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.
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.