This decadent Peanut Butter Cup Cheesecake is the ultimate indulgent dessert for chocolate and peanut lovers. It features a buttery chocolate cookie crust that provides a sturdy, sweet base for the luscious vanilla cheesecake filling. The real star is the generous layer of chopped peanut butter cups embedded in the center, creating pockets of gooey chocolate and salty-sweet peanut butter in every bite. Finished with a dollop of fresh whipped cream and more candy pieces, it’s a visually stunning showstopper. Perfect for celebrations, holidays, or any occasion that calls for a truly memorable treat. Chill it overnight for the best texture and flavor melding.
Peanut Butter Cup Cheesecake From Kaitlin You
Description
This decadent Peanut Butter Cup Cheesecake is the ultimate indulgent dessert for chocolate and peanut lovers. It features a buttery chocolate cookie crust that provides a sturdy, sweet base for the luscious vanilla cheesecake filling. The real star is the generous layer of chopped peanut butter cups embedded in the center, creating pockets of gooey chocolate and salty-sweet peanut butter in every bite. Finished with a dollop of fresh whipped cream and more candy pieces, it&# 226;ÂÂs a visually stunning showstopper. Perfect for celebrations, holidays, or any occasion that calls for a truly memorable treat. Chill it overnight for the best texture and flavor melding.Ingredients
Directions
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Preheat oven to 425ðF (220ðC).
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In a food processor, grind chocolate cookies into fine crumbs.
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Add 4 tablespoons melted butter to the crumbs and process until well mixed.
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Press the crumb mixture firmly into the bottom and two-thirds up the sides of a 9-inch springform pan.
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Set the prepared crust aside.
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In a large bowl, beat 4 packages (32 oz) softened cream cheese and 1 cup sugar with an electric mixer on medium speed until light, fluffy, and smooth, about 2-3 minutes.
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Beat in 4 eggs, one at a time, beating well after each addition.
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Beat in 3 tablespoons flour, 1/3 cup milk, and 1 1/2 teaspoons vanilla extract until well blended and smooth, about 4 minutes.
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Sprinkle 4 packages of chopped peanut butter cups evenly over the bottom of the chocolate crust.
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Carefully pour the cheesecake mixture over the peanut butter cups and spread evenly.
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Bake for 15 minutes at 425ðF (218ðC).
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Reduce oven temperature to 250ðF (120ðC) and bake for an additional 40-50 minutes, or until the edges are set and the center jiggles only slightly.
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Let the cheesecake cool completely at room temperature.
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Refrigerate until well chilled, at least 6 hours or preferably overnight.
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Run a knife around the edge of the pan to loosen the cake, then remove the springform ring.
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Shortly before serving, garnish with whipped cream and sprinkle the remaining chopped peanut butter cups on top.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 136.5kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 4.5g23%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 14.8g5%
- Dietary Fiber 2.8g12%
- Sugars 11.5g
- Protein 1.2g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure cream cheese and eggs are at room temperature before mixing to prevent lumps in the filling.
Do not overmix the batter after adding eggs to avoid incorporating too much air, which can cause cracks.
For easier cleanup, wrap the outside of the springform pan in foil before adding the crust mixture to prevent leaks.
Store leftovers covered in the refrigerator for up to 5 days.
For a smoother texture, strain the cheesecake batter through a fine-mesh sieve before pouring into the pan.
