Peanut Butter Cup Cheesecake. I mean… need I even say anything more? Other than a peanut butter cup cheesecake is perfect for a romantic Valentine’s Day date night. Or any occasion.
I am a big peanut butter and chocolate kind of girl and I am a huge fan of cheesecake. So combine the two? It is a sweets lovers dream. The other thing I am obsessed with? Chocolate cookie crusts. I mean, I could eat the crust with a bit of the cheesecake and be very happy with it.
But even with the peanut butter, peanut butter cups, cheesecake and the chocolate crust- it isn’t done yet. There is also a rich chocolate ganache drizzled on top and then another sprinkle of crumbled chunks of peanut butter cups.
In the interest of disclosures: It is a peanut butter cheesecake with peanut butter cup candy pieces inside. And on top.
It is absolutely incredibly delicious and you may not be able to stop eating it. Seriously. So, I can’t be held responsible for the need for sweat pants and extra gym days or or any other issues that come from making and enjoying this.
I didn’t invent the recipe- I’m just sharing it and I adapted the recipe by changing the cream cheese and cream to lower fat versions
you know, so it has less calories and is better for you. (whatever haha) original recipe here
Peanut Butter Cup Cheesecake
- 1 package Chocolate Cookies (like Oreos)
- 6 tbsp melted butter
- 1 dash salt
- 32 oz Cream Cheese
- 5 eggs
- 1 1/2 cup brown sugar
- 1 cup smooth peanut butter
- 1/2 cup Half & half
- 1 tsp vanilla
- 12 oz Reese's Miniature Peanut Butter Cups unwrapped & roughly chopped
- 1/2 cup Half & Half Cream
- 1 cup dark chocolate chips
- 1 cup Reese's Miniature Peanut Butter Cups unwrapped & roughly chopped
- Preheat oven to 325°F. Prep your springform cake pan by lining it or if you prefer just make sure to spray with nonstick or use a baking paper that you like so that you can remove the cheesecake easily when it is done. Put the chocolate sandwich cookies in a food processor and process until they form fine crumbs. Add in the melted butter and sprinkling of salt and mix. When done-press the mixture into the bottom and halfway up the sides of a 9-inch springform pan. Bake only the crust for 10-12 minutes, then set aside to cool. Then wrap aluminum foil around the outside and the bottom of the springform pan tightly to ensure water cannot leak through.
- In a mixer, beat the cream cheese until smooth. Add in the eggs, one at a time, scraping down the sides of the bowl in between each addition. Add the brown sugar, peanut butter, cream and vanilla and mix until combined. Gently fold in the chopped up Reese’s Miniatures and then pour the mixture into the cooled crust.Place the pan inside a larger pan and carefully add about 1 inch of hot water in the larger pan to keep the cheesecake moist and from cracking or breaking while baking. (that is why it was wrapped in foil) Bake the cheesecake until it is just about set, about 1 hour 15 minutes and then turn off the oven and allow the temperature to come down in the oven for about an hour. Remove the cheesecake from the oven, cool completely, and refrigerate until completely cool.
- To make the chocolate topping, heat the cream until simmering and then remove from the heat and add the chocolate chips. Allow the mixture to sit for a couple minutes, and stir until smooth. Pour over the top of the cheesecake generously allowing it to drip down the sides and then sprinkle Reese’s crumbles over the top to finish it. Serve and Enjoy!
Date Night Inspiration
For some stay at home date night inspirations- you can find them in my book Inspired Gatherings & more below:
For a couple table setting inspirations- I shared this romantic table last week
& you can find 7 more ideas here.
Happy Friday all.