Peanut Butter Cheesecake Slice

This peanut butter cheesecake is a creamy crowd-pleaser that I have made for potlucks and birthdays and it never lasts a day. The combination of rich peanut butter and tangy cream cheese creates a blissfully smooth dessert with a deep nutty flavor.

I first whipped this up for a friend who adores peanut butter and ever since then requests have not stopped coming in

Ingredients

• Cream cheese or vegan cream cheese: Brings signature tang and bulk for the smooth base Always use full-fat blocks for best texture
• Peanut butter: The heart of the flavor Choose creamy peanut butter for the silkiest result and avoid natural ones that separate
• Yogurt: Adds a gentle tang and lifts the richness Greek yogurt keeps it extra thick
• Pure vanilla extract: Deepens and balances the sweetness Opt for real extract not imitation
• Cornstarch: Helps firm up the cake for neat slices If keto swap this out for your favorite low-carb thickener
• Sugar maple syrup or xylitol: Sweetens to taste Use maple syrup for a caramelly note or xylitol for a sugar-free treat
• Optional crust: Adds flavor and crunch Go for a classic graham cracker or chocolate cookie crust for extra indulgence

Step-by-Step Instructions

Bring to Room Temperature:

Let the cream cheese and peanut butter sit out until fully softened This ensures lump free mixing and a silky batter

Prepare the Oven:

Preheat oven to 350 F Place a baking pan filled halfway with water on the lower rack This creates gentle steam in the oven for creamy texture without cracks

Blend the Batter:

In a blender or food processor combine all ingredients for the batter Blend just until smooth but do not overmix to avoid air bubbles which can cause cracks later

Prepare the Pan:

Spread the batter evenly into a springform pan lined with your crust or directly if skipping crust Smooth the top with a spatula to ensure even baking

Bake the Cheesecake:

Place the pan on the middle rack above the water filled pan Bake for 30 minutes without opening the oven at all This undisturbed heat creates a perfect set

Cool Gradually:

After 30 minutes turn the oven off but keep the door closed Leave cake inside an extra five minutes When you remove it the center may still look a little soft which is fine

Chill for Best Texture:

Let the cheesecake cool at room temperature at least 20 minutes before transferring to the fridge Chill for at least five hours or overnight This patience makes for the smoothest slice

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I always look forward to that first slice after a long chill The creamy peanut butter filling reminds me of childhood birthday parties and a time my friends all asked for the recipe before even leaving the house

Storage Tips

Store the cheesecake lightly covered in the refrigerator for up to five days The texture stays velvety and the flavor deepens even more on day two For longer storage wrap slices well and freeze for up to one month Thaw in the fridge for best results

Ingredient Substitutions

Vegans can use dairy free cream cheese and coconut yogurt If you need nut free swap peanut butter for sunflower butter and check your crust for allergens Sweeteners are flexible with options like coconut sugar honey or alternative syrups for different dietary needs

Serving Suggestions

Decorate each slice with chopped peanuts and a drizzle of melted chocolate or caramel sauce Fresh berries like raspberries add bright contrast For parties garnish the whole cake with peanut butter cups or crushed cookies

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Cultural Context

Cheesecake has roots in ancient Greece but this peanut butter twist is a truly American comfort dessert The popularity of peanut butter desserts soared in the twentieth century when American kitchens began favoring creamy desserts that could be prepped ahead and shared with crowds

Recipe FAQs

→ How do I prevent cracks in cheesecake?

To avoid cracks, avoid overbeating the filling and let the cake cool gradually before transferring it to the fridge. Using a water bath while baking also helps keep the texture smooth.

→ Can I use crunchy peanut butter instead of smooth?

Creamy peanut butter is recommended for a smooth texture, but crunchy can be used if you prefer bits of nut throughout the filling.

→ Is it possible to make this cheesecake vegan?

Yes! Substitute vegan cream cheese and dairy-free yogurt for a plant-based version without changing the creamy outcome.

→ How long does this cheesecake need to chill?

Let the cheesecake cool at room temperature, then refrigerate for at least 5 hours or overnight to achieve the ideal firmness.

→ Can I use a different sweetener instead of sugar?

Absolutely. Maple syrup or xylitol are great alternatives for a refined sugar-free option without sacrificing taste.

→ What crust pairs best with peanut butter cheesecake?

A classic graham cracker crust is a favorite, but chocolate or nut-based crusts complement the peanut butter flavor wonderfully.