Peanut Butter Cup Cheesecake From Kaitlin Young

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Servings: 12 Difficulty: Advanced
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Rich and creamy cheesecake loaded with chopped peanut butter cups in a chocolate cookie crust.
Peanut Butter Cup Cheesecake From Kaitlin Young recipe image
Peanut Butter Cup Cheesecake From Kaitlin Young recipe image
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Peanut Butter Cup Cheesecake From Kaitlin Young

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 136.5

Description

Indulge in the perfect harmony of sweet and salty with this decadent Peanut Butter Cup Cheesecake. The base features a crunchy, buttery chocolate cookie crust that provides a sturdy foundation for the luscious filling. The creamy cheesecake batter is studded generously with chopped peanut butter cups, creating pockets of chocolatey peanut butter richness in every bite. This dessert strikes the ideal balance between the tangy smoothness of cream cheese and the nutty sweetness of the candy. It is an impressive showstopper for holiday gatherings, birthday parties, or any special occasion where you want to treat your guests. While it requires some chilling time, the result is a sliceable, satisfying dessert that pairs beautifully with coffee or tea.

Ingredients

Directions

  1. Preheat oven to 425&# 194;°F (218ðC).
  2. Grind chocolate cookies into fine crumbs in a food processor.
  3. Add 4 tablespoons melted butter to the crumbs and process until well mixed.
  4. Press the crumb mixture firmly into the bottom and two-thirds up the sides of a 9-inch springform pan.
  5. In a large bowl, beat 4 packages (8 oz each) softened cream cheese and 1 cup sugar with an electric mixer on medium speed until light, fluffy, and smooth, about 2-3 minutes.
  6. Beat in 4 eggs one at a time, mixing well after each addition.
  7. Beat in 3 tablespoons flour, 1/3 cup milk, and 1 1/2 teaspoons vanilla extract until well blended and smooth, about 4 minutes.
  8. Sprinkle 4 packages (1.8 oz each) of chopped peanut butter cups evenly over the bottom of the chocolate crust.
  9. Carefully pour the cheesecake mixture over the peanut butter cups and spread evenly.
  10. Bake at 425ðF (218ðC) for 15 minutes.
  11. Reduce oven temperature to 250ðF (121ðC) and bake for 40-50 minutes longer, or until the edges are set and the center jiggles only slightly.
  12. Let the cheesecake cool to room temperature.
  13. Refrigerate until well chilled, about 6 hours or overnight.
  14. Run a knife around the pan edge to loosen the cake and remove the springform ring.
  15. Shortly before serving, garnish with whipped cream and sprinkle with the remaining 2 packages of chopped peanut butter cups.

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 achieve a smooth, lump-free batter.

The cheesecake must chill for at least 6 hours to set properly for clean slicing.

Store leftovers in the refrigerator covered with plastic wrap.

For easier cleanup, wrap the outside of the springform pan bottom in foil before adding the crust to prevent leaking.

Keywords: cheesecake, peanut butter cups, chocolate crust, dessert, baking, cream cheese, indulgent, holiday dessert, chocolate peanut, springform pan, make ahead, rich, creamy, chopped candy, no bake filling, chilled dessert
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