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Peanut butter cup cheesecake

This Peanut Butter Cheesecake is amazingly delicious and rich. It will completely knock-your-socks off! It is creamy and flavorful and the peanut butter cups on top provide an amazing contrast to the bold and creamy center that I made using Skippy creamy peanut butter and other amazing ingredients. You will want to rush out and make this immediately and pin it for later! It is that good! I am so excited to share this Peanut Butter Cheesecake recipe with you today!

If you love peanut butter and chocolate, this is the recipe for you! And if you have never made a cheesecake before, don’t worry, this recipe is still for you! It is really quite simple to make and you will get great results that will impress your family and friends.

Contents

How to make Peanut Butter Cheesecake

Cheesecake Crust Ingredients:

  • 1 1/4 cups crushed Honey Maid Graham Crackers
  • 1/3 cup plus 1/4 cup granulated Sugar
  • 1/3 cup unsweetened Cocoa
  • 1/3 cup Butter or Margarine, melted

Peanut Butter Cheesecake Filling Ingredients:

  • (4) 8 oz. packages Cream Cheese, softened
  • 3/4 cup Skippy Creamy Peanut Butter
  • 1 1/2 cup granulated Sugar
  • 2 teaspoons Vanilla
  • 3 Eggs

Peanut Butter Cheesecake Topping Ingredients:

  • 10 (approx.) Peanut Butter Cups, cut into small pieces.
  • 2 Tablespoons Skippy Creamy Peanut Butter
  • 2 Tablespoons Chocolate Chips

Peanut Butter Cheesecake Directions:

  1. Preheat oven to 350 degrees F.
  2. Combine all crust ingredients together and press into the bottom of a 9″ springform pan bringing crust up the sides of the pan.
  3. Bake for 5 minutes and cool on a wire rack.
  4. In a stand mixer, beat cream cheese and sugar until smooth.
  5. Add peanut butter and vanilla and mix.
  6. Add eggs and beat on low until just combined.
  7. Pour into crust and back for 50-60 minutes.
  8. Remove from oven and let cool.
  9. Cool in refrigerator overnight and then remove sides from pan.
  10. Cut peanut butter cups into small pieces and sprinkle on top of cheesecake.
  11. Place peanut butter in a decorators bag and microwave for about 30-60 seconds until soft.
  12. Cut the tip of decorators bag off and swirl melted peanut butter on top of the cheesecake.
  13. Place chocolate chips into a decorators bag and microwave for about 1-3 minutes (30 seconds at a time) on 40% power, smashing and squeezing every 30 seconds until chocolate is melted.
  14. Cut the tip of decorators bag off and swirl melted chocolate on top of the cheesecake.
  15. Place in refrigerator until set.
  16. To serve, place a sharp knife under hot water for a few seconds. Dry completely and then cut your cheesecake into slices.
  17. Cover and refrigerate any leftovers.

Peanut Butter Cheesecake Course: Dessert Cuisine: American Author: Simply Designing with Ashley Phipps Ingredients

  • Crust Ingredients:
  • 1 1/4 cups crushed Honey Maid Graham Crackers
  • 1/3 cup plus 1/4 cup granulated Sugar
  • 1/3 cup unsweetened Cocoa
  • 1/3 cup Butter or Margarine melted
  • Filling Ingredients:
  • 4 8 oz. packages Cream Cheese, softened
  • 3/4 cup Skippy Creamy Peanut Butter
  • 1 1/2 cup granulated Sugar
  • 2 teaspoons Vanilla
  • 3 Eggs
  • Topping Ingredients:
  • 10 approx. Peanut Butter Cups, cut into small pieces.
  • 2 Tablespoons Skippy Creamy Peanut Butter
  • 2 Tablespoons Chocolate Chips

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine all crust ingredients together and press into the bottom of a 9″ springform pan bringing crust up the sides of the pan.
  3. Bake for 5 minutes and cool on a wire rack.
  4. In a stand mixer, beat cream cheese and sugar until smooth.
  5. Add peanut butter and vanilla and mix.
  6. Add eggs and beat on low until just combined.
  7. Pour into crust and back for 50-60 minutes.
  8. Remove from oven and let cool.
  9. Cool in refrigerator overnight and then remove sides from pan.
  10. Cut peanut butter cups into small pieces and sprinkle on top of cheesecake.
  11. Place peanut butter into a decorators bag and microwave for about 30-60 seconds until soft.
  12. Cut tip of decorators bag off and swirl melted peanut butter on top of the cheesecake.
  13. Place chocolate chips into a decorators bag and microwave for about 1-3 minutes (30 seconds at a time) on 40% power, smashing and squeezing every 30 seconds until chocolate is melted.
  14. Cut tip of decorators bag off and swirl melted chocolate on top of the cheesecake.
  15. Place in refrigerator until set.
  16. To serve, place sharp knife under hot water for a few seconds. Dry completely and then cut your cheesecake into slices.
  17. Cover and refrigerate any leftovers.

I grabbed my Honey Maid graham crackers and Skippy creamy peanut butter (along with my other ingredients) on my latest trip to Walmart and threw this easy peanut butter cheesecake together pretty quickly!

This recipe is rich and creamy and has the perfect amount of chocolate to balance the peanut butter! It is definitely a recipe that I will be making again! You can make so many things with peanut butter besides a sandwich like my 3 Ingredient Peanut Butter Dip Recipe.

And this is a great recipe to get your kids involved with too! My children loved helping crush the graham crackers and measure and mix the ingredients.

And while our Peanut Butter Cheesecake was cooking, we used the leftover graham crackers and peanut butter to create some really fun Gingerbread Houses!

We snagged a couple of small milk cartons and hot glued the graham crackers to the sides of it to build our house!

Then I made a quick batch of peanut butter icing by mixing all of the ingredients below together!

Peanut Butter Icing Recipe

  • 3 Tablespoons powdered sugar
  • 1 Tablespoon Skippy peanut butter
  • a dash of milk

I put this icing in a decorators bag with a pretty tip and my kids were able to finish decorating their gingerbread house all by themselves!

It is not a “perfect” gingerbread house, but my children made it! And they had so much fun! And that’s what is most important!

If you love this peanut butter cheesecake you might also enjoy:

Rhubarb Crisp

How to Make Chocolate Peanut Butter Cereal Bars

Homemade Peanut Butter Cream Cheese Dip

Chocolate Peanut Butter Oatmeal Shake { #FoodMadeSimple #shop }

Reese’s Peanut Butter Cheesecake for Our Friends

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Y’all, this Reese’s Peanut Butter Cheesecake is sinfully indulgent but so worth it!

My BFF and her husband came up to the mountain for a visit last weekend. I hardly ever make dessert for just David and me, so I wanted to make something indulgent for dessert. I decided on this Reese’s Peanut Butter Cheesecake.

How To Make Reese’s Peanut Butter Cheesecake:

Preheat oven to 325 degrees F.

Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.

Pour in the melted butter and salt; pulse a few times to combine.

Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.

Place the pan into the preheated oven; bake for 10-12 minutes. Remove from the oven, then set aside to cool.
When the springform pan has cooled, wrap aluminum foil around the sides.

While the crust is cooling, beat the cream cheese with a mixer until smooth.

Next, add the eggs one at a time, scraping down the sides of the bowl after the addition of each egg.

Once all of the eggs are incorporated into the cream cheese, add in the brown sugar, peanut butter, cream, and vanilla; beat until combined.

Scrape down the sides of the bowl a few time while beating. It will take a few minutes to get the peanut butter mixed in.

Gently fold in the chopped up peanut butter cups with a spatula, then pour the mixture into the cooled crust.

Heat a medium pot of water on the stove until steaming.

Place the foil-lined springform pan inside a larger pan. Carefully pour the hot water into the larger pan, until the water is about 1 inch up the sides of the springform pan.

Bake the cheesecake until just set, about 1 hour 15 minutes. Then turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the oven. Let it sit for about an hour, then remove the cheesecake from the oven.

Cool completely, then refrigerate until completely cool, about 2 to 3 hours before topping.

Make the Topping:

Pour the cream into a small sauce pot. Heat until simmering, but not boiling. Remove from the heat and pour in the chocolate chips. Allow the mixture to sit a couple of minutes, then stir until smooth.

Pour the chocolate mixture over the top of the cheesecake, allowing it to drip down the sides. Sprinkle Reese’s cups over the top of the cheesecake.

Surprisingly, this beautiful looking Reese’s Peanut Butter Cheesecake is very easy to make.

I’ve decided a dessert this good only deserves to be shared with the greatest of friends!

I hope you will share it with yours!

Reese’s Peanut Butter Cheesecake

Rich, thick and sinfully indulgent, this Reese’s Peanut Butter Cheesecake has a cookie crust with creamy peanut butter cups topped with a chocolate ganache. Course Dessert Cuisine American Keyword Cheesecake, chocolate, Peanut Butter Cups, Reese’s Peanut Butter Prep Time 20 minutes Cook Time 1 hour 15 minutes Total Time 1 hour 35 minutes Servings 20 Calories 665kcal Author David & Debbie Spivey

Ingredients

Crust

  • 1 package Oreo cookies
  • 6 tablespoons unsalted butter melted

Cheesecake

  • 32 ounces cream cheese (4) 8-ounce packages
  • 5 eggs
  • 1 ½ cups brown sugar
  • 1 cup smooth peanut butter
  • ½ cup cream
  • 1 teaspoon vanilla
  • 12 ounces Reese’s peanut butter miniature cups unwrapped and roughly chopped

Topping

  • ½ cup cream
  • 1 cup semi-sweet chocolate chips
  • 8 ounce package Reese’s Minis

Instructions

  • Preheat oven to 325 degrees F.
  • Put the cookies in a food processor or blender and blend until the crumbs look like garden soil.
  • Pour in the melted butter and salt; pulse a few times to combine.
  • Press the mixture into the bottom of a 9-inch springform pan, making sure that the crumbs go about ¼ of the way up the sides of the pan.
  • Place the pan into the preheated oven; bake for 10 to 12 minutes. Remove from the oven, then set aside to cool. When the spring-form pan has cooled, wrap aluminum foil around the sides.
  • Beat the cream cheese with a mixer until smooth.
  • Add the eggs one at a time, scraping down the sides of the bowl after the addition of each egg.
  • Add in the brown sugar, peanut butter, cream, and vanilla; beat until combined. Scrap down the sides of the bowl a few time while beating. It will take a few minutes to get the peanut butter mixed in.
  • Gently fold in the chopped up peanut butter cups with a spatula, then pour the mixture into the cooled crust.
  • Heat a medium pot of water on the stove until steaming.
  • Place the foil-lined spring-form pan inside a larger pan. Carefully pour the hot water into the larger pan, until the water is about 1 inch up the sides of the spring-form pan.
  • Bake the cheesecake until just set, about 1 hour 15 minutes. Then turn off the oven, but leave the cheesecake inside. Allow the temperature to come down gently inside the oven. Let it sit for about an hour, then remove the cheesecake from the oven. Cool completely, then refrigerate until completely cool, about 2 to 3 hours before topping.

THE TOPPING

  • Pour the cream into a small sauce pot. Heat until simmering, but not boiling. Remove from the heat and pour in the chocolate chips. Allow the mixture to sit a couple of minutes, then stir until smooth. Pour the chocolate mixture over the top of the cheesecake, allowing it to drip down the sides. Sprinkle the Reese’s cups over the top of the cheesecake.

Notes

Recipe adapted from Taste and Tell Blog.

Nutrition

Calories: 665kcal | Carbohydrates: 57g | Protein: 12g | Fat: 44g | Saturated Fat: 21g | Cholesterol: 118mg | Sodium: 435mg | Potassium: 386mg | Fiber: 2g | Sugar: 43g | Vitamin A: 970IU | Vitamin C: 0.1mg | Calcium: 110mg | Iron: 3.4mg Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!

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Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. Follow me

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Ruggles Reese’s Peanut Butter Cup Cheesecake

DIRECTIONS

  • Please Note****Plan ahead–cheesecake needs to chill for at least 4 hours.
  • To Make The Crust:
  • Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
  • Pat the crust mixture onto bottom and sides of a 10-inch springform pan.
  • To Make The Filling:
  • Beat cream cheese in bowl of electric mixer until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Add sugar, peanut butter and cream; mix until smooth.
  • Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
  • Pour filling into prepared crust.
  • Place springform pan into a larger baking pan.
  • Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
  • Bake at 275°F 1-1/2 hours, or until firm and lightly browned.
  • For The Topping:
  • Combine the sour cream and sugar and spread on the cheesecake.
  • Return the cake to the oven for 5 minutes.
  • Remove from the oven and allow to cool on a wire rack for one hour.
  • You may run a knife along the edge of the cake to loosen it from the pan somewhat.
  • Refrigerate for at least 4 hours.

Peanut Butter Cup Cheesecake

Prep Time: 15mn Cook Time: 50mn Total Time: 1hr 5mn

CRUST INGREDIENTS

  • 36 Oreo‘s (1 package)
  • 6 tablespoons butter, melted

FILLING INGREDIENTS

  • 3- 8oz blocks cream cheese, room temperature
  • 1 cup sugar
  • 1 cup smooth peanut butter
  • 2 eggs, room temperature
  • 1 teapsoon vanilla

TOPPING INGREDIENTS

  • 1 cup chocolate chips
  • 1/2 cup heavy whipping cream

CRUST DIRECTIONS

  1. Preheat oven to 350° and grease a 9 inch springform pan.
  2. Crush Oreo’s in a food processor or blender until no large chunks remain and mix with melted butter. Press into bottom and up sides of the pan and bake for 7-9 minutes.

FILLING DIRECTIONS

  1. While the crust is baking, make the cheesecake.
  2. In a large bowl combine cream cheese and sugar and beat with a mixer until fluffy. Add in the peanut butter and mix again until fully incorporated. Scrape down the sides of the bowl as needed.
  3. Add in the vanilla and mix again.
  4. Fold in the eggs by hand, just until incorporated. Do not over mix or this will cause cracks in the cheesecake.
  5. Pour on top of the crust and smooth with a spatula so the mixture is even
  6. Bake for 50-55 minutes or until the center is just set.
  7. Remove, let cool, and remove from the pan.
  8. Run a butter knife around the edges until it is released, then take the side of the springform pan off.
  9. Loosen the bottom and slide onto a plate. Cover and refrigerate.

TOPPING DIRECTIONS

  1. Once fully cool, make the ganache.
  2. Combine chocolate chips and heavy cream in a microwave safe bowl.
  3. Microwave for 60-90 seconds or until melted- stirring every 30 seconds.
  4. Pour over cheesecake and top with Reese’s Cups.

Servings: 8

No-Bake Peanut Butter Cup Cheesecake

  1. Preheat oven to 180ºC (350ºF). Grease, line the base of a 9” springform pan.
  2. Add flour, sugar, cocoa, baking powder, baking soda, salt and coffee to a large bowl; whisk through to combine.
  3. Add milk, oil, eggs, and vanilla to flour mixture and mix together until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
  4. Pour batter into prepared cake pan. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the centre of the chocolate cake, comes out clean.
  5. Remove from the oven and allow to cool for about 10 minutes. Using the back of a measuring cup, press the cake down firmly to condense slightly. Let chill completely
  6. Meanwhile, whip the cream cheese and peanut butter until smooth, set aside. In another bowl, whip the cream cheese and icing sugar to form stiff peaks
  7. Add the whipped cream to the creamcheese mix and using the hand mixer, whip until combined, scraping the bowl as necessary.
  8. Scrape the mixture into a springform pan and smooth the filling. Chill for 6 hours, or ideally overnight for best results.
  9. Heat cream and corn syrup until steaming. Pour over chopped chocolate and let it sit for 1 minute to melt. Stir from the centre out to incorporate and melt evenly.
  10. Carefully remove the cake from the springform pan. Place over a rack in a large rimmed sheet pan. Pour the ganache evenly over top of the cake and use an offset spatula to spread smooth. Let it drip off the edge so it coats the sides. (The ganache should be pourable like the consistency of double cream, warm in 10 second intervals in the microwave if needed)
  11. Chill for 10 minutes until set.
  12. Sprinkle peanuts and chocolate around the edge of the cake. Slice and serve.
  13. Enjoy!

Reese’s Peanut Butter Cup Mini Cheesecakes are sure to be a new favorite! Reese’s Peanut Butter Cups are enveloped in a rich, luscious mini cheesecake and drizzled with chocolate and peanut butter. An amazing recipe and one of the most frequently requested in our home. Perfect for potlucks, picnics, and parties! Easy and delicious! If you’re a big Reese’s fan like we are, make sure to check out these Reese’s Peanut Butter Oatmeal Cookie Bars and Reese’s Muddy Buddies – so good!

Mini Cheesecakes

If you’ve been reading my blog for any length of time you might have discovered that I have a thing for Reese’s Peanut Butter Cups. A big thing. I named my son after them. You get it now right? So another one of my addictions great loves is cheesecake. Combine the two and you have Reese’s Peanut Butter Cup Mini Cheesecakes.

What Are Mini Cheesecakes

Mini Cheesecakes are just like a regular cheesecake – except smaller. They are great for parties because they are single serving size and can be hand-held. Just pick up and go!

This mini cheesecake recipe uses a muffin tin. It’s really the perfect size for mini cheesecakes and they look so cute! I have served these many times at various parties – especially for Reece’s birthday parties! You can imagine I go a little Reese’s crazy for Reece 😉

If Reese’s aren’t your thing, you can easily substitute your favorite candy in place of the Reese’s. Maybe Snickers, Milky Ways, etc. Just buy the mini size and you’re good to go!

What Do I Need To Make Mini Cheesecakes?

This mini cheesecake recipes use the same ingredients that a traditional cheesecake recipe would use – you just need a mini cheesecake pan, or muffin tin, to make them. This brand here is the same brand that I recommended in my Must Have 25 Kitchen Gadgets collection. Excellent quality!

For the crust:

  1. graham cracker crumbs
  2. sugar
  3. butter

For the Cheesecake Filling:

  1. miniature Reese’s Peanut Butter Cups
  2. cream cheese
  3. sugar
  4. all-purpose flour
  5. eggs
  6. vanilla extract

For the topping:

  1. Reese’s Peanut Butter chips
  2. chocolate chips
  3. shortening

How To Make Mini Cheesecakes

  • Place a cup liner in each cup of your muffin pan.
  • Make the graham cracker crust.
  • Press the crust into the bottom of each cup.
  • Place a Reese’s in the center of the crust in each cup.
  • Prepare the cheesecake filling.
  • Spoon the cream cheese mixture over the Reese’s and bake.
  • Let the cheesecakes cool before serving.

If you simply can’t wait – been there, done that – these mini cheesecakes are sensational when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for awhile.

Mini Cheesecake Topping

The topping is really optional but what I do is so simple and I love that it gives a kind of sneak peek into what’s inside the cheesecake.

I simply melt peanut butter chips in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips and voila! Magical!

More Reese’s Treats

  1. Easy Reese’s Peanut Butter Fluff
  2. Reese’s Peanut Butter Granola Bars
  3. Reese’s Marshmallow Brownie Bars
  4. Peanut Butter Chocolate Chip Pound Cake
  5. Reese’s Stuffed Giant Chewy Chocolate Chip Cookies

Pin 5 from 1 vote

Reese’s Peanut Butter Cup Mini Cheesecakes

Reese’s Peanut Butter Cups are enveloped in a rich, luscious mini cheesecake and drizzled with chocolate and peanut butter. An amazing recipe and one of the most frequently requested in our home. Perfect for potlucks, picnics, and parties! Easy and delicious! Course Dessert Cuisine American Keyword chocolate, mini cheesecakes, peanut butter, Reese’s Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 12 Calories 340kcal Author Trish – Mom On Timeout

  • ¾ cup graham cracker crumbs
  • 3 tbsp sugar
  • 3 tbsp butter melted
  • 12 miniature Reese’s Peanut Butter Cups
  • 16 oz ight cream cheese
  • 1 cup sugar
  • ¼ cup all-purpose flour
  • 2 eggs room temperature
  • 2 tsp vanilla extract
  • ½ cup Reese’s Peanut Butter chips
  • ½ cup chocolate chips
  • 2 tsp shortening divided

  • Preheat the oven to 350. Place a cup liner in each cup of your muffin pan. Make the graham cracker crust by combining the graham cracker crumbs, 3 Tbls sugar, and 3 Tbls melted butter. Combine until nice and crumbly.
  • Press the crust into the bottom of each cup. I use about a heaping tablespoon of the mixture for each cup and then use the bottom of my ice cream scoop to flatten the crust down.
  • Remove the wrappers from the Reese’s. You will want to unwrap 14 total. 12 for the cheesecakes and two for a quick snack. Place a Reese’s in the center of the crust in each cup.
  • Beat the cream cheese until nice and fluffy. I use the light cream cheese so I can have two cheesecakes but you could use regular cream cheese if you would like ?
  • Add in the sugar, flour and vanilla and continue beating until well combined. Add in the eggs one at time making sure they are well incorporated.
  • Spoon the cream cheese mixture over the Reese’s, evenly dividing the mixture among the 12 cups. I use about ¼ c of the mixture for each cup. Bake for about 20-25 minutes until the cheesecakes are set.
  • Let the cheesecakes cool – or don’t! They are so good when the chocolate is all ooey-gooey and melted but they really are better after they’ve cooled and chilled for a while. Melt the peanut butter chips and 1 tsp of shortening in the microwave and then use a fork to swirl the melted chips over the top of the cheesecakes. Do the same with the chocolate chips. Enjoy!
  • Makes 12 cheesecakes. Store in refrigerator.

Calories: 340kcal | Carbohydrates: 41g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 292mg | Potassium: 136mg | Fiber: 1g | Sugar: 34g | Vitamin A: 355IU | Calcium: 79mg | Iron: 0.9mg

Originally published April 23, 2012.

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STEP-BY-STEP INSTRUCTIONS & PICTURES

For my birthday this year I created the absolute most decadent Reese’s Peanut Butter Cup Cheesecake ever and topped it with a luscious peanut butter caramel! So heavenly, makes me wish it were my birthday every day…

This, people, was my birthday cake this year.

For MONTHS, I dreamed about it, imagined it in my mind, thought of how I would make it, what ingredients I would use and how I would put everything together. I studied many a Reese’s Peanut Butter Cup Cheesecake recipe over the web, but none of them quite fit exactly what I had in mind. Sure, they all looked very good, especially for a peanut lover aficionado such as me, but I wanted something more, you know. I wanted to take mine to the next level. I wanted to make it utterly decadent, almost to the point of illegality.

I finally decided to use my Chocolate and Salted Cheesecake as a base for inspiration. Just like it, I wanted this cheesecake to have two distinct layers, except this time, one would be chocolate, and the other one peanut butter. And I wanted both flavors to be discernible, too. I didn’t want the chocolate to overpower the peanut butter, or vice versa. And to kick things up a notch, I had visions of a lusciously thick Peanut Butter Caramel covering the base and top of my cake. I wasn’t quite sure how I was gonna get it done, but I knew I had to have it.

Last but not least, in my fantasy that ideal, epic cheesecake would have to be loaded with mounds of Reese’s Peanut Butter Cups, would look totally drool-worthy and taste even better than it looked. This birthday cake of mine, I wanted it to be perfect. And let me tell you that it was! The textures, the flavors, the way it looked. I love everything about it. If I was to do it again, I wouldn’t change a single thing.

NOT ONE.

As sad as it may sound, though, circumstances made it so I ended up being all by my lonesome to eat it. No, I don’t mean that I ate the whole thing by myself. I had one slice on my birthday, and another one the next day. Then I shared the love with the people around me, and everyone who was fortunate enough to taste it had nothing but great things to say about it.

Even my son, who doesn’t really have a sweet tooth, had not one but TWO slices. I had managed to find lucky takers for all the slices except one, so I told him to bring that last one to his friend who had loved it so much, he’d raved about it for days. Initially he said: “sure, I’ll bring it to him, he’ll be happy”, but then, as he was about to leave, I reminded him not to forget the cake and he said, much to my surprise: “well, you know what? I decided that I would keep it for myself, after all. I’ll eat it when I get back from school tonight.” My jaw dropped to the floor. My son does not usually eat cake and I was already really surprised that he’d eaten an ENTIRE slice the first time around, but for him to have a second one? I couldn’t believe my ears.

That, people, means that this cake really is something else!

I’ll give it to you, there are many, many steps and this is the kind of cake that you make over the course of 2 days since the cheesecake needs to chill completely before you get to put the finishing touches on it. But all that hard work is really, totally, entirely worth it.

This cake is a real stunner. Total decadence. A peanut butter lover’s paradise.

Bring this cake to a party, pot-luck dinner or family reunion, or make it for your birthday and distribute the love around you, and you will forever be seen as a hero.

If you love cheesecake, chocolate and peanut butter, then you HAVE to make this cake at least once in your lifetime.

First, let’s make some Peanut Butter Caramel


Combine the sweetened condensed milk, butter and brown sugar in a saucepan set over low heat.

Cook, stirring very frequently…

…until the mixture becomes thick and “sticky” and has the same color as peanut butter, about 10 minutes

Add the creamy peanut butter…

…followed by the milk and vanilla extract.

Whisk until well combined and the mixture has the consistency of soft, spreadable toffee.

If you find that it’s a little bit too much on the stiff side, add a little bit more milk, one tablespoon at a time, until it has the desired consistency. Remove from heat and reserve.

Movin’ on to the obligatory Graham Crust

But before we even get to making the crust, we have a few little things that we need to do. First, preheat your oven to 375°F

Next, line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.

Now, combine the graham cracker crumbs, peanuts, brown sugar, peanut butter, melted butter and salt in a large mixing bowl.

Mix until all the ingredients are well combined.

Press at the bottom and side of the prepared pan, bringing the crust about half way up the side of the pan.

Bake the crust for 10 minutes and then spoon about 1-1/4 cup of the peanut butter caramel over the warm crust.

Hang on to the rest of that caramel until you need to use it again, which will most probably be tomorrow… Since you will have to reheat it slightly to bring it back to its spreadable consistency, you might as well leave it in the saucepan. Just make sure you put a lid on it.

For now, spread that peanut butter caramel over the crust very delicately with a spatula, all the way to the edge.

Top with a full bag of Reese’s Peanut butter Cups Minis, distribute them evenly and set aside.

Now for some Cheese Batters

Before you start, bring about 4 cups of water to a boil and reserve. You’ll need to use it in a little while.

Next, combine the cream cheese, sour cream, brown sugar, vanilla extract and salt in the bowl of your food processor

Beat until super smooth and creamy, stopping the motor to scrape the sides once or twice to make sure every last bit gets incorporated.

Add the eggs, all at once, and resume processing until they are fully incorporated.

Then, add the starch and mix well.

Reserve 3½ cups of this cheese mixture in a separate bowl.

Melt the unsweetened chocolate and add this melted chocolate to the cheese mixture that is still in the food processor by pouring it into the feeding tube while the motor is still running.

I like to melt my chocolate in the microwave in 30 seconds increments, mixing well between each burst for 20 to 30 seconds, until the chocolate is completely melted and smooth. 3 to 4 bursts usually does the trick.

Mix until the chocolate is well incorporated

And then pour the chocolate cheese batter over the reserved crust. Spread evenly all the way to the edge.

At this point, it would be a good idea to place the cake over a piece of aluminum foil and fold that piece of foil over the pan so the exterior is completely covered. This will prevent any water we’ll be pouring under the cake later from seeping into the pan.

Now place your cake in a broiler pan and set aside.

Return the cheese batter that you reserved earlier back to the food processor;

As you can see, I didn’t even bother rinsing my bowl, but I made sure that I scraped it really well. I didn’t want any traces of chocolate to affect the color of my peanut butter cheesecake batter. The very minimal amount that I left behind didn’t do any damage at all…

Add 1 cup of peanut butter to your batter…

…and mix until well combined.

Pour that peanut butter cheese batter over the chocolate layer…

…spread as evenly as you can all the way to the edge.

Place the cake on the middle rack of your oven, decrease the temperature to 350°F and delicately pour some boiling water into the broiler pan underneath it so it goes about 1/4 of the way up the side of the pan.

Bake your cake for 25 minutes and then, decrease the oven temperature to 250°F and continue baking your cake for a further 65 minutes.

Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven.

When the cheesecake is completely cooled, transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight.

Ah! The finishing touch

Remove the ring from around the cheesecake but leave it on the parchment paper.

Warm the leftover peanut butter caramel slightly over low heat just to bring it back to its spreadable consistency (it does stiffen quite a bit as it cools down). Add a little bit more milk if necessary.

Put a few tablespoons aside (we’ll use it to drizzle over the cake later) and pour the rest over the chilled cheesecake.

Spread delicately with a spatula, not quite all the way to the edge.

Prepare two piping cones out of parchment paper (you could also use squeeze bottles but they don’t work quite as well).

Melt the semi-sweet chocolate chips and pour the melted chocolate into a parchment paper cone, then squeeze the chocolate over the top of the cake going left to right then up and down.

Mound the halved Reese’s Peanut butter Cups Miniatures, Reese’s Peanut butter Cups Minis and chopped roasted peanuts in the center of the cake and then drizzle more of the melted chocolate over this mound of goodness.

Thin the reserved peanut butter caramel with a few drops of milk to make it squeezable and then pour it into your second parchment paper cone; drizzle all over the cake.

Carefully remove the cake from the parchment paper and place it on a cake plate or pedestal.

Ideally, you want to serve this cake at room temperature, but it’s also delicious served chilled.

Any leftovers will keep for up to 10 days if kept in the refrigerator in an airtight container.

And finally, I get to dig in… Happy Birthday to me!

Reese’s Peanut Butter Cup Cheesecake

Yield: Serves 12

Ingredients

Instructions

    Peanut Butter Caramel

  1. Combine the sweetened condensed milk, butter and brown sugar in a saucepan set over low heat and cook stirring very frequently until the mixture becomes sticky and has the color of peanut butter, about 10 minutes
  2. Add the peanut butter, milk and vanilla extract and whisk until well combined and the mixture has the consistency of soft, spreadable toffee. Add more milk, one tablespoon at a time, if you find that the caramel is too thick. Remove from heat and reserve
  3. Graham Crust

  4. Preheat your oven to 375°F
  5. Line the bottom of a 9” springform pan with parchment paper. To do that, remove the ring and cover the bottom with parchment paper. Fold the excess paper back under the plate and, while holding it in place with one hand, put the ring back in its position with the other hand. Bring the excess paper back from under the pan but do not cut it off.
  6. Combine graham cracker crumbs, peanuts, brown sugar, peanut butter, melted butter and salt in a large mixing bowl. Mix until well combined and press at the bottom and side of the pan, bringing the crust about half way up the side of the pan.
  7. Bake for 10 minutes and then spoon about 1-1/4 cup (335g | 11.8oz) of the peanut butter caramel over the warm crust (you may leave the rest in the covered saucepan until you need to use it again). Spread the caramel very delicately with a spatula, all the way to the edge. Top with a bag of Reese’s Peanut butter Cups Minis and set aside.
  8. Cheese Batters

  9. Bring about 4 cups of water to a boil and reserve.
  10. Combine the cream cheese, sour cream, brown sugar, vanilla extract and salt in the bowl of your food processor and beat until super smooth and creamy. Stop the motor to scrape the sides once or twice to make sure every last bit gets incorporated
  11. Add the eggs and resume processing until they are fully incorporated, then, add the starch and mix well.
  12. Reserve 3½ cups (785g | 27.7oz) of this cheese mixture in a bowl.
  13. Melt the unsweetened chocolate in the microwave in 30 seconds increments, mixing well between each burst for 20 to 30 seconds, until the chocolate is completely melted and smooth.
  14. Add this melted chocolate to the cheese mixture that is still in the food processor by pouring it into the feeding tube while the motor is still running. Mix until well combined and then pour over the reserved crust and spread evenly all the way to the edge.
  15. Place the cake over a piece of aluminum foil and fold it over the pan so the exterior is completely covered. Now place your cake in a broiler pan and set aside.
  16. Return the cheese batter that you reserved earlier back to the food processor; add 1 cup of peanut butter to it and mix until well combined.
  17. Pour that peanut butter cheese batter over the chocolate cheese batter and spread as evenly as you can all the way to the edge.
  18. Place the cake on the middle rack of your oven, decrease the temperature to 350°F and delicately pour some boiling water into the broiler pan underneath it so it goes about 1/4 of the way up the side of the pan. Bake your cake for 25 minutes and then, decrease the oven temperature to 250°F and continue baking your cake for a further 65 minutes.
  19. Turn off the oven and crack the door open. Leave the cake in the oven, undisturbed, for about 1 hour, or until cool enough to be handled with your bare hands, and then slide it out of the oven.
  20. When the cheesecake is completely cooled, transfer it to the refrigerator and chill for at least 6 hours, or preferably overnight.
  21. The finishing touch

  22. Remove the ring from around the cheesecake but leave it on the parchment paper.
  23. Slightly warm the leftover peanut butter caramel over low heat to make it spreadable again. Add a little bit more milk if necessary. Put a few tablespoons aside (to be drizzled over the cake later) and pour the rest over the chilled cheesecake and then spread it delicately with a spatula, not quite all the way to the edge.
  24. Prepare two piping cones out of parchment paper (you could also use squeeze bottles but it doesn’t work quite as well). Melt the semi-sweet chocolate chips and pour the melted chocolate into a parchment paper cone, then squeeze the chocolate over the top of the cake going left to right then up and down.
  25. Mound the halved Reese’s Peanut butter Cups Miniatures, Reese’s Peanut butter Cups Minis and chopped roasted peanuts in the center of the cake and then drizzle more of the melted chocolate over this mound of goodness.
  26. Thin the reserved peanut butter caramel with a few drops of milk to make it squeezable and then pour it into your second parchment paper cone; drizzle all over the cake.
  27. Carefully remove the cake from the parchment paper and place it on a cake plate or pedestal.
  28. Stored in the refrigerator in an airtight container, this cake will keep for up to 10 days.
  29. Serve preferably at room temperature.

This No-Bake Peanut Butter Cup Cheesecake starts with an Oreo peanut butter cookie crust, followed by a creamy, peanut butter batter, and sprinkled with chopped peanut butter cups and chocolate syrup. It’s an easy dessert that takes just minutes to prepare and is packed with flavor!

No-bake cheesecakes are pretty much the best kind of cake to me.

I mean, you don’t have to turn on the oven, it takes just minutes to prepare, and it tastes like you spent hours slaving away in your kitchen.

I can still remember the very first time I tasted cheesecake. I know that may be a strange thing to remember, but it was just so memorable to me. Not because it was a special occasion, or anything like that, but because the cheesecake tasted so darn good!

I was at a pizza place with my family and we ordered slices of cheesecake for dessert. Looking back on it, the cheesecake wasn’t the best kind that I’ve ever had, but it was just so creamy and flavorful. And ever since that moment, when I was seven or eight years old, I vowed to be a cheesecake lover for life.

And I’ve kept that promise ever since then. I’ve shared this no-bake blackberry cheesecake, that pumpkin cheesecake trifle, and this strawberry cheesecake mousse and chocolate peanut butter version. But I’ve never made a full, no-bake cheesecake before. Crazy, right?

Well, it’s time to change that, friends. Today, I’m sharing my latest (and greatest) cheesecake recipe with you. This No-Bake Peanut Butter Cup Cheesecake starts with an oreo peanut butter cookie crust, followed by a creamy, peanut butter batter, and sprinkled with chopped peanut butter cups and chocolate syrup. It’s an easy dessert that takes just minutes to prepare and is packed with flavor. If you’re a fan of cheesecake and peanut butter, then this dish was made for you!

Since it’s the start of summer, I figured now was the best time to share this No-Bake Peanut Butter Cup Cheesecake with you. After all, I love that I don’t have to turn on the oven and heat up my house when it’s steaming hot outside.

Now, let’s get to the peanut butter part! This no-bake cheesecake is loaded with peanut butter. The crust contains oreo peanut butter cookies. Have you tried those before? SO good! Then, there’s peanut butter in the cheesecake batter, followed by peanut butter cups on top of the cake. You could always add the cups into the batter, but I chose to leave it on top only.

And did I mention how easy this No-Bake Peanut Butter Cup Cheesecake is to make? In less than 15 minutes, you’ll have this dessert prepped and chilling in the fridge. And that’s the hardest part…waiting for the decadent dish to chill! But, if you can muster up your willpower, it’s definitely worth the wait.

This no-bake cheesecake is smooth, creamy, and full of peanut butter goodness. The chocolate peanut butter cookie crunch gives this dish just the right amount of balance, without overpowering the tasty peanut butter.

So the next time you need an easy, no-bake dessert that’s jam-packed with peanut butter, grab that cream cheese and whip up this simple, No-Bake Peanut Butter Cup Cheesecake!

subscribe to my youtube channel to see how easy this recipe is to make!

Looking for more cheesecake recipes? I’ve got you covered!

  • No Bake Strawberry Cheesecake
  • Caramel Pumpkin Cheesecake Dip
  • Blueberry Cheesecake Stuffed French Toast
  • No-Bake Blackberry Cheesecake
  • No Churn Cherry Cheesecake Ice Cream
  • Caramel Apple Cheesecake Bars

This No-Bake Peanut Butter Cup Cheesecake starts with an Oreo peanut butter cookie crust, followed by a creamy, peanut butter batter, and sprinkled with chopped peanut butter cups and chocolate syrup. It’s an easy dessert that takes just minutes to prepare and is packed with flavor! Course Dessert Cuisine American Keyword cheesecake recipe, no bake cheesecake Prep Time 4 hours 10 minutes Total Time 4 hours 10 minutes Servings 10 slices Calories 655kcal

Crust:

  • 1 package (15.25 ounce) Peanut Butter Oreo Cookies, ground into crumbs
  • 5 tablespoons unsalted butter melted

Filling

  • 24 ounces (3 blocks) cream cheese softened
  • ½ cup granulated sugar
  • 1½ teaspoons vanilla bean paste or vanilla extract
  • 1½ cups creamy peanut butter
  • 1 tub (8 ounce) whipped topping, such as Cool Whip

TOPPING

  • 25 mini Reese’s Peanut Butter Cups roughly chopped
  • 3 tablespoons chocolate syrup
  • In a medium bowl, combine the Oreo crumbs and melted butter. Press crumb mixture into the bottom and up the sides of a 9 inch spring form pan. Place in refrigerator to firm up while preparing filling.
  • In a large bowl, beat cream cheese, sugar, vanilla extract, and peanut butter until smooth. Fold in whipped topping until completely combined.
  • Spread filling evenly into prepared cookie crust. Cover and refrigerate for at least 4 hours, or overnight.
  • Before serving, remove cheesecake from spring form pan and top with chopped peanut butter cups and chocolate syrup.

Serving: 1g | Calories: 655kcal | Carbohydrates: 62g | Protein: 15g | Fat: 42g | Saturated Fat: 14g | Cholesterol: 35mg | Sodium: 502mg | Potassium: 433mg | Fiber: 4g | Sugar: 41g | Vitamin A: 414IU | Calcium: 79mg | Iron: 5mg Tried this recipe?Mention @pumpkin_n_spice or tag #pumpkin_n_spice!

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This rich and creamy Chocolate Peanut Butter Cup Cheesecake has an oreo crust topped by a layer of peanut butter cups and a chocolate cheesecake filling. To make it even more decadent, I piped peanut butter frosting around the edges and sprinkled a whole bag of mini Reese’s Peanut Butter Cups in the middle. I couldn’t resist making it look like this cake from Let’s Dish Recipes.

I took most of the cheesecake to my son when I went to visit him at college a few weeks ago. He shared with some friends in his dorm and none of them could believe it was a homemade cheesecake because it tasted like it was from the Cheesecake Factory.

I think that chocolate and peanut butter is the ultimate flavor combination for any type of dessert, but especially cheesecake. I layered about 12 full-sized, whole Reese’s Peanut Butter Cups on the bottom. Talk about yum! Then a bunch of those mini Reese’s Peanut Butter Cups on top.

When you use one of your favorite candies for a recipe, it’s like you’re already halfway there to creating a fabulous dessert. The creamy chocolate cheesecake filling and peanut butter frosting are really just there to compliment the peanut butter cups. 🙂

This is a peanut butter cup lover’s cheesecake for sure!

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Chocolate Peanut Butter Cup Cheesecake

Pin Servings: 10 servings

  • 24 Oreo cookies, finely crushed
  • 4 tablespoons butter, melted
  • 12 Reese’s Peanut Butter Cups
  • 1 (12-ounce) bag semi-sweet chocolate chips
  • 3 (8-ounce) packages cream cheese, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 1/2 teaspoons vanilla extract
  • 4 large eggs

Ganache Topping

  • 3/4 cup whipping cream
  • 1 (12-ounce) package semi-sweet chocolate chips

Peanut Butter Icing

  • 4 ounces cream cheese, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 2 to 3 tablespoons milk
  • 1 bag mini Reese’s Peanut Butter Cups
  • Preheat oven to 350 degrees.
  • In a medium bowl stir together oreo crumbs and melted butter.. Press into the bottom of a 9-inch springform pan. Place springform pan on a baking sheet and place in oven for 8 minutes. Set aside.
  • To make filling, place chocolate chips in a microwave-safe bowl and microwave on HIGH at 20 second intervals until smooth when stirred. Set aside.
  • Using an electric mixer, beat cream cheese at medium speed until smooth.
  • Add sweetened condensed milk and vanilla and beat on LOW until combined.
  • Beat in eggs, one at a time, beating just until combined.
  • Beat in melted chocolate just until combined.
  • Place peanut butter cups on top of cooled oreo crust.
  • Pour batter over peanut butter cups.
  • Place in 300 degree oven for 1 hour 5 minutes. Turn oven off and leave cheesecake in oven with door closed for 1 hour.
  • Remove cheesecake from oven, run a knife around the edge. Let cool to room temperature and then remove sides of pan. Make ganache and pour on top of cheesecake.
  • To make ganache, bring whipping cream to a simmer in a small saucepan. Stir in chocolate chips and remove from heat. Continue to stir until smooth. Let cool slightly before pouring on cheesecake. Refrigerate cheesecake at least 8 hours.
  • To make peanut butter frosting, beat cream cheese with electric mixer. Add peanut butter and beat until evenly combined.
  • Beat in powdered sugar and enough milk to make it thin enough to pipe.
  • Place icing in a pastry bag fitted with a large star tip and swirl around the edges.
  • Pile mini Reese’s cups in middle of cheesecake

More Cheesecake Recipes

Banana Pudding Cheesecake

Cinnamon Roll Cheesecake

Disclosure: This post contains affiliate links.

  1. Crust: Preheat oven to 350 degrees F. Brush 9-inch springform pan with melted butter. In large bowl, mix all crumbs, sugar, and 6 tablespoons butter. Press onto bottom and 1 inch up side of pan. Bake 10 minutes or until crust has set. Cool completely on wire rack. In small bowl, microwave peanut butter on high 30 seconds or until melted. Brush onto bottom crust.
  2. Cheesecake: In large bowl, with mixer on medium speed, beat cream cheese and sugar until smooth, about 3 minutes, scraping bowl with rubber spatula as needed. Beat in sour cream and vanilla. Reduce speed to low. Beat in eggs until just combined. Remove 1 cup batter; set aside. Pour remaining batter into prepared crust.
  3. In small bowl, microwave 1/4 cup hot fudge topping on high 30 seconds or until pourable; fold into reserved 1 cup batter. Carefully pour chocolate filling over batter in pan; swirl with knife.
  4. Place springform pan, inside roasting pan, on rack in oven; carefully fill roasting pan with boiling water to come halfway up side of springform pan. Bake until set around edges but slightly wobbly in center, about 55 minutes. Turn oven off. Remove pan from water bath. Return cake to oven and let cool inside, with door propped open slightly, 2 hours. Transfer pan to wire rack.
  5. In small bowl, microwave remaining 3/4 cup hot fudge topping on high 30 seconds or until pourable. Spread over top of cake with offset (angled) spatula; let cool. Garnish with peanut butter cups. Cover and refrigerate at least 6 hours or until well-chilled, up to 3 days. To serve, remove side of pan.

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