This rich and creamy Chocolate Peanut Butter Cup Cheesecake has an oreo crust topped by a layer of peanut butter cups and a chocolate cheesecake filling. To make it even more decadent, I piped peanut butter frosting around the edges and sprinkled a whole bag of mini Reese’s Peanut Butter Cups in the middle. I couldn’t resist making it look like this cake from Let’s Dish Recipes.
I took most of the cheesecake to my son when I went to visit him at college a few weeks ago. He shared with some friends in his dorm and none of them could believe it was a homemade cheesecake because it tasted like it was from the Cheesecake Factory.
I think that chocolate and peanut butter is the ultimate flavor combination for any type of dessert, but especially cheesecake. I layered about 12 full-sized, whole Reese’s Peanut Butter Cups on the bottom. Talk about yum! Then a bunch of those mini Reese’s Peanut Butter Cups on top.
When you use one of your favorite candies for a recipe, it’s like you’re already halfway there to creating a fabulous dessert. The creamy chocolate cheesecake filling and peanut butter frosting are really just there to compliment the peanut butter cups. 🙂
This is a peanut butter cup lover’s cheesecake for sure!
- 24 Oreo cookies, finely crushed
- 4 tablespoons butter, melted
- 12 Reese's Peanut Butter Cups
- 1 (12-ounce) bag semi-sweet chocolate chips
- 3 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
- 3/4 cup whipping cream
- 1 (12-ounce) package semi-sweet chocolate chips
- 4 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 2 to 3 tablespoons milk
- 1 bag mini Reese's Peanut Butter Cups
Preheat oven to 350 degrees.
In a medium bowl stir together oreo crumbs and melted butter.. Press into the bottom of a 9-inch springform pan. Place springform pan on a baking sheet and place in oven for 8 minutes. Set aside.
To make filling, place chocolate chips in a microwave-safe bowl and microwave on HIGH at 20 second intervals until smooth when stirred. Set aside.
Using an electric mixer, beat cream cheese at medium speed until smooth.
Add sweetened condensed milk and vanilla and beat on LOW until combined.
Beat in eggs, one at a time, beating just until combined.
Beat in melted chocolate just until combined.
Place peanut butter cups on top of cooled oreo crust.
Pour batter over peanut butter cups.
Place in 300 degree oven for 1 hour 5 minutes. Turn oven off and leave cheesecake in oven with door closed for 1 hour.
Remove cheesecake from oven, run a knife around the edge. Let cool to room temperature and then remove sides of pan. Make ganache and pour on top of cheesecake.
To make ganache, bring whipping cream to a simmer in a small saucepan. Stir in chocolate chips and remove from heat. Continue to stir until smooth. Let cool slightly before pouring on cheesecake. Refrigerate cheesecake at least 8 hours.
To make peanut butter frosting, beat cream cheese with electric mixer. Add peanut butter and beat until evenly combined.
Beat in powdered sugar and enough milk to make it thin enough to pipe.
Place icing in a pastry bag fitted with a large star tip and swirl around the edges.
Pile mini Reese's cups in middle of cheesecake
More Cheesecake Recipes
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