Introduction
Peanut Butter Cup Cheesecake is a rich dessert that combines creamy cheesecake and peanut butter cups for a delightful treat. Imagine sinking your fork into a velvety slice where the flavors of peanut butter and chocolate dance together in perfect harmony. This cheesecake is not just a dessert; it’s an experience that will make any gathering memorable. Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cheesecake will surely impress your guests and leave them asking for seconds.
Why You’ll Love This Peanut Butter Cup Cheesecake
This Peanut Butter Cup Cheesecake is not just a dessert; it’s a showstopper! Here are a few reasons why you’ll adore it:
- It’s a perfect blend of creamy peanut butter and rich chocolate, satisfying your sweet tooth.
- Easy to make with simple ingredients, making it a go-to recipe for gatherings.
- Perfect for any occasion, from birthdays to holidays.
- Can be made a day in advance, saving you time on the day of your event.
- It pairs wonderfully with whipped cream or fresh fruit for added freshness.
- This decadent peanut cheesecake is a guaranteed crowd-pleaser!
Plus, with its vegetarian-friendly ingredients, it caters to various dietary preferences. You’ll never have to wonder, “What ingredients are in peanut butter cheesecake?” again!
Ingredients for Peanut Butter Cup Cheesecake
Gather these items:
- 24 Oreo cookies (finely crushed, approx. 2 1/4 cups)
- 1/2 cup unsalted butter (melted)
- 24 ounces full-fat cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter (e.g., Jif or Skippy)
- 1/4 cup heavy cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 10-12 mini Reese’s peanut butter cups (chopped)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 6-8 full-size Reese’s peanut butter cups (halved or quartered)
- additional mini Reese’s peanut butter cups (whole)
- chopped roasted peanuts
How to Make Peanut Butter Cup Cheesecake Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Mix until well combined and the crumbs resemble wet sand.
- Step 2: Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes. Remove from the oven, let cool, and reduce oven temperature to 325°F (160°C).
- Step 3: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar and beat until well combined and fluffy.
- Step 4: Add the creamy peanut butter and mix until fully incorporated and smooth. Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until just combined.
- Step 5: Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Gently fold in the chopped mini Reese’s peanut butter cups.
- Step 6: Wrap the bottom of your springform pan tightly with foil. Pour the cheesecake batter over the cooled Oreo crust.
- Step 7: If using a water bath, place the foil-wrapped pan into a larger roasting pan and pour hot water halfway up the sides. Bake for 60-75 minutes, or until edges are set and center slightly jiggles.
- Step 8: Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or overnight.
- Step 9: For the ganache: In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring, until smooth and glossy. Let cool for 10-15 minutes.
- Step 10: Once cheesecake is chilled, remove springform sides. Pour ganache over the top, spreading evenly. Garnish with halved full-size Reese’s, mini Reese’s, and chopped peanuts as desired. Refrigerate for another 30 minutes to set ganache.
- Step 11: Slice with a sharp knife and serve chilled. Enjoy!
Pro Tips for the Best Peanut Butter Cup Cheesecake
Keep these in mind:
- Use room temperature ingredients for a smoother batter.
- Wrap the springform pan tightly with foil to prevent water from seeping in during baking.
- Let the cheesecake cool gradually in the oven to prevent cracking.
- Consider making a no-bake peanut butter cheesecake version for a quicker treat!
Best Ways to Serve Peanut Butter Cup Cheesecake
This cheesecake is delicious on its own, but here are a few ideas to elevate your dessert:
- Top with whipped cream for a creamy finish.
- Serve with a drizzle of chocolate sauce for extra indulgence.
- Pair with fresh berries for a refreshing contrast.
How to Store and Reheat Peanut Butter Cup Cheesecake
To store, cover the cheesecake tightly and refrigerate. It will last up to 5 days. For meal prep, you can make this cheesecake a day in advance. Reheat slices gently in the microwave if desired, but it’s best enjoyed chilled!
Frequently Asked Questions About Peanut Butter Cup Cheesecake
What’s the secret to perfect Peanut Butter Cup Cheesecake?
The secret lies in using room temperature ingredients and allowing the cheesecake to cool gradually in the oven.
Can I make Peanut Butter Cup Cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance, making it perfect for parties and gatherings.
How do I avoid common mistakes with Peanut Butter Cup Cheesecake?
Avoid overmixing the batter and ensure the cheesecake cools slowly to prevent cracks.
Variations of Peanut Butter Cup Cheesecake You Can Try
For more fun variations, consider:
- Creating a peanut butter cheesecake with Oreo crust for added flavor.
- Making rich peanut butter chocolate cheesecake by adding more chocolate elements.
- Experimenting with peanut butter cheesecake variations like adding caramel or different types of nuts.

For more delicious cheesecake recipes, check out Thanksgiving Cheesecake Recipe or Mini Cranberry Cheesecakes.
To learn more about the health benefits of peanut butter, visit Healthline.
Print
Indulge in a Decadent Peanut Butter Cup Cheesecake
- Total Time: 10 hours
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Peanut Butter Cup Cheesecake is a rich dessert that combines creamy cheesecake and peanut butter cups for a delightful treat.
Ingredients
- 24 Oreo cookies (finely crushed, approx. 2 1/4 cups)
- 1/2 cup unsalted butter (melted)
- 24 ounces full-fat cream cheese (softened to room temperature)
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/4 cup heavy cream
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 10–12 mini Reese’s peanut butter cups (chopped)
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter
- 6–8 full-size Reese’s peanut butter cups (halved or quartered)
- additional mini Reese’s peanut butter cups (whole)
- chopped roasted peanuts
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Mix until well combined and the crumbs resemble wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes. Remove from the oven, let cool, and reduce oven temperature to 325°F (160°C).
- In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar and beat until well combined and fluffy.
- Add the creamy peanut butter and mix until fully incorporated and smooth. Pour in the heavy cream, vanilla extract, and salt. Mix on low speed until just combined.
- Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Gently fold in the chopped mini Reese’s peanut butter cups.
- Wrap the bottom of your springform pan tightly with foil. Pour the cheesecake batter over the cooled Oreo crust.
- If using a water bath, place the foil-wrapped pan into a larger roasting pan and pour hot water halfway up the sides. Bake for 60-75 minutes, or until edges are set and center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour. Remove, cool completely on a wire rack, then cover and refrigerate for at least 6 hours, or overnight.
- For the ganache: In a microwave-safe bowl, combine chocolate chips, heavy cream, and butter. Microwave in 30-second intervals, stirring, until smooth and glossy. Let cool for 10-15 minutes.
- Once cheesecake is chilled, remove springform sides. Pour ganache over the top, spreading evenly. Garnish with halved full-size Reese’s, mini Reese’s, and chopped peanuts as desired. Refrigerate for another 30 minutes to set ganache.
- Slice with a sharp knife and serve chilled. Enjoy!
Notes
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 80mg
Keywords: Peanut Butter Cup Cheesecake, dessert, cheesecake, peanut butter