White Chocolate Peanut Butter Cheesecake Recipe

If you’re looking for the ultimate dessert that will steal the spotlight at any gathering, look no further than White Chocolate Peanut Butter Cheesecake. This luscious cheesecake combines everything you love about a classic creamy cheesecake with the irresistible pairing of sweet white chocolate and nutty, silky peanut butter. It’s decadent, dreamy, and perfect for holidays, celebrations, or just an evening when you’re craving something extraordinary. Every bite is pure bliss, and once you try it, you’ll find excuses to make it again and again!

Ingredients You’ll Need

The beauty of this White Chocolate Peanut Butter Cheesecake lies in its simple, everyday ingredients—each one bringing essential flavor and texture. Don’t underestimate their role; every element, from the crust to the rich filling, creates a show-stopping dessert you’ll be proud to share.

• Graham cracker crumbs: These form the classic buttery, toasty base that holds everything together.
• Granulated sugar: Adds just the right amount of sweetness to both crust and filling.
• Unsalted butter (melted): Binds the graham cracker crumbs for that perfect crunchy crust.
• Cream cheese (softened): The key to a smooth, velvety cheesecake texture.
• Creamy peanut butter: Delivers a nutty richness and unforgettable flavor.
• Sour cream: A splash of tang keeps the filling delightfully balanced and extra creamy.
• Large eggs: Give your cheesecake structure and silkiness; don’t skip them!
• Vanilla extract: Rounds out all the flavors and adds warmth.
• Heavy cream: Ensures the cheesecake is extra luscious and never dry.
• White chocolate (chopped and melted): The star flavor, lending sweetness and a subtle cocoa note.
• Chopped peanuts or shaved white chocolate (optional for garnish): Adds crunch or a pretty finish if you’re feeling fancy.

How to Make White Chocolate Peanut Butter Cheesecake

Step 1: Prepare and Bake the Crust

Start by combining your graham cracker crumbs, a modest amount of granulated sugar, and melted unsalted butter in a medium bowl. Mix until everything is coated and resembles wet sand. Pour this mixture into a 9-inch springform pan and use your hands (or the bottom of a measuring cup) to press it down firmly and evenly. Bake the crust for 10 minutes at 325°F to lock in its crunch, then set aside to cool while you work on the filling.

Step 2: Mix the Creamy Filling

In a large mixing bowl, beat together the softened cream cheese, creamy peanut butter, sour cream, and the rest of the sugar until you get a silky-smooth texture. Add eggs one at a time, beating well after each addition—this helps prevent lumps and keeps your cheesecake extra creamy. Now, mix in the vanilla extract and heavy cream, then slowly add in your melted white chocolate, stirring until there’s no streak left behind. The aroma at this stage is next-level!

Step 3: Assemble and Bake

Pour the glorious peanut butter and white chocolate mixture over your cooled crust. Smooth the top with a spatula and give the pan a gentle tap to release any air bubbles. Place the pan on a baking sheet, slide it into the oven, and bake for 55 to 65 minutes. You’re looking for set edges and a center that still jiggles slightly—don’t worry, it’ll firm up as it cools!

Step 4: Cool Gradually

Turn the oven off, crack open the door, and let your cheesecake cool inside for an hour. This gentle transition helps prevent cracks and keeps the White Chocolate Peanut Butter Cheesecake looking flawless. Once it’s done, remove it from the oven and let it chill in the fridge for at least 4 hours (overnight is best if you can wait that long!).

Step 5: Garnish and Serve

When you’re ready to serve, run a thin knife around the edge of the pan and release the springform. Top with chopped peanuts for crunch or add delicate curls of white chocolate for elegance. Slice, serve, and prepare for the compliments to roll in!

How to Serve White Chocolate Peanut Butter Cheesecake

Garnishes

Set your White Chocolate Peanut Butter Cheesecake apart with a flourish: try a scattering of roasted chopped peanuts for satisfying crunch or a generous shower of white chocolate shavings for a pretty, decadent look. A drizzle of melted white chocolate or even a dollop of whipped cream can make each slice extra special.

Side Dishes

This cheesecake is rich, so think light and refreshing sides. Fresh strawberries, raspberries, or a mixed berry compote balance the dense sweetness. To turn dessert into a real event, serve each slice with a cold glass of milk or a steaming cup of coffee—perfection!

Creative Ways to Present

For a unique twist, serve the cheesecake in individual glass jars for a portable treat, or cut into bite-sized squares for party platters. You can even layer the filling and crust in parfait glasses for a deconstructed touch that’s just as delicious (and fun to eat) as the classic recipe.

Make Ahead and Storage

Storing Leftovers

To keep your White Chocolate Peanut Butter Cheesecake fresh and fabulous, store any leftovers in the refrigerator. Simply cover the pan with plastic wrap or transfer slices to an airtight container. It will stay delicious for up to five days—if it lasts that long!

Freezing

Need to prep ahead or save some for later? You can freeze the whole cheesecake or individual slices. Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for the ideal creamy texture.

Reheating

Cheesecake is at its best when served chilled, but if you prefer a softer bite, let individual slices sit at room temperature for 15-20 minutes. There’s no need for baking or microwaving—just patience for that perfect, creamy consistency.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter adds extra texture and a rustic feel. Just know the filling will have delightful little peanut pieces throughout. Both versions are irresistible.

How do I prevent cracks in my cheesecake?

Baking the cheesecake slowly and cooling it gradually is key. For extra insurance, bake with a water bath or place a pan of water on the rack below to add moisture. And be careful not to overbake—the center should still jiggle a bit!

What’s the best way to melt white chocolate?

Chop the white chocolate into small pieces, then melt it gently using a double boiler or microwave in short 15-second bursts, stirring in between. Don’t rush it—white chocolate can scorch quickly, so go slow and steady.

Can I make this recipe gluten-free?

Yes! Simply swap the regular graham crackers for your favorite gluten-free variety. All other ingredients in the White Chocolate Peanut Butter Cheesecake are naturally gluten-free, so everyone can enjoy a slice.

How far in advance can I prepare this dessert?

This cheesecake is perfect for making ahead—prep up to two days before serving for the best results. The flavors deepen, and the texture becomes even silkier after a good night’s rest in the fridge.

Final Thoughts

Once you experience how easy and magical this White Chocolate Peanut Butter Cheesecake is, you’ll want to treat yourself and your favorite people as often as possible. It’s a foolproof way to win hearts and satisfy your sweet cravings. Give it a try, and get ready to fall in love with your new go-to cheesecake recipe!

White Chocolate Peanut Butter Cheesecake Recipe

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4.9 from 13 reviews

• Author: admin
• Total Time: 5 hours 30 minutes (including chilling)
• Yield: 12 slices 1x
• Diet: Non-Vegetarian

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Description

Indulge in the decadent delight of a White Chocolate Peanut Butter Cheesecake. Creamy peanut butter and smooth white chocolate meld together in a rich, velvety filling atop a buttery graham cracker crust, creating a dessert that’s sure to impress.

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Ingredients

Scale 1x2x3x

Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/3 cup unsalted butter, melted

Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup creamy peanut butter
• 1/2 cup sour cream
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup heavy cream
• 6 oz white chocolate, chopped and melted

Garnish:

• Chopped peanuts or shaved white chocolate (optional)

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Instructions

1. Preheat the Oven: Preheat the oven to 325°F (160°C).
2. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a springform pan and bake.
3. Make the Filling: Beat cream cheese, peanut butter, sour cream, and sugar until smooth. Add eggs, vanilla, heavy cream, and melted white chocolate. Pour over crust.
4. Bake: Bake for 55–65 minutes until set. Cool in the oven, then chill in the refrigerator.
5. Garnish and Serve: Garnish with chopped peanuts or shaved white chocolate before serving.

Notes

• To prevent cracking, consider using a water bath while baking or placing a pan of water in the oven.
• For a crunchier crust, mix finely chopped peanuts into the crust mixture.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 530
• Sugar: 28g
• Sodium: 280mg
• Fat: 39g
• Saturated Fat: 20g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 120mg