Calling all peanut butter and chocolate lovers! This Peanut Butter Cup Cheesecake recipe delivers a decadent dessert, perfect for any occasion. You’ll create a rich, creamy cheesecake swirled with your favorite flavors, making it a guaranteed crowd-pleaser.
Key Ingredients & Substitutions:
- Cream Cheese: Full-fat cream cheese is best for a rich texture.
- Peanut Butter: Use creamy peanut butter. Avoid natural varieties that separate easily.
- Chocolate Sandwich Cookies: Any chocolate sandwich cookie will work for the crust.
- Peanut Butter Cups: Miniature peanut butter cups are ideal for mixing in.
Ingredients:
For the Crust:
- 1 ½ cups crushed chocolate sandwich cookies (about 18 cookies)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup creamy peanut butter
- 1 cup miniature peanut butter cups, chopped
For the Garnish (Optional):
- ½ cup creamy peanut butter, warmed slightly for drizzling
- ½ cup miniature peanut butter cups
How Much Time Will You Need?
- Total Time: 5 hours 30 minutes (includes chilling)
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Servings: 12
- Calories per serving: Approximately 550 calories
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, mixing bowls.
Step-by-Step Instructions:
Prepare the Crust
Combine the crushed chocolate sandwich cookies and sugar in a medium bowl. Pour in the melted butter and mix until crumbs are moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the Crust
Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove from oven and let it cool completely while you prepare the filling. This step helps create a sturdy foundation for your cheesecake recipes.
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add Peanut Butter and Peanut Butter Cups
Divide the cheesecake batter in half. To one half, gently fold in the creamy peanut butter. To the other half, gently fold in the chopped miniature peanut butter cups.
Assemble the Cheesecake
Pour half of the peanut butter batter into the cooled crust. Then, carefully spoon half of the peanut butter cup batter over it. Repeat with the remaining batters, creating layers.
Create a Swirl
Using a knife or skewer, gently swirl the batters together to create a marbled effect. Be careful not to overmix, as you want distinct layers of flavor in this cheesecake.
Bake the Cheesecake
Bake at 325°F (160°C) for 50-60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This prevents cracking, a common issue with cheesecake recipes.
Chill the Cheesecake
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. Once cooled, cover it and refrigerate for at least 4 hours, or preferably overnight, for the best texture and flavor.
Garnish and Serve
If desired, warm the remaining ½ cup of peanut butter slightly and drizzle it over the chilled cheesecake. Sprinkle with additional miniature peanut butter cups. Slice and serve your delicious peanut butter cup cheesecake!
Variation Ideas:
- Chocolate Drizzle: Add a drizzle of melted chocolate over the top for extra decadence.
- Different Crust: Use a pretzel crust for a sweet and salty twist.
- Nutty Topping: Sprinkle chopped roasted peanuts on top for added crunch.
Storage Instructions:
Store leftover peanut butter cup cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices for up to 1 month. Thaw in the refrigerator overnight before serving.
Frequently Asked Questions (FAQ):
Q: Why did my cheesecake crack?
A: Cracking often occurs due to sudden temperature changes. Cooling slowly in the oven helps prevent this, ensuring smooth cheesecake recipes.
Q: Can I use low-fat cream cheese?
A: While possible, full-fat cream cheese provides the best creamy texture and flavor for this cheesecake.
Q: How do I know when the cheesecake is done baking?
A: The edges should be set, but the center 2-3 inches should still jiggle slightly. It will firm up completely as it chills.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake recipe is perfect for making a day or two in advance, as the flavors develop further with chilling.
Q: What if I don’t have a springform pan?
A: You can use a regular 9-inch round cake pan lined with parchment paper, leaving an overhang to help lift the cheesecake out.
Q: Can I use different candies in this cheesecake recipe?
A: Yes, feel free to experiment with other chopped chocolate candies for a fun variation.