⏳ Yield & Time

Yield: 12 servings

Preparation Time: 15 minutes

Cook Time: 50 minutes

Total Time: 65 minutes

🍽 Ingredients

• 1 ½ cups Graham cracker crumbs
• ¼ cup Melted butter
• 2 tablespoons Sugar
• 3 Cream cheese (8 ounce packages)
• 1 ½ cups Sugar
• 2 Large eggs
• 1 cup Creamy peanut butter

📖 Instructions

1. First things first, let's get that crust sorted! You'll need to crush 1 ½ cups of graham cracker crumbs. I prefer to do this by putting them in a ziplock bag and bashing them with a rolling pin – so satisfying! You then mix these with ¼ cup of melted butter and 2 tablespoons of sugar. Press this mixture firmly into the bottom of your 9-inch springform pan. Make sure it’s evenly distributed and packed down, otherwise, it may crumble during baking. Pop it in the fridge to chill while we get on with the amazing filling.
2. Now for the creamy dream part! In a large bowl, beat 3 (8-ounce) packages of cream cheese until it’s super smooth. Yes, super smooth is the goal here, and it takes time, so don’t rush. Gradually add 1 ½ cups of sugar, beating until light and fluffy. Trust me on the 'light and fluffy' part—it's essential.Next, beat in 2 large eggs one at a time, ensuring they are fully incorporated before adding the next. Then add 1 cup of creamy peanut butter, and beat until completely combined. The mixture should be absolutely delightful and silky smooth. At this stage, you could add a teaspoon of vanilla for extra flavour – it's a nice touch.
3. Gently pour the peanut butter filling over the chilled crust. It's important to pour it slowly to avoid air bubbles. Those pesky bubbles are not our friends! Once the filling is evenly spread, place the pan on a baking sheet and put it in the oven. Bake in a preheated oven at 350°F (175°C) for 50-60 minutes. Remember, oven temperatures vary! Check for doneness at around 50 minutes. The center should still jiggle a tiny bit when you gently shake it, it will firm up as it cools. Don’t be tempted to overbake it or you’ll get a dry and cracked cheesecake. Nobody wants that!
4. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool down slowly for about an hour. Then, carefully remove it from the oven and let it cool completely at room temperature. Once completely cool, cover it and chill in the refrigerator for at least 4 hours, preferably overnight. Believe me, the longer it chills, the tastier it gets. And now... the exciting bit! Release the cheesecake from the pan and serve. I like to decorate mine with a simple peanut butter drizzle, using a fork to create a swirly pattern and a few chopped peanuts scattered on top. A slice of heaven awaits you!

📝 Notes

• For a richer flavor, use salted peanut butter.
• If your cream cheese is very cold, let it soften slightly before starting to ensure it blends easily.
• Always let the cheesecake cool down slowly. Rapid cooling can lead to cracking!