Baked Peanut Butter Cheesecake – The Ultimate Guide


baked peanut butter cheesecake

There are many recipes for baked peanut butter cheesecake out there but none that satisfy 100% customer reviews. Some people even say that baked peanut butter cheesecake is better than baked cheesecake. This article aims to compile all baked peanut butter cheesecake recipes that are tried and tested, ultimately leading you to baked perfection.

I conducted extensive research for this baked peanut butter cheesecake article. There were many individual baked peanut butter cheesecake recipes found on the Internet but none of them satisfied 100% of customer reviews. Some baked peanut butter cheesecake recipes only achieved 70% customer reviews; this is something we can’t tolerate. It is not baked perfection if it fails to achieve 100% baked satisfaction. Baking perfection lies in the ultimate baked peanut butter cheesecake recipe, and I will guide you there.

The first baked peanut butter cheesecake recipe that we start with is very popular among baked peanut butter cheesecake bakers. It uses a simple baked peanut butter cheesecake recipe and a baked cheesecake recipe as a base for the baked peanut butter cheesecake to build on. Pecans are added to this baked peanut butter cheesecake recipe because it adds texture, flavor, and of course, baked perfection.

This baked peanut butter cheesecake recipe is baked perfection because it has 100% baked satisfaction. The baked cheesecake recipe and baked peanut butter cheesecake recipes are both baked to create the ultimate baked dessert. Baking this baked peanut butter cheesecake brings you one step closer to baked perfection so try it yourself!

Ingredients:

A plate of food

1 cup graham cracker crumbs

8 ounces cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

1 egg, lightly beaten

3/4 cup creamy peanut butter (not natural)

Directions:

A half eaten piece of chocolate cake on a plate

Preheat oven at 350°F (177°C). Lightly grease a 9-inch springform pan with cooking spray; set aside.

Combine the graham cracker crumbs and butter in a medium bowl, mix well. Press onto the bottom of the prepared pan using a measuring cup to smooth it out evenly. Bake for 10 minutes or until light golden brown around the edges. Remove from oven and allow to cool completely on a wire rack before filling with baked peanut butter cheesecake batter.

In a large bowl mix together cream cheese, sugar, flour, vanilla extract, and egg. Beat by hand mixer about 2-3 minutes or until combined thoroughly then fold in creamy peanut butter into baked peanut butter cheesecake batter by hand stirrer but do not overmix this baked peanut butter cheesecake batter! Pour baked peanut butter cheesecake mixture over baked graham cracker crust.

Bake for 45 minutes or until baked peanut butter cheesecake batter is set and centers are not jiggly. If the baked show starts to brown at the edges, cover with aluminum foil and continue baking. Remove from oven and cool completely on a wire rack before serving baked peanut butter cheesecake for dessert!

Note: if baked cheesecake becomes too dark during baking, place it under the broiler in your kitchen oven set at low temperature for about 5 minutes watching carefully so it doesn’t burn. Allow baked peanut butter cheesecake to cool 1-2 hours in the fridge uncovered then add baked chocolate ganache topping and serve! The fresher it is served, the better-baked peanut butter cheesecake tastes!

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