White Chocolate Peanut Butter (Printable Recipe)
Decadent white chocolate and peanut butter cheesecake with creamy texture and graham crust.
# Ingredients You'll Need:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
1/2 cup melted butter
→ Filling
03 -
2 cups white chocolate chips
04 -
1/2 cup creamy peanut butter
05 -
24 oz cream cheese, softened
06 -
1 cup granulated sugar
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
→ Toppings
09 -
1 cup heavy whipping cream
10 -
Whipped cream, for topping
11 -
Chocolate drizzle, for garnish
# Steps to Follow:
01 -
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
02 -
Combine graham cracker crumbs and melted butter in a bowl. Mix until texture resembles wet sand. Press into the prepared pan and chill while making the filling.
03 -
In a microwave-safe bowl, melt white chocolate chips and peanut butter in 30-second intervals, stirring between until smooth. Set aside to cool slightly.
04 -
In a large bowl, beat cream cheese and sugar until light and smooth. Add eggs one at a time, beating after each. Mix in vanilla extract, then add the cooled chocolate-peanut butter mixture.
05 -
Pour batter over crust in springform pan. Tap gently to release air bubbles and smooth the top. Bake for 55–60 minutes until center is nearly set and edges are golden.
06 -
Turn off oven, crack door open, and let cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
07 -
Whip heavy cream until stiff peaks form. Spread or pipe over cheesecake. Drizzle with chocolate sauce. Optional: add chopped peanuts or white chocolate curls.
# Extra Tips:
01 -
Use room temperature ingredients for a smoother filling and avoid overmixing eggs to prevent cracking.
02 -
Chill cheesecake overnight for best flavor and texture.
03 -
A water bath helps prevent cracks but is optional with gradual cooling.