Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter.
Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool.
For the Filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Mix in the vanilla extract and creamy peanut butter until well combined.
Pour the filling over the cooled crust.
Tap the pan on the counter to remove any air bubbles.
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake in the oven for 1 hour.
Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before adding the ganache and whipped cream.
For the Peanut Butter Ganache:
In a saucepan, heat the heavy cream over medium heat until it starts to steam, but not boil.
Remove from the heat and stir in the creamy peanut butter and powdered sugar until smooth and well combined.
Let the ganache cool slightly before pouring it over the chilled cheesecake.
For the Peanut Butter Whipped Cream:
In a mixing bowl, beat the heavy cream and powdered sugar until soft peaks form.
Gently fold in the creamy peanut butter until well combined.
To Assemble:
Spread the peanut butter ganache over the chilled cheesecake.
Pipe or spread the peanut butter whipped cream over the ganache.
Refrigerate for an additional hour before serving.
This creamy peanut butter cheesecake is a nutty and indulgent dessert for peanut butter lovers!
