Indulge in the decadent world of desserts with this luscious Peanut Butter Cheesecake. This recipe combines the creamy richness of cheesecake with the nutty, savory flavor of peanut butter, creating a delightful dessert that’s hard to resist. With a crumbly graham cracker base, a smooth peanut butter filling, and a topping of melted peanut butter and roasted peanuts, this cheesecake is a perfect treat for any occasion.
Perfect Occasion: This Peanut Butter Cheesecake is ideal for family gatherings, special celebrations, or as a show-stopping dessert at a dinner party. It’s a fantastic choice for peanut butter lovers and those who enjoy a twist on the traditional cheesecake.
Ingredients:
- Base:
- 200g Maria cookies
- 2 tbsp roasted peanuts
- 80g unsalted butter, melted
- 1 tsp vanilla extract
- Cheesecake Filling:
- 800g cream cheese, room temperature
- 130g sugar
- 100 ml heavy cream
- 145g peanut butter
- 4 eggs, room temperature
- 1 tbsp vanilla extract
- ¼ tsp fleur de sel (or fine sea salt)
- Topping:
- 150g peanut butter
- Roasted peanuts, to taste
Instructions:
- Preheat oven to 150°C. Line a 20cm springform pan with parchment paper for easy removal.
- For the Base: In a food processor, blend Maria cookies, roasted peanuts, melted butter, vanilla extract, and fleur de sel. Press the mixture into the bottom of the prepared pan, slightly up the sides. Refrigerate.
- For the Filling: Beat cream cheese in a mixer on medium-low speed until creamy. Add sugar and heavy cream; beat for another minute. Mix in peanut butter, vanilla extract, and fleur de sel. Beat in eggs one at a time, ensuring no lumps remain.
- Pour the filling into the crust. Place the pan in a larger baking dish filled with boiling water (water bath) and bake for 70 minutes. Leave in the oven to cool completely.
- Once cooled, refrigerate for at least two hours or overnight.
- Before serving, top with melted peanut butter and sprinkle with roasted peanuts.
Enjoy your Peanut Butter Cheesecake, a perfect blend of nutty flavor and creamy texture!
