Description

This White Chocolate Peanut Butter Cheesecake is the ultimate fusion of creamy cheesecake, sweet white chocolate, and nutty peanut butter. With its buttery crust, velvety filling, and optional toppings, it’s a dessert that’s as elegant as it is delicious.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs (or Oreo crumbs)
5 tbsp unsalted butter, melted
2 tbsp sugar (optional)

For the filling:

24 oz cream cheese, softened
1 cup granulated sugar
1 cup creamy peanut butter
8 oz white chocolate, melted and cooled slightly
3 large eggs
1 tsp vanilla extract
½ cup sour cream (or heavy cream)

For the topping (optional):

Shaved white chocolate
Chopped peanuts
Drizzle of peanut butter or caramel sauce

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Instructions

Prepare the crust

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs, melted butter, and sugar.
Press mixture firmly into the bottom of a springform pan.
Bake for 8–10 minutes, then let cool.

Make the filling

Beat softened cream cheese and sugar until smooth.
Mix in peanut butter until creamy.
Slowly add melted white chocolate, vanilla, and sour cream.
Add eggs one at a time, mixing gently.

Bake the cheesecake

Pour filling over cooled crust.
Bake at 325°F for 50–60 minutes until edges are set and center is slightly jiggly.
Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.

Chill and serve

Refrigerate for at least 4 hours or overnight.
Garnish with white chocolate shavings, chopped peanuts, or peanut butter drizzle before serving.

Notes

Use room temperature ingredients for the smoothest filling.
Avoid overbeating the eggs to prevent cracks.
For extra creaminess, bake with a water bath.
Let the cheesecake cool slowly in the oven to avoid sinking.
Always chill before slicing for clean cuts.

Prep Time: 20 minutes
Cook Time: 60 minutes