Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup heavy cream
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Mixing bowls
- Spatula
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix well until the mixture resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Use a flat-bottomed glass to press the mixture firmly into the bottom of the pan.
4. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
5. In a separate mixing bowl, beat the cream cheese, peanut butter, 1 cup of granulated sugar, and vanilla extract until smooth.
6. Add the eggs one at a time, beating well after each addition.
7. Add the heavy cream and mix until well combined.
8. Pour the mixture into the cooled crust and smooth the top with a spatula.
9. Bake the cheesecake for 60-70 minutes, or until the center is set and the edges are lightly golden.
10. Remove the cheesecake from the oven and let it cool to room temperature.
11. Chill the cheesecake in the refrigerator for at least 4 hours, or overnight.
12. Once chilled, remove the cheesecake from the springform pan and slice into pieces.
Time:
Preparation time: 30 minutes
Cooking time: 60-70 minutes
Total time: 5 hours (including chilling time)
Temperature:
Preheat oven to 325°F
Serving size:
12 servings
Nutritional information:
Calories: 541
Fat: 42g
Saturated Fat: 21g
Cholesterol: 168mg
Sodium: 372mg
Carbohydrates: 33g
Fiber: 1g
Sugar: 24g
Protein: 11g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed Oreo cookies or digestive biscuits.
- Cream cheese can be substituted with mascarpone cheese or ricotta cheese.
- Heavy cream can be substituted with sour cream or Greek yogurt.
Variations:
- Add chopped peanuts or chocolate chips to the cheesecake batter for added texture.
- Drizzle melted chocolate or caramel sauce on top of the cheesecake before serving.
- Make a chocolate peanut butter cheesecake by adding cocoa powder to the cheesecake batter.
Tips and tricks:
- Make sure all ingredients are at room temperature before mixing to ensure a smooth and creamy cheesecake.
- Use an oven thermometer to ensure the oven temperature is accurate.
- To prevent cracks in the cheesecake, avoid overmixing the batter and do not overbake the cheesecake.
- Run a knife around the edges of the cheesecake before removing it from the springform pan to prevent it from sticking.
Storage instructions:
Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Allow the cheesecake to come to room temperature before serving. Alternatively, microwave each slice for 10-15 seconds to warm it up.
Presentation ideas:
- Top the cheesecake with whipped cream and chopped peanuts.
- Drizzle melted chocolate or caramel sauce on top of the cheesecake.
- Serve the cheesecake with a scoop of vanilla ice cream.
Garnishes:
- Whipped cream
- Chopped peanuts
- Chocolate chips
- Caramel sauce
Pairings:
- Coffee
- Milk
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Mixed green salad
- Roasted vegetables
Troubleshooting advice:
- If the cheesecake cracks, it may have been overbaked or overmixed. To prevent this, bake the cheesecake until the edges are lightly golden and the center is set, and avoid overmixing the batter.
- If the cheesecake is too dense, it may have been overmixed or not baked long enough. To prevent this, mix the batter until just combined and bake the cheesecake until the center is set.
Food safety advice:
- Make sure all ingredients are fresh and have not expired.
- Wash your hands and all utensils before handling food.
- Store the cheesecake in the refrigerator and consume within 5 days.
Food history:
Cheesecake has been around since ancient Greece, where it was served to athletes during the first Olympic games in 776 BC. The first recorded cheesecake recipe was written by the Greek physician Aegimus in the 5th century BC. Peanut butter was invented in the United States in the late 1800s.
Flavor profiles:
This peanut butter cheesecake is rich and creamy, with a sweet and salty flavor from the peanut butter and graham cracker crust.
Serving suggestions:
Serve this peanut butter cheesecake as a dessert for a special occasion or holiday meal. It pairs well with coffee, milk, or hot chocolate.
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