Peanut Butter Cup Cheesecake
Submitted by digreene
Peanut butter cup cheesecake on a chocolate cookie-peanut crust, loaded with chopped peanut butter cups and finished with a vanilla sour cream topping. Make-ahead friendly.
YIELD
10 servingsPREP
35 minCOOK
70 minREADY
140 minA cheesecake built for peanut butter and chocolate lovers. A chocolate cookie crust studded with roasted peanuts, a creamy peanut butter filling loaded with chopped peanut butter cup pieces, and a smooth sour cream topping. Every layer delivers.
The crust combines chocolate wafer crumbs with chopped roasted peanuts, butter, and brown sugar. It bakes for just 8 minutes to set, giving you a crunchy, nutty base that holds up under the dense filling without getting soggy.
Creamy commercial peanut butter (not freshly ground) is specified for the filling, and for good reason. Natural peanut butter separates and adds too much oil, which can make the filling grainy and prevent it from setting properly. The stabilizers in regular creamy peanut butter actually help here.
The sour cream topping goes on after the initial bake and returns to the oven for just 5 minutes. It creates a tangy, porcelain-smooth layer that balances the richness of everything underneath.
Pro Tips
- Every ingredient must be at room temperature. Cold cream cheese leaves lumps, and cold eggs can cause the filling to curdle.
- Beat just until blended after each egg. Overbeating incorporates air that causes the cheesecake to puff, then crack as it deflates.
- The center should still jiggle slightly when done. It sets fully as it cools and refrigerates overnight.
- Make this at least a day ahead. Overnight chilling is required, and it actually tastes better after 2 to 3 days as the peanut butter flavor deepens.
Variations
- Chocolate ganache drizzle: Pour a thin layer of warm chocolate ganache over the cooled sour cream topping for an even more dramatic presentation.
- White chocolate peanut butter: Swap the chocolate wafer crust for a vanilla cookie crust and fold white chocolate chips into the filling instead of peanut butter cups.
Ingredients
Directions
FOR CRUST:
Position rack in center of oven and preheat to 350℉ (180℃).
Butter 9-inch-diameter springform pan with 2¾ inch-high sides.
Mix chocolate cookie crumbs, chopped peanuts, melted butter, brown sugar and pinch of salt in bowl until well combined.
Press mixture evenly onto bottom and ½-inch up sides of pan.
Bake until crust is set, about 8 minutes.
Cool in pan on rack.
Reduce oven temperature to 325℉ (160℃).
FOR FILLING:
Using electric mixer, beat room temperature cream cheese and brown sugar in large bowl until smooth.
Add peanut butter and vanilla extract and beat just until blended.
Add eggs, 1 at a time, beating just until blended after each addition.
Add whipping cream and beat until smooth.
Stir in peanut butter cup pieces.
Pour filling into crust.
Bake until sides of cake are set but center still moves slightly, about 55 minutes.
Cool cake in pan on rack 10 minutes.
FOR TOPPING:
Blend sour cream, sugar and vanilla extract in medium bowl.
Carefully spoon topping over cheesecake.
Return cheesecake to oven and bake 5 minutes.
Cool cheesecake in pan on rack.
Run small sharp knife around edge of cheesecake to loosen.
Cover and refrigerate overnight.
(Can be prepared 3 days ahead and kept refrigerated.) Release pan sides. Let stand 20 minutes at room temperature before serving.
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