- 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
- 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.
Reviews forPeanut Butter Cup Cheesecake
"Made this for my coworkers and it was a humongous hit! Didn’t change a thing and will definitely be making it often!!"
"I made this for my daughter's 30th birthday and it was a smash hit! Other than using an all-oreo crust I made this as written. It was easy and so, so good. Will definitely keep in my recipe box and make again!"
"Dawn thank you for posting this outrageously delicious sounding cheesecake recipe. I will be making this for the holidays for sure. Funny this California girl (me) knows where Hatboro is. I made a galant attempt to get there so I could go to DaddyPops Diner&did several things!"
"I actually made this in August for my daughters b’day. It was fabulous! Even my husband, who isn’t a huge cheesecake fan, liked it. I will be making this again!"
"Very easy and delicious. It was a big hit at our bbq."
"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."
"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"
"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!"