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This elegant cheesecake blends rich creamy white chocolate with the nutty smoothness of peanut butter layered on a buttery graham cracker crust. The result is a luxurious dessert that balances sweetness with a touch of saltiness and finishes beautifully with whipped cream and chocolate drizzle. It is the perfect treat for holidays birthdays or any moment you want something impressive and indulgent.
I made this for a New Year’s dinner once and everyone kept asking for the recipe it instantly became a family tradition
Ingredients
- Graham cracker crumbs: adds crunch and classic cheesecake flavor look for fresh crispy ones
- Melted butter: binds the crust and adds richness choose unsalted for balance
- White chocolate chips: bring sweetness and creamy texture opt for high quality
- Creamy peanut butter: gives nutty depth avoid ones with added sugar
- Cream cheese: forms the cheesecake base choose full fat blocks not spread
- Granulated sugar: sweetens evenly without overpowering
- Large eggs: provide structure and help the cake set
- Vanilla extract: rounds out the flavor choose real vanilla
- Heavy whipping cream: adds lightness when whipped for topping
- Whipped cream: finishes the look and adds airy texture
- Chocolate drizzle: makes it visually appealing and enhances richness
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Step-by-Step Instructions
- Prepare the Pan
- Grease a 9 inch springform pan thoroughly with butter or nonstick spray then set aside while the oven preheats to 325°F or 160°C
- Form the Crust
- In a mixing bowl stir together graham cracker crumbs and melted butter until the texture resembles damp sand then press firmly into the bottom of the springform pan and chill in the fridge
- Melt Chocolate and Peanut Butter
- Place white chocolate chips and peanut butter in a microwave safe bowl and heat in 30 second bursts stirring between each until fully smooth then let it cool slightly
- Mix the Filling
- Beat cream cheese and granulated sugar together in a large bowl for about three minutes until smooth and fluffy then beat in eggs one at a time followed by vanilla extract and finally fold in the cooled chocolate peanut mixture
- Bake the Cheesecake
- Pour the filling over the chilled crust gently tap the pan to release air bubbles then bake for 55 to 60 minutes until the edges are golden and the center is just set
- Cool and Refrigerate
- Turn off the oven crack the door and let the cheesecake sit for one hour then transfer it to the refrigerator and chill for at least four hours or overnight
- Add Toppings
- Whip the heavy cream to stiff peaks then pipe or spread over the cheesecake drizzle with chocolate and if desired sprinkle with chopped peanuts or white chocolate curls
Storage Tips
Refrigerate the cheesecake covered for up to five days It stays moist and the flavor develops even more
Ingredient Substitutions
Gluten free graham crackers or almond flour work just as well for the crust You can swap white chocolate chips for chopped bars just melt them gently Greek yogurt makes a lighter alternative to cream cheese in part or full but will slightly change the texture
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Serving Suggestions
Top slices with berries to brighten each bite and add freshness Serve with a scoop of vanilla bean ice cream for extra indulgence Present it on a cake stand with chocolate curls and edible flowers for festive occasions
Cultural Context
Cheesecake has roots in ancient Greece and evolved through European traditions The peanut butter twist is a nod to American creativity where classic desserts often get bold flavorful upgrades
Frequently Asked Questions About Recipes
- → Can I make this cheesecake ahead of time?
Yes! You can bake it 1–2 days in advance. Just add toppings before serving for best texture and appearance.
- → What’s the best peanut butter to use?
Creamy, unsweetened peanut butter works best for a smooth, balanced filling that complements the white chocolate.
- → Can I substitute white chocolate chips with bars?
Yes, just chop the bars finely to ensure they melt evenly with the peanut butter.
- → Is a water bath necessary?
It’s not required but helps prevent cracks. Cooling gradually also minimizes the risk of sinking or cracking.
- → How should I store leftovers?
Refrigerate covered for up to 5 days or freeze individual slices wrapped in plastic and foil for up to 2 months.