Easy White Chocolate Peanut Butter Cheesecake: A Decadent Dessert Delight

by

Ingredients

Crust

US Measurements

  • 2 cups graham cracker crumbs
  • 1/2 cup (1 stick) unsalted butter, melted

Metric Measurements

  • 240g graham cracker crumbs
  • 113g unsalted butter, melted

Filling

US Measurements

  • 2 cups white chocolate chips
  • 1/2 cup creamy peanut butter
  • 3 packages (8 oz each) cream cheese, softened (24 oz total)
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream

Metric Measurements

  • 340g white chocolate chips
  • 120g creamy peanut butter
  • 680g cream cheese, softened
  • 150g granulated sugar
  • 3 large eggs
  • 5 ml vanilla extract
  • 60g sour cream

Optional Topping

  • Whipped cream
  • Additional white chocolate chips
  • Chopped peanuts

Crust Preparation

  1. Preheat the oven to 325°F (165°C).
  2. Grease a 9-inch springform pan.
  3. In a medium bowl, mix graham cracker crumbs with melted butter.
  4. Press the mixture firmly into the bottom of the pan.
  5. Bake the crust for 10 minutes.
  6. Remove and let cool while preparing the filling.

Filling Instructions

  1. Melt white chocolate chips in a double boiler or microwave, stirring until smooth.
  2. In a large mixing bowl, beat cream cheese until smooth and creamy.
  3. Add sugar and mix until fully incorporated.
  4. Mix in peanut butter until well blended.
  5. Add melted white chocolate and mix thoroughly.
  6. Beat in eggs one at a time, mixing well after each addition.
  7. Stir in vanilla extract and sour cream.
  8. Pour filling over the prepared crust.

Baking Instructions

  1. Bake at 325°F (165°C) for 60-70 minutes.
  2. The cheesecake should be slightly jiggly in the center but set around the edges.
  3. Turn off the oven and crack the door open.
  4. Let the cheesecake cool in the oven for 1 hour.
  5. Remove and cool completely at room temperature.
  6. Refrigerate for at least 4 hours or overnight.

Nutritional Information

Per Serving:

  • Calories: 450
  • Total Fat: 35g
  • Protein: 10g
  • Carbohydrates: 30g
  • Sugar: 25g
  • Fiber: 1g

Preparation Time: 30 minutes Cooking Time: 70 minutes Chilling Time: 4+ hours Total Time: 5 hours Servings: 10-12

Cooking Tips and Tricks

  • Ensure all ingredients are at room temperature
  • Use a water bath for more even baking
  • Don’t overmix the cheesecake batter
  • Use a knife to loosen edges before removing springform pan
  • Chill thoroughly for best texture

Variations and Substitutions

  • Gluten-Free: Use gluten-free graham crackers
  • Nut-Free: Replace peanut butter with sunflower seed butter
  • Chocolate Variation: Add chocolate ganache topping
  • Low-Sugar: Use sugar substitute and sugar-free white chocolate

Frequently Asked Questions

Q1: How do I prevent cracks in my cheesecake? A: Avoid overmixing, use a water bath, and cool slowly.

Q2: Can I freeze this cheesecake? A: Yes, wrap tightly and freeze for up to 1 month.

Q3: How long will it keep in the refrigerator? A: 5-7 days in an airtight container.

Q4: Can I use milk chocolate instead? A: White chocolate provides the best flavor for this recipe.

Q5: What if my cheesecake is undercooked? A: Return to oven in 5-minute increments, checking frequently.

Storage and Make-Ahead Tips

  • Refrigerate for up to 5 days
  • Can be made 1-2 days before serving
  • Keep covered to prevent drying out
  • Best served chilled
  • Bring to room temperature 15 minutes before serving

Indulge in this rich, creamy White Chocolate Peanut Butter Cheesecake that’s sure to impress at any gathering!