Decadent Peanut Butter Cheesecake: A Sweet Tooth Dream

Enjoy the oh-so-delicious Peanut Butter Cheesecake with Chocolate Chip Topping. Your taste buds will be dancing with delight as this delicious dessert leaves you craving more. Luckily, today is a guilt-free day when it comes to counting calories!

For the crust:

12 Graham crackers
2 tablespoons of Splenda brown sugar blend or light brown sugar
6 tablespoons of melted butter

For the filling:

4 (8-ounce) blocks of cream cheese, at room temperature
1/2 cup of sour cream or Greek yogurt, at room temperature
1 1/2 cups of creamy peanut butter
1 cup of granulated Splenda or sugar
4 large eggs, at room temperature
2/3 cup of heavy whipping cream

Instructions:

To begin, prepare the crust by crushing 12 Graham crackers and mixing them with 2 tablespoons of Splenda brown sugar blend or light brown sugar, along with 6 tablespoons of melted butter. Press this mixture into the bottom of a springform pan lined with aluminum foil and greased with butter. Bake the crust in a 350-degree oven for approximately 10 minutes.

While the crust bakes, boil a kettle of water and prepare the filling.

In a large bowl, combine cream cheese, sour cream or Greek yogurt, creamy peanut butter, granulated Splenda or sugar, eggs, and heavy whipping cream. Mix until smooth, and pour over the baked crust.

Place the springform pan in a larger pan, and pour the boiled water into the larger pan so that it comes halfway up the sides of the springform pan.

Transfer the pan to a preheated 325-degree oven. Bake the cheesecake for about an hour, or until the center is set.

Be sure to keep an eye on the cheesecake while it's baking to prevent overcooking. You can check for doneness by gently shaking the pan; the center should jiggle slightly but not be liquidy.

Once the cheesecake is done, turn off the oven and let it cool in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracking on the surface of the cheesecake.

After cooling, remove the cheesecake from the water bath and remove the foil from the pan.

Transfer the cheesecake to the refrigerator to chill for at least 4 hours or overnight before serving.

Once chilled, sprinkle chocolate chips on top for a delicious finishing touch.

Enjoy your delicious homemade peanut butter cheesecake!

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