Ingredients
- Graham crackers: 1 1/2 cups, finely 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
- Chocolate shavings: for garnish (optional)
Instructions
- Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly 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.
- Step 3: Gradually add the powdered sugar to the cream cheese mixture, beating until well combined and smooth.
- Step 4: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Step 5: Pour the peanut butter cheesecake filling over the graham cracker crust, spreading evenly.
- Step 6: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. Before serving, remove the sides of the springform pan and garnish with chocolate shavings, if desired.
Notes
- For a cleaner crust, pulse the graham crackers in a food processor until finely ground, then mix with melted butter.
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
- Serve chilled slices with a drizzle of melted chocolate or a sprinkle of chopped peanuts for extra flair.
- If your filling seems too soft after the initial mixing, chill the mixture for 30 minutes before adding the whipped cream to help it set up faster.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American