Peanut Butter Cup Cheesecake (Print View)

Creamy cheesecake with peanut butter, chocolate cookie base, and a decadent peanut butter cup topping.

# Components:

→ Crust

01 - 2 cups chocolate cookie crumbs (e.g., without filling)
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Filling

04 - 24 ounces cream cheese, softened
05 - 1 cup granulated sugar
06 - 1/2 cup sour cream
07 - 1/2 cup smooth peanut butter
08 - 3 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1/4 teaspoon salt
11 - 1 cup mini peanut butter cups, chopped

→ Topping

12 - 1/2 cup heavy cream
13 - 3/4 cup semi-sweet chocolate chips
14 - 1/3 cup mini peanut butter cups, chopped (for garnish)
15 - 2 tablespoons creamy peanut butter (optional, for drizzling)

# Directions:

01 - Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine cookie crumbs, melted butter, and sugar until uniform. Press mixture firmly into the prepared pan's base. Bake for 10 minutes, then set aside to cool.
02 - In a large mixing bowl, beat together cream cheese and sugar until smooth and fluffy. Incorporate sour cream and peanut butter, mixing until thoroughly blended.
03 - Add eggs one at a time, beating at a low speed after each addition. Stir in the vanilla extract and salt.
04 - Gently fold the chopped peanut butter cups into the filling mixture using a spatula.
05 - Pour the filling over the cooled crust and smooth the surface. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, slightly open the door, and allow the cheesecake to cool inside for 1 hour.
06 - Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 4 hours, or preferably overnight.
07 - Heat heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate chips in a bowl and let stand for 2 minutes. Stir until the chocolate is completely melted and smooth.
08 - Spread the chocolate ganache evenly over the chilled cheesecake. Garnish with the chopped peanut butter cups and drizzle with peanut butter, if desired.
09 - Refrigerate for an additional 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients from most grocery stores
  • Delivers bakery-quality results without pro skills
  • Perfect centerpiece for parties and special occasions
  • Stays luscious and creamy even after chilling overnight
02 -
  • Packed with protein and calcium from dairy
  • Perfect to make ahead for holidays or potlucks
  • Customizable for gluten-free diets with cookie substitutions
03 -
  • Always let all your dairy ingredients come to room temperature before mixing for the smoothest batter.
  • Use a water bath if you want to minimize cracks though I find the oven-door technique works very well for most home ovens.
  • If the top cracks do not worry—the layer of chocolate ganache covers everything with a glossy finish and no one will ever know.

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