Peanut Butter Cup Cheesecake Recipe
Peanut Butter Cup Cheesecake Recipe photo by Taste of Home
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Peanut Butter Cup Cheesecake Recipe

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I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! —Dawn Lowenstein, Hatboro, Pennsylvania
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min. + chilling
MAKES: 12-14 servings


  • 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 large eggs, lightly beaten
  • 1 cup hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Cup Cheesecake in Taste of Home December/January 2006, p20

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adeline User ID: 8956462 256317
Reviewed Nov. 2, 2016

"Made it for my co-workers and everyone loved it!! It wasn't hard to make at all. I used a 9x13 pan instead of a 9" springform pan and it was excellent. I'm making this for the Holidays."

GlamKaylyn User ID: 8892252 250328
Reviewed Jul. 11, 2016

"This is amazing! I used Reese's Oreos. Hubby loves it."

Debbie5981 User ID: 5990467 243246
Reviewed Feb. 5, 2016

"I make this for many charity auctions it's a big ticket item. The most it has sold for is S295"

Chrissee14 User ID: 4358986 239238
Reviewed Dec. 12, 2015

"Yummy!!! I just made this for a Christmas party. I did add some creamy PB to the main batter, after removing the cup that is mixed with the fudge. I also replaced some of the graham cracker crumbs for more oreo crumbs, just to make it a little more chocolatey. I had no problem with too much batter as one review stated and I used a 9" springform. So delicious - one of my new favorites!!"

LTinNW User ID: 8628468 237771
Reviewed Nov. 21, 2015

"I made a few substitutions which created a lovely taste sensation. First, I made a crushed pretzel thins and butter crust. Second, I substituted 1/4 C caramel ice cream topping and 1/4 C chocolate syrup for the reserved 1 C filling in place of the fudge topping. Finally, I chopped 4 Reese's cups and put them IN the vanilla batter. None on top. Did it turn out? You bet it did and it was fabulous."

debpenns User ID: 5553562 235412
Reviewed Oct. 22, 2015

"wow! made this for my daughter n love:) birthday!! she loved it!"

missfrosty User ID: 7447774 230133
Reviewed Jul. 25, 2015

"It's been awhile since I made this cheesecake but it's amazing. Just can't remember if you have to take creme out of Oreo cookies before crushing for the crust.??"

blajr User ID: 1425815 218329
Reviewed Jan. 19, 2015

"I've made this cheesecake several times and I love it and have always gotten rave reviews. It is quite a bit of work, but I find it most worth it. I do use a larger 10 1/2" springform pan."

apoKylEpse User ID: 8191600 216445
Reviewed Dec. 31, 2014

"Great cheesecake, but unfortunately, and I'm surprised no one else has mentioned it, this recipe yields enough cheesecake filling to easily do two 9" cakes. Wish I had known beforehand, as I just kept saying to myself "The recipe has to be right" as I kept noticing that there seemed to be way too much while I was mixing the ingredients, and I wound up washing 40% of the filling down the sink, and over filling the one pan & crust I did have, and the cheesecake ballooned up and split in several deep crevices because of this. Get your amounts correct next time please."

bbaker2 User ID: 3308437 214972
Reviewed Dec. 15, 2014

"Delicious...easy to make and it looks great. Everyone at the party loved it."

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