Ingredients
- Graham crackers: 1 1/2 cups, finely crushed
- Unsalted butter: 6 tablespoons, melted
- Cream cheese: 2 (8 ounce) packages, softened
- Powdered sugar: 1 cup
- Peanut butter: 1 cup, creamy
- Vanilla extract: 1 teaspoon
- Heavy cream: 1 cup
- Chocolate syrup: For drizzling (optional)
Instructions
- Step 1: Combine the crushed graham crackers and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Step 3: Add the peanut butter and vanilla extract to the cream cheese mixture and beat until well combined.
- Step 4: In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter cream cheese mixture.
- Step 5: Pour the cheesecake filling over the graham cracker crust, spreading it evenly.
- Step 6: Cover the springform pan and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. Drizzle with chocolate syrup before serving if desired.
Notes
- Store leftover cheesecake covered in the refrigerator for up to 3 days for optimal freshness.
- Since this is a no-bake cheesecake, there's no need for reheating; simply enjoy it straight from the fridge!
- For a delightful contrast, serve chilled cheesecake with a sprinkle of chopped peanuts and a dollop of whipped cream.
- Chef's tip: Ensure your cream cheese is truly softened to avoid any lumps in your cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American