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Delicious peanut butter cheesecake with a smooth texture

Classic Peanut Butter Cheesecake

Indulge in a rich and creamy Classic Peanut Butter Cheesecake with a buttery graham cracker crust and a dreamy peanut butter filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 7 hours 30 minutes
Servings 12 slices
Calories 550 kcal

Equipment

  • Oven
  • Medium bowl
  • 9-inch springform pan
  • Large bowl
  • Baking sheet
  • Wire rack
  • Plastic wrap
  • Small bowl
  • Knife

Ingredients
  

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 blocks) cream cheese, softened to room temperature
  • 1 cup creamy peanut butter (like Jif or Skippy)
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 4 large eggs, room temperature
  • ½ cup sour cream, room temperature

For the Topping (Optional but Recommended):

  • ½ cup creamy peanut butter
  • ¼ cup confectioners' sugar
  • 2-4 tablespoons milk (whole milk preferred)
  • ½ cup chopped roasted peanuts or mini chocolate chips, for garnish

Instructions
 

Prepare the Crust

  • Preheat oven to 350°F (175°C). Combine graham cracker crumbs, granulated sugar, and melted butter; press into a 9-inch springform pan.
  • Bake for 10 minutes, cool, then reduce oven temperature to 325°F (160°C).

Make the Filling

  • Beat softened cream cheese until smooth.
  • Add peanut butter and beat until smooth.
  • Gradually add granulated sugar and flour, beating on low speed until combined, then scrape down the sides.
  • Mix in vanilla extract and salt.
  • Add eggs one at a time, beating on low speed until just incorporated after each; do not overmix.
  • Fold in sour cream until combined.

Bake the Cheesecake

  • Pour batter over the cooled crust in the springform pan and place it on a baking sheet.
  • Bake for 60-75 minutes, or until edges are set and center slightly wobbles (150°F/65°C).

Cooling

  • Turn off the oven, crack the door, and let the cheesecake sit for one hour.
  • Remove and cool completely on a wire rack at room temperature.

Chill

  • Cover and refrigerate for at least 6 hours, or preferably overnight.

Prepare the Topping (Optional)

  • Whisk together peanut butter, confectioners' sugar, and milk until smooth and drizzly.

Serve

  • Run a knife around the pan edge before releasing. Drizzle topping over chilled cheesecake and garnish with peanuts or chocolate chips.

Notes

Ensure all cold ingredients like cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free cheesecake batter. Do not overmix the batter once eggs are added, as this can incorporate too much air and lead to cracks.