Creamy Peanut Butter Cheesecake

It's a rare occasion indeed when I make something this rich and decadent, but I do enjoy cheesecake occasionally and I happen to adore peanut butter, and when you put the two ideas together, it's a heavenly combination. What I especially like about this cheesecake is how well it all comes together and also, while it is incredibly rich, it isn't actually sickeningly sweet as are many cakes that can be had from bakeries and grocery stores. Be warned, you really only need a small slice and you may want to wait awhile after you've had dinner in order to enjoy the full goodness of this dessert. I might add that it really happens to be good for you if you don't overindulge as it is full of protein and one wouldn't even need feel guilty if served up for breakfast.

I've adapted this recipe from The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More by George by Geary. There is a reason it's named the cheesecake bible. This book is packed with temptations, including a few color photo sections interspersed throughout the book, and pretty much any type of cheesecake recipe you could imagine is featured in this volume. There are recipes for iconic creations to more unusual inspired ones. Berries, citrus, fruits, chocolate, nuts — there is just no end to the ideas. And I suppose this is why this is the second edition which was released to introduce even more ideas than the preceding edition.

Consider cheesecake breakfasts, bars, pies, smaller cakes and even savory cheesecakes which are covered in a short intriguing chapter that can be served as appetizers or even as a meal. There are even cheesecakes that are vegan and gluten-free, and also some no-bake cakes. There are invaluable tips and short discussions regarding methods, tools and suggestions to help you come up with your own stunning and luscious cheesecakes right in your own kitchen, just like a professional. Each recipe is also accompanied by specific tips and often ideas for substitutions and variations. Of course, this volume includes recipes to make your cookies and crumbs for a base, and toppings, syrups and sauces to adorn your creations. If cheesecake is your passion, this book has you covered, from cover to cover.

I wanted to try so many of the ideas in this book, but finally decided on a creamy peanut butter cake because I am especially smitten with the delicious goodness of peanut butter. I combined two recipes from the book. I made a pecan crust from a recipe for a three nut cheesecake, and then followed the instructions for this peanut butter cheesecake with some further adaptations. I cut down on the sugar somewhat and used coconut palm sugar rather than granulated sugar.

A copy of the first edition already adorned the dessert section of my extensive cookbook collection but when I was offered a copy of the second edition to browse, I could not resist. Peanut butter fanatic that I am, this is the first recipe I tried but I can hardly resist trying one of the ideas for a savory ones soon. That will be in my near future I am sure.

Creamy Peanut Butter Cheesecake

Recipe by Lisa Turner Adapted from The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More Published on December 6, 2018 Rich and creamy baked peanut butter cheesecake with a pecan crust and a peanut butter and sour cream topping Preparation: 25 minutes Cooking time: 1 hour 5 minutes Print this recipe Crust: 1 2/3 cups raw pecans 1/3 cup all-purpose flour 1/3 cup unsalted butter, melted Filling: 2 lbs (900 g) cream cheese, softened 1 cup dry curd cottage cheese* 1 cup cane sugar or coconut sugar 1 cup natural creamy peanut butter 4 large eggs, room temperature 3 tablespoons lemon juice 1 /1/2 teaspoons vanilla extract 1 cup dry roasted unsalted peanuts, chopped Topping: 1/2 cup sour cream 1/4 cane sugar or coconut sugar 1/4 cup natural creamy peanut butter 1 tablespoon lemon juice 1 teaspoon vanilla extract Instructions: To make the crust, combine the pecans and flour in a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the melted butter. Press the mixture into a lightly greased 9-inch springform pan. Bake in a preheated 350°F oven for 10 minutes. Remove the pan from the oven and set aside. When the pan is cool enough, chill in the freezer while you prepare the filling. In a large mixing bowl, beat together the cream cheese, cottage cheese and sugar on medium-high speed with an electric hand mixer or stand mixer for about 3 minutes, until very smooth. Scrape down the sides of the mixing bowl as needed. Beat in the peanut butter on medium-high speed for another 2 minutes. Beat in the eggs, one at a time, beating after each egg has been added. Now mix in the lemon juice and vanilla. Using a wooden spoon, fold in the chopped peanuts. Remove the pan with the crust from the freezer, and preheat an oven to 350°F. When the oven is ready, pour the filling into the pan and smooth evenly. Bake on the middle rack until the top is light brown, about 50 minutes. Remove from the oven and let cool on a wire rack at room temperature for 10 minutes (keep the oven on). The cake may sink slightly in the middle. While the cheesecake is cooling, prepare the topping. In a small bowl, combine the sour cream, sugar, peanut butter, lemon juice and vanilla with a whisk or spoon until smooth. Pour over the cake and gently spread evenly. Return the cake to the oven and bake for another 5 minutes. Transfer to a wire rack to cool for 2 hours at room temperature. Cover the pan with plastic wrap and chill in the refrigerator for at least 6 hours before serving. To serve, gently unlock the springform pan and lift from the cake. Cut into slices using a sharp knife, wiping the knife clean between each slice. To store leftovers, carefully position the sides of the pan over the remaining cheesecake and lock again. Cover the top of the pan with plastic wrap and store in the fridge. Alternately, if you only have enough for a few slices, cut what remains and store in a well sealed contained in the fridge. Notes: If using regular cottage cheese instead of dry curd cottage cheese, press through a fine mesh strainer to remove excess liquid before combining with the other filling ingredients. Pressed cottage cheese is ideal because it contains less moisture and it's nice and creamy, so you don't need to drain it or run it through a food processor to puree before adding it. I used my reliable and efficient KitchenAid stand mixer, but an electric hand blender could also be used, but it will take longer to get the creamy texture you are looking for as there is a lot of cheese to this cake. Makes 1 9-inch cheesecake or about 12 servings

Other cheesecake recipes to enjoy from Lisa's Kitchen:
Ancient Roman Cheesecake
No-Bake Lemon Cherry Cheesecake
Blueberry Ricotta Cheesecake
Pumpkin Cheesecake
Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar