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Peanut Butter Cup Cheesecake

Peanut Butter Cup Cheesecake
6 Hr
55 Min

Rich, silky smooth, peanut butter cheesecake chilled on top of a crunchy, chocolate crust and drizzled with melted dark chocolate. Oh yeah, you'll be asking for more, more, more once you have a bite of our decadent Peanut Butter Cup Cheesecake!

What You'll Need

  • 20 cream-filled chocolate sandwich cookies
  • 4 tablespoons (1/2 stick) butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 1/2 cups coarsely chopped peanut butter cup candies, divided
  • 1 cup dark chocolate chips

What to Do

  1. Preheat oven to 350 degrees F.
  2. Place cookies in a resealable plastic storage bag and finely crush, using a rolling pin. Place in a medium bowl and add butter, mix well then spread over bottom of a 10-inch springform pan. Chill until ready to use.
  3. In a large bowl, combine cream cheese and sugar; beat with an electric mixer on low speed until creamy. Beat in eggs, one at a time, then add peanut butter and vanilla; mix well. With a spoon, stir in 1 cup peanut butter cup candies then pour into pan.
  4. Bake 55 to 60 minutes, until firm in center; cake will crack slightly. Remove from oven and let cool.
  5. Melt chocolate chips in a microwave-safe bowl for 60 to 90 seconds, stirring occasionally until smooth. Place in a resealable plastic storage bag, cut tip off 1 corner of the bag, and drizzle chocolate over cheesecake. Sprinkle with remaining peanut butter candies. Refrigerate 6 to 8 hours, or overnight. Remove from springform pan then serve.

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