Description
Indulgent white chocolate peanut butter cheesecake promises a luxurious dessert experience that blends creamy richness with nutty depth. Rich layers of smooth filling and crumbly crust invite you to savor each delectable bite of this irresistible sweet masterpiece.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3/4 cup white chocolate, melted
- 1/2 cup creamy peanut butter
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (57 grams) unsalted butter, melted
Additional Ingredients:
- 3/4 cup granulated sugar
- 3 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the oven at 325F (163C). Thoroughly coat a 9-inch springform pan with grease and encase the exterior with aluminum foil to prevent water seepage.
- Combine graham cracker crumbs with melted butter, pressing the mixture firmly into the pan’s base. Refrigerate the crust while preparing the filling.
- Whip cream cheese and sugar until achieving a silky, uniform consistency. Incorporate peanut butter and melted white chocolate, blending thoroughly. Fold in sour cream and vanilla extract until smooth.
- Gently introduce eggs one at a time, ensuring complete integration after each addition. Transfer the creamy filling onto the chilled crust, distributing evenly.
- Nestle the springform pan inside a larger roasting pan. Carefully pour scalding water around the pan, reaching approximately halfway up its sides.
- Bake for 60-70 minutes until the center appears barely set with a subtle wobble. Switch off the oven, leaving the door slightly ajar, and allow the cheesecake to cool gradually for one hour.
- Extract from the oven and chill in the refrigerator for a minimum of 4 hours or preferably overnight.
- Create the ganache by placing white chocolate chips in a heat-resistant bowl. Heat heavy cream until it reaches a gentle simmer. Pour the hot cream over the chips, allowing them to melt for 2-3 minutes, then stir until achieving a glossy, uniform texture.
- Allow the ganache to cool slightly, then lavishly drizzle over the chilled cheesecake, using a spatula to spread evenly.
- Before serving, embellish with fluffy whipped cream, chopped peanut butter cups, and delicate white chocolate shavings for an elegant finish.
Notes
- Prevent Cracks: Bake the cheesecake in a water bath to create a gentle, even heat that prevents surface cracking and ensures a smooth, creamy texture.
- Room Temperature Ingredients: Allow cream cheese, eggs, and sour cream to reach room temperature before mixing to achieve a perfectly smooth and lump-free filling.
- Make Ahead Friendly: This cheesecake can be prepared up to 3 days in advance, making it an excellent dessert for planning ahead and reducing day-of stress.
- Gluten-Free Adaptation: Swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts to make the recipe suitable for those with gluten sensitivities.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 176
- Sugar: 6 g
- Sodium: 64 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 22 mg