If you love a good peanut butter cup, my peanut butter cheesecake is made for you. I use my go-to vanilla cheesecake as the base because it just doesn’t get any better than that. Then I fill it with chocolate chips and add a salty sweet peanut butter glaze on top with a little chocolate ganache drizzle. If you loved my easy peanut butter pie, then it’s time to upgrade and give yourself a challenge with this recipe. It’s worth it. Trust!
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How to Make Peanut Butter Cup Cheesecake
For The Crust
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
- Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
For the Cheesecake Filling
- In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.
- Next add sour cream, vanilla bean paste and flour and mix until smooth.
- Finally fold in the chocolate chips and pour cheesecake filling into baked crust.
- Bake cheesecake for 1 hour and 10 minutes then turn the oven off and allow the cake to cool in the oven with the door slightly cracked for 4 hours.
- Remove cheesecake from oven and allow it to come to room temperature.
For the Peanut Butter Glaze
- Whisk the glaze ingredients together until they are smooth and pourable.
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For the Chocolate Ganache
- Heat the heavy cream and chocolate chips over low heat in a pan while continuously whisking until everything is melted and smooth. Allow to cool to room temperature before adding to the top of the cheesecake.
To Assemble
- Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with both peanut butter glaze and ganache and then store in the refrigerator overnight before serving.
Peanut Butter Cup Cheesecake Recipe
This Peanut Butter Cup Cheesecake has a creamy cheesecake filling with chocolate chips, then gets topped with both a peanut butter glaze and a chocolate ganache!
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Servings: 12 servings
Ingredients
For The Crust
- 1 1/2 cup graham cracker crumbs
- 3 tbsp granulated sugar
- 5 tbsp melted butter
For The Cheesecake Filling
- 4 cream cheese packages 8 ounces packages/ room temperature
- 1 1/2 cup granulated sugar
- 3/4 cup heavy cream
- 4 large eggs room temperature
- 1 cup sour cream room temperature
- 1 1/2 tbsp vanilla bean paste
- 1/4 cup all-purpose flour
- 1 cup chocolate chips
For the Peanut Butter Glaze
- 3/4 cup sifted powdered sugar
- 4 tbsp heavy whipping cream up to 5
- 2 tbsp creamy peanut butter
- 1 tsp vanilla extract
For the Chocolate Ganache
- 1/2 cup heavy whipping cream
- 3/4 cup semi-sweet chocolate chips
Instructions
For The Crust
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch springform pan with at least 2 ¾ inch sides or a 10 inch springform pan with non-stick baking spray. Make sure it is properly secured too!
- Whisk together graham cracker crumbs, sugar and melted butter. Press mixture into the bottom of the springform pan and bake in the oven for 10 minutes.
For the Cheesecake Filling
- In the bowl of your stand mixer, beat together cream cheese and sugar until completely smooth. Next add heavy cream then add eggs one at a time, mixing until incorporated.
- Next add sour cream, vanilla bean paste and flour and mix until smooth.
- Finally fold in the chocolate chips and pour cheesecake filling into baked crust.
- Bake cheesecake for 1 hour and 10 minutes then turn the oven off and allow the cake to cool in the oven with the door slightly cracked for 4 hours.
- Remove cheesecake from oven and allow it to come to room temperature.
For the Peanut Butter Glaze
- Whisk the glaze ingredients together until they are smooth and pourable.
For the Chocolate Ganache
- Heat the heavy cream and chocolate chips over low heat in a pan while continuously whisking until everything is melted and smooth. Allow to cool to room temperature before adding to the top of the cheesecake.
To Assemble
- Once cheesecake has completely cooled and has been at room temperature for at least 30 minutes, decorate cheesecake with both peanut butter glaze and ganache and then store in the refrigerator overnight before serving.
Notes
Leftover cheesecake should be tightly wrap your leftovers with plastic (or saran) wrap or store them in an airtight container. Kept in the refrigerator, cheesecake will last for up to 5 days.
To freeze, set in the fridge, remove the springform pan and wrap the cheesecake tightly with plastic wrap and a layer of aluminum foil. It can be frozen for up to 2 months. Before serving, thaw the frozen cheesecake overnight in the refrigerator.
Nutrition
Calories: 638kcal | Carbohydrates: 71g | Protein: 18g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 711mg | Potassium: 384mg | Fiber: 2g | Sugar: 57g | Vitamin A: 861IU | Vitamin C: 1mg | Calcium: 349mg | Iron: 2mg
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Recipe Tips
- Use Room Temp Ingredients: Doing so ensures that your ingredients will incorporate better with each other.
- Whip that Cream Cheese Super Well: Under whipped cream cheese will make for a lumpy batter. I suggest using a hand mixer or a stand mixer for this.
- Grease Your Pan Well: Cheesecakes shrink as they cool. So, if your pan isn’t greased it will stick to the edge as it shrinks causing edge cracking and missing chunks.
- Use a Water Bath: It will keep it from cracking.
- Don’t Overcook: Keep an eye on that cheesecake! You’ll want the edges to look puffy but the center should be jiggly. Overcooking will cause severe cracking and dry out the cheesecake.
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Delicious!!
Made this for my daughter’s birthday.
Decided to give this beautiful dessert a try and it did not disappoint! So incredibly delicious and impressive to boot! Easily, my new favorite dessert!
Looks amazingly good. I’m a big fan of peanut butter! I can already feel myself drooling just by looking at the image! I need to bake now.
What a gorgeous, rich and decadent cheesecake this is. We love peanut butter in our family and I am sure we will LOVE this amazing dessert. Can’t wait to try it.
That is my favorite flavored cheesecake and look at how beautiful it is. I can’t wait to make this. Thanks for sharing the recipe.
If this isn’t the ultimate indulgence I don’t know what is!?! The richness of this cheesecake is amazing and I really don’t want to share any of it. I’d like to keep it all for myself!
Looks so delicious! Peanut butter and chocolate is the perfect combination.
Will you please make your recipes printer friendly!
Hi Kathy,
Sure I will add this to instructions by next weekend!
Thanks so much Brittany! Let me know how it turns out for you.
This looks ridiculously good, and I love that the toppings are not made with butter – just chocolatey and peanut buttery goodness. Will try to bake this sometime soon!