A chocolate cookie crust, light and creamy peanut butter cheesecake filling, topped with a rich chocolate ganache and chopped peanut butter cups. This peanut butter cup cheesecake is the ultimate crowd pleasing dessert!
Why I love this Peanut Butter Cup Cheesecake
The combination of two already amazing desserts, cheesecake and peanut butter cup candies, say less!
Starting with the crust, it’s made up of crushed Oreo cookies (my personal fav!), a touch of sugar, salt, and melted butter to hold it all together. Layer on top of that a truly dreamy peanut butter cheesecake. The filling is light and a little tangy from the cream cheese, but also creamy and slightly sweet from the peanut butter. Finally a generous layer of chocolate ganache covers the surface of this cheesecake to really give it that peanut butter cup vibe!
To recap, that’s a bit of chocolate cookie crust, peanut butter cheesecake, and chocolate ganache in each bite!
TIPS FOR BAKING THE PERFECT CHEESECAKE
- Start with room temperature ingredients. Always, always, always start with ingredients that are have come to room temperature! This will help your batter mix together smoothly and evenly. Working with cold ingredients can lead to a lumpy and overworked batter.
- Smooth out the top of the batter. Gently jiggle the pan until the batter settles evenly into place then use an offset spatula to smooth out any uneven areas.
- Baking with a water bath. Instead of placing the cheesecake pan INTO a large pan of hot water we are going to be placing it ABOVE the hot water. On the lowest rack of the oven place a large pan (such as a roasting pan or 13×9″ pan) and fill it with boiling water. Bake the cheesecake on the middle oven rack directly above the pan of hot water below. This will create the steamy humid environment that prevent cheesecake from drying out during the long bake time.
- Testing for doneness. When the cheesecake is done the edges should be slightly puffed and the center will have a small wobble. While still in the oven, give the pan a gentle shake, if the center jiggles similar to jello it’s done! If it jiggles a lot more loosely then the cheesecake needs longer in the oven.
- Slow, gradual cooling. Once you’ve checked for proper doneness it’s time to let the cheesecake cool very slowly back to room temperature. Cooling can take just as long, if not longer, than the actual baking time! Turn off the oven but leave the cheesecake inside and crack open the oven door. Leave to cool in the oven for 1 hour. After 1 hour remove the cheesecake from the oven and let sit on the counter for another 30 minutes to 1 hour before transferring to the fridge to chill for at least 4 hours.
HOW TO PREVENT CRACKS IN CHEESECAKE
The methods and tricks mentioned above will all help achieve that perfect smooth crack free cheesecake we all covet. But let’s dive a little further into preventing the dreaded cracked cheesecake top.
- Mixing: This goes hand in hand with having all ingredients at room temperature. When everything is the same temperature it makes the mixing process a whole lot faster and easier. We want a smooth homogenous filling with no lumps. Over mixing a batter is bad news in the baking world and can lead to cracking during the baking process.
- Cornstarch: Think of cornstarch as a little secret weapon to achieving a great cheesecake. The cornstarch helps to prevent cracking by interacting with the proteins from the eggs to create a sturdier structure for the filling. A sturdier firm filling = less chance of cracks and easier to slice.
- Water Bath: A water bath creates a steamy environment in the oven which keeps cheesecake from drying out during the long baking time, and thus helps prevent cracks from a dried out filling.
- Slow Cooling: Dramatic changes in temperature can shock a cheesecake and cause it to pull away from itself, particularly in the center. So we want to slowly transition from a hot oven, to room temperature, to the cold environment of a fridge. Follow my directions for proper cooling and you should avoid any risks to cracking due to temperature changes.
Keep in mind, that even if your cheesecake does develop a crack on the top, it will still taste delicious!! Plus, you can cover any “imperfections” with a generous layer of chocolate ganache and no one will ever know!
HOW TO REMOVE THE CHEESECAKE FROM THE SPRINGFORM PAN
Before removing the sides of the springform pan you want to be sure your cheesecake is well chilled. Then run a long thin paring knife between the inside of the pan and the cheesecake to loosen the edges. Unclip the side clasp of the pan and the edges should pop away smoothly. Carefully lift the pan up and off of the base. That’s it! Leave the cheesecake on the flat base of the pan for easy serving and slicing.
If needed for transportation, you can place the sides of the springform pan back over the cheesecake and close the side clasp for stability.
Check out even more recipes!
- The Perfect Classic Cheesecake Recipe
- Marbled Pumpkin Cheesecake Bars
- Spiced Cranberry Orange Cheesecake Bars
- Chocolate Snack Cake with Chocolate Cream Cheese Frosting
- Peanut Butter Cup Rice Krispie Treats
If you make this recipe I’d love for you to leave a comment / review below and be sure to tag me @bakeorbustblog on Instagram! Happy baking!
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Peanut Butter Cup Cheesecake
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 8 hours
- Yield: 1 9″ cheesecake 1x
Description
Creamy peanut butter flavored cheesecake with a chocolate cookie crust, chocolate ganache topping and chopped peanut butter cups.
Ingredients
Chocolate Cookie Crust:
- 30 Oreo cookies, finely ground
- 2 tbsp granulated sugar
- Pinch of salt
- 6 tbsp unsalted butter, melted
Peanut Butter Cheesecake:
- 3 8oz blocks cream cheese, room temp
- 1 1/4 cups granulated sugar
- 2 tbsp cornstarch
- 3 large eggs, room temp
- 1 cup creamy peanut butter (such as Jif or Skippy)
- 1 tsp vanilla extract
- 1 cup sour cream, room temp
Chocolate Ganache Topping:
- 4 oz semisweet or bittersweet chocolate, chopped
- 1/2 cup heavy whipping cream
- Mini peanut butter cups, roughly chopped, for topping (optional)
Instructions
Crust:
- Adjust the oven racks so one is in the lowest position and the other is in the middle position. Preheat the oven to 350°F. Use a food processor to grind the whole Oreo cookies into fine crumbs.
- In a medium bowl, whisk together the Oreo cookie crumbs, sugar, and salt. Add in the melted butter and stir to evenly moisten the mixture. It should look like wet sand.
- Press the crumbs into the bottom and partially up the sides of a 9″ springform pan. (No need to grease the pan.) Use the bottom of a glass or measuring cup to help compact the crust down tightly.
- Bake the crust for 8 minutes on the middle rack. Remove from the oven and allow to cool slightly while you prepare the filling.
Cheesecake Filling:
- Lower the over temperature to 325°F. Have a large roasting pan nearby and begin to boil ~5-6 cups of water. This pan will be filled with hot water and placed on the lower rack of the oven to create steam while the cheesecake bakes (in place of a traditional water bath).
- It’s important to have all filling ingredients at room temperature before beginning! Start by adding the cream cheese, sugar, cornstarch and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat together on a medium-low speed until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
- Mix in the eggs, one at a time until just incorporated. Mix in the peanut butter and vanilla. Lastly, add in the sour cream on a low speed until evenly combined.
- Pour the batter into the cooled cookie crust and give the pan a gentle shake to even out the top. (Or use a small offset spatula to smooth the top.)
- Place the large roasting pan on the lowest oven rack and fill with the boiling water. Place the cheesecake above the center of the roasting pan on the middle oven rack.
- Bake for 60-70 minutes. The cheesecake is done when the edges are slightly puffed up and the center is almost set. The center should jiggle like jello when the pan is lightly shaken.
- Turn off the oven and crack open the oven door slightly, but leave the cheesecake inside. Let it cool in the oven for 1 hour. Then remove from the oven and let the cheesecake sit at room temperature for 30 minutes before transferring to the fridge for 4 hours or overnight.
- After chilling, run a sharp small knife between the edge of the pan and the side of the cheesecake to loosen. Then remove the side of the springform pan.
Topping:
- Add the chopped chocolate to a medium size bowl. Heat the heavy cream until simmering and then pour over the chocolate. Let sit for 3 minutes to begin melting. Stir to fully melt the chocolate until the ganache is smooth.
- Pour ganache over the top of the cooled cheesecake. If desired, add chopped peanut butter cups to the top of cheesecake for added decoration.
Notes
- Store cheesecake lightly wrapped with plastic wrap in the fridge
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