Get the Recipe:
Peanut Butter Cup Cheesecake
Peanut butter and chocolate fans will enjoy devouring this peanut butter cup cheesecake! Made with a roasted-peanut-Oreo crust, a smooth peanut butter cream cheese filling, and a silky chocolate topping, it's simply irresistible.
Ingredients
For the crust:
- 4 ½ cups (450 g) crushed Oreo cookies
- 1 cup (125 g) chopped roasted peanuts
- ½ cup (113 g) unsalted butter, melted
For the filling:
- 32 ounces (907 g) cream cheese, at room temperature
- 5 large eggs
- 1 ½ cups (300 g) firmly packed light brown sugar
- 1 cup (255 g) creamy peanut butter
- ½ cup (120 ml) heavy cream
- 1 teaspoon vanilla extract
- 12 regular-sized peanut butter cups, chopped into small pieces
For the topping:
- 5 ounces (140 g) milk chocolate
- ¼ cup (56 g) sour cream
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C). Lightly grease a 10-inch springform pan.
- Place the cookies and peanuts in the bowl of a food processor. Pulse until combined. Add the melted butter and pulse until combined.
- Press the crust firmly onto the bottom and up the prepared pan.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese until smooth. Add the eggs, one at a time, mixing well after each addition.
- Add the sugar, peanut butter, cream, and vanilla. Mix until smooth. Stir in the peanut butter cups.
- Pour the filling into the prepared crust.
- Bake for 15 minutes.
- Decrease the oven temperature to 200°F (95°C). Bake for 2 hours.
- Turn off oven. Remove the cheesecake from oven and gently run a knife around the edges of the cheesecake. Place the cheesecake back in the oven for 2 hours.
- Cover and refrigerate overnight.
To make the topping:
- Place the chocolate chips and sour cream in a small saucepan. Cook over low heat, stirring constantly, until smooth.
- Spread over the top of the cheesecake. Return the cheesecake to refrigerator for 30 minutes, or until the topping is set.
Notes
- Recipe adapted from Food.com.
- To refrigerate. Wrap your peanut butter cup cheesecake tightly in plastic wrap or aluminum foil, or transfer leftovers to an airtight container. Store the wrapped cheesecake in the refrigerator for up to 5 days.
- To freeze. If you want to freeze this peanut butter cup cheesecake, wrap it tightly in plastic wrap or aluminum foil and then place it in a freezer-safe bag or storage container. Freeze for up to 3 months; when you're ready to eat the cheesecake, thaw it overnight in the fridge.
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