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Peanut Butter Cheesecake

American · Dessert · Medium

Peanut Butter Cheesecake

Total
4 hr 50 min
Prep
4 hr 45 min
Serves
12
Calories
415
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A peanut-cookie crust supports a creamy ricotta and peanut butter filling, chilled until sliceable and topped with softly whipped cream.

Ricotta gives peanut butter cheesecake a lighter dairy flavor than a traditional cream-cheese filling, while gelatin lets it set without baking. Golden syrup smooths out the peanut butter and keeps the filling softly sweet rather than chalky.

Blend the ricotta before adding the gelatin if you want a smooth slice. Use conventional smooth peanut butter and let every filling ingredient lose its refrigerator chill so the gelatin mixes evenly.

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Method

  1. Line the base of an 8-inch springform pan with parchment. Mix cookie crumbs and melted butter and press firmly over the base. Refrigerate for while making the filling.

  2. Sprinkle gelatin over cold water and leave for until swollen. Blend ricotta, peanut butter and golden syrup until smooth.

  3. Warm milk in a saucepan over low heat for until steaming but not boiling. Remove from heat and stir in the gelatin until dissolved. Whisk a few spoonfuls of the ricotta mixture into the milk, then blend it all into the remaining filling.

  4. Pour over the crust and smooth the top. Cover and refrigerate for until firmly set and sliceable. Release the pan ring carefully.

  5. Whip heavy cream and brown sugar to soft peaks and spread over the cheesecake. Scatter with crushed peanut brittle just before slicing into 12 portions.

Forkue tips

  • The gelatin is essential to this no-bake ricotta filling; leaving it out makes a spoon dessert rather than a sliceable cheesecake.

Storing and reheating

Keep covered in the refrigerator for up to 3 days. Add whipped cream and brittle close to serving so the topping stays airy and the candy keeps its crunch.

Kitchen gear

8-inch springform panTop picks on AmazonBlenderTop picks on AmazonHand mixerTop picks on Amazon
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Nutrition per serving, estimated

415Calories
10gProtein
32gCarbs
28gFat

Peanut Butter Cheesecake: FAQ

Can I use natural peanut butter?

Use a thoroughly stirred, smooth brand if substituting. Oil separation can make the filling uneven, so conventional peanut butter is more predictable.

Why is the filling grainy?

Ricotta naturally has small curds. Blend it thoroughly before adding gelatin for a smoother texture, and avoid adding warm gelatin to very cold filling.

How do I store and reheat Peanut Butter Cheesecake?

Keep covered in the refrigerator for up to 3 days. Add whipped cream and brittle close to serving so the topping stays airy and the candy keeps its crunch.

How long does Peanut Butter Cheesecake take?

About 4 hr 50 min in total: 4 hr 45 min prep and 5 min cooking.

What do I need to make Peanut Butter Cheesecake?

The key ingredients are peanut butter cookies, butter, unflavored gelatin, ricotta, peanut butter and golden syrup, plus pantry basics.

Any tips for Peanut Butter Cheesecake?

The gelatin is essential to this no-bake ricotta filling; leaving it out makes a spoon dessert rather than a sliceable cheesecake.

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