Ingredients
- Graham crackers: 1 1/2 cups (crushed)
- Unsalted butter: 6 tablespoons (melted)
- Cream cheese: 32 ounces (softened)
- Granulated sugar: 1 1/4 cups
- Peanut butter: 1 cup (creamy)
- Vanilla extract: 1 teaspoon
- Eggs: 4 large
- Sour cream: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed graham crackers and melted butter. Press into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Beat in peanut butter and vanilla extract.
- Step 3: Add eggs one at a time, beating well after each addition. Stir in sour cream until just combined. Do not overmix.
- Step 4: Pour batter over the prepared crust. Bake for 55-65 minutes, or until the center is just slightly jiggly.
- Step 5: Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Step 6: Remove from oven and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- To prevent cracking, cool the cheesecake slowly in the oven before refrigerating.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- For an extra peanut butter kick, drizzle melted peanut butter over each slice before serving.
- Beating the eggs in one at a time ensures a smooth and creamy texture, so don't rush this step!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American