Peanut Butter Cup Cheesecake
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!
Prep Time40 minutes mins
Cook Time1 hour hr
Cooling Time12 hours hrs
Total Time13 hours hrs 40 minutes 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 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
For the Chocolate Ganache
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