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!
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Recipe Information
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)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
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.
Lower the oven temperature to 325°F (160°C).
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth (about 2-3 minutes).
Add the peanut butter, sour cream, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
Fold in 1 cup of chopped mini peanut butter cups, reserving the remaining 1/2 cup for topping.
Pour the cheesecake batter over the cooled crust in the springform pan and smooth the top with a spatula.
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.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let cool completely at room temperature. Then cover and refrigerate for at least 4 hours or overnight.
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.
Pour the ganache over the chilled cheesecake and spread until smooth. Sprinkle the remaining chopped mini peanut butter cups on top for garnish.
Optionally, dust with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
10578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 753.1 g | 966% | |
| Saturated Fat | 360.1 g | 1801% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1765 mg | 588% | |
| Sodium | 5035 mg | 219% | |
| Total Carbohydrate | 848.5 g | 309% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 674.5 g | ||
| Protein | 183.1 g | 366% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1364 mg | 105% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2850 mg | 61% | |
*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.
