Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups white chocolate chips
- 1/2 cup creamy peanut butter
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- Whipped cream for topping
- Chocolate drizzle for garnish
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
- In a microwave-safe bowl, melt the white chocolate chips and peanut butter together in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly.
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the melted white chocolate and peanut butter mixture to the cream cheese mixture, beating until well combined.
- Pour the filling over the crust in the springform pan. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
- Before serving, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake.
- Drizzle with chocolate sauce for garnish. Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 12
- Calories: 550 kcal per serving