Ingredients
- Graham Crackers: 1 1/2 cups crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 16 ounces, softened
- Peanut Butter: 1 cup, creamy
- Powdered Sugar: 1 cup
- Heavy Cream: 1 cup
- Vanilla Extract: 1 teaspoon
- Peanut Butter Cups: Optional, for garnish
Instructions
- Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Step 2: In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy using an electric mixer.
- Step 3: Gradually add the powdered sugar to the cream cheese mixture, mixing until well combined and smooth.
- Step 4: In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- Step 5: Gently fold the whipped cream into the cream cheese mixture until evenly combined.
- Step 6: Pour the peanut butter cheesecake filling over the graham cracker crust. Smooth the top and cover with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set. Garnish with peanut butter cups before serving, if desired.
Notes
- For the best flavor, let the cheesecake chill overnight; it allows the peanut butter to fully meld with the cream cheese.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Garnish individual slices with a drizzle of melted chocolate for an extra touch of decadence.
- Be sure your cream cheese is thoroughly softened for a lump-free filling, and don't over-mix after adding the heavy cream to keep it light and airy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American