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To make the peanut butter cup cheesecake, you will need these simple ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1 cup creamy peanut butter - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups whipped cream (or one container of whipped topping) - 12 mini peanut butter cups, chopped (plus extra for garnish) - Chocolate drizzle (for garnish) Each ingredient plays a key role in the flavor and texture. The graham cracker crumbs and melted butter form a crunchy base. Cream cheese and creamy peanut butter create a rich filling. The powdered sugar adds sweetness, while vanilla extract enhances the flavor. Whipped cream gives the cheesecake a light and airy texture, balancing the creaminess. Chopped mini peanut butter cups add bursts of flavor, and chocolate drizzle makes it look fancy. Gather these ingredients before you start. This makes the process smoother and more enjoyable. Each bite of this cheesecake will remind you of your favorite peanut butter cups. {{ingredient_image_1}} Preheating the oven First, preheat your oven to 325°F (160°C). This step is key for the perfect crust. Preparing the crust In a mixing bowl, combine 1 ½ cups of graham cracker crumbs and ½ cup of melted unsalted butter. Mix them until the crumbs are well coated. Press this mixture into the bottom of a 9-inch springform pan. This will form your crust. Bake it for 10 minutes, then set it aside to cool. Making the filling In a large bowl, beat together 2 packages of softened cream cheese and 1 cup of creamy peanut butter. Mix until the texture is smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Continue mixing until everything is combined. Next, gently fold in 2 cups of whipped cream. This adds lightness to your filling. Finally, stir in 12 chopped mini peanut butter cups. Assembling the cheesecake Pour the filling over the cooled crust. Spread it out evenly to ensure every slice is delicious. Baking the crust There’s no additional baking for the filling. Just focus on that crust. Refrigerating the cheesecake Cover the cheesecake and refrigerate it for at least 4 hours, or better yet, overnight. This helps it set well. Once it's firm, remove it from the springform pan. You can drizzle it with chocolate sauce and add more mini peanut butter cups for garnish. Enjoy your creamy, rich treat! To make a smooth filling, start with room-temperature cream cheese. Cold cream cheese can form lumps. Beat it with peanut butter until creamy. Add powdered sugar slowly. This helps mix it well. Mixing too fast can lead to air bubbles. Cooling the cheesecake is key. After you bake the crust, let it cool completely. When your filling is ready, pour it into the crust. Chill it in the fridge for at least four hours. Overnight is even better. This helps the cheesecake set well. Garnishing makes your cheesecake shine. Add extra mini peanut butter cups on top. Drizzle chocolate sauce over the cheesecake for a rich look. A sprinkle of crushed graham crackers adds texture. When serving, place a slice on a plate. Add a dollop of whipped cream on the side. This makes each bite special. Enjoy the blend of creamy and crunchy flavors. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and peanut butter to come to room temperature before mixing. This ensures a smoother and creamier filling without lumps. Chill Thoroughly: For the best texture, refrigerate the cheesecake for at least 4 hours, but overnight is ideal. This allows the flavors to meld and the cheesecake to firm up nicely. Garnish Creatively: Consider adding crushed nuts or drizzled caramel along with the chocolate for added flavor and texture. It enhances the presentation and makes it more appealing. Choose Quality Ingredients: Use high-quality chocolate and peanut butter for the best flavor. The richness of your ingredients will significantly impact the overall taste of the cheesecake. {{image_2}} You can change things up with a no-bake peanut butter cup cheesecake. This version skips the oven. Use the same crust, but mix cream cheese, peanut butter, and whipped cream. Pour it over the crust and chill. This makes it easy and quick! For vegan adaptations, switch out cream cheese for vegan cream cheese. Use maple syrup instead of powdered sugar. You can also find vegan whipped cream. This way, you still get that rich taste without dairy. If you need gluten-free options, use gluten-free graham cracker crumbs. They taste just as good and hold the cheesecake well. Make sure to check labels on all your ingredients. For sugar-free alternatives, use sugar-free powdered sugar and sweetener in place of regular sugar. This keeps the sweetness while being mindful of sugar intake. You still get to enjoy the creamy goodness! To keep your peanut butter cup cheesecake fresh, store it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This helps keep the cheesecake moist and prevents it from absorbing other smells. If you want to save some for later, you can freeze it. Cut the cheesecake into slices and wrap each one in plastic wrap. Then, place them in a freezer-safe bag or container. This way, you can enjoy a slice anytime! How long will it last in the fridge? Well, your cheesecake will stay fresh for about 5 to 7 days when stored properly. Just make sure to keep it sealed. Watch for signs of spoilage. If you notice any off smells, changes in texture, or mold, it’s best to throw it away. Always trust your senses to keep things safe! How can I make my cheesecake fluffier? To make your cheesecake fluffier, beat the cream cheese and peanut butter well. Use room temperature cream cheese for smooth mixing. Fold the whipped cream gently into the mixture. This keeps the air in, making it light. Can I use crunchy peanut butter? Yes, you can use crunchy peanut butter. It adds texture and a fun twist. Just remember, it will change the smoothness of the cheesecake. If you love crunch, go for it! What to do if the cheesecake cracks? If your cheesecake cracks, don’t worry! It still tastes great. To fix it, you can cover the crack with chocolate drizzle or whipped cream. Next time, try baking on a lower heat or using a water bath to prevent cracks. Can I use bigger peanut butter cups? Yes, you can use bigger peanut butter cups. Just chop them into smaller pieces. This change will give you more chocolate and peanut butter flavor in each bite. Is it necessary to use a springform pan? Using a springform pan is not necessary, but it helps. It makes removing the cheesecake easier. If you don’t have one, a regular pan will work. Just be careful when serving. I covered the key ingredients and steps to make a fantastic peanut butter cup cheesecake. You learned preparation, baking, and cooling techniques, plus tips for a perfect finish. I also shared variations to fit different diets and storage tips to keep the cheesecake fresh. When you follow these steps, you will impress everyone with your dessert. Enjoy making this treat and get creative with your own twists!

Peanut Butter Cup Cheesecake

A rich and creamy cheesecake infused with peanut butter and topped with mini peanut butter cups and chocolate drizzle.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 400 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped cream
  • 12 mini peanut butter cups, chopped
  • to taste chocolate drizzle

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust. Bake for 10 minutes, then allow to cool while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
  • Gradually add in the powdered sugar and vanilla extract, mixing well until fully combined.
  • Gently fold in the whipped cream until the mixture is light and fluffy.
  • Stir in the chopped mini peanut butter cups evenly throughout the cheesecake mixture.
  • Pour the creamy filling over the cooled graham cracker crust, spreading it out evenly.
  • Refrigerate the cheesecake for at least 4 hours or overnight for best results.
  • Once set, remove the cheesecake from the springform pan. Drizzle with chocolate sauce and garnish with additional mini peanut butter cups as desired.

Notes

For best results, refrigerate overnight.
Keyword cheesecake, dessert, peanut butter