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Chocolate Peanut Butter Cup Cheesecake Recipe

★★★★★

4.6 from 56 reviews
  • Author: Mariam
  • Total Time: 12 hours 45 minutes (including chilling time)
  • Yield: 12 slices 1x

Description

This decadent Chocolate Peanut Butter Cup Cheesecake combines a rich Oreo and peanut crust with a creamy peanut butter-infused cheesecake filling studded with chopped peanut butter cups. Finished with a luscious chocolate ganache and a fluffy peanut butter whipped cream topping, it’s an indulgent dessert perfect for peanut butter and chocolate lovers.

Ingredients

Scale

Crust

  • 20–22 Oreo cookies
  • 2 tablespoons brown sugar
  • 1/2 cup roasted, salted peanuts
  • 6 tablespoons butter, melted

Cheesecake Filling

  • 3 packages (8 ounces each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1/2 cup sour cream
  • 3/4 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 10 regular-sized peanut butter cups, chopped

Chocolate Ganache

  • 1/4 cup heavy cream
  • 1/2 cup semisweet or bittersweet chocolate chips (or chopped baking chocolate)
  • 1/4 teaspoon pure vanilla extract

Peanut Butter Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup creamy peanut butter

Garnish

  • Hot fudge sauce or extra ganache for drizzling
  • Chopped peanut butter cups

Instructions

  1. Preheat oven: Preheat the oven to 300°F (150°C). Position the oven racks so one is just above the middle position and the other is in the bottom third of the oven. Lightly grease a 9- or 10-inch springform pan.
  2. Prepare crust: Place the Oreo cookies, brown sugar, and roasted salted peanuts in a blender or food processor. Process until the mixture resembles coarse crumbs. Add melted butter and blend until the mixture becomes sandy in texture and evenly coated with butter.
  3. Form crust: Press the crumb mixture firmly into the bottom and up about 1/2 inch on the sides of the prepared springform pan.
  4. Bake crust: Bake the crust in the preheated oven for 8 minutes. Remove and let cool while preparing the filling.
  5. Make filling: In a large mixing bowl using an electric mixer, whip together the softened cream cheese, granulated sugar, cornstarch, sour cream, peanut butter, and vanilla extract until smooth and creamy, about 1-2 minutes. Scrape down the bowl as needed. Add the eggs and mix until just combined, avoiding overmixing to prevent cracks. Gently fold in the chopped peanut butter cups with a spatula.
  6. Assemble and bake cheesecake: Pour the filling evenly over the crust in the springform pan. Place a metal 9×13-inch pan on the bottom oven rack and fill it with 2-3 cups of boiling water to create a water bath. Immediately place the cheesecake on the upper rack and bake for 50-65 minutes until the edges are set and the center slightly jiggles.
  7. Cool in oven: Turn off the oven and prop the door open a few inches. Let the cheesecake remain in the oven for 30 minutes to cool gradually. Then remove and cool completely at room temperature.
  8. Prepare ganache: Heat the cream in a microwave or saucepan just until it begins to simmer. Remove from heat and stir in the chocolate chips and vanilla extract. Let sit for a few minutes, then stir until smooth and silky. Spread the ganache evenly over the cooled cheesecake.
  9. Chill cheesecake: Refrigerate the cake overnight or up to 24 hours to set fully.
  10. Make peanut butter whipped cream: Combine heavy cream, powdered sugar, vanilla extract, and peanut butter in a blender or mixing bowl. Whip until thick, creamy, and smooth. This can be made a few hours ahead and refrigerated.
  11. Slice cheesecake: For clean slices, run a sharp knife under hot water, dry it, and slice the cheesecake. Repeat the hot water rinse between cuts for neat edges.
  12. Serve and garnish: Top each slice with a dollop of peanut butter whipped cream, drizzle with hot fudge sauce or extra ganache, and sprinkle additional chopped peanut butter cups as desired.

Notes

  • Overmixing the eggs into the filling can cause cracks while baking; mix just until combined.
  • The water bath ensures gentle, even baking and prevents cracking.
  • Use a room temperature cream cheese for smoother batter.
  • Allow the cheesecake to chill overnight for best texture and flavor.
  • Warm the knife before slicing to get clean, smooth slices.
  • You can substitute peanut butter cups with chopped Reese’s or similar candies.
  • Store leftovers covered in the refrigerator for up to 3-4 days.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate cheesecake, Peanut butter dessert, Peanut butter cup cheesecake, Oreo crust cheesecake, Chocolate peanut butter cake

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Find it online: https://aromaofgrandma.com/chocolate-peanut-butter-cup-cheesecake-recipe/