Peanut Butter Cup Cheesecake Recipe

Peanut Butter Cup Cheesecake Recipe

Course: cheesecake, Dessert

Cuisine: American

Prep Time: 25

Cook Time: 2 45

Chill Time: 9

Total Time: 12 10

Servings: slices

Calories: 853kcal

Author: Becky Hardin - Easy Dessert Recipes

Peanut butter cup cheesecake is a combination of a few desserts in one. It combines a chocolate crust, peanut butter cheesecake with a chocolate ganache topping and chopped peanut butter cups on top.

Print Recipe

Equipment

Kitchen Scale (optional)
9-inch Springform Pan
Stand Mixer

Ingredients

For the Crust

2 cups Oreo cookie crumbs 170 grams
⅓ cup granulated sugar 100 grams
5 tablespoons unsalted butter 71 grams, melted

For the Peanut Butter Mix

1 cup creamy peanut butter 270 grams
⅔ cup powdered sugar 75 grams
¾ teaspoon pure vanilla extract 3 grams

For the Cheesecake

32 ounces cream cheese 908 grams, room temperature (4 bricks)
1 cup granulated sugar 200 grams
⅓ cup brown sugar 71 grams
Peanut butter mix (SEE ABOVE)
⅔ cup heavy cream 151 grams, room temperature
½ cup plain yogurt 114 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
4 egg yolks 56 grams, room temperature
2½ tablespoons cornstarch 18 grams
1 teaspoon kosher salt 3 grams

For the Chocolate Ganache

1½ cups chocolate chips 255 grams
¾ cup heavy cream 170 grams
Chopped peanut butter cups for topping

Instructions

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.
To make the crust, mix together the Oreo crumbs and sugar in a medium-sized bowl. Add in the butter and mix until the mixture resembles wet sand. Press into the bottom of the springform pan in an even layer. Place into the preheated oven to bake for 12 minutes. Once baked, remove from the oven and place onto a cooling rack to cool while you make the peanut butter mix and cheesecake batter.
2 cups Oreo cookie crumbs, ⅓ cup granulated sugar, 5 tablespoons unsalted butter
To make the peanut butter mix, add all of the peanut butter mix ingredients to the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium speed until smooth, about 2 minutes. Spoon into a small bowl and set aside for use in the cheesecake.
1 cup creamy peanut butter, ⅔ cup powdered sugar, ¾ teaspoon pure vanilla extract
To make the cheesecake batter, place the cream cheese, sugar, and brown sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for 2 minutes to ensure no clumps of cream cheese remain. Add in the peanut butter mix, heavy cream, yogurt, and vanilla, and beat for 45 seconds to fully incorporate. Add in the egg yolks and beat together for 30 seconds. Lastly, add in the cornstarch and salt. Beat for 20-30 seconds to fully incorporate. Pour the batter into the crust. Wrap the bottom and sides of the springform pan to prevent any water from seeping in. Place into a much larger baking pan. Fill the larger pan with enough warm water to come 1 inch up the sides of the springform pan to form a water bath.
32 ounces cream cheese, 1 cup granulated sugar, ⅓ cup brown sugar, Peanut butter mix, ⅔ cup heavy cream, ½ cup plain yogurt, 1 teaspoon pure vanilla extract, 4 egg yolks, 2½ tablespoons cornstarch, 1 teaspoon kosher salt
Place the cheesecake into the oven to bake for 1½ hours. Once baked, turn the heat off and leave the cheesecake in, with the door closed, to rest for an additional 1 hour. Once the cheesecake has rested, remove it from the oven and unwrap it. Place it onto a cooling rack to cool completely. Once cooled, cover with aluminum foil or plastic wrap and place into the refrigerator to chill for at least 8 hours or up to 24 hours.
To make the ganache, heat the heavy cream in a microwave-safe bowl in the microwave for 1 minute. Pour the heated heavy cream over the chocolate chips. Let set for 1 minute. Stir until combined and smooth. Pour the ganache over the top of the chilled cheesecake. Top with chopped peanut butter cups. Cover and return to the refrigerator to chill and set for about 1 hour.
1½ cups chocolate chips, ¾ cup heavy cream, Chopped peanut butter cups
Once the ganache has set, carefully run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform and lift the sides up off of the cheesecake. Slice and serve.

Notes

Make sure you wrap the springform pan so that the cheesecake does not drink out over the sides.
Clean your knife between each slice so that you have nice, clean slices of cheesecake.

Storage: Store peanut butter cup cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition