Best Rich And Creamy Peanut Butter Cup Cheesecake Recipes

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PEANUT BUTTER CUP CHEESECAKE



Peanut Butter Cup Cheesecake image

I said I'd bring dessert to a holiday party and tried this recipe. I'm sure you'll agree it tastes as luscious as it looks! -Dawn Lowenstein, Hatboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 13

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup Oreo cookie crumbs
6 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1-1/2 teaspoons vanilla extract
3 large eggs, room temperature, lightly beaten
1 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Steps:

  • In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. , Bake at 350° for 7-9 minutes or until set. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges. , In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour 1 cup of the filling into a bowl; set aside. Pour remaining filling over peanut butter layer. , In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl. , Return pan to baking sheet. Bake at 350° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Microwave remaining fudge topping for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight. Refrigerate leftovers.

Nutrition Facts : Calories 574 calories, Fat 39g fat (18g saturated fat), Cholesterol 106mg cholesterol, Sodium 380mg sodium, Carbohydrate 50g carbohydrate (38g sugars, Fiber 2g fiber), Protein 11g protein.

PEANUT BUTTER CUP CHEESECAKE RECIPE BY TASTY



Peanut Butter Cup Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookie, unsalted butter, nonstick cooking spray, cream cheese, large eggs, light brown sugar, creamy peanut butter, heavy cream, vanilla extract, kosher salt, peanut butter cups, semisweet chocolate chip

Provided by Tasty

Categories     Desserts

Yield 12 servings

Number Of Ingredients 12

1 package chocolate sandwich cookie
6 tablespoons unsalted butter, melted
nonstick cooking spray, for greasing
32 oz cream cheese, softened
5 large eggs
1 ½ cups light brown sugar, lightly packed
1 cup creamy peanut butter
1 cup heavy cream, divided
1 teaspoon vanilla extract
¼ teaspoon kosher salt
24 peanut butter cups, chopped, divided
1 cup semisweet chocolate chip

Steps:

  • Preheat the oven to 325°F (160°C).
  • Add the sandwich cookies in a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
  • Grease a 10-inch springform pan with nonstick spray. Add the cookie crumbs, pressing evenly into the bottom and halfway up the sides of the pan.
  • Bake for 10 minutes, until slightly puffed. Remove from the oven and let cool completely on a wire rack, about 30 minutes.
  • In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Reduce the speed to medium and beat in the eggs, 1 at a time, until smooth.
  • Add the brown sugar, peanut butter, ½ cup heavy cream, the vanilla, and salt and beat just until smooth, being careful not to overmix. Use a rubber spatula to fold in half of the chopped peanut butter cups.
  • Pour the filling into the cooled crust.
  • Bake the cheesecake for 70-80 minutes, or until the top is light golden, dry-looking, and starting to crackle. The middle may still jiggle slightly. Let the cheesecake cool for about 1 hour, on a wire rack, then transfer to the refrigerator to chill for at least 4 hours, up to overnight.
  • In a medium microwave-safe bowl, combine the remaining ½ cup heavy cream and the chocolate chips. Microwave for 70 seconds, then whisk until chocolate is melted and smooth.
  • Release the cheesecake from the springform and transfer to a serving plate or cake stand. Pour the chocolate sauce over the top, spreading with spatula so it drips over the sides slightly. Sprinkle the remaining chopped peanut butter cups on top.
  • Slice with a warm knife and serve.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 52 grams, Fat 72 grams, Fiber 3 grams, Protein 18 grams, Sugar 41 grams

RICH AND CREAMY PEANUT BUTTER CUP CHEESECAKE



Rich and Creamy Peanut Butter Cup Cheesecake image

Wow, this peanut butter cheesecake is super decadent. The crispy chocolate shell with the smooth and creamy center is amazing. We loved the bits of Reese's cups in every bite. A chocolate graham cracker and nut crust adds a crunchy texture and is the perfect crust for this cheesecake. We added a drizzle of caramel and hot fudge,...

Provided by Amy H.

Categories     Cakes

Time 1h10m

Number Of Ingredients 17

FOR THE CRUST
2 c chocolate graham cracker crumbs
1/2 c roasted unsalted peanuts, crushed
1/2 c unsalted butter, melted
4 Tbsp brown sugar, firmly packed
FOR THE FILLING
4 pkg cream cheese, room temperature, 8 oz each
1 1/2 c brown sugar, firmly packed
1/2 c creamy peanut butter
1 tsp vanilla extract
4 large eggs
1/4 c whipping cream
1 1/2 c Reese's Peanut Butter Cups in 3/4" pieces
FOR THE TOPPING
1 bag(s) semi-sweet chocolate chips, 12 oz
4 Tbsp unsalted butter
1/4 c milk

Steps:

  • 1. Preheat oven to 325.
  • 2. For Crust: Mix chocolate graham cracker crumbs, chopped peanuts, melted butter, brown sugar and a pinch of salt in the bowl until well combined. Press mixture evenly into bottom of a medium springform pan.
  • 3. For Filling: Using electric mixer, beat cream cheese and brown sugar in large bowl until smooth. Add peanut butter and vanilla extract and beat just until blended. Add eggs 1 at a time, beating just until blended after each addition. Add whipping cream and beat until smooth.
  • 4. Stir in peanut butter cup pieces.
  • 5. Pour filling into crust.
  • 6. Bake until sides of cake are set, but center still moves slightly, about 55 minutes. Cool cake in pan.
  • 7. For Topping: Place all ingredients in microwavable bowl and heat at 50% power for 30 seconds.
  • 8. Stir. Continue to heat at 10 second intervals until chocolate is barely melted. Do not overheat.
  • 9. Stir until smooth and pour over top of cheesecake, spreading chocolate to edges. Cover and refrigerate overnight.
  • 10. Serve!

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