Peanut Butter Cup Cheesecake

If there’s one candy combination my husband and I can never resist, it’s chocolate and peanut butter. Peanut butter cups have always been a favorite in our house, so turning that classic flavor into a cheesecake felt like the perfect dessert. This Peanut Butter Cup Cheesecake is rich, creamy, and packed with peanut butter flavor, with chopped peanut butter cups folded into every bite for the ultimate chocolate and peanut butter treat. Whether you're making it for a holiday gathering, game day, birthday, or simply because you're craving a slice of cheesecake, this recipe is sure to be a hit with fellow peanut butter cup lovers.

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Peanut Butter Cup Cheesecake Recipe

Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min

Yields 6-8 servings

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Ingredients

Oreo Crust

• 34 Oreo cookies

• 6 tablespoons unsalted butter, melted

Filling

• 2-8 ounce packages cream cheese, at room temperature

• 2-8 ounce packages mascarpone cheese, at room temperature

• 1 1/4 cups granulated sugar

• 4 large eggs, room temperature

• 1/3 cup creamy peanut butter

• 1/3 cup heavy cream

• 1 tablespoon vanilla bean paste or extract

• 1 cup peanut butter cups, chopped

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Make and Bake the Crust:

   • In a medium bowl, combine Oreo cookies and melted butter. Mix until the crumbs are evenly coated and hold together when pressed.

   • Press the mixture firmly into the bottom of the prepared pan (and optionally ½ inch up the sides).

   • Bake for 10–15 minutes, then remove from the oven and let it cool slightly while preparing the filling.

3. Prepare the Filling:

   • In a large bowl, beat the cream cheese and mascarpone together on medium speed until smooth and creamy.

   • Gradually add sugar, mixing until fully incorporated.

   • Add the eggs one at a time on low speed, mixing gently to avoid overmixing.

   • Add in the peanut butter and cream, mix until combined.

   • Stir in the vanilla until evenly combined.

   • Fold in chopped peanut butter cups.

4. Assemble and Bake:

   • Pour the filling over the baked crust, smoothing the top with a spatula.

   • Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center slightly jiggles.

5. Cool and Chill:

   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

   • Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

6. Serve:

   • Carefully remove the cheesecake from the pan and slice with a sharp knife.

   • Optional: Top with chocolate ganache and whipped cream.

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