0 (0)

Category: Desserts

Peanut Butter Cheesecake

Peanut Butter Cheesecake
Luis Sinco / Los Angeles Times

Many of us prefer homey, mouthwatering desserts to those towering, complex constructions that appear on upscale restaurant menus. Linda Olson, pastry chef at Betise, a bistro on Lake Michigan in Wilmette, Ill., bakes the full-flavored, old-fashioned desserts for which we ... Read more

Total time: 1 hour 30 minutes plus 8 hours chilling | Serves 12 to 16


  • 1 3/4 cups chocolate wafer crumbs
  • 6 tablespoons butter, melted, plus more for greasing

Step 1Grease 9-inch springform pan and wrap double thickness of foil around outside. Mix cookie crumbs and butter and press evenly into bottom of pan.


  • 2 pounds cream cheese, room temperature
  • 1 1/4 cups sugar
  • 4 eggs
  • 1 cup sour cream
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup peanut butter
  • 3 ounces semisweet chocolate, melted

Step 1Beat cream cheese at medium speed until smooth. Gradually add sugar. Beat until light and fluffy, 2 minutes. Add eggs, 1 at a time, mixing each just until combined before adding another. Scrape down sides of bowl. Add sour cream, whipping cream and vanilla. Transfer 1-cup batter to small bowl; set aside. Add peanut butter to remaining batter and mix well, scraping down bowl.

Step 2Add melted chocolate to reserved 1-cup batter. Pour over crumb crust; spread smooth. Pour peanut butter batter over. Smooth top. Set into 2-inch deep baking dish and pour in enough hot water to come up sides 1 inch.

Step 3Bake at 350 degrees until toothpick inserted in center comes out clean, top has risen to top of pan and is golden brown, about 1 hour 5 minutes. Remove from water bath; cool completely on rack. Use small flexible knife to release cheesecake from sides of pan. Leave ring on while storing. Refrigerate overnight, covered airtight.

Step 4To serve, bring to room temperature. Use sharp knife dipped into hot water to cut in wedges.

Each of 16 servings:
510 calories; 281 mg sodium; 140 mg cholesterol; 41 grams fat; 28 grams carbohydrates; 11 grams protein; 0.44 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
Gluten-Free Buckwheat Brownies With Tahini Whipped Cream
Macarons filled with white chocolate peppermint ganache
Walnut cake
Vanilla Bean Buttermilk Ice Cream