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Homemade Peanut Butter Cup Cheesecake photo

Peanut Butter Cup Cheesecake

This Peanut Butter Cup Cheesecake is a decadent delight! Creamy cheesecake meets rich peanut butter and an Oreo crust for a show-stopping dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 35 pieces Peanut Butter Pie Oreos or regular Oreos
  • 1/2 cup butter melted
For the Filling:
  • 4 packages cream cheese 8 oz. each, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup peanut butter
For the Topping:
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons butter
  • Peanut butter chips for decorating
  • Mini peanut butter cups for decorating

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Oven and baking sheet
  • Cooling rack

Method
 

From Start to Finish:
  1. Step 1: Make the Crust - Preheat your oven to 350°F (175°C). In a food processor, crush the Peanut Butter Pie Oreos until they resemble fine crumbs. In a mixing bowl, combine the crushed Oreos with the melted butter. Stir until the mixture is well combined and resembles wet sand.
  2. Step 2: Press the Crust - Transfer the Oreo mixture to your springform pan. Press the crumbs firmly into the bottom of the pan to create an even layer. Bake the crust in the preheated oven for about 10 minutes, then remove it and let it cool slightly while you prepare the cheesecake filling.
  3. Step 3: Prepare the Filling - In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using an electric mixer, beat on medium speed until smooth and creamy. Add the vanilla extract and peanut butter, mixing until fully incorporated.
  4. Step 4: Add the Eggs - Add the eggs, one at a time, mixing well after each addition. Be careful not to overmix; you want to keep the mixture light and airy.
  5. Step 5: Bake the Cheesecake - Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to help it set without cracking.
  6. Step 6: Cool and Chill - After the hour is up, remove the cheesecake from the oven and let it cool at room temperature. Once cooled, cover it and refrigerate for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld beautifully.
  7. Step 7: Make the Chocolate Topping - In a microwave-safe bowl, combine the semi-sweet chocolate chips and 2 tablespoons of butter. Heat in 30-second intervals, stirring until melted and smooth. Allow the chocolate to cool slightly before drizzling it over the chilled cheesecake.
  8. Step 8: Decorate and Serve - Once the chocolate has set, it’s time to get creative! Decorate the top of your Peanut Butter Cup Cheesecake with peanut butter chips and mini peanut butter cups for that extra special touch. Slice, serve, and enjoy the delightful combination of flavors!

Notes

  • For a lighter cheesecake, consider using low-fat cream cheese.
  • Leftovers can be stored in the refrigerator for up to a week.
  • This cheesecake can be made a day in advance for better flavor.