Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake is the ultimate form of chocolate peanut butter indulgence and tastes as impressive as it looks!

Peanut Butter Cup Cheesecake

I am ridiculously excited to share today’s outrageously over the top recipe for Peanut Butter Cup Cheesecake with you guys. It’s seriously incredible. Just look at it!! It’s like a piece of art, a very delicious crave-worthy piece of art. You are going to flip when you take your first bite of this, and your friends will die when you show up to the next party with this in your hands. There’s nothing I love more in the world than the combination of chocolate and peanut butter so this cheesecake is pure bliss for me.

What food is pure bliss for you?

Peanut Butter Cup Cheesecake

Recipe Rundown
Taste: Like a gigantic tangy amazing peanut butter cup. Just incredible.
Texture: The crust is buttery yet crunchy while the filling is lusciously smooth with bites of mini Reese’s cups. The chocolate ganache and pile of mini Reese’s on top just takes this cheesecake to a ridiculously awesome level.
Ease: There’s three elements to this cheesecake, each of which will dirty a few dishes. SO worth it, promise! I didn’t even both with a water bath for this recipe because it doesn’t matter if it cracks, you’re just going to dump a bunch of chocolate on top.
Appearance: This was seriously so fun to photograph, it’s gorgeous!
Pros: My new favorite cheesecake ever.
Cons: Not diet friendly, unfortunately.
Would I make this again? Absolutely yes for special occasions!

Peanut Butter Cup Cheesecake

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Peanut Butter Cup Cheesecake

Yield: 16 to 20 servings

Prep Time: 25 minutes

Cook Time: 1 hour 10 minutes

Total Time: 5 hours 35 minutes

Ingredients:

For the crust:
30 (1-15.35 ounce package) Oreo cookies
6 tablespoons butter, melted

For the cheesecake filling:
32 ounces cream cheese, at room temperature
5 large eggs
1 1/2 cups lightly packed light brown sugar
1 cup creamy peanut butter
1/2 cup heavy cream
1 teaspoon vanilla
8 ounces Reese’s minis

For the topping:
1 cup semisweet chocolate chips
1/2 cup heavy cream
8 ounces Reese’s minis

Directions:

For the crust:
Preheat the oven to 325°F. In the bowl of a food processor, process the cookies until they are finely ground crumbs. Add the butter and pulse until moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Bake for 10 minutes. Place on a wire rack to cool.

For the filling:
In the bowl of an electric mixer, beat the cream cheese until smooth. Add the eggs, one at a time, beating until smooth. Add in the sugar, peanut butter, cream, and vanilla and beat until combined. Be careful not to overbeat. Stir in the Reese’s.

Pour the batter into the cooled crust. Bake for about 1 hour, or until set and the top looks slightly dry. If the middle is slightly wobbly, that’s fine. Cool the cheesecake completely on a wire rack. Refrigerate until completely chilled, at least 4 hours. Release the cheesecake from the pan onto a cake stand or serving plate.

For the topping:
Place the chocolate chips in a medium heatproof bowl. In a small saucepan heat the cream just until simmering. Pour over the chocolate chips. Let sit for 3 minutes before stirring until the mixture is melted and smooth. Pour over the cheesecake, allowing to drip down the sides. Sprinkle the Reese’s over the cheesecake. Serve or cover and store in the fridge for up to 2 days.

Recipe adapted from The Foodie & The Family and Taste & Tell

More Cheesecake Recipes:

Cookies and Cream Cheesecake CupcakesCookies & Cream Cheesecake Cupcakes

How to Make Perfect New York CheesecakePerfect New York Cheesecake

Brownie Bottom Cookie Dough Cheesecake BarsBrownie Bottom Cookie Dough Cheesecake Bars

Creme Brule Cheesecake Bars from HandletheHeat.comCreme Brule Cheesecake Bars

   

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28 Responses to “Peanut Butter Cup Cheesecake”

  1. #
    1
    Taylor @ Food Faith Fitness — February 28, 2014 at 4:39 am

    I don’t even have words.
    Cheesecake is my favorite ever. Peanut Butter cups are my favorite ever.
    This is my favorite ever.
    Dead.
    But, before I die…pinned!

  2. #
    2
    Indre @ cupcakesnmiracles — February 28, 2014 at 4:45 am

    This one looks to owww! I agree with Taylor – it takes my breath away. Need to get some sugar ASAP :D

  3. #
    3
    Janine — February 28, 2014 at 5:29 am

    Holy Guacamole….I’m a cheesecake FREAK AND now your adding my two FAV’s??? I can’t wait to get my springform pan out & start baking!!! If I know ANYTHING it’s that you come up with some FREAKING AWESOME recipes & they ALWAYS turn out FABULOUSLY!!! THANK U SO MUCH!!!

    • Tessa replied: — March 5th, 2014 @ 8:55 am

      Thanks a bunch :)

  4. #
    4
    Gaby — February 28, 2014 at 7:00 am

    Chocolate and peanut butter is my favorite and this is over the top amazing!

  5. #
    5
    Sarah — February 28, 2014 at 7:49 am

    Question……..if you don’t have a spring form pan, and just plan on eating this at home (looks not important), can you bake this in a glass pan? Like 8 x 8 or something? Will that work?

    • Tessa replied: — March 5th, 2014 @ 8:55 am

      I don’t see why not!

  6. #
    6
    Jodee Weiland — February 28, 2014 at 9:30 am

    This recipe looks delicously decadent! I love it, love it, love it! Thanks for sharing!

  7. #
    7
    Annalise @ Completely Delicious — February 28, 2014 at 9:52 am

    Tessa, this is in incredible! While I wouldn’t necessarily say that cheesecake is always “pure bliss” for me, the chocolate and PB combo definitely take it to that level!

  8. #
    8
    Heather Duff — February 28, 2014 at 1:10 pm

    OMG This look so good, thanks for sharing!

  9. #
    9
    Erin @ The Spiffy Cookie — February 28, 2014 at 5:12 pm

    Yum! I love the pile of mini Reeses on top.

  10. #
    10
    Edward Antrobus — February 28, 2014 at 8:04 pm

    16-20 servings? In my house, it would probably be more like 4!

  11. #
    11
    gammy — March 2, 2014 at 12:22 pm

    Made this last night, finished it this morning. It is awesome!! Thanks for the recipe. It was really easy!!

    • Tessa replied: — March 5th, 2014 @ 8:53 am

      So glad to hear that!!

  12. #
    12
    Pam Finter — March 5, 2014 at 9:07 am

    Thank you for the recipe! Making it this week for my peanut-butter-cup-lovin’ hubby’s birthday.

  13. #
    13
    Shayla — March 6, 2014 at 1:26 pm

    I made this ( haven’t eaten it yet) and got a yucky crust on top is that normal ? I tried to slice most of it off.

  14. #
    14
    Chloe @ foodlikecake — March 12, 2014 at 5:35 am

    Looks amazing! Peanut butter, chocolate, and cheesecake, I’m on board!

  15. #
    15
    Debbie — March 29, 2014 at 11:58 am

    I have made this twice now and it an amazing cake. I however am having trouble with the baking time. I have had to cook this for an hour and a half. It is cooling for now so will see what it is like this time. Last time baked it for an hour and twenty and was still to set in the middle. My neighbors boyfriend has requested this for his birthday cake.

  16. #
    16
    Lena N — April 18, 2014 at 6:44 pm

    Did I read correctly about the 30 packages of Oreos?

    • Tessa replied: — April 18th, 2014 @ 9:52 pm

      Definitely not 30 whole packages! It’s 30 cookies which equals one 15.35 ounce package.

  17. #
    17
    Megan — April 19, 2014 at 1:47 pm

    I just made this and it’s cooling. I baked for an hour and 10 minutes and it is dry on top but slightly wobbly. I hope it’s not too wobbly!! I can say definitively that licking the beaters was left solely up to me and neither of my two children were called down to help. Can’t wait to finish the top with the chocolate sauce and peanut butter cups! Also…I’m curious exactly how you slide this from the springform bottom to a serving dish. Pretty sure it’s gonna fall apart if I try. Any tricks/tips?

    • Tessa replied: — April 20th, 2014 @ 8:27 pm

      I think it should be fine (you’ve probably tasted by now) but it’s better to err on the side of underbaking vs. overbaking. As for the springform part, I usually just leave the bottom plate attached and place the cheesecake + bottom plate on a serving dish.

  18. #
    18
    Wanda — July 26, 2014 at 10:32 pm

    It’s in the oven! :)

    • Tessa replied: — July 27th, 2014 @ 9:44 pm

      Yay! Hope you enjoyed :)

  19. #
    19
    Charles — September 18, 2014 at 7:43 am

    Are you using the whole Oreo with the filling for the crust or scraping the filling of before crushing them? Thanks!

    • Tessa replied: — September 19th, 2014 @ 1:32 pm

      The whole Oreo cookie – no scraping!!

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    20
    Gemma — October 23, 2014 at 2:28 am

    I have just found this on pinterest and it looks so lush!! But was wondering if anyone has made one using Lacto free cream cheese and cream ? If so any tips on doing it differently or is it just the same?

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    21
    Brittany — October 26, 2014 at 10:49 am

    Hi Tessa,
    I LOVE this cheesecake! I’ve made it twice, and it’s nearly perfect every time. I say nearly perfect because both times, the crust has come out too hard. It’s difficult to cut. Do you have any suggestions?

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