Name: Peanut Butter Cup Cheesecake Recipe
Prep time: 20 min
Cook time: 125 min
Total time: 145 min
Yield: 10 servings
Ingredients: 9 inch springform pan ((at least 3" tall)); Roasting pan or square brownie pan (that the springform pan will fit into); Parchment paper; Tin foil; Bowls (1 medium, 1 large); Stirring Utensils (automatic or manual* your choice); 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; 2 lbs. cheese cream (softened); 5 eggs; 1 1/2 cups brown sugar (packed); 1 cup creamy peanut butter; 1 tbsp vanilla extract; 1.2 cup heavy cream; 1/4 cup heavy cream; 1 cup semi-sweet chocolate chips; 7 peanut butter cups (cut in half)

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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 friends get together. You’ll be the talk of the party if you bring this amazing magazine worthy cheesecake!

I really enjoy making cheesecake. I don’t get to bake a lot. Running my own business, homeschooling my kids, and taking care of the household, well I’ve got a lot on my plate.

Cheesecake is fun to make though. The best part is eating them!

With 3 teenagers in the house, this cheesecake didn’t last very long! Not even a day, if you can believe it!

Cheesecake is my husband’s favorite dessert, so I made this especially for him.

It’s easier to make than it looks. I hope my tutorial photos will help too.

Equipment You’ll Need

9-inch springform pan (at least 3″ tall)
Roasting pan or square brownie pan, big enough to hold the springform pan
Parchment paper
Tinfoil
Bowls (1 medium, 1 large)
Stirring Utensils (automatic or manual)

Peanut Butter Cup Cheesecake Recipe

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5 from 2 votes

Peanut Butter Cup Cheesecake Recipe

This is one of the most amazing cheesecake recipes I’ve ever had! You can’t go wrong with the peanut buttery cream cheese!

Prep Time20 mins

Cook Time2 hrs 5 mins

Total Time2 hrs 25 mins

Course: Dessert

Cuisine: American

Keyword: cheesecake recipes, cheesy recipes, sweets

Servings: 10 servings

Calories: 456kcal

Author: Kristi @HomesteadWishing

Ingredients

Supplies:

9 inch springform pan ((at least 3″ tall))
Roasting pan or square brownie 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 extract
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)

Instructions

Brownie Crust Directions:

Preheat oven to 350ºF.
In a medium bowl, add butter, sugar, and vanilla extract 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 make the cheesecake filling.

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.
Place the peanut butter cups along the edge…
Serve and enjoy! Try not to eat it all in one sitting! 🙂

Notes

Refrigerate all leftovers (if there are any)!

The finished product…

I’m so glad you stopped by, and I hope you enjoyed this recipe! Please leave me a comment if you decide to try it. I’d love to hear about your adventures!

Looking for more dessert recipes?

Check out our Lemon Almond Pound Cake!
or Mini Cheesecake Bites!

Check out how to make your own Peanut Butter Cups right at home!

Have questions? Leave me a comment!

I would love to know what you think, Please leave me a comment! Thank you for visiting. 🙂

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Peanut Butter Cup Cheesecake | Cheesecake Recipe

Equipment You’ll Need

Peanut Butter Cup Cheesecake Recipe