Creamy Peanut Butter Cheesecake with Chocolate Graham Crust

3. Bake the Cheesecake

1. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
2. Tap the pan gently on the counter to release any large air bubbles.
3. Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle when gently shaken. Avoid opening the oven during baking.
4. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracking.
5. Transfer the cheesecake to the counter to cool completely, then refrigerate for at least 6 hours (preferably overnight) until fully set.

4. Add Toppings & Serve

1. Once chilled, remove the cheesecake from the springform pan and transfer to a serving plate.
2. Optional: drizzle with chocolate ganache, pipe whipped cream around the edges, or sprinkle with chopped peanuts for added texture and visual appeal.
3. Slice with a warm knife for clean cuts. Wipe the blade between slices for the best presentation.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices wrapped in plastic and foil for up to 1 month. Thaw in the refrigerator before serving.

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