Peanut Butter Cup Cheesecake Recipe

5 86 144
Peanut Butter Cup Cheesecake Recipe
Peanut Butter Cup Cheesecake Recipe photo by Taste of Home
Publisher Photo

Peanut Butter Cup Cheesecake Recipe

Read Reviews
5 86 144
Publisher Photo
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
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + chilling

Ingredients

  • 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
  • FILLING:
  • 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

Directions

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: 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

  • 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
  • FILLING:
  • 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: 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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Reviews forPeanut Butter Cup Cheesecake

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cindiak User ID: 221828 271749
Reviewed Aug. 14, 2017

"Very easy and delicious. It was a big hit at our bbq."

MY REVIEW
bl6avb User ID: 8251572 267892
Reviewed Jun. 11, 2017

"Made this recipe exactly as written for a graduation party. It was a huge hit and was gone in no time. Wouldn't change a thing."

MY REVIEW
kat034 User ID: 7321920 259450
Reviewed Jan. 9, 2017

"OMG - SO easy and SO delicious!! This was my first time to make cheesecake - I was scared but it was so simple and tasted fabulous : ) Def will make it again and again"

MY REVIEW
DDPLoeches User ID: 1536323 258800
Reviewed Dec. 29, 2016

"I doubled the recipe and made it in a 10x14-inch pan. I needed to make it gluten-free, so I used only GF "graham" crumbs, increasing the amount to total both kinds of crumbs. Instead of hot fudge topping stirred into the chocolate layer, I melted dark chocolate into some milk and stirred it into 1/3 of the batter. I left 1/3 plain, and I stirred the peanut butter into the other 1/3. I layered them in the pan, chocolate on bottom, plain in the middle, and PB on top. I baked it about an hour and 10 minutes. Tomorrow I'll melt chocolate in milk again and put it on top as a ganache, with PB cups chopped on top. (I used the recipe on this page to make GF PB cups: https://www.tasteofhome.com/recipes/homemade-peanut-butter-cups.) I actually had some crumbs left over from doubling the recipe, so I made a tiny cheesecake in a grab-it dish and sampled it. Delicious!"

MY REVIEW
CyndiZWR User ID: 6999811 258197
Reviewed Dec. 16, 2016

"This cheesecake was delicious! Made it according to the recipe with the exception of the chocolate cookies - used chocolate wafers instead of sandwich cookies and it worked like a dream. Brought it to work and there's nothing left but crumbs!"

MY REVIEW
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."

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

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

MY REVIEW
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"

MY REVIEW
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!!"

MY REVIEW
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."

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