Peanut butter and cheesecake are my husband’s favourite so I developed this peanut butter cheesecake for his birthday. Plus, cheesecake is the only cake he likes to enjoy once a while as we don’t eat lots cakes compare to other Canadians.
The basic recipe of peanut butter cheesecake is from New York Style Strawberry Cheesecake that I posted long time ago which is much richer than the Japanese Cotton Cheesecake (aka Japanese Souffle Cheesecake). If you really think you can not handle to much richness, I will suggest you to use the Japanese Cheesecake base recipe.
For making cheesecake , I love using a bain marie (water bath) method. I strongly recommend to use a natural peanut butter or you can also process your dry roasted peanuts until smooth and it will give you a natural peanut butter.
This cheesecake was served with salted caramel sauce on top.
Peanut Butter Cheesecake
200 grams (7 oz) honey graham crackers
3/4 cup dry roasted peanuts
2 tablespoon sugar
1/4 cup melted unsalted butter
Peanut Butter Cream Cheese Filling
4 x Container (250 g/8 oz each) cream cheese, at room temperature
1 1/4 cups sugar
5 x eggs
1 tablespoon vanilla powder
1/2 cup natural peanut butter
1/4 cup potato starch (can be substituted for all purpose flour)
- Grind roasted peanuts and crackers together in a food processor. Transfer into a bowl, combine with other ingredients for crust. Press lightly into the bottom of a 28-cm (11-inches) springform pan. Bake for about 10 minutes at 350°F. Let cool.
- Wrap the outside (bottom and sides) of the springform pan with aluminum foil, making sure it’s watertight
- Turn the oven temperature down to 170°C (325°F).
Cream Cheese Filling
- Place all the ingredients in a food processor and pulse until smooth. Pour onto the crust.
- Prepare a bain-marie: Place the springform pan in a large baking dish. Fill the baking dish with boiling water until it comes halfway up the side of the pan.
- Bake in the middle of the oven until the filling is set at the edges but the centre trembles slightly when shaken, about 75 minutes. Turn off the oven, leaving the cake inside with the door slightly ajar for 1 hour. Remove the pan from the bain-marie. Remove the foil from the pan. Run a thin knife around the inside edge of the pan. Cover and refrigerate until completely chilled, about 4 hours.