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Homemade Peanut Butter Cup Cheesecake photo

Peanut Butter Cup Cheesecake

This Peanut Butter Cup Cheesecake is a decadent delight! Creamy, rich, and topped with chocolate ganache, it's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 35 pieces Peanut Butter Pie Oreos (Regular Oreos are fine to use as well)
  • 1/2 cup butter (melted)
For the Filling:
  • 4 packages cream cheese (8 oz. each, softened)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 4 pieces eggs
  • 1 cup peanut butter
For the Ganache:
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
For Decoration:
  • Peanut butter chips (for decorating)
  • Mini peanut butter cups (for decorating)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Double boiler or microwave-safe bowl

Method
 

Preparation Steps:
  1. Step 1: Prepare the Crust - Preheat your oven to 350°F (175°C). In a food processor, crush the Peanut Butter Pie Oreos until fine crumbs form. Transfer the crumbs to a mixing bowl and combine them with the melted butter. Mix until the crumbs are evenly coated.
  2. Step 2: Form the Crust - Press the Oreo mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Bake the crust for 10 minutes, then allow it to cool while you prepare the filling.
  3. Step 3: Make the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the granulated sugar and continue mixing until well combined. Add the vanilla and mix again.
  4. Step 4: Add Eggs and Peanut Butter - Add the eggs, one at a time, mixing on low speed after each addition. Finally, add the peanut butter and mix until the filling is creamy and well combined.
  5. Step 5: Pour the Filling - Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
  6. Step 6: Bake - Bake the cheesecake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for about 1 hour.
  7. Step 7: Chill - After cooling, cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight, to set completely.
  8. Step 8: Prepare the Chocolate Ganache - In a double boiler or microwave-safe bowl, melt the semi-sweet chocolate chips and 2 tablespoons of butter together until smooth. Stir until fully combined.
  9. Step 9: Assemble the Cheesecake - Once the cheesecake is set, pour the chocolate ganache over the top, spreading it evenly. Garnish with peanut butter chips and mini peanut butter cups for that extra touch of decadence.
  10. Step 10: Serve - Slice the cheesecake and serve chilled. Enjoy every creamy, chocolatey bite of your Peanut Butter Cup Cheesecake!

Notes

  • For a richer flavor, use dark chocolate instead of semi-sweet chocolate for the ganache.
  • Store leftovers in an airtight container in the refrigerator for up to one week.
  • This cheesecake can be made days in advance; the flavors get better with time!