Description
This White Chocolate Peanut Butter Cheesecake invites you to indulge in its luxurious layers of flavor and texture.
Ingredients
Scale
- Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- Filling:
- 2 cups white chocolate chips
- ½ cup creamy peanut butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Toppings:
- 1 cup heavy whipping cream
- Whipped cream, for topping
- Chocolate drizzle, for garnish
Instructions
- Prep the Pan & Oven: Start by preheating your oven to 325°F (160°C). Greasing the 9-inch springform pan is essential to prevent your cheesecake from sticking once it’s ready to serve. You can even line the bottom with parchment paper for an extra layer of protection, ensuring that each slice comes out cleanly.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix them together until the texture resembles wet sand. Press the mixture firmly into the bottom of your prepared pan to form an even crust. Chill it in the fridge while you prepare the filling.
- Melt White Chocolate & Peanut Butter: In a microwave-safe bowl, combine the white chocolate chips and creamy peanut butter. Heat them in the microwave at 30-second intervals until you achieve a smooth and fully combined mixture. Let this mixture cool slightly.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until light and smooth. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and slowly add the cooled white chocolate and peanut butter mixture.
- Bake the Cheesecake: Pour the filling over the chilled crust. Bake for about 55–60 minutes until the center is almost set. The middle may still have a slight jiggle.
- Cool & Chill: After baking, turn off the oven and crack the door slightly for the cheesecake to cool down gradually for an hour. Transfer it to the refrigerator and let it chill for at least 4 hours or overnight.
- Decorate: Right before serving, whip the heavy cream until stiff peaks form and spread or pipe it over the cheesecake. Drizzle with chocolate sauce and garnish as desired.
Notes
For a gluten-free option, consider substituting with almond flour or gluten-free graham crackers for the crust.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
Nutrition
- Calories: 450 per slice
- Sodium: 300 mg
- Protein: 8 g