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Dreamy Peanut Butter Cheesecake

This rich and airy peanut butter cheesecake features a simple graham cracker crust and a creamy filling, perfect for family gatherings or as a cozy treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs (or gluten-free digestive biscuits) Use fresh crackers for a crisp crust. For gluten-free, use certified gluten-free crumbs.
  • 6 tbsp 6 tbsp unsalted butter, melted
  • 2 tbsp 2 tbsp light brown sugar (optional, for extra depth)
For the Filling
  • 16 oz 16 oz cream cheese, room temperature
  • 1 cup 1 cup creamy peanut butter Use natural for a more pronounced peanut flavor.
  • 1 cup 1 cup powdered sugar, sifted For less sweet version, reduce powdered sugar to 3/4 cup.
  • 1 tsp 1 tsp vanilla extract
  • 1 cup 1 cup heavy cream, cold Room temperature cream cheese blends smoothly; natural peanut butter may separate.
For the Topping
  • 4 oz 4 oz semi-sweet chocolate, chopped Use good-quality chocolate for a glossy drip.
  • 2 tbsp 2 tbsp butter or coconut oil For a dairy-free topping, use dairy-free chocolate and coconut oil.
  • 2 tbsp 2 tbsp chopped salted peanuts (optional)

Method
 

Prepare the Crust
  1. Preheat oven to 350°F (175°C) if you prefer a firmer crust; otherwise, this crust can be pressed and chilled without baking.
  2. Combine graham cracker crumbs, melted butter, and brown sugar in a bowl until the mixture holds together when pressed.
  3. Press firmly into the bottom of a 9-inch springform pan, creating an even layer.
  4. If no-bake, chill for at least 30 minutes; if baking, place in oven for 8-10 minutes until fragrant and slightly darker.
Make the Peanut Butter Filling
  1. Beat room-temperature cream cheese in a large bowl until smooth and creamy, about 2 minutes.
  2. Add peanut butter, powdered sugar, and vanilla. Beat until fully combined and velvety.
  3. In a separate chilled bowl, whip the heavy cream on high until soft peaks form.
  4. Gently fold the whipped cream into the peanut butter mixture in two additions, preserving as much air as possible.
Assemble and Chill
  1. Spoon the filling over the prepared crust and smooth the top with an offset spatula.
  2. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, preferably overnight.
Add the Topping
  1. Melt chocolate and butter together until glossy and smooth.
  2. Drizzle the chocolate over the chilled cheesecake and sprinkle with chopped peanuts if using.

Notes

Use full-fat cream cheese and heavy cream for the creamiest texture. For gluten-free, substitute with gluten-free cookies. To make it sugar-free, swap powdered sugar for erythritol. For a vegan option, use vegan cream cheese and whipped coconut cream.