Go Back

Elegant White Chocolate Peanut Butter Cheesecake

A delightful mix of creamy cheesecake with white chocolate and peanut butter that's perfect for impressing guests without spending all day in the kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs (or your favorite cookie crumbs if you’re feeling adventurous!)
  • 0.5 cup unsalted butter, melted
  • 0.25 cup sugar
For the filling
  • 16 oz cream cheese, softened (because who doesn’t love cream cheese?)
  • 1 cup smooth peanut butter
  • 1 cup powdered sugar
  • 8 oz white chocolate, melted (and please, go for the good stuff!)
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream (for that perfectly light finish)
For the topping
  • Shaved white chocolate (go ahead, channel your inner pastry chef)
  • Chopped peanuts (if you want a little crunch)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). In a large bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan.
  2. Bake for about 10 minutes, then set aside to cool.
Filling
  1. In another bowl, beat the softened cream cheese until it’s smooth and creamy. Add the peanut butter, powdered sugar, melted white chocolate, and vanilla extract. Mix until everything is perfectly combined.
  2. Gently fold in the whipped cream to the peanut butter mixture.
Chill and Serve
  1. Pour the mixture over your cooled crust. Spread it evenly and tap the pan gently on the counter to remove air bubbles. Cover and refrigerate for at least 4 hours (or overnight).
  2. Once set, remove from the pan and top with shaved white chocolate and chopped peanuts. Slice and serve.

Notes

If your chocolate seizes up during melting, add a splash of heavy cream to bring it back. If you’re looking for a twist, try using Oreos or gingersnap cookies for the crust. This cheesecake can be made a day in advance and tastes even better the next day.