I’ve always been a diehard peanut butter cup fan. To this day they remain my favorite candy. This cheesecake is the ultimate for peanut butter and chocolate lovers, with a peanut butter cheesecake filling loaded with chopped peanut butter cups and a surprise chocolate ganache layer.

Serves 8-10 people

Prep Time: 20 Minutes

Chill Time: 5 Hrs

Total Time: 5 Hrs 30 Minutes

Ingredients:

  For the crust:

2 Cups (2 Sleeves, 280g) Crushed Graham Crackers

1/8 Tsp Salt

1 Tbs (5g) Cocoa Powder

½ Cup (113g) Melted Unsalted Butter

  For the Cheesecake:

1 Cup (231g) Cold Heavy Cream

24 Oz (3 Blocks, 678g) Room Temperature Cream Cheese

2/3 Cup (165g) Creamy Peanut Butter

2/3 (115g) Cup Granulated Sugar

¼ Tsp (1g) Salt

1 Tbs (11g) Vanilla Extract

1 ½ Cups (190g) Chopped Peanut Butter Cups

  For the Ganache:

1/2 Cup (118mL) Heavy Cream

6 Oz (165g) Semisweet Chocolate

  For the Whipped Cream

½ Cup (120mL) Cold Heavy Cream

1 Tbs (20g) Granulated Sugar

1 Tsp (4g) Vanilla Extract

Extra chopped peanut butter cups to put on top

Directions:

1.     Preheat your oven to 350 Degrees F (180C) and add the crushed graham crackers, salt, cocoa powder, and melted butter to a bowl. Stir together until well combined.

2.     Press the crust into a 9-inch springform pan, making sure to build up the sides a bit and keep the crust an even thickness. Bake for 10 minutes and allow to cool.

3.     Make the ganache by heating the cream in the microwave until bubbling. Chop the chocolate finely and place in a bowl. Pour the hot cream over the chocolate and allow to sit for one minute before gently stirring, keeping your spoon in the center and gently making larger circular stirs as it comes together. Pour the ganache all over the cooled crust and spread into an even layer.

4.     To make the filling, whip the cold cream until you get stiff peaks (whipped cream consistency). Cover with plastic and set in the fridge while you make the rest of the filling.

5.     Add the softened cream cheese to a large bowl or the bowl of a stand mixer with the paddle attachment and beat for 3 minutes until smooth. Scrap the bowl down with a silicone spatula.

6.     Add the peanut butter and sugar and beat for another minute until smooth.

7.     Add the salt and vanilla and mix until combined.

8.     Once the filling is smooth, fold in the whipped cream from earlier until totally incorporated into the batter, then fold in the chopped peanut butter cups. Then, pour the batter on top of the cooled crust. Wiggle the pan to make sure the filling is evenly dispersed. Cover with plastic and chill for a minimum of 5 hours. Once chilled, gently remove the outer ring of the pan.

9.     Once the cheesecake is chilled, make the whipped cream by adding the cream, sugar, and vanilla to a bowl and whipping until stiff peaks are formed. You can either pipe or spread this around the edge of the chilled cheesecake.

-Store covered with plastic wrap in the refrigerator for up to 4 days.