Rich Peanut Butter Cheesecake (Printer-Friendly Version)
# What You'll Need:
→ Crust
01 -
2 1/4 cups Nutter Butter cookie crumbs (302g, about 22 cookies)
02 -
4 tablespoons unsalted butter, melted (56g)
→ Filling
03 -
24 ounces cream cheese, room temperature (678g)
04 -
1 1/4 cups sugar (259g)
05 -
3 tablespoons all-purpose flour (24g)
06 -
3/4 cup sour cream, room temperature (173g)
07 -
1 cup creamy peanut butter (280g)
08 -
1 teaspoon vanilla extract
09 -
4 large eggs, room temperature
→ Topping
10 -
4 ounces white chocolate chips (113g)
11 -
1/4 cup heavy whipping cream (60ml)
12 -
1/4 cup creamy peanut butter (70g)
13 -
Chopped peanuts for garnish (optional)
# Let's Cook!:
01 -
Line 9-inch springform pan with parchment, grease sides. Wrap outside with foil for water bath
02 -
Mix cookie crumbs and butter, press into pan. Bake at 325°F for 10 minutes
03 -
Beat cream cheese, sugar and flour until smooth. Add sour cream, peanut butter, vanilla. Add eggs one at a time
04 -
Bake in water bath at 300°F for 70 minutes. Cool in oven with door closed 30 minutes, then cracked 30 minutes
05 -
Refrigerate 5-6 hours or overnight until firm
06 -
Pour hot cream over white chocolate, whisk smooth. Stir in peanut butter. Pour over cake
# Cook's Notes:
01 -
Mix filling on low speed to prevent cracks
02 -
Don't overmix ganache or it may separate
03 -
Keeps well in fridge for 4-5 days