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
Scale
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.
