Peanut Butter Cup Cheesecake

Alright, this Peanut Butter Cup Cheesecake? It’s rich, creamy, and totally packed with peanut butter flavor in every dreamy bite. Imagine a chocolate cookie crust, smooth peanut butter cheesecake filling, and loads of chopped peanut butter cups—then drizzled with chocolate for good measure.

I made it for a birthday party, and honestly, people went quiet after the first taste. That combo of silky cheesecake, chocolate, and peanut butter candy? It’s classic, comforting, and over-the-top delicious.

And guess what? It’s easier than you might think. Just mix, layer, bake, and chill. Let’s make it together—you’re gonna want this showstopper at every celebration!

Why You’ll Love This Recipe

• Deep Flavor Layers: The contrast between the bittersweet Oreo crust, the salty-sweet peanut butter filling, and the dark chocolate ganache gives each slice a nuanced flavor profile.
• Creamy but Structured: Thanks to full-fat cream cheese and proper baking technique, the cheesecake holds its shape without sacrificing its creamy texture.
• Candy Inside and Out: Mini peanut butter cups are folded into the filling and used as decoration, so every bite carries both flavor and texture surprises.
• Make-Ahead Friendly: This cheesecake needs to chill overnight, making it perfect for planning ahead and reducing last-minute prep stress.
• Special Occasion Worthy: With its layered look and satisfying richness, it’s fit for parties, potlucks, or even as a homemade gift.

What You Need to Know Before You Start

Prep Time & Cook Time

• Preparation Time: ~30 minutes to assemble all components
• Baking Time: 60–70 minutes (plus 10 minutes cooling in oven)
• Cooling & Chilling Time: At least 6–8 hours, preferably overnight
• Total Time: ~8.5 to 9 hours from start to finish

Servings
A 9-inch cheesecake yields about 12 to 14 slices depending on portion size. This dessert is rich, so even thin slices are satisfying.

Skill Level
Intermediate. While no advanced techniques are required, you’ll need to follow careful steps to ensure the cheesecake bakes evenly, avoids cracking, and sets properly. A water bath and gradual cooling are key to the perfect texture.

Flavor Note
Use processed creamy peanut butter (like Jif or Skippy) for the best texture. Natural-style peanut butter can separate and lead to an oily or gritty batter.

Required Kitchen Tools

Before starting, gather the following tools to streamline your baking process:

• 9-inch Springform Pan: Essential for clean release after baking.
• Electric Mixer: Stand mixer or handheld—used for creaming ingredients evenly.
• Food Processor or Rolling Pin: To finely crush the Oreo cookies for the crust.
• Rubber Spatula: Helps fold in the peanut butter cups without overmixing the batter.
• Mixing Bowls: At least two—one for the crust, one for the filling.
• Measuring Cups & Spoons: For precise ingredient amounts.
• Saucepan & Whisk: For making the ganache.
• Baking Sheet & Foil: For setting up a water bath and wrapping the pan to prevent leakage.
• Cooling Rack: To allow the cheesecake to rest before refrigerating.

Ingredient Breakdown

For the Crust:

• Oreo Cookies (30 count): Use classic Oreos, filling included. The cream helps bind the crust.
• Unsalted Butter (6 tablespoons / 85g): Melted and mixed with cookie crumbs for a firm base.

Note: Crushing the cookies finely creates a crust that’s cohesive and less likely to crumble when sliced.

For the Cheesecake Filling:

• Cream Cheese (32 ounces / 907g): Full-fat, brick-style cream cheese must be softened to room temperature to ensure a lump-free batter.
• Light Brown Sugar (1½ cups / 300g): Adds moisture and a subtle molasses flavor that complements the peanut butter.
• Creamy Peanut Butter (1 cup / 270g): Use shelf-stable peanut butter, not natural or oily varieties.
• Eggs (5 large): Room temperature eggs emulsify better, creating a smooth, stable filling.
• Heavy Cream (½ cup / 120ml): Adds richness and helps keep the filling soft and creamy.
• Pure Vanilla Extract (1 teaspoon): Rounds out the flavors with warmth and depth.
• Reese’s Mini Peanut Butter Cups (8 ounces): Halved or quartered depending on size. Folded into the batter just before baking for bursts of chocolate-peanut butter flavor.

For the Ganache Topping:

• Semisweet Chocolate Chips (1 cup / 170g): Melts smoothly to form the base of the ganache.
• Heavy Cream (½ cup / 120ml): Heated and combined with chocolate to create a glossy finish.
• Reese’s Mini Peanut Butter Cups (8 ounces): Chopped or halved for topping the ganache. Add after the ganache is set slightly to prevent sinking.

How to Make Peanut Butter Cup Cheesecake – Step-by-Step Instructions

Step 1: Prepare the Pan and Oven

1. Preheat your oven to 325°F (163°C).
2. Wrap the springform pan tightly with two layers of heavy-duty aluminum foil. This helps protect the cheesecake during the water bath and prevents leaks.
3. Lightly grease the inside of the springform pan or line the bottom with parchment paper for easier removal.

Step 2: Make the Oreo Crust

1. Crush the Oreo cookies (filling included) using a food processor until finely ground. If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin.
2. Mix the crumbs with melted butter in a medium bowl until the texture resembles wet sand. The mixture should hold together when pressed.
3. Press the mixture firmly into the bottom of the prepared springform pan using the bottom of a measuring cup or glass. Press evenly and tightly for a compact base.
4. Bake the crust for 10 minutes, then remove from the oven and let it cool while you make the filling.

Tip: A pre-baked crust helps prevent sogginess and gives the cheesecake a firmer foundation.

Step 3: Make the Cheesecake Filling

1. Beat the cream cheese in a large bowl using a hand mixer or stand mixer fitted with the paddle attachment. Mix on medium speed for 2–3 minutes until smooth and creamy. Scrape down the sides as needed.
2. Add the brown sugar and continue mixing until fully combined, about 1 minute. There should be no lumps remaining.
3. Mix in the peanut butter until incorporated. The batter will be thick—this is normal.
4. Add the eggs, one at a time, mixing on low speed just until each egg disappears into the batter. Avoid overmixing at this stage, as it can introduce too much air.
5. Stir in the heavy cream and vanilla extract. The mixture should be thick but pourable.
6. Fold in the chopped mini peanut butter cups gently using a spatula. Distribute them evenly without deflating the batter.

Step 4: Assemble and Bake

1. Pour the filling over the pre-baked crust, spreading it into an even layer with a spatula. Tap the pan lightly on the counter to remove air bubbles.
2. Place the pan inside a large roasting pan, then carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (about 1½–2 inches deep).
3. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
4. Turn off the oven, crack the oven door open, and allow the cheesecake to cool in the oven for 10 minutes. This helps prevent cracking by reducing sudden temperature changes.
5. Remove the cheesecake from the oven and water bath. Carefully unwrap the foil and place the cheesecake on a wire rack. Let cool to room temperature, about 1 hour.

Step 5: Chill the Cheesecake

• Cover the cheesecake with plastic wrap (still in the pan) and refrigerate for at least 6 hours, ideally overnight.
• The cheesecake needs time to fully set and develop its texture and flavor. Do not rush this step.

Step 6: Make and Apply the Ganache

1. Place chocolate chips in a medium heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not let it boil.
3. Pour the hot cream over the chocolate chips and let sit for 3–5 minutes.
4. Whisk until smooth and glossy. Allow the ganache to cool slightly until it thickens to a pourable but spreadable consistency.
5. Pour the ganache over the chilled cheesecake, gently spreading it with an offset spatula. Let some drip down the sides if desired.
6. Top with more chopped peanut butter cups while the ganache is still soft so they stick.

Serving and Decoration

Serving Tips:

• For clean, neat slices, dip a sharp knife in hot water and wipe it clean between each cut.
• Serve the cheesecake chilled for the best texture. Let it sit at room temperature for just 10–15 minutes before slicing if it feels too firm from the fridge.

Decoration Options:

• Use whole or halved peanut butter cups as a border around the top for a neat finish.
• For extra visual contrast, drizzle a small amount of melted peanut butter over the ganache.
• Sprinkle a few chocolate shavings or a light dusting of cocoa powder for an elegant look.

How to Store Peanut Butter Cup Cheesecake

In the Fridge:

• Store the cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 5 days.
• Place paper towels underneath the lid if condensation builds up inside.

In the Freezer:

• This cheesecake can be frozen either whole or in slices.
• To freeze: Wrap tightly in plastic wrap and then foil. Store in a freezer-safe container or freezer bag for up to 2 months.
• Thaw in the refrigerator overnight before serving. Do not thaw at room temperature, or texture may be compromised.

Tips and Tricks for Success

• Room Temperature Ingredients: Make sure cream cheese, eggs, and cream are at room temperature. This ensures a smooth, even batter and prevents lumps.
• Avoid Overmixing: Once the eggs are added, mix only until combined. Overmixing can incorporate too much air, causing cracks.
• Use a Water Bath: This gentle baking method helps cook the cheesecake evenly and prevents sudden temperature changes that lead to splitting.
• Cool Gradually: Allowing the cheesecake to cool in the oven after baking reduces the risk of cracks forming on top.
• Chill Thoroughly: Cheesecake improves in both flavor and structure after a full overnight chill.

Variations

• Crunchy Peanut Butter Version: Use crunchy peanut butter for added texture in the filling.
• Chocolate Crust Option: Use chocolate graham crackers instead of Oreos for a slightly different base.
• Mini Cheesecakes: Prepare in a muffin pan with liners for individual portions. Bake for 20–22 minutes.
• Nut-Free Version: Use sunflower seed butter or cookie butter if peanut allergies are a concern (and omit the peanut butter cups).
• Drizzle Option: Add caramel or fudge sauce drizzled over each slice for more richness.

Nutrition

Nutrient	Per Slice (1 of 14)
Calories	~530 kcal
Total Fat	38g
Saturated Fat	20g
Cholesterol	120mg
Sodium	280mg
Total Carbohydrates	40g
Dietary Fiber	2g
Sugars	29g
Protein	9g
Calcium	~10% DV
Iron	~8% DV

Note: Nutrition is estimated and may vary based on brand and portion size.

Troubleshooting FAQs

Why did my cheesecake crack on top?
It may have been overbaked, cooled too quickly, or overmixed. Using a water bath and cooling slowly helps prevent this.

Can I skip the water bath?
You can, but it increases the chances of cracking and uneven baking. A water bath is strongly recommended for best results.

My ganache is too runny—what should I do?
Let it cool slightly longer. If it’s still too thin, stir in a small handful of extra chocolate chips and whisk until smooth.

How do I know when the cheesecake is done?
The edges should look set, and the center should jiggle slightly when gently shaken—like gelatin. Don’t wait until it’s fully firm in the oven.