Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 12 peanut butter cups, chopped
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Food processor
Step-by-step instructions:
a. Preheat the oven to 325°F.
b. In a food processor, pulse the graham cracker crumbs and sugar until combined. Add melted butter and pulse until the mixture resembles wet sand.
c. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
d. In a large bowl, beat the cream cheese, peanut butter, and sugar until smooth.
e. Add the eggs one at a time, beating well after each addition.
f. Stir in the vanilla extract and heavy cream until well combined.
g. Fold in the chopped peanut butter cups.
h. Pour the mixture over the cooled crust and smooth the top with a spatula.
i. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
j. Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
k. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours or overnight.
l. Serve chilled.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
325°F
Serving size:
12 servings
Nutritional information:
Calories: 573
Fat: 44g
Saturated Fat: 22g
Cholesterol: 166mg
Sodium: 347mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 27g
Protein: 12g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed Oreo cookies or vanilla wafer cookies.
- Cream cheese can be substituted with vegan cream cheese for a dairy-free version.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
- Peanut butter cups can be substituted with chopped peanuts or other candy bars.
Variations:
- Add a layer of chocolate ganache on top of the cheesecake before serving.
- Top with whipped cream and more chopped peanut butter cups.
- Use chocolate graham cracker crumbs for the crust.
- Make mini cheesecakes using a muffin tin.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to avoid lumps.
- Use a water bath to prevent cracks on the cheesecake.
- Let the cheesecake cool completely before slicing to get clean cuts.
- Use a sharp knife to cut the cheesecake.
Storage instructions:
Store the cheesecake in the refrigerator for up to 5 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand or plate and decorate with whipped cream and chopped peanut butter cups.
Garnishes:
Whipped cream, chopped peanuts, chocolate chips, or caramel sauce.
Pairings:
Coffee, tea, or milk.
Suggested side dishes:
Fresh fruit, chocolate-covered strawberries, or a fruit salad.
Troubleshooting advice:
- If the cheesecake cracks, cover it with whipped cream or ganache.
- If the cheesecake is too soft, refrigerate for a few more hours.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cheesecake in the refrigerator to prevent bacterial growth.
Food history:
Cheesecake has been around since ancient Greece and was served to athletes during the first Olympic games.
Flavor profiles:
Sweet, creamy, and nutty.
Serving suggestions:
Serve chilled as a dessert or snack.
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