Peanut Butter Cup Cheesecake

If you like peanut butter cups, this recipe is for you.  I came across this cheesecake recipe on Brown Eyed Baker and made it for my sister’s birthday and it is beyond any peanut butter lover’s wildest dreams.  Rich, yes – delicious, yes – diet, no… but, once in awhile, who cares!



    • 32 Oreo cookies, finely crushed or ground in a food processor
    • 5½ tbsp unsalted butter, melted
    • Pinch of salt


    • 8 ounces bittersweet chocolate, finely chopped
    • ½ cup heavy cream
    • 1 tsp vanilla extract
    • 20 miniature peanut butter cup candies, unwrapped and roughly chopped


    • 24 ounces cream cheese, at room temperature
    • 1 cup creamy peanut butter
    • 1 cup granulated sugar
    • 1 tsp vanilla extract
    • 4 eggs


    • 4 ounces bittersweet chocolate, finely chopped
    • ½ cup heavy cream


  • Preheat the oven to 325º F (300º F if you are using a dark or non-stick pan). Butter a 9″ springform pan and set aside.
  • To make the crust, stir the Oreo crumbs, melted butter and salt in a small bowl with a fork until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan. (I like to use the bottom a measuring cup to press the crumbs around the pan. I’ve found that they get evenly distributed that way and end up looking neater around the sides.) Freeze the crust for 10 minutes.
  • Bake the crust for 10 minutes, then transfer it to a rack and let cool.
  • To make the fudge, put the chopped chocolate in a bowl. Heat the cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let stand for 1-2 minutes, then add the vanilla extract and stir with a whisk or rubber spatula until smooth and combined. Pour the fudge into the cooled crust and spread evenly over the bottom. Place in freezer for 10 minutes. Remove from freezer and sprinkle surface with the chopped peanut butter cups. Return to freezer for 10 more minutes.
  • Meanwhile, prepare the cheesecake filling. Beat the cream cheese and peanut butter together on medium speed until smooth. Add the sugar and vanilla extract and continue to beat on medium speed until thoroughly combined. Reduce the speed to low and add the eggs one at a time, beating until combined after each addition. Scrape the bowl and mix on low for another 20 seconds.
  •  Remove the pan from the freezer and pour the cheesecake filling over the fudge and peanut butter cups. Bake until the sides of the cheesecake are set and the middle just slightly jiggles, about 1 hour. Transfer to a wire cooling rack and cool to room temperature (at least 1 hour). Refrigerate the cheesecake at least 4 hours or overnight, until thoroughly chilled. To unmold the cheesecake, wrap a warm towel around the outside of the springform pan to loosen the crust from the sides. Carefully remove the sides from the springform pan.
  • Before serving, prepare the ganache topping. Place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer over medium heat. Immediately pour the simmering cream over the chopped chocolate. Let sit for 1-2 minutes and then stir with a whisk or rubber spatula until smooth. Pour the ganache on the top of the cheesecake and, using an offset spatula, spread evenly over the top of the cheesecake.
  • Return to the refrigerator to set the ganache, about 20 minutes. Garnish as desired, but I suggest peanut butter cups and peanut butter frosting  :)


11 Responses to “Peanut Butter Cup Cheesecake”

  1. #
    sue l — June 17, 2012 at 2:01 am

    here is the good and the bad. I made this yesterday. First of all it is expensive but then cheesecakes are. It was a big, big job to make this. It was super heavy literally and when you ate it , it is a heavy dessert. The cake weighed 7 pounds. I cant figure out how it came that heavy but it did. Super rich, you can only eat a small portion of it. Glad I tried it, not sure I will make it again.. It was very good.

  2. #
    tcavanagh — June 17, 2012 at 9:40 am

    I agree — this dessert is definitely super rich, and you’ve really got to love peanut butter to appreciate it. It’s an impressive cake, but I guess it just depends on how much time and energy you’re willing to spend on it :)

  3. #
    MrsARosenberg — June 20, 2012 at 1:48 am

    Although I LOVE Reese’s PB cups, this cheesecake is pretty crazy! I took this recipe on Calorie Count and it is a whooping 9,947 calories! That’s 1,243 calories for 1/8…829 calories for 1/12th….and even if you were to slice this into 18 slices, its still 553 calories! I am all for a little indulgence but this is a little over the top!

    • #
      tcavanagh — June 21, 2012 at 11:36 am

      Well, yes. This cake certainly is over the top. But, if you look up the nutrition facts of the peanut butter cheesecake at Cheesecake Factory, you’re looking at 930 calories and 59 grams of fat PER SLICE. So, I think that’s just the nature of peanut butter cheesecakes. With that said, I was satisfied with a couple of bites ;) All in moderation, right?

  4. #
    frenchie1016 — July 11, 2012 at 9:00 am

    I finally got around to making this, instead of Oreos I used Nutter Butters for the crust and omitted the salt This was very time consuming and very rich but tastes wonderful and was a major hit.

    • #
      tcavanagh — July 11, 2012 at 10:03 am

      Yeah, I know… this cake is not exactly quick but it does pay off. Nutter Butters are a great idea!

  5. #
    mlastrine — September 15, 2012 at 5:36 pm

    Great recipe, I followed it to the letter cause I love taking the time to create something magnificent and it turned out rightly so. David Lebovitz makes a cheesecake brownie, I usually sub Ina’s brownie method to make his brownie and Paula Deen’s cheesecake recipe (cause it’s better), but now I’ll try to add this cheesecake part to the brownie since it turned out so well, I bet it will be awesomesauce ;) Thanks again for all the details.

    • #
      tcavanagh — September 17, 2012 at 8:33 am

      You’re welcome! I hope it turns out well :)

  6. #
    Lexi @ sempredolce — February 24, 2014 at 1:26 pm

    I made this last week for Valentines day and it was so delicious! I especially loved the fudge layer at the bottom – what a great idea. Thanks for the wonderful recipe!

    • #
      tcavanagh — February 27, 2014 at 4:07 pm

      Glad you liked it! Definitely decadent, but totally worth it :)


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