Peanut Butter Cup Cheesecake

Name: Peanut Butter Cup Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Yield: 16 to
Ingredients: 30 Oreo cookies; 6 tablespoons unsalted butter; 32 ounces cream cheese; 5 egg; 1 1/2 cups light brown sugar; 1 cup peanut butter; 1/2 cup heavy cream; 1 teaspoon vanilla; 8 ounces peanut butter cups; 1 cup semisweet chocolate chips; 1/2 cup heavy cream; 8 ounces peanut butter cups

User Reviews

4.9

14 reviews

Excellent

Prep Time
25 mins
Cook Time
1 hr
Additional Time
4 hrs
Total Time
5 hrs 25 mins
Servings
16 to
Course
Dessert
Cuisine
American

Peanut Butter Cup Cheesecake

Joshua Davis

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Peanut Butter Cup Cheesecake is the ultimate form of chocolate peanut butter indulgence and tastes as impressive as it looks!

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Ingredients

Servings

For the crust:

30 Oreo cookies
6 tablespoons unsalted butter melted, 85 grams

For the cheesecake filling:

32 ounces cream cheese completely softened to room temperature, 907 grams
5 egg at room temperature, large
1 1/2 cups light brown sugar lightly-packed
1 cup peanut butter creamy, 270 grams
1/2 cup heavy cream
1 teaspoon vanilla
8 ounces peanut butter cups Reese's mini

For the topping:

1 cup semisweet chocolate chips 170 grams
1/2 cup heavy cream
8 ounces peanut butter cups Reese's mini

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Instructions

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For the crust:

Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:

In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla, and beat until combined. Be careful not to overmix. Stir in the mini peanut butter cups.
Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:

Place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the remaining mini peanut butter cups over the cheesecake. Serve or cover and store in the fridge for up to 2 days.