I remember the first time I decided to try making this cheesecake. It was for my husband’s birthday a few years back, and I wanted something that would knock his socks off. He adores anything with peanut butter, and I have an undeniable soft spot for chocolate. So, the combination of these two in a luscious cheesecake seemed like the perfect way to celebrate. Little did I know, I was about to create a family tradition in the process.
The process starts with those divine Oreo cookies, crushed to a fine crumble and mixed with melted butter to form the crust. There’s something oddly satisfying about pressing that crumbly mixture into a pan, knowing it’s about to become the foundation for flavors that are about to wow everyone’s taste buds. As the cheesecake bakes, the aroma fills the house, wrapping us in a blanket of warmth and anticipation.
Now, I’m no expert baker, but I promise this recipe is much easier than it sounds. Just follow along step by step, and you’ll find yourself with a show-stopper of a dessert. The juxtaposition of the smooth peanut butter layer with the chocolatey cheesecake is pure magic. And don’t even get me started on that final touch of Cool Whip and Reese’s Peanut Butter Cups! Pure bliss.
If you’ve never made cheesecake before, this is a great one to start with. It’s foolproof and absolutely delicious. So, why not give it a try? Whether it’s for a special occasion or just because you fancy a sweet treat, this Peanut Butter Cup Cheesecake is sure to become a favorite in your home, just like it is in ours.
How to Make Peanut Butter Cup Cheesecake
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Ingredients:
- 20 Oreo cookies
- 4 tablespoons unsalted butter, melted
- 1 – 8 ounce package cream cheese, softened
- 1 cup peanut butter
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups milk chocolate chips
- 2 tablespoons milk
- 1/4 cup heavy whipping cream
- 1 – 8 ounce container Cool Whip, thawed
- 8 miniature Reese’s Peanut Butter Cups
Directions:
- Preheat your oven to 300°F. Place a large baking sheet on the bottom rack and fill it halfway with water.
- Prepare a 9-inch springform pan by lining the base with parchment paper.
- Use a food processor to turn the Oreo cookies into fine crumbs, cream and all.
- Mix the Oreo crumbs with the melted butter until fully combined, then press them into the bottom of the pan to form the crust. Set aside.
- In a mixing bowl, blend the cream cheese and sugar until smooth. Add the peanut butter, one egg, and vanilla, mixing thoroughly. Set aside.
- In a saucepan over medium heat, melt the chocolate chips, stirring constantly until smooth. Integrate another package of cream cheese, stirring until creamy.
- Stir in the milk and a splash of vanilla extract, mixing well.
- In a separate bowl, crack the eggs, and whisk in a spoonful of the chocolate mixture to temper them, then combine with the remaining chocolate mixture.
- Pour half of the chocolate cheesecake batter onto the prepared crust.
- Spoon the peanut butter mixture over the chocolate layer, starting from the edges to the center, smoothing it gently with a spatula.
- Top with the remaining chocolate cheesecake batter. Bake for 50-60 minutes, until the top is set. Cool on a wire rack.
- After 5 minutes, loosen the cheesecake edges with a knife. Cool for an hour, then refrigerate until fully chilled.
- For the topping, heat the heavy cream in the microwave for 30 seconds. Pour over the chocolate chips and stir until smooth.
- Remove the springform collar and pour the chocolate topping over the cheesecake, smoothing it out. Allow to set.
- Use a piping bag to swirl Cool Whip along the edges, placing a Reese’s cup on each swirl. Slice into 14 servings and enjoy!
Don’t Have Oreo Cookies? Here’s What to Use Instead
If you find yourself out of Oreo cookies, chocolate graham crackers make a great alternative for the crust. You could also use classic graham crackers paired with a tablespoon of cocoa powder for a similar chocolatey base. Digestive biscuits or chocolate wafer cookies can also be used to give a slightly different texture and flavor while still keeping the spirit of the dessert alive.
Best Ways to Store Peanut Butter Cup Cheesecake Leftover
To keep your cheesecake fresh, store it in an airtight container in the refrigerator for up to five days. If you need to keep it longer, freeze individual slices wrapped in plastic wrap and placed in a freezer-safe container for up to three months. Defrost slices in the fridge overnight before serving to enjoy the full flavor and texture.
Perfect Pairings for Peanut Butter Cup Cheesecake
This rich cheesecake pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce for an extra layer of indulgence. Consider serving it with a side of fresh berries to balance the sweetness. For drinks, a cup of strong coffee or a glass of cold milk complements the rich flavors perfectly.
Mastering the Art of Peanut Butter Cup Cheesecake
To ensure the best texture, make sure all your ingredients are at room temperature before starting. This helps them blend smoothly, giving the cheesecake a creamy consistency. When melting chocolate, be sure to keep the heat low to avoid scorching. And remember, a water bath in the oven helps maintain a moist environment, preventing cracks on the cheesecake surface.
Adding a Seasonal Spin to Peanut Butter Cup Cheesecake
For a seasonal twist, try adding a hint of cinnamon or nutmeg to the peanut butter mixture during the fall months. In summer, top the cheesecake with fresh strawberries or raspberries for a burst of freshness. During the winter holidays, incorporate crushed peppermint candies into the crust or sprinkle them on top for a festive flair.
FAQs:
Can I use a different type of nut butter for this cheesecake?
Absolutely! If you have an allergy or just a preference, almond butter or cashew butter can be used in place of peanut butter. They will alter the flavor slightly, but both options will still create a deliciously creamy layer. Just make sure whichever nut butter you choose is creamy for the best texture.
How can I prevent my cheesecake from cracking?
To avoid cracks, make sure not to overmix your batter, as too much air can cause the surface to crack during baking. Using a water bath during baking also helps maintain even moisture and temperature. Allowing the cheesecake to cool gradually in the oven with the door slightly ajar can also prevent sudden temperature changes that cause cracks.
What is the purpose of tempering the eggs with chocolate?
Tempering the eggs by gradually adding a bit of the warm chocolate mixture helps to slowly warm the eggs, preventing them from scrambling when mixed into the batter. This ensures a silky, smooth texture in your cheesecake without any cooked egg bits.
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day in advance. In fact, allowing it to chill overnight enhances the flavors and helps it set perfectly. Just be sure to cover it tightly in the refrigerator. If you’re making it more than a day ahead, follow the freezing instructions to ensure freshness.
Is there an alternative to using a springform pan?
While a springform pan is ideal for cheesecakes, you can use a standard cake pan if needed. Just line the pan with parchment paper, making sure it extends over the edges so you can lift the cheesecake out once it’s set. Bake as directed, but be cautious when removing the cheesecake to prevent it from breaking.
How do I know when my cheesecake is done baking?
The cheesecake is done when the edges are set and the center has a slight jiggle when gently shaken. If you find it difficult to tell, inserting a toothpick about an inch away from the center should come out mostly clean with just a few moist crumbs. Overbaking can lead to a dry texture, so keep an eye on it during the last few minutes.
Peanut Butter Cup Cheesecake
Equipment
- 9-inch springform pan
- food processor
- Small saucepan
- mixing bowl
Ingredients
Crust:
- 20 cookies Oreo cookies
- 4 tablespoons unsalted butter melted
Filling:
- 1 8 ounce package cream cheese softened
- 1 cup peanut butter
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/2 cups milk chocolate chips
- 2 tablespoons milk
- 1/4 cup heavy whipping cream
- 1 8 ounce container Cool Whip thawed
- 8 miniature Reese's Peanut Butter Cups
Instructions
- Preheat your oven to 300 degrees F, and prepare a cookie sheet with water on the bottom shelf.
For Crust:
- Cover the base of a 9-inch springform pan with parchment paper.
- In a food processor, grind the Oreo cookies, including the cream, until they become fine crumbs.
- Combine the cookie crumbs with the melted butter, mix well, and firmly press into the bottom of the springform pan.
For Filling:
- In a bowl, beat the softened cream cheese and sugar until creamy. Blend in peanut butter, one egg, and vanilla until fully mixed.
- Melt the milk chocolate chips in a saucepan over medium heat, stirring constantly until smooth. Mix in another package of cream cheese until well combined.
- Stir in milk and a touch of vanilla extract.
- Crack the eggs into a bowl and temper by whisking in a bit of the chocolate mixture, then add the rest of the chocolate and whisk until smooth.
- Pour half of the chocolate batter over the prepared crust.
- Gently layer the peanut butter mixture over the chocolate batter and smooth the top carefully.
- Top with the remaining chocolate cheesecake mixture. Bake for about 50-60 minutes until the center is set. Allow to cool on a wire rack.
- After cooling for 5 minutes, run a knife around the edges to loosen the cheesecake, let it cool for an hour before refrigerating until completely set.
For Topping:
- Warm the heavy cream in the microwave for about 30 seconds, then pour it over the chocolate chips. Allow it to sit for a minute before stirring until smooth.
- Once the cheesecake is chilled, carefully remove the springform pan and pour the chocolate topping over the cheesecake, smoothing it out.
- Using a piping bag, create decorative swirls using Cool Whip around the edges and place a mini peanut butter cup on each swirl right before serving. Slice into 14 pieces and enjoy!
