If you are a fan of rich, creamy desserts that combine the luscious flavors of peanut butter and chocolate, this Peanut Butter Cup Cheesecake Recipe is going to become your new obsession. It captures the perfect balance between smooth, velvety cream cheese filling and the delightful crunch of peanut butter cups, all resting on a chocolate cookie crust. Every bite is a celebration of classic flavors, elevated into a decadent dessert that’s perfect for sharing or simply indulging yourself. Trust me, this recipe is the kind of treat that will wow your guests and have everyone begging for seconds.
Ingredients You’ll Need
This Peanut Butter Cup Cheesecake Recipe calls for simple, straightforward ingredients that each play a vital role in creating a texture and taste that’s utterly irresistible. From the buttery chocolate cookie crust to the creamy peanut butter-infused filling, every component complements the others perfectly.
- Chocolate cookie crumbs: These form the base of the crust, providing a rich and slightly crunchy foundation.
- Unsalted butter: Melted and mixed into the crust crumbs for that perfect hold and buttery flavor.
- Cream cheese: Softened to creamy perfection, it’s the signature cheesecake ingredient that delivers that classic tangy smoothness.
- Creamy peanut butter: Adds a deep, nutty richness that infuses the filling with intense flavor.
- Granulated sugar: Sweetens the mixture just enough without overpowering the peanut butter and chocolate notes.
- Eggs: Provide structure to the cheesecake, ensuring it sets beautifully while staying creamy.
- Sour cream: Keeps the filling moist and silky, balancing the sweetness with a touch of tang.
- Vanilla extract: Enhances the overall flavor with a warm, fragrant touch.
- Mini peanut butter cups: Chopped and folded into the filling, these give delightful bursts of texture and taste.
- Heavy cream: For the topping, it creates a smooth and luscious ganache.
- Semi-sweet chocolate: Melted into the cream to create a rich chocolate topping that pairs perfectly with peanut butter.
- Additional mini peanut butter cups: For garnish, adding a playful and tempting finish.
How to Make Peanut Butter Cup Cheesecake Recipe
Step 1: Prepare and bake the crust
Start by preheating your oven to 325 degrees Fahrenheit and greasing a 9-inch springform pan. Mix the chocolate cookie crumbs with melted butter in a bowl until they resemble wet sand. Press this mixture firmly and evenly across the bottom of your pan. Bake for 10 minutes. This step ensures your crust is perfectly crisp and holds together to support the creamy filling without crumbling.
Step 2: Whip the filling
In a large bowl, beat the softened cream cheese until smooth, which removes any lumps for a luxuriously creamy texture. Then, add the peanut butter and sugar, mixing well to combine the flavors evenly. Beat in the eggs one at a time to ensure they integrate smoothly without curdling. Stir in the sour cream and vanilla extract just until everything is blended. Finally, gently fold in the chopped mini peanut butter cups to add delightful pockets of chewiness and chocolatey peanut surprises.
Step 3: Bake the cheesecake
Pour the luscious filling over the cooled crust and smooth the surface with a spatula. Bake for about 55 to 65 minutes until the edges are set but the center still has a slight jiggle. This ensures a creamy, melt-in-your-mouth texture. Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour; this helps prevent cracks caused by sudden temperature changes. Refrigerate it for at least four hours or overnight to allow the flavors to develop fully and the texture to firm up.
Step 4: Prepare and add the topping
For that final layer of indulgence, heat the heavy cream until just simmering. Pour it over chopped semi-sweet chocolate and let it sit for a couple of minutes to melt. Stir until smooth and glossy, forming a luscious ganache. Let it cool slightly before spreading gently over the chilled cheesecake to avoid melting the filling. Garnish generously with chopped mini peanut butter cups for a finishing touch that’s as beautiful as it is delicious.
How to Serve Peanut Butter Cup Cheesecake Recipe
Garnishes
A simple sprinkle of chopped mini peanut butter cups on top adds a vibrant texture contrast and visual appeal. For an extra special touch, consider drizzling a little peanut butter or melted chocolate over each slice right before serving. Fresh berries can also offer a refreshing pop of color and brightness beside the rich cheesecake.
Side Dishes
Since the Peanut Butter Cup Cheesecake Recipe is quite rich and filling, pair it with lighter accompaniments like fresh fruit salad or a crisp green salad with a tart vinaigrette to balance out the sweetness. A scoop of vanilla bean ice cream or a dollop of whipped cream also harmonizes beautifully, amplifying the dessert’s creamy textures without overpowering it.
Creative Ways to Present
For parties or special occasions, consider serving this cheesecake as mini parfaits layered in clear glasses with chocolate sauce and peanut butter cups between layers. Another fun idea is to make bite-sized cheesecake bars topped with ganache and mini peanut butter cups for easy sharing. Presentation can elevate this treat from comforting homemade dessert to show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Any leftover cheesecake should be stored tightly covered in the refrigerator to maintain its freshness and prevent it from absorbing other odors. It’s best enjoyed within 4 to 5 days when the texture and flavors are at their peak.
Freezing
This Peanut Butter Cup Cheesecake Recipe freezes well, making it a great make-ahead dessert. Wrap it securely with plastic wrap and then aluminum foil to avoid freezer burn. When ready to eat, thaw it overnight in the fridge for the best texture and flavor retention.
Reheating
Cheesecake is generally best served chilled, so reheating isn’t necessary. If you prefer a softer texture, let the cheesecake sit at room temperature for 15 to 20 minutes before serving to enhance its creamy, melt-in-your-mouth quality.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter, but expect a bit more texture in the filling. If you love crunchy surprises, it’s a delightful twist, but creamy peanut butter ensures a smoother cheesecake consistency.
Do I need to use a springform pan?
A springform pan is highly recommended for cheesecake because it makes removing the delicate dessert easier without damaging its sides. If you don’t have one, a regular cake pan lined with parchment and greased well might work but handle with extra care.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake the cheesecake gently and consider using a water bath. The water bath provides even heat and moisture, which helps the cheesecake cook slowly and uniformly. Also, don’t overmix the batter and cool the cheesecake gradually with the oven door cracked open.
Can I use peanut butter cups other than mini ones?
Absolutely! You can chop full-sized peanut butter cups into bite-sized pieces. Just keep in mind that the size of the chunks affects the texture distribution throughout the cheesecake after baking.
Is this recipe suitable for vegetarians?
Yes, this Peanut Butter Cup Cheesecake Recipe is vegetarian-friendly, using no meat or gelatin products. It’s a delicious dessert option for vegetarian diets craving indulgence.
Final Thoughts
This Peanut Butter Cup Cheesecake Recipe is a decadent and crowd-pleasing dessert that effortlessly combines beloved flavors into one show-stopping treat. Whether you’re baking for a celebration or simply craving a slice of heavenly comfort, this cheesecake will never disappoint. Give it a try, and prepare for your new favorite dessert to steal the spotlight at your table!
Print
Peanut Butter Cup Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter Cup Cheesecake is a decadent American dessert featuring a rich and creamy peanut butter-infused filling on a chocolate cookie crust, topped with a luscious chocolate ganache and extra peanut butter cups for garnish. Perfectly baked to a smooth texture, it combines the beloved flavors of peanut butter and chocolate in a crowd-pleasing cheesecake ideal for special occasions or indulgent treats.
Ingredients
For the crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup unsalted butter (melted)
For the filling:
- 24 oz cream cheese (softened)
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped mini peanut butter cups
For the topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
- 1/2 cup chopped mini peanut butter cups (for garnish)
Instructions
- Prepare the crust: Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to create an even crust. Bake for 10 minutes, then remove from the oven and allow to cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and granulated sugar, blending until fully combined and smooth. Beat in the eggs one at a time to ensure a smooth texture. Next, mix in the sour cream and vanilla extract just until incorporated. Gently fold in the chopped mini peanut butter cups to distribute them evenly throughout the batter.
- Bake the cheesecake: Pour the filling over the cooled crust, smoothing the top carefully. Place in the preheated oven and bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then transfer to the refrigerator and chill for at least 4 hours or preferably overnight to fully set.
- Prepare and add the topping: Heat the heavy cream until it just begins to simmer. Pour this hot cream over the chopped semi-sweet chocolate in a bowl and let it sit for 2 minutes to melt. Stir gently until a smooth ganache forms. Allow the ganache to cool slightly before spreading it evenly over the chilled cheesecake. Finally, garnish the top with additional chopped mini peanut butter cups. Return to the refrigerator to chill until ready to serve.
Notes
- For a flawless finish, bake the cheesecake in a water bath or place a pan of hot water on the rack below to prevent cracking.
- Chilling the cheesecake overnight enhances the flavors and texture.
- For extra indulgence, drizzle melted peanut butter over the top before serving.
