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To make this delightful peanut butter cup cheesecake, gather these key items: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup creamy peanut butter - 1 cup cream cheese, softened - ¾ cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipped cream, lightly whipped - 6 mini peanut butter cups, finely chopped (plus more for decoration) - 1 cup chocolate ganache (for drizzling on top) Each ingredient plays a vital role in making this cheesecake creamy and rich. The graham cracker crumbs form a tasty base, while peanut butter gives it that signature flavor. You can make your cheesecake even more special with these toppings: - Additional chopped mini peanut butter cups - Whipped cream dollops - Crushed peanuts - A sprinkle of sea salt These garnishes add more texture and flavor. They make your cheesecake look fancy and fun! To create this cheesecake, you will need: - A 9-inch springform pan - Mixing bowls - Electric mixer - Spatula - Microwave or stovetop for melting chocolate ganache - Refrigerator for chilling Having the right tools makes the process easier. A springform pan helps you remove the cheesecake easily after it sets. {{ingredient_image_2}} First, gather your ingredients. You need graham cracker crumbs and melted unsalted butter. In a medium bowl, mix them well. Aim for a texture like wet sand. Next, press the mixture into the bottom of a 9-inch springform pan. Make sure it is packed tightly. Place the pan in the fridge to chill. Now, let’s make the cheesecake filling. Take a large bowl and add softened cream cheese. Use an electric mixer to beat it until smooth. It should be free of lumps. Slowly add creamy peanut butter, powdered sugar, and vanilla extract. Beat the mixture until it becomes fluffy and well combined. Take the lightly whipped cream and add a small portion to the peanut butter mixture. Gently fold it in to lighten the batter. Then, add the rest of the whipped cream. Use a spatula to carefully mix until no white streaks remain. This step is key for a light cheesecake. Next, stir in the chopped mini peanut butter cups. Make sure to distribute them evenly throughout the mixture. This way, every bite will be full of peanut buttery goodness. Now, pour the peanut butter filling over the chilled crust. Use a spatula to smooth the top evenly. Return the cheesecake to the refrigerator. Chill it for at least 4 hours, or until it is fully set. Once the cheesecake is set, carefully remove it from the springform pan. If your chocolate ganache is too thick, warm it slightly in the microwave. Drizzle the ganache over the cheesecake, letting some flow down the sides for a nice touch. For the final touch, sprinkle more chopped mini peanut butter cups on top. Slice the cheesecake into generous pieces. Serve it chilled, and enjoy the delicious peanut butter experience! To make a smooth cheesecake, start with room temperature cream cheese. Cold cream cheese makes lumps. Beat it well until creamy before adding anything else. Gradually mix in the peanut butter, sugar, and vanilla. Each addition needs to blend well. Finally, fold in the whipped cream gently. This keeps the mixture light and fluffy. You can swap graham cracker crumbs for other cookies. Try Oreos for a chocolate twist. If you're out of unsalted butter, use coconut oil instead. For the peanut butter, almond or cashew butter works well too. If you want a lighter cheesecake, use low-fat cream cheese. One common mistake is overmixing the batter. This adds too much air and can cause cracks. Another mistake is not chilling the crust long enough. A warm crust can melt the filling. Always allow the cheesecake to chill completely before serving. Lastly, avoid skipping the chocolate ganache drizzle. It adds flavor and makes your dessert look stunning! Pro Tips Chill the Cheesecake Thoroughly: For the best texture, ensure your cheesecake is chilled for the full 4 hours, or even overnight. This allows it to set properly, resulting in a slice that holds its shape beautifully. Use Room Temperature Ingredients: Make sure your cream cheese and peanut butter are at room temperature before mixing. This helps create a smoother, creamier filling without lumps. Drizzle with Warm Ganache: If your chocolate ganache has thickened, warm it slightly in the microwave or on the stovetop to achieve a smooth, pourable consistency. This ensures a beautiful and even drizzle over your cheesecake. Customize Your Toppings: Feel free to get creative with your toppings! Add crushed peanuts, chocolate shavings, or even a drizzle of caramel for extra flavor and visual appeal. {{image_4}} You can make a vegan version of this cheesecake. Use dairy-free cream cheese and coconut cream instead of heavy cream. Replace regular peanut butter with a natural, vegan brand. Instead of graham crackers, use vegan cookies or almond flour for the crust. It tastes just as rich and creamy while being plant-based. For a lower calorie treat, swap out the cream cheese with Greek yogurt. Use reduced-fat peanut butter and substitute the powdered sugar with a sugar alternative. A light whipped topping can replace the heavy cream. This way, you keep the taste while cutting calories. You can enhance the flavor of your cheesecake. Try adding a pinch of sea salt to balance the sweetness. You can also top it with fresh fruit like strawberries or bananas for a fresh twist. Different chocolate toppings, like white chocolate or dark chocolate, can also add layers of flavor. Just drizzle or sprinkle them on top, and enjoy! To keep your peanut butter cup cheesecake fresh, wrap it tightly. Use plastic wrap to cover the cheesecake or place it in an airtight container. This helps prevent it from drying out or absorbing other odors. Store it in the refrigerator for the best taste. You can freeze the cheesecake for longer storage. First, let it cool completely. Then, slice it into pieces if you prefer. Wrap each slice in plastic wrap, then place them in a freezer-safe bag or container. This method helps keep the cheesecake fresh. It can last for up to three months in the freezer. When stored properly in the fridge, the cheesecake lasts about five to seven days. If you freeze it, it can last up to three months. Just remember to thaw it in the fridge overnight before serving. This helps maintain its creamy texture. Enjoy every bite! Yes, you can make this cheesecake ahead of time. I often prepare it the day before serving. This lets the flavors blend well. Just store it in the fridge, covered tightly. Chilling it overnight gives a better texture and taste. If you need a substitute for cream cheese, use mascarpone or Greek yogurt. Both give a creamy texture. For a dairy-free option, try cashew cream. Just blend soaked cashews with a bit of lemon juice and a splash of almond milk. You know the cheesecake is set when it feels firm to the touch. Gently shake the pan. If the center jiggles slightly but is not liquid, it’s ready. Chilling for at least four hours helps achieve the right firmness. Yes, you can use crunchy peanut butter instead of creamy. This adds a fun texture to the cheesecake. Just make sure to mix it well with the cream cheese. The crunch will give extra bites of flavor in every slice. This blog post covered how to make a delicious peanut butter cup cheesecake. You learned about essential ingredients, helpful tips, and fun variations. Each step guides you to create a smooth and tasty treat. Remember to store it properly to enjoy later. Cheesecake is flexible, so feel free to experiment with flavors. Your baking success will come from practice and patience. Enjoy making this delightful dessert—it’s worth every bite!

Peanut Butter Cup Cheesecake

A deliciously creamy cheesecake infused with peanut butter and topped with chocolate ganache and mini peanut butter cups.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 1 cup creamy peanut butter
  • 1 cup cream cheese, softened to room temperature
  • 0.75 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipped cream, lightly whipped
  • 6 mini peanut butter cups, finely chopped (plus more for decoration)
  • 1 cup chocolate ganache (for drizzling on top)

Instructions
 

  • Prepare the Crust: In a medium-sized mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the mixture is fully amalgamated and has a texture similar to wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan, ensuring it is well packed. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
  • Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is luxuriously smooth and creamy, free of lumps. Gradually incorporate the creamy peanut butter, followed by the powdered sugar and vanilla extract. Continue to beat the mixture until it is fully blended and fluffy, which will give your cheesecake its light texture.
  • Fold in the Whipped Cream: With a gentle hand, fold the lightly whipped cream into the peanut butter mixture. Start by adding a small portion to lighten the mixture, then incorporate the rest, using a spatula to carefully combine until no white streaks are visible. This step is crucial to achieve a light and airy cheesecake.
  • Add Peanut Butter Cups: Carefully stir in the chopped mini peanut butter cups, distributing them evenly throughout the cheesecake mixture to ensure every bite is filled with deliciousness.
  • Assemble the Cheesecake: Pour the rich peanut butter filling over the previously chilled crust, taking care to smooth the top with a spatula for an even finish. Return the cheesecake to the refrigerator and chill for a minimum of 4 hours, or until it is completely set.
  • Drizzle Chocolate Ganache: After the cheesecake has set, gently remove it from the springform pan. If your chocolate ganache has solidified, warm it slightly in the microwave or on a stovetop to achieve a drizzling consistency. Carefully drizzle it over the top of the cheesecake, allowing some to cascade down the sides for a delightful visual effect.
  • Garnish and Serve: Finish by sprinkling additional chopped mini peanut butter cups artfully over the top for garnish. Slice the cheesecake into generous pieces, serve chilled, and enjoy the peanut buttery bliss!

Notes

Chill for at least 4 hours before serving for best results.
Keyword cheesecake, chocolate, dessert, peanut butter