Creamy Peanut Butter Cheesecake

It's a rare occasion indeed when I make something this rich and decadent, but I do enjoy cheesecake occasionally and I happen to adore peanut butter, and when you put the two ideas together, it's a heavenly combination. What I especially like about this cheesecake is how well it all comes together and also, while it is incredibly rich, it isn't actually sickeningly sweet as are many cakes that can be had from bakeries and grocery stores. Be warned, you really only need a small slice and you may want to wait awhile after you've had dinner in order to enjoy the full goodness of this dessert. I might add that it really happens to be good for you if you don't overindulge as it is full of protein and one wouldn't even need feel guilty if served up for breakfast.

I've adapted this recipe from The Cheesecake Bible: 300 Sweet and Savory Recipes for Cakes and More by George by Geary . There is a reason it's named the cheesecake bible. This book is packed with temptations, including a few color photo sections interspersed throughout the book, and pretty much any type of cheesecake recipe you could imagine is featured in this volume. There are recipes for iconic creations to more unusual inspired ones. Berries, citrus, fruits, chocolate, nuts — there is just no end to the ideas. And I suppose this is why this is the second edition which was released to introduce even more ideas than the preceding edition.

Consider cheesecake breakfasts, bars, pies, smaller cakes and even savory cheesecakes which are covered in a short intriguing chapter that can be served as appetizers or even as a meal. There are even cheesecakes that are vegan and gluten-free, and also some no-bake cakes. There are invaluable tips and short discussions regarding methods, tools and suggestions to help you come up with your own stunning and luscious cheesecakes right in your own kitchen, just like a professional. Each recipe is also accompanied by specific tips and often ideas for substitutions and variations. Of course, this volume includes recipes to make your cookies and crumbs for a base, and toppings, syrups and sauces to adorn your creations. If cheesecake is your passion, this book has you covered, from cover to cover.

I wanted to try so many of the ideas in this book, but finally decided on a creamy peanut butter cake because I am especially smitten with the delicious goodness of peanut butter. I combined two recipes from the book. I made a pecan crust from a recipe for a three nut cheesecake, and then followed the instructions for this peanut butter cheesecake with some further adaptations. I cut down on the sugar somewhat and used coconut palm sugar rather than granulated sugar.

A copy of the first edition already adorned the dessert section of my extensive cookbook collection but when I was offered a copy of the second edition to browse, I could not resist. Peanut butter fanatic that I am, this is the first recipe I tried but I can hardly resist trying one of the ideas for a savory ones soon. That will be in my near future I am sure.

Other cheesecake recipes to enjoy from Lisa's Kitchen:

Ancient Roman Cheesecake

No-Bake Lemon Cherry Cheesecake

Blueberry Ricotta Cheesecake

Pumpkin Cheesecake

Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar