Peanut Butter Cup Cheesecake

Indulge your sweet tooth with this decadent Peanut Butter Cup Cheesecake, the ultimate dessert for peanut butter and chocolate lovers! This rich and creamy cheesecake features a buttery Oreo cookie crust that perfectly complements the luscious peanut butter-infused filling. Each bite is studded with mini peanut butter cups for an irresistible texture and flavor burst. Topped with a velvety chocolate ganache and a sprinkle of chopped peanut butter cups, this show-stopping cheesecake is as visually stunning as it is delicious. Whether you're hosting a gathering or treating yourself, this recipe is a guaranteed crowd-pleaser. With a smooth, crack-free finish and an enticing aroma, this cheesecake is worth every step, from its simple preparation to its impressive, bakery-quality finish. Best of all, it's perfect for make-ahead occasions, as it only gets better with a little chill time!

Nutriscore Rating: 44/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 12

Ingredients

• 2 cups Oreo cookies (crushed)
• 0.5 cups Unsalted butter (melted)
• 24 ounces Cream cheese (softened)
• 1 cup Granulated sugar
• 1 cup Smooth peanut butter
• 0.5 cup Sour cream
• 3 Large eggs
• 2 teaspoons Vanilla extract
• 1.5 cups Mini peanut butter cups (chopped)
• 0.5 cup Heavy cream
• 1 cup Semisweet chocolate chips
• 0.25 cup Powdered sugar (optional, for garnish)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2

Mix the crushed Oreo cookies and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and let cool.

Step 3

Lower the oven temperature to 325°F (160°C).

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth (about 2-3 minutes).

Step 5

Add the peanut butter, sour cream, and vanilla extract to the cream cheese mixture. Beat until fully combined.

Step 6

Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.

Step 7

Fold in 1 cup of chopped mini peanut butter cups, reserving the remaining 1/2 cup for topping.

Step 8

Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.

Step 9

Place the springform pan on a baking sheet and bake for 75-90 minutes, or until the center is slightly set but still jiggles when shaken gently.

Step 10

Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.

Step 11

Remove the cheesecake from the oven and let cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight.

Step 12

Prepare the ganache by heating the heavy cream in a small saucepan until it begins to simmer. Remove from heat and pour over the semisweet chocolate chips in a heatproof bowl. Let sit for 5 minutes, then whisk until smooth.

Step 13

Pour the ganache over the chilled cheesecake and spread until smooth. Sprinkle the remaining chopped mini peanut butter cups on top for garnish.

Step 14

Optionally, dust with powdered sugar before serving. Slice and enjoy!

Nutrition Facts

Serving size	(2505.4g)

Amount per serving	% Daily Value*
Calories	10578.4

Total Fat 753.1g	0%
Saturated Fat 360.1g	0%
Polyunsaturated Fat g
Cholesterol 1765.1mg	0%
Sodium 5035.2mg	0%
Total Carbohydrate 848.5g	0%
Dietary Fiber 50.8g	0%
Total Sugars 674.5g
Protein 183.1g	0%

Vitamin D 120IU	0%
Calcium 1363.5mg	0%
Iron 30.2mg	0%
Potassium 2850.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 6.7%

Carbs: 31.1%