Nutty Bliss Peanut Butter Cheesecake – By Malsha – eLanka

Ingredients:

Crust:

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

Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter

Peanut Butter Ganache:

• 1/2 cup heavy cream
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Peanut Butter Whipped Cream:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/4 cup creamy peanut butter

Instructions:

Crust:

1. Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
2. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
3. Press the mixture into the bottom of the pan and bake for 10 minutes. Allow it to cool.

Filling:

1. In a large bowl, beat cream cheese and granulated sugar until smooth.
2. Add eggs one at a time, beating well after each addition.
3. Mix in vanilla extract and creamy peanut butter until well combined.
4. Pour the filling over the cooled crust, tap the pan to remove air bubbles.
5. Bake for 45-50 minutes, until the edges are set and the center is slightly jiggly.
6. Turn off the oven and leave the cheesecake inside for 1 hour.
7. Remove from the oven and cool completely. Refrigerate for at least 4 hours or overnight.

Peanut Butter Ganache:

1. Heat the heavy cream in a saucepan until steaming, but not boiling.
2. Remove from heat and stir in creamy peanut butter and powdered sugar until smooth.
3. Let the ganache cool slightly before pouring it over the chilled cheesecake.

Peanut Butter Whipped Cream:

1. In a mixing bowl, beat heavy cream and powdered sugar until soft peaks form.
2. Gently fold in creamy peanut butter until well combined.

Assembling:

1. Spread the peanut butter ganache over the chilled cheesecake.
2. Pipe or spread peanut butter whipped cream over the ganache.
3. Refrigerate for an additional hour before serving.

Enjoy your Nutty Bliss Peanut Butter Cheesecake!