White Chocolate Peanut Butter Cheesecake
Ingredients:
2 cups graham cracker crumbs1/2 cup melted butter
2 cups white chocolate chips
1/2 cup creamy peanut butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup heavy whipping cream
Whipped cream for topping
Chocolate drizzle for garnish
Instructions:
Prepare the Crust:
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter until crumbs are evenly coated.
Press mixture firmly into the bottom of the prepared pan. Set aside.
Melt White Chocolate and Peanut Butter:
In a microwave-safe bowl, melt white chocolate chips and creamy peanut butter together in 30-second intervals, stirring between each interval, until smooth. Set aside to cool slightly.
Prepare the Cheesecake Batter:
In a large mixing bowl, beat softened cream cheese and granulated sugar until smooth and creamy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla extract.
Gradually add melted white chocolate and peanut butter mixture, mixing until well combined.
Add Heavy Whipping Cream:
In a separate bowl, whip heavy whipping cream until stiff peaks form.
Gently fold whipped cream into the cheesecake batter until evenly combined.
Bake the Cheesecake:
Pour the cheesecake batter over the prepared crust in the springform pan.
Smooth the top with a spatula.
Bake in preheated oven for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cooling and Chilling:
Remove from the oven and cool the cheesecake in the pan on a wire rack for 1 hour.
Cover and refrigerate for at least 4 hours, or preferably overnight, until completely chilled and set.
Decorate:
Before serving, carefully remove the sides of the springform pan.
Pipe or spread whipped cream on top of the cheesecake.
Drizzle with chocolate sauce or ganache for garnish.
Serve:
Slice and serve chilled. Enjoy your elegant White Chocolate Peanut Butter Cheesecake!