PB Cheesecake Bake (Print Version)

Creamy peanut butter cheesecake on graham crust with chocolate on top—smooth, rich, and great for sweet cravings.

# Ingredients:

→ Crust

01 - 115 grams melted unsalted butter
02 - 50 grams white sugar
03 - 190 grams crushed graham crackers

→ Filling

04 - 5 millilitres vanilla
05 - 3 eggs, large
06 - 120 grams sour cream
07 - 200 grams sugar
08 - 240 grams smooth peanut butter
09 - 680 grams softened cream cheese

→ Topping (optional)

10 - Chopped peanuts for topping
11 - 30 millilitres heavy cream
12 - 90 grams chocolate chips

# Steps:

01 - Take off the sides of the springform pan, pop the cake on a serving platter, slice it up, and grab a chilled piece.
02 - Pop chocolate chips and cream in a microwave-safe bowl and zap them in short bursts, mixing until everything's totally smooth. Pour the gooey chocolate over the cold cheesecake. Sprinkle peanuts on top if you like.
03 - Leave the cake in the turned-off oven with the door cracked for an hour to cool down. After that, take it out and put it in the fridge for at least four hours—overnight is even better to get it firm.
04 - Spread your filling over the cooled base, getting it nice and even. If you want, you can use a water bath to keep things gentle. Bake 50 to 60 minutes, till the edges firm up but the middle still jiggles.
05 - Toss the softened cream cheese in a big bowl and beat it till it’s creamy. Then add the peanut butter and sugar, mixing until smooth. Toss in sour cream, eggs, and vanilla on a low setting—mix until just done, so you don’t get cracks.
06 - Fire up your oven to 175°C. Throw graham crumbs, sugar, and melted butter in a bowl—mix together well. Push this into the bottom of a 23-cm springform pan, making sure the layer is even. Bake 8 to 10 minutes. Let it cool off a bit while you whip up the filling.

# Notes:

01 - A water bath can make the cake extra creamy and stop it from cracking in the oven.
02 - For a chocolaty base, swap in crushed chocolate sandwich cookies instead of graham crackers.
03 - Letting the cake chill overnight really deepens the flavor and makes it super smooth.
04 - A handful of salted peanuts on top gives some salty crunch to balance all that sweet.

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