White Chocolate Peanut Butter Cheesecake

Why Make This Recipe

White Chocolate Peanut Butter Cheesecake is a delightful treat that combines the rich flavors of white chocolate and peanut butter. It is a perfect dessert for any occasion, whether it’s a special celebration or just a cozy evening at home. The creamy texture and sweet taste make it a favorite among cheesecake lovers. Plus, it’s surprisingly easy to make, even for beginners!

How to Make White Chocolate Peanut Butter Cheesecake

Making this cheesecake is straightforward and fun. Follow the steps below, and you’ll have a delicious dessert ready to impress your friends and family!

Ingredients:

• 8 oz cream cheese, softened
• 1 cup white chocolate, melted
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter, melted

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust. Bake for 8-10 minutes and let cool.
3. In another bowl, beat cream cheese and sugar until smooth. Add melted white chocolate and peanut butter, mixing until well combined.
4. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
5. Pour the cheesecake filling over the cooled crust and smooth the top.
6. Refrigerate for at least 4 hours or until set.
7. Serve chilled, garnished with extra melted white chocolate or peanuts if desired.

How to Serve White Chocolate Peanut Butter Cheesecake

Serve your cheesecake chilled for the best flavor and texture. You can garnish it with additional melted white chocolate drizzled on top or sprinkle some chopped peanuts for extra crunch. This treat pairs well with coffee or a sweet dessert wine.

How to Store White Chocolate Peanut Butter Cheesecake

Store any leftover cheesecake in the refrigerator. It’s best to keep it in an airtight container or cover it with plastic wrap. The cheesecake can be kept for about 3-5 days.

Tips to Make White Chocolate Peanut Butter Cheesecake

• Ensure your cream cheese is softened to room temperature for smooth blending.
• Melt the white chocolate gently in a microwave or double boiler to avoid burning it.
• If you prefer a firmer cheesecake, let it sit in the refrigerator overnight.
• For a fun twist, try adding crushed nuts into the filling or topping.

Variation

You can try using dark chocolate instead of white chocolate for a richer flavor. Alternatively, you may add a layer of fruit puree, like raspberry or strawberry, on top of the cheesecake before serving for added freshness.

FAQs

1. Can I make this cheesecake gluten-free?
Yes, just use gluten-free graham crackers for the crust.

2. Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 2 months. Wrap it well to prevent freezer burn.

3. How can I tell if the cheesecake is set?
The cheesecake should be firm to the touch and not jiggle when you lightly shake the pan.

White Chocolate Peanut Butter Cheesecake

A delightful treat that combines the rich flavors of white chocolate and peanut butter in a creamy cheesecake, perfect for any occasion.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

For the crust

• 1.5 cups 1 1/2 cups graham cracker crumbs Use gluten-free graham crackers for a gluten-free version.
• 1/4 cup 1/4 cup butter, melted

For the cheesecake filling

• 8 oz 8 oz cream cheese, softened Ensure it's at room temperature for smooth blending.
• 1 cup 1 cup white chocolate, melted Melt gently to avoid burning.
• 1/2 cup 1/2 cup peanut butter
• 1/2 cup 1/2 cup sugar
• 1 cup 1 cup heavy cream Whip until stiff peaks form.
• 1 tsp 1 tsp vanilla extract

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
• Bake the crust for 8-10 minutes and let cool.

Making the Filling

• In another bowl, beat cream cheese and sugar until smooth. Add melted white chocolate and peanut butter, mixing until well combined.
• In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Assembly

• Pour the cheesecake filling over the cooled crust and smooth the top.
• Refrigerate for at least 4 hours or until set.

Serving

• Serve chilled, garnished with extra melted white chocolate or peanuts if desired.

Notes

Store any leftover cheesecake in the refrigerator. It is best kept in an airtight container or covered with plastic wrap. The cheesecake can be kept for about 3-5 days. For firmer cheesecake, let it sit overnight.

Keyword Cheesecake, Easy Dessert, No-Bake, Peanut Butter, white chocolate