Peanut Butter Cup Cheesecake! A delicious combination of creamy, rich peanut butter cheesecake on a chocolate cookie crust that boasts yummy peanut butter cups on the top AND in the cheesecake! Oh My Goodness!!! A little bit of Heaven in each bite!!!
My niece, Jenni and great niece, Anna Marie, stopped by a while back to visit. While they were here, one of the many topics we discussed involved the different cheese cakes that we have tasted and those we’d like to try. It was also apparent that Anna Marie loves peanut butter cups about as much as she loves cheese cake.
A few weeks after the visit, Jenni called to tell me that she wanted to surprise Anna Marie for her birthday and asked me if I would make a Peanut Butter Cup Cheesecake for her. I was happy to help and quite happy with the results! I’m happy to report that Jenni was able to pull off the surprise and Anna Marie loved her birthday cheesecake! And thanks to Anna Marie for the picture above.
I know that making a cheesecake can seem intimidating. But I’m here to tell you that Peanut Butter Cup Cheesecake is just as yummy and delicious as it is easy to make. And, I’m happy to share this recipe with you! 🙂
First, preheat the oven! Then begin with the Peanut Butter Cup Cheesecake crust.
The chocolate cookie crust is as simple as combining finely ground chocolate animal cookies with granulated sugar and butter. Reserve approximately 1/3 cup of the cookie mixture then press the remaining into the bottom and up the sides of a greased spring form pan. I use a 10″ spring form pan for this recipe.
Add about half of the chopped peanut butter cups to the top of the cookie crust; then set aside.
Mix the cheesecake filling together. I like to use my stand mixer! It is also helpful to keep in mind that the cream cheese needs to be softened so that it mixes well. If it is still cold from the refrigerator, you’re likely to have a ‘clumpy’ filling.
When the filling for Peanut Butter Cup Cheesecake is mixed together well, remove the bowl from the stand mixer. Fold the remaining chopped peanut butter cups and about half of the mini peanut butter cups into the filling.
Next, pour the filling into the prepared pan.
**Note: When I bake cheesecakes, I place the spring form pan in the center of a baking pan and add water to the baking pan. This helps to reduce the chances of the top of the cheesecake cracking during the baking process. However, it is important to keep the water from seeping into the spring form pan. To do this, wrap aluminum foil around the bottom and up the sides of the spring form pan before baking. Then bake the cheesecake as directed.
After the cheesecake has cooled completely, place it in the refrigerator and allow it to set. When ready to remove the spring form pan, run a butter knife around the edge of the whole cheesecake first.
Next , for the chocolate ganache topping, melt semi sweet chocolate chips in hot milk or cream and combine well.
Top Peanut Butter Cup Cheesecake with chocolate ganache and remaining chopped and mini peanut butter cups. This step can be done neatly, as shown in the main picture or randomly, as shown above & below. Either way, this cheesecake is AMAZING!!!
Sprinkle the remaining 1/3 cup of cookie crust crumbs over the top. Then cut, serve and enjoy!!
I hope you all enjoy! I’d love to get your feed back on this or any other recipe here at Cornfed Creations! So feel free to drop me a line or two! Have a great week! Lisa 🙂
Lisa - Cornfed Creations
Yields 12 servings
Deliciously creamy and decadent!
30 minPrep Time
1 hr, 45 Cook Time
2 hr, 15 Total Time
Save RecipeIngredients
Instructions
- Preheat oven to 325’F. Liberally oil a 10” spring form pan, line with oiled parchment paper; set aside.
- In a food processor, chop the chocolate cookies until finely ground. Add cookie crumbs to a medium mixing bowl and combine ½ c. granulated sugar and 6 T. melted butter. When combined well, pour most of the crumb mixture into the oiled pan, reserving about 1/3 cup. Press cookie mixture into the bottom of the pan and about ¾ the way up the sides. Add about half of the chopped peanut butter cups to the bottom of the pan; set aside.
- In the work bowl of a stand mixer, beat the cream cheese until smooth. Add the sour cream and continue to mix. Add the eggs, mixing well after each addition. Next, add the peanut butter, brown sugar, heavy whipping cream and vanilla. Continue to mix until well combined and creamy.
- Remove mixing bowl from stand and fold the remaining chopped peanut butter cups and about 4 oz. of the mini peanut butter cups into the batter. Pour batter into prepared pan. Bake for approximately 1 hour and 45 minutes. Turn oven off and open oven door slightly. Allow cheesecake to cool, in the oven, for 1 hour. Remove from oven and when completely cool, place in the refrigerator to chill and set. Run knife around edge of spring form pan then loosen sides. Place on a cardboard circle or in a cheese cake container.
- In a small glass bowl, microwave the ¼ c. milk until hot. Pour milk chocolate chips into hot milk and stir together until chips are melted. Drizzle along the edge and across the top. Place a single layer of mini peanut butter cups around the edge. Then sprinkle reserved cookie crumbs in the center of the cheese cake. Chill until ready to serve.
- Note: Before baking, wrap foil around the bottom and up the outside of the spring form pan. Set foil wrapped pan on a baking pan and pour water in the bottom of the baking pan to measure about ½”. Baking the cheese cake in this manner will help to reduce or prevent the cheese cake from cracking.
If you love these recipes, check out my Cornfed Creations Cookbook ! It features over 100 different recipes for quick and easy meal fixin’s.
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