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Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake

Rich baked cheesecake with peanut butter, chocolate cookie crust, and chopped peanut butter cups
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 12

INGREDIENTS

Chocolate Cookie Crust

  • 24 Oreo cookies finely crushed
  • 5 tbsp unsalted butter melted
  • 1 tbsp granulated sugar optional
  • pinch salt.

Peanut Butter Cheesecake Filling

  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 1 cup sour cream room temperature
  • 1 tsp vanilla extract
  • 3 large eggs room temperature
  • 1/2 cup heavy cream room temperature optional
  • 1 1/2 cups chopped peanut butter cups.

Chocolate Peanut Butter Topping

  • 1 cup semi sweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tbsp creamy peanut butter
  • extra chopped peanut butter cups for garnish optional
  • whipped cream for serving optional.

INSTRUCTIONS

Pan and Crust

  • heat oven to 325 F
  • wrap outside of a 9 inch springform pan with heavy foil to prevent leaks
  • mix cookie crumbs with melted butter and sugar and salt until evenly moistened
  • press firmly into bottom and slightly up sides of pan
  • bake crust 10 minutes then cool slightly.

Filling and Bake

  • beat cream cheese on low until smooth
  • mix in sugar then peanut butter then sour cream and vanilla until combined and scrape bowl
  • mix in heavy cream if using
  • add eggs one at a time mixing on low just until blended to avoid over aeration
  • fold in chopped peanut butter cups
  • pour batter over crust and smooth top
  • place springform pan in a roasting pan and add hot water to reach halfway up the sides
  • bake until edges are set and center still slightly wobbly 55 to 70 minutes
  • turn off oven and crack door and cool cheesecake 1 hour
  • remove from water bath and cool to room temperature then cover and chill at least 6 hours.

Topping and Serve

  • heat heavy cream until steaming
  • pour over chocolate chips and rest 2 minutes then stir smooth
  • stir in peanut butter until glossy
  • pour over chilled cheesecake and spread to edges
  • chill 20 to 30 minutes to set
  • release ring and slice with a warm clean knife
  • garnish with extra peanut butter cups and serve.

Notes

1. Use full fat cream cheese and room temperature ingredients for a smooth batter 2. mix on low and avoid overmixing after adding eggs to prevent cracks 3. no water bath option is bake at 300 F and place a pan of hot water on the lower rack though texture may be less creamy 4. substitute chocolate graham crackers for Oreos in equal crumb volume 5. store covered refrigerated up to 5 days or freeze slices up to 2 months

Nutrition

Calories: 620kcal | Carbohydrates: 45g | Protein: 11g | Fat: 44g