Peanut Butter Cup Cheesecake Recipe

I want to up the ante. Cheesecake is the mother of all desserts if you ask me, but Peanut Butter Cup Cheesecake? Oh man, we’re talking about the best ever delectable dessert to ever hit your taste buds. This recipe doesn’t only have an amazing flavor, but it also looks amazing too. It’s great to bring to a family or friendly get together. You will be the talk of the party if you bring this amazing magazine worthy cheesecake!

So first, I am going to share the recipe so you can get right to it. If you want to print the recipe look at the social sharing buttons for a print button. You can find the recipe TUTORIAL under the regular recipe with tons of amazing images!

Peanut Butter Cup Cheesecake Recipe

Supplies:

9″ springform pan (at least 3″ tall)
Roasting pan, that the springform pan will fit into
Parchment paper
Tin foil
Bowls, 1 medium, 1 large
Stirring Utensils, automatic or manual* your choice

Brownie Crust Ingredients:

6 tbsp butter, plus 1 tbsp to grease pan
1 1/4 cup sugar
1 tbsp vanilla
2 eggs
1/3 cup unsweetened cocoa
1 cup all purpose flour, plus 2 tbsp
1/2 tsp baking powder
1/2 tsp salt

Cheesecake Batter Ingredients:

2 lbs. cheese cream, softened
5 eggs
1 1/2 cups brown sugar, packed
1 cup creamy peanut butter
1 tbsp vanilla
1.2 cup heavy cream

Chocolate Topping Ingredients:

1/4 cup heavy cream
1 cup semi-sweet chocolate chips
7 peanut butter cups, cut in half

Brownie Crust Directions:

Preheat oven to 350ºF.
In a medium bowl, add butter, sugar, and vanilla and mix well.
Next, add eggs, cocoa, flour, baking powder salt, and mix well.
Grease a 9″ springform pan (at least 3″ tall) with butter.
Also grease parchment paper.
Line springform pan with greased parchment paper.
Add brownie crust to pan, spread around evenly.
Bake for 20-25 minutes.
Turn heat down to 325ºF.
Next you will add cheesecake mixture on top.

Cheesecake Directions:

Add softened cream cheese to a large bowl.
Mix in one egg at a time.
Stir in sugar, peanut butter, vanilla, and the cream until the consistency is smooth.
Then, wrap the springform pan in tinfoil.
Add the cheesecake mixture to the springform pan, and spread it evenly.
Add a couple of inches of water to the bottom of the roasting pan, and place the springform pan inside.
Place roasting pan into oven, and bake for 90 minutes at 325ºF.
Allow to cool at least 1 hour.
Once it’s cooled, chill in the fridge for 4 hours.
Unhinge the springform pan, and release the cheesecake.
Peel off the parchment paper carefully.

Chocolate Topping and Finishing Directions:

Place the cream in a microwavable bowl, and microwave until hot.
Add chocolate chips, and stir until mixed well.
Using a spoon, or other utensil, drizzle the topping over the top of the cheesecake.
With the remaining topping, dip the halved peanut butter cups in topping and place along the edges.

Refrigerate all leftovers (if there are any)!