Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, peanut butter cheesecake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Gluten-Free No Bake Keto Low Carb Peanut Butter Cheesecake Recipe. No Bake Peanut Butter CheesecakeMiss in the Kitchen. This irresistible cheesecake is the perfect indulgence for peanut butter fans - freeze for up to two months and serve as a show-stopping dinner party dessert.

Peanut Butter Cheesecake is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Peanut Butter Cheesecake is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook peanut butter cheesecake using 8 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Peanut Butter Cheesecake:

1. Make ready 1 1/4 cup chocolate graham cracker crumbs
2. Make ready 1/4 cup butter, melted
3. Prepare 8 oz 5 packages ( each) cream cheese, softened
4. Make ready 1 1/2 cup white sugar
5. Make ready 3/4 cup creamy peanut butter
6. Make ready 2 tsp vanilla extract
7. Take 3 eggs, lightly beaten
8. Prepare 1 10 Reese's Peanut Butter Cups (chopped)

Use a knife or spatula to spread evenly and smooth the top. Here is another great combination of chocolate and peanut butter, peanut butter cheesecake. This is a great recipe to make for the Holidays and is sure to please any peanut butter fans. Pour mixture into prepared peanut butter cookie crust.

Steps to make Peanut Butter Cheesecake:

1. Preheat oven to 350°.
2. Mix together graham cracker crumbs and 1/4 cup melted butter.
3. Press mixture into the bottom of a 9 1/2-inch springform pan.
4. Bake 10 minutes; remove from oven and set aside.
5. Keep the oven on.
6. In a large bowl, beat cream cheese and sugar until smooth.
7. Add peanut butter and vanilla; mix well.
8. Add eggs; beat on low just until combined.
9. Stir in chopped Peanut Butter Cups.
10. Pour over the crust.
11. Bake at 350° for 50-55 minutes or until center is almost set.
12. Turn off oven, and leave oven door open. Leave cheesecake to rest for 45 minutes.
13. Cool on a wire rack for 10 minutes.
14. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer.
15. Refrigerate overnight.
16. Remove sides of pan.

Place cheesecake in oven on center rack. The Best Peanut Butter Cup Cheesecake is amazing and will disappear right before your very eyes. Chocolate and peanut butter layers with more chocolate needs to happen right away. This Chocolate Peanut Butter Cheesecake is so decadent that you won't believe that it's low carb - or how easy it is to make using your instant pot! Make the cream cheese filling by mixing softened cream cheese with sugar, heavy whipping cream, lemon juice, vanilla and eggs.

So that’s going to wrap it up for this special food peanut butter cheesecake recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!