By daily 
Ultimate Peanut Butter Cheesecake
Β
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15 whole graham crackers (230 grams) π₯
Β½ cup lightly salted roasted peanuts (70 grams) π₯
1 tablespoon granulated sugar π¬
ΒΌ teaspoon ground cinnamon πΏ
1 stick unsalted butter, melted (113 grams) π§
For the Filling:
32 ounces cream cheese, completely softened (907 grams) π§
1 cup creamy peanut butter (270 grams) π₯
Β½ cup sour cream, at room temperature (113 grams) πΆ
1 ΒΌ cups granulated sugar (250 grams) π¬
2 tablespoons all-purpose flour πΎ
4 large eggs plus 1 egg yolk, at room temperature π₯
For the Topping:
Β½ cup peanut butter (120 grams) π₯
Β½ cup heavy cream (120 ml) πΆ
For the Water Bath:
Boiling water π§
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1. Prepare the Pan: 1οΈβ£ Preheat Oven: Set oven to 325Β°F (163Β°C). π 2οΈβ£ Prepare Pan: Line a 9-inch springform pan with heavy-duty aluminum foil, folding it up around the sides to ensure a waterproof seal. Alternatively, use a turkey roasting bag for the same purpose. Spray the pan with nonstick cooking spray. π₯
2. Make the Crust: 3οΈβ£ Combine Ingredients: In a food processor, blend graham crackers, peanuts, sugar, and cinnamon until finely ground. Add melted butter and pulse until the mixture resembles wet sand. π₯ 4οΈβ£ Press and Bake: Press the mixture firmly into the bottom and a quarter of the way up the sides of the prepared pan. Bake for 10 minutes. Allow to cool on a wire rack. Keep the oven temperature at 325Β°F. π
3. Make the Filling: 5οΈβ£ Blend Cream Cheese: In a large bowl, beat cream cheese until smooth. Add peanut butter, sour cream, sugar, and flour, mixing until well combined. π₯ 6οΈβ£ Add Eggs: Add eggs and yolk one at a time, beating just until combined. Be careful not to overmix. π₯ 7οΈβ£ Pour and Tap: Pour the batter into the cooled crust, filling almost to the top. Tap the pan to release air bubbles. π₯ 8οΈβ£ Prepare Water Bath: Place the pan in a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This step helps with even baking. π§
4. Bake the Cheesecake: 9οΈβ£ Bake: Bake for 1 hour, or until the top looks slightly dry and the center is slightly wobbly. π π Cool Gradually: Turn off the oven and crack the door by 1 inch. Let the cheesecake cool inside the oven for 30 minutes to 1 hour to prevent cracking. π 1οΈβ£1οΈβ£ Cool and Chill: Remove from the oven and water bath, unwrap the foil, and let the cheesecake cool completely on a rack. Refrigerate for at least 6 hours, preferably overnight. π
5. Make the Topping: 1οΈβ£2οΈβ£ Prepare Topping: In a small saucepan, heat the cream until it simmers. Add peanut butter and stir until smooth. Allow to cool to room temperature before pouring over the chilled cheesecake. πΆ 1οΈβ£3οΈβ£ Set Topping: Return the cheesecake to the fridge for 15-30 minutes to set the topping. π
6. Serve and Store: 1οΈβ£4οΈβ£ Serve: Slice and serve the cheesecake. Store uncovered or very loosely covered in the fridge for up to 5 days to avoid condensation. π₯π₯