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A close up of peanut butter cup cheesecake with a slice turned up
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5 from 5 votes

Peanut Butter Cup Cheesecake

Rich and decadent, this Peanut Butter Cup Cheesecake starts with a graham cracker crust, leads into a creamy cheesecake filling with chocolate chips, then gets topped with both a salty-sweet peanut butter glaze and an indulgent chocolate ganache!
Prep Time40 mins
Cook Time1 hr
Cooling Time12 hrs
Total Time13 hrs 40 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 638kcal


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


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 20 minutes then turn the oven off and allow the cake to cool in the oven with the door closed 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.


TIP 1: Start with room temperature ingredients. This will ensure that your cheesecake does not have lumps. And believe me, you don’t want that.
TIP 2: For extra insurance against cracks, USE A WATER BATH! 


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