Peanut butter and chocolate, what a perfect combination. Peanut butter cups are one of my favorite candies and I can’t say no to cheesecake. And now, the two have come together. Cheesecakes are not quick or easy to make but they are definitely worth the effort.

The key to a perfect cheesecake is baking in a water bath. Wrap your pan in foil, to prevent any water seeping in. Place the pan in a large baking pan, like roasting pan or a large sauteuse. Then very carefully add hot water to the roasting pan. Be careful not to splash any into the cheesecake. The water bath ensures the cheesecake bakes evenly.

Peanut Butter Cup Cheesecake

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Prep Time 20 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 30 mins

Course Dessert

Ingredients

  

For the Crust

• 30 Chocolate Sandwich Cookies
• 6 tbsp Unsalted Butter melted

For the Filling

• 4 8oz Blocks of Cream Cheese softened
• 5 Eggs
• 1 1/2 cups Dark Brown Sugar
• 1 cup Creamy Peanut Butter
• 1/2 cup Heavy Cream
• 1 tbsp Vanilla

For the Topping

• 1 cup Semi-sweet Chocolate Chips
• 1/2 cup Heavy Cream
• 8 oz Mini Peanut Butter Cups

Instructions

 

For the Crust

• Preheat oven to 325 degrees.
• In a food processor, process the cookies until they are finely ground crumbs. With the food processor running, stream in the melted butter. Process until combined.
• Press the crumb mixture into the bottom and 1-inch up the sides of a 9-inch springform baking pan.
• Bake the crust 10 minutes. Remove to a wire rack and allow to cool.

For the Filling

• In a blender, add the cream cheese and peanut butter and blend until smooth.
• Add the eggs, one at a time, blending after each.
• Add the sugar, cream, and vanilla. Blend until combined.
• Before pouring the filling into the cooled crust, wrap the outside of the springform pan in aluminum foil. Add the filling to the crust. Place the springform pan into a large roasting pan and add hot water around the the outside of the springform pan, until it reaches halfway up the pan. Carefully transfer the roasting pan into the oven.
• Bake the cheesecake for one hour or until the top is set. The center should remain slightly wobbly. Turn off the oven and leave the door slightly open while allowing the cheesecake to cool. Remove the cheesecake from the oven and the water bath and allow to cool to room temperature.
• Refrigerate the cheesecake at least four hours before serving.

For the Topping

• In a large, microwave-safe container, add the chocolate chips and cream. Microwave for 45 seconds. Stir to combine the melted chips and cream. Pour over the cheesecake and allow to flow down the sides. Top with the mini peanut butter cups.

Find the Ingredients

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