Peanut Butter Cup Cheesecake From Kaitlin Young
Submitted by spunky
Peanut butter cup cheesecake on a chocolate wafer crust with chopped peanut butter cups baked into the filling and scattered on top. Rich, creamy, and totally over the top.
YIELD
12 servingsPREP
30 minCOOK
1 hrsREADY
1 hrsThis cheesecake is essentially a giant peanut butter cup in cake form. A dark chocolate wafer crust holds a creamy, vanilla-scented cream cheese filling with chopped peanut butter cups layered on the bottom so they’re embedded in every slice. More chopped cups go on top as garnish with whipped cream.
The two-temperature baking method is key. Fifteen minutes at high heat sets the outside quickly and gives the crust structure, then the oven drops low for a slow, gentle finish that prevents cracking. You want the center to still jiggle slightly when you pull it out; it firms up completely as it cools.
Four packages of chopped peanut butter cups on the bottom of the crust create a hidden layer of chocolate and peanut butter that melts slightly during baking, fusing into the cheesecake base. Every slice has a gooey, candy-studded bottom that’s a surprise when you flip the fork.
Pro Tips
- Soften the cream cheese fully to room temperature before beating. Cold cream cheese creates lumps that never smooth out.
- Beat the eggs in one at a time and mix just until incorporated. Overbeating eggs traps too much air, which causes the cheesecake to puff up and crack as it cools.
- Chill for at least 6 hours, but overnight is better. A rushed chill means a soft, sliceable-but-messy cheesecake.
- Run a knife around the edge of the pan before removing the springform ring to prevent the sides from tearing.
Variations
- Use Oreo cookies instead of chocolate wafers for the crust for a cookies-and-cream twist.
- Swirl a few tablespoons of melted peanut butter into the filling before baking for an even more intense peanut butter hit.
- Drizzle the top with chocolate ganache instead of whipped cream for a more dramatic presentation.
Ingredients
Directions
Preheat oven to 425℉ (220℃). In a food processor, grind cookies into fine crumbs. Add melted butter and process until well mixed. Press crumb mixture into bottom and two thirds up the sides of a 9” spring- form pan. Set aside.
In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed until light, fluffy and smooth 2 to 3 min. Beat in eggs, one at a time, beating well after each addition. Beat in flour, milk and vanilla. Beat until well blended and smooth, about 4 minutes.
Sprinkle 4 packages of chopped peanut butter cups evenly on bottom of chocolate crust. Carefully pour cheesecake mixture over all; spread evenly.
Bake 15 minutes. Reduce oven temperature to 250 F and bake 40 to 50 minutes longer, or until edges are set and cake jiggles only slightly in center.
Let cheesecake cool at room temperature, then refrigerate until well chilled, about 6 hours or overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining packages chopped peanut butter cups on top.
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