Peanut Butter Cup Cheesecake
If you love the rich taste of peanut butter and the creamy texture of cheesecake, then you’re in for a treat with this Peanut Butter Cup Cheesecake. This delightful dessert combines a classic cheesecake with the indulgent flavors of peanut butter and chocolate. Whether you’re celebrating a special occasion or just want to indulge in a sweet treat, this cheesecake is sure to impress.
Why Make This Recipe
This Peanut Butter Cup Cheesecake is a perfect dessert for any peanut butter lover. It’s creamy, rich, and packed with flavor. The combination of the buttery graham cracker crust, the smooth peanut butter filling, and the sweet hot fudge drizzle makes every bite a heavenly experience. Plus, it’s relatively simple to make and can be made ahead of time, leaving you with more time to enjoy with friends and family.
How to Make Peanut Butter Cup Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup hot fudge sauce
- 1/2 cup peanut butter, melted
- Whipped cream (for garnish)
- Mini peanut butter cups (for garnish)
- Crushed peanuts or peanut butter candy pieces (optional)
Directions
- Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add sugar and vanilla extract, mixing until fully combined. Beat in the eggs one at a time, ensuring each is incorporated. Slowly add the heavy cream and mix until the batter is smooth.
- Pour the filling over the cooled crust. Place the pan in a water bath to prevent cracking. Bake for 55–65 minutes, or until the center is just set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Drizzle the top with hot fudge and melted peanut butter. Add whipped cream dollops and garnish with mini peanut butter cups and crushed candy pieces.
- Use full-fat cream cheese for the best texture. Make sure all ingredients are at room temperature to prevent lumps. Refrigerate leftovers (if there are any!) in an airtight container for up to 5 days.
How to Serve Peanut Butter Cup Cheesecake
Serve your Peanut Butter Cup Cheesecake chilled. You can add extra whipped cream, hot fudge, or mini peanut butter cups on top for an extra special touch. It makes a great dessert for parties, family gatherings, or just a cozy night in!
How to Store Peanut Butter Cup Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It should stay fresh for up to 5 days. If you want to keep it longer, you can also freeze it. Just wrap it tightly in plastic wrap and then foil before placing it in the freezer.
Tips to Make Peanut Butter Cup Cheesecake
- Use full-fat cream cheese for the best texture and flavor.
- Make sure all your ingredients are at room temperature before mixing to avoid lumps.
- For a smooth filling, mix the cream cheese and peanut butter well before adding other ingredients.
- Don’t skip the water bath while baking! It helps prevent the cheesecake from cracking.
Variation
If you want to mix things up, you can add chocolate chips to the batter or use crunchy peanut butter instead of creamy for a different texture. You can also try adding in other types of candy bars for garnish, like crushed Oreos or Snickers.
FAQs
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Can I make this cheesecake ahead of time?
Yes! You can make the cheesecake a day in advance and store it in the refrigerator until you’re ready to serve. -
What can I use instead of a water bath?
If you don’t have a large enough pan for a water bath, you can simply bake without it, but keep an eye on it to prevent cracking. -
Can I use a different crust?
Absolutely! You can use chocolate cookie crumbs or even almond flour for a gluten-free option. Just be sure to adjust the butter and sugar amounts accordingly.
