-purpose flour
• 0.5 teaspoons salt
• 1 teaspoon vanilla extract
• 3 large eggs room temperature
• 0.5 cup sour cream room temperature
• 0.5 cup heavy cream
• 15 Peanut Butter Cups
• 12 ounces milk chocolate finely chopped
• 2 tablespoons peanut butter
• 1 cup heavy cream
• 1 tablespoon corn syrup
• 1.5 cups whipped cream
• 0.25 cup powdered sugar
• 2 tablespoons cocoa powder
• 0.5 teaspoon vanilla extract
• Peanut M&M’s
• Chopped Peanuts
• Peanut butter cups

Instructions

 

• Lightly coat a 9-inch or 10-inch springform pan with nonstick spray and set aside.
• Cover the outside of the pan with foil.
• Prepare brownie mix according to directions on the box.
• Pour batter into springform pan.
• Press Peanut Butter cups lightly onto the surface of the brownie layer.
• Freeze for one hour, or until the layer is settled.
• Preheat oven to 325 degrees F.
• In a large bowl, beat cream cheese and peanut butter for 1 minute.
• Add sugar, salt and flour, mix until completely combined and there are no lumps.
• With the mixer on low, add the eggs, one at a time, and beat until just mixed through, do not to over-beat.
• Scrape down the sides of the bowl with a spatula.
• Add sour cream, cream and vanilla extract and beat until mixed through.
• Pour HALF of the batter on top of the brownie layer in the prepared pan.
• Level the top with a spatula and arrange a layer of Peanut Butter Cups.
• Add the rest of the cheesecake batter. Level the top with a spatula.
• Set the springform pan in a large roasting pan, that is deep enough to add water to it.
• Pour HOT water into the roasting pan, about halfway up the sides of the springform pan.
• Transfer the cheesecake to the preheated oven and bake it for 45-50 minutes.
• Or until the cheesecake is just slightly wobbly in the center, but puffy and settled on the sides.
• Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
• Once completely cooled remove from the oven and refrigerate for at least 5-6 hours.
• Run a butter knife around the edges to release it from the pan.
• Store in the fridge until ready to serve.
• Add chopped chocolate, peanut butter and corn syrup to a medium bowl and set aside.
• In a small saucepan over medium heat, bring the cream to a rolling simmer.
• Pour the cream on top of the chocolate pieces and set aside for 1 minute.
• With a whisk, begin to incorporate the melted chocolate into the cream, whisking until smooth and glossy.
• Set aside, at room temperature, until needed.
• Pour ganache over cooled cheesecake.
• Set aside until ganache is set, about 1 hour.
• Add all ingredients to a cold bowl and whisk until fluffy.
• Add to a piping bag fitted with the star tip and pipe on the cheesecake.
• Refrigerate until ready to serve.
• Garnish and serve.

Notes

• Storage: Keep leftover cheesecake covered in the fridge for up to five days for the best taste.
• Freezing: You can freeze individual slices. Wrap tightly in plastic wrap and store in an airtight container.
• Variations: Try adding crushed cookies to the brownie mix for a cookie crust.
• Serving Suggestions: Serve with fresh fruit or chocolate syrup for extra flair.
• Decorative Toppings: Use crushed nuts or chocolate shavings on top for added texture.

Keyword cheesecake recipes, dessert ideas, easy cheesecake, Peanut Butter Cheesecake

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Meet Romina Scott

Welcome to my kitchen. I founded Recipes By Romina with a simple goal: to share the fresh, vibrant, and reliable flavors that I love most. I personally develop and approve every single dish on this site to ensure it is not only delicious but also easy for you to recreate at home. Whether you're looking for a quick weeknight dinner or a show-stopping dessert, I hope this recipe inspires you to grab an apron and get cooking!