Peanut Butter Cup Cheesecake Recipe
- 1-1/4 cups graham cracker crumbs
- 1/4 cup sugar
- 1/4 cup crushed cream-filled chocolate sandwich cookies
- 6 tablespoons butter, melted
- 3/4 cup creamy peanut butter
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 cup (8 ounces) sour cream
- 1-1/2 teaspoons vanilla extract
- 3 eggs, lightly beaten
- 1 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
- In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.
- Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
- In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
- Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
- Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers. Yield: 12-14 servings.
Reviews for Peanut Butter Cup Cheesecake(65)
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Great recipe. I would not change anything!
Five stars aren't enough. I'm always looking for new cheesecake recipes. This was delicious. Definitely will make again, and again. I wouldn't change a thing.
Great recipe. To cut down (?) just a little on the calories I used peanut butter chips instead of the cups on the top. But still the best peanut butter cheesecake recipe EVER...
Substitutions I made:
- Peak Freans Lifestyle cookies (dark chocolate/cherry) instead of graham cracker crumbs+sandwich cookies. I just used 1 cup and a half of the Lifestyles cookies and it was delish.
- Instead of hot fudge ice cream topping, I used nutella. ALSO DELICIOUS.
- I noticed that the peanut butter really did not make an appearance in the final product (maybe I did something wrong), but the peanut oil seeped out of the springform pan and onto the cookie sheet. Which I don't think was a problem, but maybe add more peanut butter? OR perhaps mix it into the batter?
- I misread the instructions, and melted butter for the crust, but then (Stupidly) measured out 6 tbsps of the melted stuff and only put that in. The crust was definitely drier than I would've liked, it, so don't make the same mistake as me. Always add a lot of butter.
-I also didn't have an electric mixer, which resulted in a pretty lumpy batter. Luckily I had some extra muscle on hand to stir it up, but I think an electric mixer would have made things easier :p
- I added cut up peanut butter cups into the batter (before I poured the chocolate part on) and it was SUCH a good idea. They melted into the cake, and it was impossible to see them, but they definitely made the cake richer and more velvety. They added a distinct "peanut butter cup" taste. Very good.
The crust - a mix of graham crackers and oreos - is what sets this cheesecake apart from the rest. It is delicious! My mother-in-law loves peanut butter and she can't get enough of this rich, creamy cheesecake.
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