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Peanut Butter Cheesecake

Smooth, thick, and creamy, this homemade peanut butter cheesecake recipe is a popular party dessert.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

[mrp_rating_result]
Prep Time 5 hours 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Yield 16 slices

Ingredients

  • 24 oz cream cheese or vegan cream cheese
  • 1 cup peanut butter
  • 1 cup yogurt
  • 2 tsp pure vanilla extract
  • 1 tbsp cornstarch (or here's a Keto Cheesecake Recipe)
  • 2/3 cup sugar or pure maple syrup, or xylitol for sugar free
  • optional crust of choice (the one I used is written out above)

Instructions

  • Preheat the oven to 350 F. Fill any baking pan halfway with water, and place it on the oven’s lower rack. Bring cream cheese and peanut butter to room temp. Beat all cheesecake ingredients in a blender or food processor just until smooth. (Do not overbeat, which could introduce air bubbles that burst in the oven and cause cracking.) Spread into a springform pan, with an optional crust. Place on the middle rack, above the rack with the water pan. Bake 30 minutes. Do not open the oven door during this time. When time is up, still do not open the oven at all, but turn off the heat. Leave in the closed oven an additional 5 minutes. Then remove the cake (it will still look underdone). Let cool at least 20 minutes before placing in the fridge. It’s important to let the cake cool before refrigerating, because you want it to cool gradually so it won't crack. Chill at least 5 hours or overnight, during which time it firms up considerably.
    View Nutrition Facts

Notes

Also be sure to make this Chocolate Mug Cake.
 

Nutrition Information

Calories: 260kcal