Best peanut butter dessert
After one bite, you’ll never buy cheesecake from the store again.
Blend all ingredients, pour into pie crusts if you wish, and let the oven do the rest.
Bring this delicious peanut butter cheesecake and share it with your friends to ensure you are the most talked about guest at your next event.
Peanut butter cheesecake recipe
You’ll need the following ingredients: cream cheese, peanut butter, yogurt, pure extract vanilla, sweetener, and cornstarch. Below is a recipe that includes a keto-friendly option.
Use either creamy or crunchy peanut butter. You can use either natural or conventional peanut butter, such as Skippy or Jif.
You can also choose almond butter, macadamia butter, cashew spread, or peanut butter spread with a flavor.
You can make a vegan cheesecake with peanut butter using dairy-free yogurt and plant-based cream cheese. This is usually found in the same aisle as Philadelphia cream cheese. You can also make your vegan cheese.
How to make cheesecake
Preheat your oven to 350 degrees Fahrenheit. Line an eight or 9-inch springform pan bottom with parchment paper. Preparation of the optional crust.
Fill the baking pan with water about halfway up and place it on the lower oven rack.
It will be easier to mix if you bring the cream cheese and peanut butter to room temperature. All ingredients should be added to a food processor or blender. Blend until smooth.
Spread the filling on top of your crust. Spread it directly in the pan to make a crustless cheesecake.
Place the springform on the center rack of the oven, above the frame, with the water pan. Bake a pie for eight inches for 38 minutes or nine inches for 30 minutes.
Close the oven and leave the pie in there for five more minutes. Remove the soft, jiggly pie from the oven. Let it cool for about 20 minutes on the counter.
Refrigerate for at least 5 hours or overnight. Cover very loosely with paper towels or cloth to let moisture escape. As the pie cools, it will become firmer.
Serve with desired garnish. Cover leftovers and store in the fridge for up to 4 days. Slice and freeze in an airtight container for up to 3 months. Before serving, thaw the frozen cheesecake.
Tips and tricks for baking
It’s important not to overbeat any classic recipe of cheesecake. This can introduce air bubbles, which could burst during baking, causing cracks.
Allow the cake to cool down gradually to avoid any sudden temperature changes which could cause it to crack.
The water bath is optional, but I recommend it for added moisture in the oven to prevent your cheesecake from drying out.
Cover your cake with fresh strawberries, chocolate sauce, or Coconut Whipped Cream if your cake has cracked.
Mini cheesecakes and bars
Divide the filling between two muffin pans or a rectangular baking dish measuring nine by thirteen inches lined with parchment paper.
You can bake cheesecake cupcakes in 20 minutes or peanut butter bars in 25 minutes. This easy recipe makes 24 mini bars or pies of peanut butter.
Cool the cakes gradually. First, in an oven turned off, then on a counter. This will prevent the cracking of the cheesecakes.
Peanut Butter Cheesecake Crust
Use your favorite cheesecake crust (homemade or store-bought), graham cracker, or chocolate brownie crust. If you want a crustless version of peanut cheesecake, you can omit it altogether.
I crush 24 chocolate sandwich cookies with filling (such as Oreos) in a food processor to a fine powder. You can also destroy the cookies using a Ziploc bag if you don’t have a food processor.
Add four tablespoons of coconut oil or butter melted to the large bowl with the cookie crumbs. Stir all ingredients together.
Then, pour the filling over the top.
Ingredients
Cream cheese, vegan or 24 oz.
Peanut Butter 1 Cup
1 cup yogurt
2 tsp pure vanilla extract
Here’s a Keto Cheesecake recipe.
Sugar or maple syrup or xylitol (sugar-free): 1/3 cup
The optional crust of Choice (the one I used is listed above).
Instructions
Place the lower rack of the oven on the lowest shelf and preheat to 350 F. Fill the baking pan with water halfway. Bring the cream cheese and peanut butter to room temperature. Blend or process all ingredients until smooth. Do not overbeat the cheesecake, as this could cause air bubbles to burst and crack in the oven. Spread into a springform with an optional crust. Place the springform pan on the middle shelf above the water pan. Bake for 30 minutes. Do NOT Open the oven door for 30 minutes. After the timer expires, do not open the oven door; instead, turn off the heat. Continue to leave the range closed for an additional five minutes. Remove the cake from the oven (it may still appear undone). Allow for at least 20 minutes before placing the cake in the refrigerator. Letting the cake cool down before placing it in the fridge would be best. This will ensure that it doesn’t crack. Chilling the cake for at least five hours or overnight is best. This will make it firmer.