Get ready to indulge in the most decadent dessert that will make your taste buds dance with pure bliss! Our White Chocolate Peanut Butter Cheesecake is not just a dessert—it's a culinary masterpiece that combines the rich, creamy texture of classic cheesecake with the irresistible combination of smooth white chocolate and nutty peanut butter. Imagine cutting into a slice of heaven, where each bite promises a perfect balance of sweet, tangy, and luxurious flavors that will leave your guests begging for the recipe!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup peanut butter
- 1 cup sugar
- 4 large eggs
Instructions
- Preheat the oven to 325°F (165°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even base. Use the back of a spoon or a flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.
- Gradually add sugar to the cream cheese, continuing to mix until well incorporated and no lumps remain.
- Melt the white chocolate using a double boiler or in short microwave intervals, stirring frequently to prevent burning.
- Add the melted white chocolate and peanut butter to the cream cheese mixture, blending until completely smooth and uniform in color.
- Add eggs one at a time, mixing thoroughly after each addition. Be careful not to overmix, which can cause the cheesecake to crack.
- Pour the cheesecake batter over the prepared graham cracker crust, ensuring an even distribution.
- Place the springform pan in a larger baking dish and fill the outer dish with hot water about halfway up the sides of the cheesecake pan to create a water bath.
- Bake in the preheated oven for approximately 60-65 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking.
- Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake, then remove the springform sides.
- Optional: Garnish with additional melted white chocolate drizzle, chopped peanuts, or whipped cream before serving.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- The water bath (bain-marie) technique is crucial for preventing cracks and creating a silky, even texture.
- Do not overmix the batter after adding eggs, as this can incorporate too much air and cause cracking.
- Allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sudden temperature changes.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
- Use a sharp knife dipped in hot water and wiped clean between each slice for perfect, clean cuts.
- For the best flavor and texture, remove the cheesecake from the refrigerator 15-20 minutes before serving to take the chill off.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 43g
Protein: 24g
Fat: 36g
Saturated Fat: 18g
Cholesterol: 80mg
